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These Oreo cheesecake cookies are the ultimate cookie for those who love cookies and cream and cheesecake! It only takes 7 ingredients to make these tender, Oreo-encrusted cheesecake cookies.
I love Oreo’s (cookies and cream) and a classic plain cheesecake. Combining those two flavors into an Oreo cheesecake cookie is seriously a dream. The base of the cookie is essentially the cheesecake part — it’s the creaminess and tang of the cheesecake flavor. Then, on the outside, you get the cookies and cream flavor from the crushed Oreo’s along with melty chocolate chips throughout the cheesecake-based dough. Honestly, it’s truly one of the best (and easiest) cookies to make! If you’re a cookies and cream fanatic, you’re going to want to add this to your list.
Baking Tips
- Do NOT skip the chilling. This is unfortunately a must, but because the cookies are so fragile and don’t have egg in them, they need to set up in the refrigerator otherwise they’re just going to be an oily, goopy mess.
- Try not to handle the cookies too much with your hands after they’ve come out of the refrigerator. Use a gentle touch when rolling them in the cookie crumbs. The heat of your hands will start to melt the cookies and they’ll lose their shape.
- Do not use the top rack of your oven for this. These can burn fairly quickly due to the fat content so you’ll definitely want to use the middle rack.
What is the texture like?
Glad you asked because it seems like there are varying results on these Oreo cheesecake cookies. While I’ve done numerous tests, results will vary based on how you measure ingredients and your oven! These cookies and cream cheesecake cookies are extremely tender, soft, and ever-so slightly crispy on the edges. They’re fragile cookies because there is not much binding to hold them together, but trust they come together!
Storage Instructions
Store cookies in an airtight container for up to 5 days at room temperature.
Love cookies and cream and looking for more recipes with Oreo’s?
While I love a good cookies and cream milkshake, I implore you to make my Oreo mug cake and crush these Oreo cheesecake cookies on top. Oh my goodness – the most epic cookies and cream treat on this planet! Of course, cookies and cream ice cream is a classic and a must as well.
Oreo Cheesecake Cookies
Ingredients
- 1 cup (160 g) crushed Oreo's, it took about roughly 10 Oreo cookies
- ½ cup (114 g) unsalted butter, room temperature
- 3 ounces (85 g) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125 g) flour
- ½ cup (90 g) mini chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C) and line baking sheets with silicone baking mats or parchment paper.
- In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.1 cup (160 g) crushed Oreo's
- In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and well combined.1/2 cup (114 g) unsalted butter, 3 ounces (85 g) cream cheese
- Add the sugar and vanilla extract and beat until well incorporated.1 cup (200 g) granulated sugar, 1 teaspoon vanilla extract
- Gently mix in the flour and stir in the chocolate chips with a spatula. Let chill in the refrigerator for at least 2 hours or overnight.1 cup (125 g) flour, 1/2 cup (90 g) mini chocolate chips
- 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.
- Place on cookie sheet, about 2 inches apart, and repeat until all the dough has been used up.
- Bake for 12-15 minutes on the middle rack – do not do upper rack! (I had to bake mine for longer because my dough balls were slightly bigger so it took 20 minutes to bake).
- Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
Nutrition
Photographs by Meg McKeehan Photography
Delicious and easy to make! Thank you for the recipe
Have made this recipe several times but using white chocolate chips instead OMG delicious! Thank you so much!
how do I store these? and for how long will they last? do they need to be stored in the fridge because of the cream cheese?
you can store them by putting them in an airtight container with a lid, they should last about 5 days in the fridge.
Mine did not flatten much at all …. I baked them 20 minutes & they were barely browning on the sides but bottom was browned. Nice crunchy edges & soft center when eating! Very tasty… will make again! Followed recipe exactly as written.
The dough is soft. Much easier to handle when it is chilled first. Very sweet. Next time I would use plain chocolate combs instead of Oreos
Hi, did you have a sticky wet consistency when finished mixing? Just making sure I’m on the right track ;)
Yep!
Burnt hard cookies only cooked for 12 minutes and they are inedible. Very disappointed
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!
I love all your recipes..they are so easy and the food.are.so delicious!!!
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!