Oreo Cheesecake Cookies

  • Oreo cheesecake cookies are so addicting!

    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
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

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

    Servings: 12 -15
    Ingredients
    • 1/2 cup unsalted butter, room temperature
    • 3 ounces cream cheese, room temperature
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 1 cup flour
    • 1/2 cup mini chocolate chips
    • 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies
    Instructions
    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.
    Recipe Notes

    Source: from Brown Eyed Baker

     

  • 123 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Wendy says:

    Made two bathes of these. The first was incredibly yummy and I got 20 balls. The second I divided the dough in half, then added white choc mint chips to one half and chopped cranberries to the other… and made smaller balls. They do burn easily! But the ones I saved… oh yeah

  • crissy says:

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

  • crissy says:

    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!

    • Julie says:

      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.

  • Deanie says:

    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?

    • Julie says:

      Yup, use the whole cookie!

  • Jasmin says:

    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.

  • Chris says:

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

    • Julie says:

      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.

  • Lauren says:

    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!

    • Julie says:

      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!

  • Kathrina Doria says:

    Hi! 3 oz is 1/3 cup?

    • Julie says:

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

      • Tawnie says:

        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 says:

        Sorry, .042 I should have said.

  • Diana Kardos says:

    Can’t wait to try this Thank You

    • Cheyenn says:

      There is something missing in this recipe . I think they look and taste more like a biscuit.

  • Joy says:

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

    • Julie says:

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

  • John says:

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

  • Nope says:

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

    • Julie says:

      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.

  • Andrew says:

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

    • Julie says:

      Conventional

  • Bethany says:

    Can you eat these before 5 days in the fridge?

    • Bethany says:

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

    • Julie says:

      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.

  • Sandy says:

    I found it much easier when I chilled the dough before rolling. For not being good in the kitchen these made me feel quite special! Thanks

  • Gabriela says:

    I want to make these for work, since there is cream cheese can they be stored at room temp or do they need to go in the fridge?

    • Julie says:

      They can be stored at room temperature.

  • Mariel Tuason says:

    Hello! Is it good to do this recipe with chopped chocolate instead of chocolate chips? Thanks!

    • Julie says:

      Sure, just make sure it’s finely chopped!

  • Lisa says:

    These cookies didn’t work. For some reason it just melted.

    • Samantha McCoy says:

      Mine too! I have no idea what happened.

  • Marshmallow says:

    Can I use margarine instead of butter? If I use salted butter do I have to add more sugar? ?

    • Julie says:

      I wouldn’t suggest using margarine. You typically don’t have to add more sugar if you use salted butter.

  • bheng daco says:

    hi.. it is possible do this recipe using microwave oven?. pls reply thanks

    • Julie says:

      Hi, I don’t believe so. I haven’t tried it myself so I can’t really say. I’m sorry!

  • Linda says:

    Very delicious. However, I would make the cookies smaller.
    They are VERY large, not suitable for small children.
    I would make them smaller and get twice as many.
    Very good recipe! Yummy!

  • ERICA CHAMBERLIN says:

    Do you leave them in ball form before you bake them?

  • Lori says:

    I notice this recipe doesn’t have any eggs. Is that right?

    • Julie says:

      Yes, it’s correct.

  • Walter says:

    LOL. I was chuckling while reading this, because I too tend to get obsessed with the inane. At the end of the day, it all works out.
    Looking forward to trying this out :)

  • Pam says:

    Can’t wait to try these cookies. Sound delicious !

  • mayra says:

    Hello there! These cookies look so yummy!
    Just to be sure, did you remove the filling before crushing the oreos?

    • Julie says:

      No, I crushed it all together :)

      • mayra says:

        Thanks! OMW to the supermarket ;)

  • Christina says:

    Does this make 15 cookies or does it make more then that ???

    • Julie says:

      When I made it, it made 15 cookies but depending on how large or small you roll your dough, it could be more or less than 15.

  • Barbara says:

    1will make these cookies right away

  • JACQUELINE says:

    your recipes are just great.
    I made many and they are SUPER
    Congratulations

    • Julie says:

      Thanks so much!

  • Susan says:

    I was so surprised that there were no eggs in the recipe

  • Melanie says:

    I’ve never made these cookies but they have been requested by my son who will be graduating AIT training, he’s a new soldier in the Army. Anyway….before I mess up a lot of ingredients, if I want to double this recipe do I just simply double everything?
    Thank You….Melanie

    • Julie says:

      Yes, just double everything!

  • Mylene Joy Moralde says:

    I like this recipe…. thank you

  • Kylie says:

    Hi there, I realised that I needed almost 2 cups of flour in order to get a “doughy” texture or else the consistency was too sticky and wet. Also lessened the sugar by 25% and was still quite sweet. Not sure if even less sugar would affect the mixture. But other than that, tasty recipe!

  • tahenee says:

    I love all your recipes..they are so easy and the food.are.so delicious!!!

  • Melissa says:

    Made these for a Christmas cookie exchange. These aren’t too sweet and the mini chocolate chips completely rounds them out! Love the light flavor and chewy middle. Thanks for sharing the recipe!

  • Ashley says:

    Burnt hard cookies only cooked for 12 minutes and they are inedible. Very disappointed

  • Ashley says:

    Hi, did you have a sticky wet consistency when finished mixing? Just making sure I’m on the right track ;)

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