Ultimate Oreo Cheesecake Cookies: Soft, Chewy & Creamy Delights
Get ready to indulge in the most irresistible **Oreo cheesecake cookies** you’ve ever tasted! These incredible cookies boast a perfect balance of soft, chewy texture and are generously stuffed with a luxurious, creamy Oreo cheesecake filling. Each bite delivers an explosion of classic Oreo cookie crumbs, creating a truly unique and delicious dessert experience. If you dream of Oreo cheesecake but crave the convenience of a cookie, this recipe is your ultimate answer – it’s like having a miniature Oreo cheesecake in cookie form!
At Cambrea Bakes, cheesecake-inspired desserts are incredibly popular, and it’s easy to see why! From my delightful pumpkin cheesecake cookies to my rich cheesecake brownies, these treats consistently rank among our top recipes. Now, we’re bringing you a new fan-favorite that combines the best of both worlds: the beloved Oreo cookie and classic creamy cheesecake.
These Oreo cheesecake cookies are a dream come true for any true Oreo aficionado. They’re not just flavored with Oreos; they’re generously stuffed with finely chopped Oreo pieces, ensuring a burst of chocolatey goodness in every bite. But the real star is the luscious cheesecake filling, nestled right in the center. It’s surprisingly easy to prepare, adding that signature tangy sweetness that elevates these cookies from great to absolutely unforgettable.
If you adore the classic Oreo flavor but prefer your cookies without the cream cheese filling, don’t worry, we have something for you too! Be sure to check out my traditional Oreo-flavored cookies for another fantastic treat.
Table of Contents
Why You’ll Love These Oreo Cheesecake Cookies
These Oreo cheesecake cookies aren’t just a dessert; they’re an experience! Here’s why this recipe will quickly become one of your go-to favorites:
Creamy Cheesecake Filling Perfection: Each cookie is a delightful surprise, featuring a luxurious, tangy cheesecake filling that’s studded with even more Oreo pieces. This rich, smooth center creates a stunning contrast with the chewy cookie, making every bite an unforgettable journey for your taste buds. It’s the kind of creamy indulgence typically found in a full-sized cheesecake, now perfectly portioned in a cookie.
Double the Oreo Flavor, Double the Joy: We’ve ensured that these cookies are intensely satisfying for any Oreo lover. Much like my decadent Oreo chocolate cake, these cookies are absolutely loaded with Oreo goodness. You’ll find crushed Oreo cookies folded directly into the cookie dough, creating a dark, chocolatey base, while the creamy filling boasts additional Oreo crumbs for that signature crunch and flavor. It’s an immersive Oreo experience from start to finish!
An Effortlessly Elegant Treat: Imagine all the decadent flavor and rich texture of a classic cheesecake, but without the fuss and extensive baking time. These cookies are a simple, fuss-free dessert that delivers big on taste. They’re as easy to make as my popular Oreo brookies, offering a convenient way to enjoy gourmet-level indulgence. Perfect for parties, gatherings, or simply treating yourself!
These stuffed cookies are not only delicious but also incredibly satisfying, offering a unique twist on two beloved desserts. They are sure to impress anyone who tries them!
Essential Ingredients & Smart Substitutions
Crafting the perfect Oreo cheesecake cookies starts with understanding your ingredients. Here’s a deeper dive into what you’ll need and how to make the most of each component:
Oreos: For the most authentic flavor and texture, I highly recommend using classic Oreo cookies. They provide that iconic chocolate wafer taste that’s essential for these cookies. However, feel free to experiment with specialty Oreo flavors for a fun twist! You won’t need an entire pack for this recipe, so save the remaining cookies and prepare to make my heavenly cookies and cream cinnamon rolls next – they’re a fantastic way to use up any extras!
Cream cheese: For the cheesecake filling, I always opt for full-fat cream cheese. It delivers a richer, creamier texture and a more robust cheesecake flavor that truly shines in these cookies. Make sure it’s softened to room temperature for a lump-free, smooth filling.
Brown sugar: Both light and dark brown sugar will work beautifully in this recipe. Brown sugar is crucial for adding moisture and a delightful chewiness to the cookies, along with a subtle caramel note. Light brown sugar offers a milder molasses flavor, while dark brown sugar provides a more intense, richer taste.
Unsalted Butter: Ensure your butter is at perfect room temperature. This allows it to cream properly with the sugars, creating a light and airy base for your cookie dough. Cold butter will result in a dense cookie, while melted butter can make the dough greasy.
All-Purpose Flour: Proper flour measurement is key! Always use the spoon-and-level method or, even better, a kitchen scale for the most accurate results. Too much flour can lead to dry, crumbly cookies, while too little can make them spread too much.
You’ll find the complete list of ingredients, precise measurements, and detailed instructions in the comprehensive recipe card located below!
Step-by-Step Recipe Instructions
Follow these clear, easy steps to create your own batch of incredibly delicious Oreo cheesecake cookies. Precision and patience are your best friends here!
Step 1: Prepare the Cheesecake Filling. In a medium bowl, combine the softened cream cheese, powdered sugar, and finely crushed Oreo crumbs. Mix these ingredients thoroughly until the mixture is completely smooth and free of lumps. Using a small cookie scoop or a teaspoon, scoop out approximately **26 small balls** of this creamy filling onto one of your prepared baking sheets lined with parchment paper. This parchment paper will prevent sticking. **Crucially, chill the filling in the freezer until each ball is completely frozen solid.** This step is vital for ensuring the filling stays intact while baking inside the cookie dough.
Step 2: Cream Butter and Sugars. In a large mixing bowl, preferably using a stand mixer or an electric hand mixer, combine the softened unsalted butter, granulated sugar, and light brown sugar. Cream these ingredients together on medium-high speed for a full **3 minutes**. This extended creaming time is essential to incorporate air, resulting in a mixture that is significantly light, fluffy, and pale in color. This step contributes immensely to the soft, chewy texture of your final cookies.
Step 3: Incorporate Wet Ingredients. To the creamed butter and sugar mixture, add the large egg, egg yolk, and vanilla extract. Mix on low speed until these ingredients are just combined into the dough. Be careful not to overmix at this stage. After mixing, make sure to scrape down the sides of the bowl thoroughly with a spatula to ensure all ingredients are well incorporated and no dry spots remain.
Step 4: Mix in Dry Ingredients and Oreos. In a separate bowl, whisk together the all-purpose flour, additional crushed Oreos (for that double flavor!), fine sea salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture. Mix on low speed until the ingredients are just combined. It’s crucial not to overmix the dough at this stage, as overmixing can develop the gluten in the flour, leading to tough cookies. Stop mixing as soon as no streaks of flour are visible.
Step 5: Fill the Cookies with Cheesecake. Using a cookie scoop (a 2-tablespoon size works best), scoop a portion of the cookie dough. While the dough is still in the scoop, create a small indentation in the center. Carefully press one of the fully frozen cream cheese balls into this center. Gently mold the cookie dough around the cheesecake ball, ensuring it is completely sealed inside, with no cheesecake exposed. This prevents the filling from melting out during baking. Place the filled cookie dough ball onto your prepared baking tray.
Step 6: Finish and Bake the Cookies. Once filled, roll the top and sides of each cookie dough ball generously in the remaining Oreo crumbs. This adds an extra layer of flavor and a beautiful visual appeal. Place the coated cookie dough balls back onto the baking tray, ensuring they are adequately spaced. **Now for the most important step for best results: chill the entire tray of cookie dough in the freezer for a minimum of 3-4 hours.** For optimal texture and to prevent spreading, **overnight chilling is highly recommended!** When ready to bake, preheat your oven to the specified temperature. Bake the chilled cookies until their edges are perfectly golden brown and the centers are just set. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. This cooling process helps them firm up and develop their signature chewy texture.
Expert Baking Tips for Perfect Cookies
Achieving bakery-quality Oreo cheesecake cookies is simpler than you think with these essential tips:
Precision with a Kitchen Scale: This is my absolute #1 baking tip for consistent and successful results. Baking with a scale is significantly more accurate than relying on cup measurements, especially for flour. Even a slight variation can drastically change the texture of your cookies. To easily convert this recipe, look for the “metric” button next to the ingredients title on the recipe card below. **If you do not own a kitchen scale, employ the “spoon-level method”: first, fluff your flour with a spoon, then gently spoon it into your measuring cup, and finally, level off the top with a straight edge. Never scoop directly from the bag!**
Embrace Room Temperature Ingredients: This tip is paramount for creating a beautifully blended dough that bakes evenly and results in a uniform, tender texture. Softened butter and cream cheese, along with room temperature eggs, emulsify far better with other ingredients. This creates a cohesive dough, preventing separation and ensuring your cookies are consistently soft and chewy, rather than dense or crumbly.
Don’t Waste Those Extra Oreos: This recipe typically uses around one sleeve of Oreo cookies for both the dough and the filling. Don’t let the leftover Oreos go to waste! They’re perfect for snacking, topping ice cream, or even incorporating into other desserts like milkshakes or a quick no-bake pie crust. Get creative and enjoy every last crumb!
Chill Time is Crucial: The extended chilling period for the cookie dough (3-4 hours minimum, ideally overnight) isn’t just a suggestion; it’s a necessity. This allows the butter to re-solidify, preventing the cookies from spreading too much in the oven. It also gives the flavors a chance to meld and the flour to fully hydrate, resulting in a richer flavor and a perfectly chewy texture. Patience in this step truly pays off!
Don’t Overbake: For the softest, chewiest cookies, keep a close eye on them. Cookies will continue to cook slightly on the hot baking sheet after they’re removed from the oven. Bake until the edges are just set and lightly golden, but the centers still look a little soft. They will firm up as they cool.
Use Parchment Paper: Lining your baking sheets with parchment paper prevents sticking, ensures even baking, and makes for super easy cleanup. It also helps to regulate the temperature and prevent the bottoms of your cookies from getting too dark.
Frequently Asked Questions (FAQs)
Once baked, store any leftover cookies in an airtight container at room temperature for 2-3 days. For longer storage, you can keep the unbaked raw dough balls (with the cheesecake filling inside!) in the freezer. Place them in an airtight container or a freezer bag for up to 3 months. When ready to bake, you can bake them directly from frozen, adding a couple of extra minutes to the baking time.
Surprisingly, no! While they contain cream cheese, the filling is baked within the cookie, and the sugar content acts as a preservative. This means that once baked, these delicious cookies are perfectly fine to store at room temperature. Just make sure they are in an airtight container to maintain their freshness and soft texture.
Absolutely! If you’re short on time or simply prefer a classic Oreo cookie without the creamy center, you can certainly omit the cheesecake filling. The cookie dough itself is incredibly flavorful and packed with Oreo crumbs, so you’ll still end up with delicious, soft-baked Oreo cookies – just without the cheesecake surprise in the middle.
Of course! This recipe doubles beautifully, making it perfect for feeding a crowd or for stocking your freezer with extra cookie dough for future cravings. Simply double all the ingredient quantities. If you’re looking for another crowd-pleaser, you could also make my impressive Oreo cookie cake, which is always a hit at parties!
There are two great methods for getting perfectly crushed Oreos. The easiest way is to place the cookies in a sturdy ziplock bag, seal it, and use a rolling pin to crush them into fine crumbs. Alternatively, for a quicker and more uniform crumb, you can use a food processor. Simply pulse the cookies a few times until they reach your desired consistency.
Craving More Oreo? Discover These Desserts!
If you’re an undeniable fan of all things Oreo, you’re in the right place! After mastering these incredible Oreo cheesecake cookies, why not explore more delicious ways to enjoy your favorite cookie? Here are some other fantastic Oreo-packed recipes from Cambrea Bakes that you absolutely must try:
- Oreo Cookie Cake: A giant, shareable cookie cake loaded with Oreo chunks, perfect for celebrations.
- Chocolate Oreo Cupcakes: Moist chocolate cupcakes topped with creamy Oreo frosting and more cookie pieces.
- Oreo Brownie Bars: Fudgy brownies layered with a rich Oreo cream filling and topped with more Oreos.
Each of these recipes brings a unique twist to the classic Oreo, promising delightful treats for every occasion.
If you tried this delicious Oreo cheesecake cookie recipe, or any other recipe on my website, please let me know how it went in the comments section below; I absolutely love hearing from you! Don’t forget to also leave a star rating while you’re there to help other bakers discover this amazing treat! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Oreo Cheesecake Cookies Recipe Card
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Equipment
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standard 2 tablespoon cookie scoop
Ingredients
Cheesecake Filling
- 6 oz cream cheese, room temperature
- ¼ cup powdered sugar
- 2 tbsp oreo crumbs
Cookie Dough
- 12 tablespoons unsalted butter , room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour, *see notes below for measuring*
- ½ cup Oreo crumbs
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 cup Oreo crumbs, for the tops
Cream Cheese Glaze
- 2 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1/4 tsp vanilla
- 1-2 tbsp whole milk
Instructions
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Combine the cream cheese, powdered sugar, and Oreo crumbs until smooth. Scoop 26 teaspoon-sized balls of this creamy filling onto a parchment-lined baking tray. Place the tray in the freezer until the filling balls are completely frozen solid. This step is critical for a well-structured cookie!6 oz cream cheese, ¼ cup (25 g) powdered sugar, 2 tbsp (15 g) oreo crumbs
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In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, and packed light brown sugar for **3 minutes** on medium-high speed. This should result in a mixture that is light, fluffy, and noticeably paler in color.12 tablespoons (168 g) unsalted butter, 1 cup (200 g) light brown sugar packed, ¼ cup (50 g) granulated sugar
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Add the room temperature large egg, egg yolk, and vanilla extract to the creamed mixture. Mix on low speed until they are just combined. Remember to scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
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Gradually mix in the all-purpose flour, additional Oreo crumbs, fine sea salt, baking soda, and baking powder. Mix until the dry ingredients are just combined and no streaks of flour remain. Be careful not to overmix, which can lead to tough cookies.1 ¾ cup (220 g) all-purpose flour, ½ cup (60 g) Oreo crumbs, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder
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Using a **2-tablespoon cookie scoop**, scoop out portions of cookie dough. While the dough is still in the scoop, create an indentation and press one of the frozen cream cheese balls into the center. Carefully mold the dough around it, ensuring the cheesecake filling is completely sealed inside.
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Roll the top and sides of each filled cookie dough ball in the extra 1/2 cup of Oreo crumbs, ensuring a generous coating. Place the coated balls on a parchment-lined baking sheet, leaving sufficient space between them. **Now, crucial for optimal results: chill the cookie dough in the freezer for a minimum of 3-4 hours, though chilling overnight is highly recommended for the best texture and to prevent spreading!**1/2 cup (60 g) Oreo crumbs
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Preheat your oven to **350 F (180 C)**. Arrange 10 chilled cookies on a baking tray, ensuring they are spaced 2-3 inches apart. Bake for **13-15 minutes**, or until the edges are golden brown and the centers are just set. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. *If desired, prepare the optional cream cheese glaze: Combine the softened cream cheese and powdered sugar until smooth, then whisk in the vanilla and 1-2 tbsp of whole milk until you reach a thin, drizzly consistency. Drizzle generously over your cooled cookies!*2 oz cream cheese, 3 tbsp powdered sugar, 1/4 tsp vanilla, 1-2 tbsp whole milk
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Store any leftover baked cookies in an airtight container at room temperature for 2-3 days. For long-term storage, you can keep the unbaked cookie dough balls (with the filling inside) in the freezer for up to 3 months in an airtight container or freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
Video
Notes
To make the Oreo crumbs, you have a couple of easy options: for a quick method, simply put the cookies in a sturdy ziplock bag and use a rolling pin to crush them into fine crumbs. If you prefer a more uniform and quicker process, a food processor works wonderfully to achieve perfectly crushed Oreo crumbs in seconds!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Please note: The calorie information provided for this recipe is an estimate and should be used as a guide only. The accuracy of the listed calories is not guaranteed and can vary based on specific ingredients and preparation methods.