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Oreo Cheesecake Cookies

Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs

I’ve been on some kind of weird shoe kick lately. I mean, they say a girl can’t have too many pairs of shoes, but I shouldn’t really fall into that category because the only pairs of shoes you can see on me on a regular basis are my black $5 Old Navy flip flops. Yeah, I’m not so much of a “dressy” professional. I work for the government, we dress mediocre. Some people come into the office in Batman pajama pants. NO JOKE. If you want to see hilarity when it comes to “casual Friday’s,” you should come visit me at work. Never ceases to amaze me what goes through people’s minds when Friday rolls around and they decide to show up in pajamas or JORTS. I wish I could make this up.

I’m like a shoe fiend lately because do you know how hard it is to find the perfect purple shoe? I’m trying to find “the one” for my wedding day (I shouldn’t kid myself, I really will probably only have them on for 0.02 seconds and then throw white flip flops on so why am I even bothering with this hunt? I think it’s a fun challenge). In the midst of “finding the one,” I just so happened to have stumbled across many other shoes that are totally not for the occasion but are more for the “omg these are SOOO cute” occasion.

Long story, short: I bought 3 pairs of platform wedges at Target this past weekend. I bought one pair in the store and proceeded to run home and get online to see what other colors they had online and ordered 2 more. Oh, and you know what? Apparently they said they shipped it out on Sunday but I checked tracking today and UPS says they haven’t even received the package from them and only a label has been created.

I’m a tad bit worried because those wedges are SEXY. And my feetsies want them, now! I hope they aren’t lost (I like how I’m totally jumping to conclusions right now – what did we say about anxiety last week? ha).

Oh, and I still have not found “the shoes” for my wedding. Hilarious. Bought 3 pairs of shoes that deem useless for my big day. Oh well :) I have cute shoes to wear to work now, right?

Ok, so these cookies. It’s no secret that I love Oreo’s in virtually any dessert. I’m happily addicted to cookies & creme milkshakes (recipe coming soon), I love Oreo cheesecake bars, I love cookies & creme rice krispies, and now, I’m in love with Oreo cheesecake COOKIES. There’s a subtle hint of cheesecake after the first few bites but then you’re hit with the Oreo’s and the mini chocolate chips hidden in the batter. Oh my, this cookie is a definite winner and I LOVE how it’s encrusted in Oreo cookie crumbs.

Oreo Cheesecake Cookies
Recipe type: Dessert, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 cookies
  • ½ cup unsalted butter, room temperature
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 cup flour
  • ½ cup mini chocolate chips
  • 1 cup crushed Oreo's (it took about roughly 10 Oreo cookies)
  1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
  2. In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.
  4. Add the sugar and vanilla extract and beat until well incorporated.
  5. Gently mix in the flour and stir in the chocolate chips with a spatula.
  6. Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a ball. Roll the ball in the Oreo crumbs and cover the dough well.
  7. Place on cookie sheet and repeat until all the dough has been used up.
  8. Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so it took 20 minutes to bake).
  9. Remove from oven when you see that the edges are getting browned. Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
  10. Store in an airtight container for up to 5 days.
Source: from Brown Eyed Baker



  1. crissy
    03/19/2013 at 4:38 am

    Hi! I am diabetic and I baked your cookies last week ahmm for me it’s too sweet. Can I just put 1/4cup sugar or if it’s okay no sugar? Do I need to adjust the flour if I don’t put the sugar? please reply, thanks!

    • 03/19/2013 at 7:12 am

      I’m not positive how it will turn out if you don’t add sugar, as sugar acts as a binder to all the other ingredients. I don’t know how much flour you’d have to adjust if you have no sugar, I’ve never done it myself so I can’t be certain. Sorry.

  2. Deanie
    04/17/2013 at 11:09 pm

    A friend made these and brought them to our camp out last weekend. A-mazing treat! I want to make them for a birthday goodie box. This may be a crazy question, but do you use the whole Oreo cookie? Creamy center too? Or do you separate the cookies?

    • 04/18/2013 at 8:07 am

      Yup, use the whole cookie!

  3. Jasmin
    05/06/2013 at 8:11 pm

    I tried these cookies without the chocolate chips and instead of balling the cookies and rolling them in the oreos, I hand crushed the oreos and folded them into the dough. The cookies came out amazing and chewy. A definite hit. Next time i might add white chocolate chips. Thank you for the recipe.

  4. Chris
    06/07/2013 at 10:55 am

    Can these be frozen? I would like to make these for my sister-in-laws wedding.

    • 06/07/2013 at 10:01 pm

      I believe they can be. I’ve never tried it myself but I can’t see why they wouldn’t be able to be frozen.

  5. Lauren
    08/29/2013 at 8:30 am

    Hi Julie! Thanks so much for posting the recipe. Any tips for the cookies turning out super flat, though? I followed the recipe (only substituting Spelt flour for AP) and the cookies didn’t rise at all, left a significant amount of grease on the pan, and had some pretty crisp edges. I even chilled the dough. I saw someone else had this issue, but didn’t see a response. Appreciate any tips/tricks!

    • 08/29/2013 at 3:55 pm

      Hey Lauren, I’m so glad you tried this recipe and I’m sorry yours didn’t rise! Mine didn’t really rise that much either, they were pretty flat. I’ve never baked with spelt flour before so I can’t so for certain if that’s why yours didn’t rise. If you wish to try this again, you could try to add 1 tsp. of baking soda. Hope this helps!

  6. Kathrina Doria
    03/05/2015 at 8:07 pm

    Hi! 3 oz is 1/3 cup?

    • Julie
      03/07/2015 at 9:33 pm

      No. I googled it and it says 3 ounces equals 0.375 cups.

      • Tawnie
        04/24/2015 at 12:25 pm

        But that’s basically a 1/3 of a cup isn’t it? .333 repeating is a third. And unless you know of a way to measure out .024 of a cup, 1/3 is a good measurement if your buying the regular 8oz packages of cream cheese.

      • Tawnie
        04/24/2015 at 12:27 pm

        Sorry, .042 I should have said.

  7. 04/29/2015 at 8:06 pm

    Can’t wait to try this Thank You

  8. Joy
    06/11/2015 at 11:25 am

    My son would love these. Mmm.. boy! But I was wondering if these cookies were really 410 calories each?
    Thank you,

    • Julie
      06/12/2015 at 7:24 am

      I don’t know – I don’t calculate nutritional information.

  9. John
    09/03/2015 at 4:29 pm

    Do you have a bar cookie recipe version for this cookie?

  10. Nope
    09/28/2015 at 8:10 pm

    Do the cookies turn out hard? If they do, do you recommend adding any ingredient that softens the cookies such as baking soda?

    • Julie
      09/30/2015 at 3:47 pm

      They turn out crispier than soft cookies. If you wanted, you could bake them 2 minutes less so they don’t crisp up as much.

  11. Andrew
    11/02/2015 at 1:14 am

    Hi. The recipe calls for the oven temperature to be 375 degrees. Is this conventional or fan-forced? Thanks.

    • Julie
      11/02/2015 at 6:16 am


  12. Bethany
    11/11/2015 at 11:53 am

    Can you eat these before 5 days in the fridge?

    • Bethany
      11/11/2015 at 11:56 am

      Or do they have to sit 5 days before we can eat them, they look so tasty!!

    • Julie
      11/12/2015 at 4:53 am

      You can eat these immediately. The storage for up to 5 days is a general rule of thumb I put in my dessert recipes because people always ask me how long baked goods can keep.

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