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Oreo Cheesecake Cookies Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Oreo Cheesecake Cookies blend the creamy richness of cheesecake with the crunch and chocolate flavor of Oreo cookies. These soft, moist cookies are loaded with cream cheese, mini chocolate chips, and are rolled in crushed Oreos for an extra decadent treat. Perfect for parties or whenever you’re craving a sweet, indulgent dessert that’s easy to make and sure to impress.

Ingredients

Units Scale

Main Ingredients

  • 1 cup (160 g) crushed Oreo’s (about 10 cookies)
  • 1/2 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) all-purpose flour
  • 1/2 cup (90 g) mini chocolate chips

Instructions

  1. Preparation: Preheat the oven to 350°F (177°C) and line baking sheets with silicone baking mats or parchment paper to prevent sticking and facilitate easy cleanup.
  2. Crush Oreos: Using a food processor, pulse the Oreo cookies until they become fine crumbs. Transfer the crumbs to a bowl and set aside for later use.
  3. Cream Butter and Cream Cheese: In the bowl of a stand mixer, beat together the unsalted butter and cream cheese at medium speed until the mixture is smooth and well combined, with no lumps remaining.
  4. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the butter and cream cheese mixture. Beat until the ingredients are thoroughly incorporated, creating a light and fluffy consistency.
  5. Add Flour and Chocolate Chips: Gently mix in the all-purpose flour by hand or on low speed, ensuring not to overmix. Fold in the mini chocolate chips using a spatula, distributing them evenly throughout the dough.
  6. Chill Dough: Cover the dough and refrigerate for at least 2 hours, or overnight. This step helps the dough firm up and develop richer flavors.
  7. Shape and Coat Cookies: Using a medium-sized cookie scoop, portion out the dough and roll each piece into a ball with your hands. Roll each dough ball in the reserved Oreo crumbs, ensuring an even coating.
  8. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  9. Bake: Bake on the middle oven rack for 12-15 minutes. Depending on the size of your dough balls, baking may take up to 20 minutes. The cookies should look set but not browned.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely before serving.

Notes

  • For best results, chill the dough for the full recommended time; this prevents excessive spreading during baking.
  • Use room temperature butter and cream cheese for a smoother dough.
  • The cookies will appear soft when removed from the oven but will firm up as they cool.
  • If you want extra crunch, add more Oreo crumbs to the coating or top each cookie with a few additional mini chocolate chips before baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 190
  • Sugar: 14g
  • Sodium: 100mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://emilyquickdinners.com/oreo-cheesecake-cookies-recipe/