Oreo Cheesecake Cookies Recipe

Craving a cookie that has all the magic of an Oreo and the luscious, creamy vibe of cheesecake? Meet your next weeknight baking obsession: Oreo Cheesecake Cookies. These delightful little bites are the best of both worlds—soft, creamy, and dotted with chocolate chips, then rolled in a blanket of Oreo crumbs for an irresistible finish. They come together with minimal fuss and just a few pantry staples, meaning you can be pulling gooey, chocolate-speckled cookies out of the oven in under an hour (not counting chill time). Whether you’re a seasoned baker or just feel like rewarding yourself after a long day, this quick recipe makes it blissfully easy to treat yourself.

Why You’ll Love This Recipe

• Quick & Simple: The ingredients are easy to find, and the process is straightforward. If you can operate a hand mixer and roll dough, you’re more than qualified.
• Perfect Texture: Cream cheese gives these cookies a rich, tender crumb. The contrast between the soft inside and slightly crisp crust of Oreo crumbs keeps every bite interesting.
• Oreo Power: Intensely chocolatey, with that classic Oreo flavor that pairs perfectly with cream cheese.
• Crowd Favorite: These cookies have universal appeal, making them ideal for parties, family nights, or whenever you need a mood lift.
• Great for Make-Ahead: The dough benefits from chilling, so you can prep ahead and bake when you’re ready.

this Recipe

Ingredients You’ll Need

Before you begin, make sure you’ve got these on your counter:

• Oreo Cookies: Crushed to a fine crumb; these not only coat the cookies but infuse their signature rich, cocoa flavor.
• Unsalted Butter: Brings moisture and helps achieve a tender, melt-in-your-mouth texture. Room temperature is best for creaming.
• Cream Cheese: This is the secret weapon—adds tang and makes the cookies extra soft and cheesecake-like.
• Granulated Sugar: Sweetens things up and helps achieve that just-right chewiness.
• Vanilla Extract: Builds on the creamy, dreamy flavor. Don’t skip it!
• Flour: Provides structure. All-purpose flour works perfectly.
• Mini Chocolate Chips: Because more chocolate is always better; these scatter throughout for little melty pockets in every bite.

Tip: You can use full-size chocolate chips, but the minis distribute more evenly and create a better texture.

Variations

The beauty of this recipe is in its flexibility. Want to switch things up? Try these spins:

• Double Chocolate: Swap in chocolate chips for white chocolate chips for a cookies-and-cream vibe.
• Nutty Crunch: Fold in chopped pecans or walnuts with the chocolate chips to add texture and flavor depth.
• Different Cookie Coating: Roll in crushed golden Oreos or Biscoff cookies for a unique twist.
• Gluten-Free: Use gluten-free chocolate sandwich cookies and a 1-to-1 gluten-free flour blend.

How to Make Oreo Cheesecake Cookies

Step 1: Prep the Baking Sheets

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone mats. This ensures your cookies won’t stick and makes cleanup easy.

Step 2: Crush the Oreos

Use a food processor or a strong zip-top bag and rolling pin to crush about 10 Oreos to a fine crumb. This will be your cookie coating.

Step 3: Cream Butter and Cream Cheese

In a stand mixer or with a hand mixer, beat the room-temperature butter and cream cheese until creamy and smooth. This creates the rich, soft base for your cookies.

Step 4: Add Sugar and Vanilla

Mix in the granulated sugar and vanilla extract, continuing to beat until fluffy and fully combined.

Step 5: Add Flour and Chocolate Chips

Gently mix in the flour just until incorporated. No need to overmix—just get it combined, then stir in the mini chocolate chips by hand. The dough will be soft and a little sticky at this stage.

Step 6: Chill the Dough

Cover and refrigerate for at least 2 hours or, even better, overnight. Chilling helps the flavors develop and makes the dough easier to handle.

Step 7: Shape and Coat

Scoop out dough with a medium cookie scoop or spoon, then roll into balls with your hands. Roll each ball in the reserved Oreo crumbs until well coated.

Step 8: Bake

Place the coated dough balls on your prepared baking sheets about 2 inches apart. Bake on the middle rack for 12-15 minutes until the edges look set. If your dough balls are larger, add a few extra minutes as needed. Don’t be tempted to overbake—these cookies are best soft!

Step 9: Cool and Enjoy

Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Now, resist eating them all at once!

Pro Tips for Making the Recipe

• Chill Time Matters: Don’t skip the chilling step, even if you’re in a hurry. Cold dough is crucial for thick, tender cookies that hold their shape.
• Room Temperature Ingredients: Make sure your butter and cream cheese are soft for easier mixing and the best texture.
• Even Coating: Roll the dough balls firmly in the Oreo crumbs so they get fully covered, which adds crunch and flavor to every bite.
• Cookie Size: If you like softer cookies, make them bigger and add a minute or two to the bake time.
• No Stand Mixer? A sturdy hand mixer and a big mixing bowl work just as well.

How to Serve

These Oreo Cheesecake Cookies are decadently good on their own, but you can take them up a notch:

• Classic Pairing: Serve with a cold glass of milk (or your favorite dairy-free alternative).
• Dessert Platter: Stack on a pretty plate alongside brownies or blondies for a gorgeous dessert spread.
• Ice Cream Sandwiches: Pop a scoop of vanilla or cookies-and-cream ice cream between two cookies for an unforgettable treat.
• Café Style: Enjoy with a hot espresso or a mug of rich hot chocolate.

Make Ahead and Storage

Storing Leftovers

After baking, keep cookies in an airtight container at room temperature for up to 4 days. They’ll stay wonderfully soft and chewy.

Freezing

Dough: Shape and coat dough balls, then freeze in a single layer before transferring to a zip-top bag. Bake directly from frozen, adding a couple extra minutes to baking time.
Baked Cookies: Freeze cooled cookies in a single layer, then transfer to an airtight container. Thaw at room temperature when ready to eat.

Reheating

To revive that just-baked taste, warm cookies briefly in the microwave (about 10 seconds) or oven (250°F for a few minutes).

FAQs

Can I use low-fat cream cheese?
Sure! You can use low-fat cream cheese, but keep in mind the cookies may not be quite as rich or soft. Full-fat is classic for the creamiest result.

Do I have to chill the dough?
Yes, chilling the dough isn’t optional in this recipe. It prevents the cookies from spreading too much and helps maintain their thick, cheesecake-like texture.

Can I make these ahead for a party?
Absolutely! You can make and chill the dough up to 48 hours in advance, or even freeze the coated dough balls to bake fresh right before serving. The cookies themselves also stay fresh for several days.

How can I make these cookies extra soft?
Stick with the chilling time, use room temperature ingredients, avoid overbaking, and err on the side of slightly underbaked if you like them particularly soft and tender.

Final Thoughts

There’s something pure and nostalgic about the marriage of Oreos and cheesecake, and these cookies wrap up that combination in a quick, easy package perfect for busy schedules. With just a bit of mixing, rolling, and a touch of patience while they chill, you’ll be enjoying pillowy, chocolatey cookies that are utterly satisfying. Bake a batch, share with someone you love—or keep them all for yourself. Don’t be surprised if these become your new favorite cookie to whip up at a moment’s notice!

Print