These Oreo Cheesecake Cookies come together in about 30 minutes and involve a delightful combination of cheesecake and cookie dough, making them the perfect crowd-pleaser. Trust me, your family will love these treats, and they’re super versatile! Feel free to switch up the ingredients depending on what you have on hand or even use them as a way to… well, let’s say “clean out the fridge” of your leftover baked goods. Can you say WIN?

Ingredients For Oreo Cheesecake Cookies

These fabulous cookies use simple ingredients that you might already have hanging out in your pantry. Let’s break them down!

8 oz cream cheese, softened: You need this creamy goodness to get that cheesecake flavor. Just make sure it’s softened so it’ll blend in seamlessly!
1/3 cup granulated sugar: Because we like things sweet, right? This sugar will sweeten up the cream cheese.
2 tablespoons sour cream: This adds a tangy note that brightens up the flavors wonderfully.
1/4 teaspoon vanilla extract: A must to elevate that classic cheesecake flavor!
1 cup unsalted butter, softened: Please use real butter! It makes all the difference in the richness of your cookies.
1 1/2 cups granulated sugar: We need lots of sweetness here, so let’s add more!
2 large eggs, room temperature: Don’t overlook the eggs, they help bind everything together.
1 teaspoon vanilla extract: Extra vanilla for the cookie dough? Yes, please!
3 2/3 cups all-purpose flour: This is the main structure of your cookies.
2 tablespoons cornstarch: This little ingredient helps create that lovely chewy texture.
2 teaspoons baking powder: To ensure our cookies rise beautifully.
1/4 teaspoon baking soda: Another leavening agent to keep things light!
1/2 teaspoon salt: Balance out the sweetness.
1 cup mini chocolate chips: Because more chocolate equals more happiness, right?
20 Oreo cookies, broken: The stars of the show! Chunks of crunchy, chocolaty goodness.

Step-by-Step Instructions

Alright, friends, it’s time to dive into the fun part, let’s make these Oreo Cheesecake Cookies!

Make the Cheesecake Filling: In a medium-sized mixing bowl, stir together 8 oz of softened cream cheese and 1/3 cup of granulated sugar until it’s nice and smooth (we’re aiming for creamy!). Then, add in 2 tablespoons of sour cream and 1/4 teaspoon of vanilla extract. Stir until everything is well combined. Now, using a level 1 tablespoon-sized scoop, drop dollops of this cheesecake mixture onto a wax paper-lined baking sheet and pop it in the freezer for about 15 minutes to firm up while you prepare your cookie dough.
Mix Your Cookie Dough: In a large mixing bowl, grab that electric mixer and combine 1 cup of softened butter with 1 1/2 cups of granulated sugar. Beat until it’s light and fluffy, about 2-3 minutes. Add in 2 beaten eggs and 1 teaspoon of vanilla extract, mixing well until it’s all combined.
Combine Dry Ingredients: In a separate bowl, whisk together 3 2/3 cups of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add these dry ingredients to your wet mixture, stirring until it’s fully combined. Now, fold in 1 cup of mini chocolate chips and the chunks of 20 Oreo cookies, ensuring they’re evenly distributed throughout the dough.
Chill the Dough: Cover the bowl with plastic wrap and chill for about 30 minutes in the refrigerator. This helps the cookies hold their shape while baking! Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Assemble Your Cookies: Once the dough has chilled, scoop about 1/4 cup of dough and form it into a ball. Here’s the fun part using your thumb, press a crater into the center of the dough ball. Retrieve the cheesecake filling from the freezer and press a dollop (about 1 teaspoon) into the center of each dough ball. Then fold the cookie dough around the filling, completely concealing it. Roll it into a ball again and place it on the prepared baking sheet, leaving at least 2 inches of space between each cookie.
Bake Time: Bake for 12 minutes or until the edges are beautifully golden brown. You’ll know they’re ready when your kitchen starts to fill with the enticing smell of cookies baking! Allow the cookies to cool completely on the baking sheet before serving.

And there you have it! Delicious, creamy Oreo Cheesecake Cookies that are bound to bring smiles at the table.

If you loved this cookie creation, be sure to check out my Homemade Cookie Cake Recipe, my Mexican Pink Cookies, or my White Chocolate Cranberry Cookies!

Why This Recipe Works

Loaded with Tons of Flavor

The secret to a delicious cookie is layering flavors, and that’s exactly what these Oreo Cheesecake Cookies do. Between the chocolate from the Oreos and the creaminess of the cheesecake filling, you get an irresistible flavor explosion with every bite.

Quick & Easy

This recipe comes together in under 30 minutes, plus a bit of chill time, so it’s perfect for those days when you crave something sweet but don’t want to spend all day in the kitchen.

Comfort Food

I mean, who doesn’t love a cozy cookie that feels like a warm hug? These delectable treats check all the boxes for comfort food because they’re just sooo satisfying and rich!

Customizable

The fact that you can switch up the ingredients makes these cookies even better! Have some leftover snacks hanging around? Toss ‘em in! You can use whatever ingredients you have without losing any flavor.

Make-Ahead Friendly

Think these cookies sound great? They even make for a perfect weekend baking session! Just freeze the dough or the baked cookies for later, and you can satisfy that sweet tooth any time!

Serving and Storage Tips

How to Serve These Cookies

These Oreo Cheesecake Cookies are best served warm but also taste pretty amazing at room temperature. Pair them with a tall glass of milk, or if you’re feeling fancy, a scoop of vanilla ice cream on top for an extra indulgence.

How Long They Keep

These cookies keep well in an airtight container in the refrigerator for about 5 days, if they last that long! Honestly, they’re so good, they might just disappear before you get the chance to store them!

Reheating Instructions

If you’re enjoying leftovers, pop them in the microwave for 10-15 seconds to warm them up. Trust me, it brings back that “fresh from the oven” vibe!

Freezer Friendly

Yes! These cookies freeze beautifully. Just place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They’ll keep for up to 3 months. Just thaw at room temperature when you’re ready to enjoy again!

And there you have it, folks! Your guide to making Oreo Cheesecake Cookies that are sure to impress your family and friends. These cookies are quick, easy, and loaded with flavor! I can’t wait for you to share this deliciousness with your loved ones. Happy baking! And for more recipes, follow us on Pinterest

Oreo Cheesecake Cookies

Author: amelia
Total Time: 57 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious hybrid of cookies and cheesecake made with Oreo cookies, cream cheese, and mini chocolate chips.

Ingredients

Scale

8 oz cream cheese, softened
1/3 cup granulated sugar
2 tablespoons sour cream
1/4 teaspoon vanilla extract
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 2/3 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips
20 Oreo cookies, broken

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Instructions

Make the Cheesecake Filling: In a medium-sized mixing bowl, stir together cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, and stir until well combined. Drop dollops onto a wax paper-lined baking sheet and freeze for 15 minutes.
Mix Your Cookie Dough: In a large bowl, combine softened butter and granulated sugar until light and fluffy. Add beaten eggs and vanilla extract, mixing well.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add to the wet mixture, stirring to combine. Fold in mini chocolate chips and broken Oreo cookies.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Assemble Your Cookies: Scoop about 1/4 cup of dough, press a crater into the center, and fill with cheesecake mixture. Roll the dough back around the filling and place on prepared baking sheet.
Bake Time: Bake for 12 minutes or until edges are golden brown. Allow to cool completely on the baking sheet.

Notes

These cookies can be stored in an airtight container for about 5 days and freeze well for up to 3 months. Reheat leftovers in the microwave for 10-15 seconds.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg