Oreo Cheesecake Cookies

These Oreo cheesecake cookies are soft, a little gooey and filled with cookies. This easy recipe has just 5 ingredients and will satisfy all of your cookies n' cream needs!

Course Dessert

Cuisine American

Keyword Oreo Cheesecake Cookies, Oreo Cream Cheese Cookies

Prep Time 15

Cook Time 9

Total Time 30

Servings cookies

Calories 97kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

18 Oreo cookies
½ cup unsalted butter* softened to room temperature
1 cup white sugar
8 ounces full-fat, brick-style cream cheese* softened to room temperature
1 cup all-purpose flour

US Customary - Metric

Instructions

Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
Pulse about 8 Oreos (wafers and filling) in a food processor or blender until they're crumbs. Chop the remaining Oreos into pieces (I typically slice each into about 6 pieces).
In a large bowl beat together the butter and sugar until fluffy. Beat in the cream cheese until smooth.
Beat in the flour.
Turn off the mixer and stir in the crushed Oreo cookies and chopped Oreo cookies until combined. The batter will be sticky.
Spoon the dough into balls with about 1 to 1.5 tablespoons of dough each - I use a cookie scoop. Press the dough balls down slightly.
Bake 1 cookie sheet at a time in the middle wrack of the oven. The cookies will bake for about 9-11 minutes or until the tops look just set and no longer shiny.
Let the cookies cool fully on the cookie sheets.

Notes

Make sure to use real butter - not margarine. Unsalted butter is ok.
The cream cheese should be full-fat, brick-style. Do not use anything labeled lite, spreadable or whipped. Do not use cream cheese that comes in a tub.
Store cookies in an airtight container for up to 4 days.
Nutrition information is an estimate only and based on 1 cookie, assuming at the recipe yields 30 equal-sized cookies.
Recipe adapted from Cookies and Cups.

Nutrition