Oreo Cheesecake Cookies

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Oreo Cheesecake Cookies are super soft and chewy, with the perfect amount of crunch from the Oreo pieces. Full of smooth and creamy cheesecake flavor but baked in cookie form!

Prep Time10

Cook Time13

Chill time30

Total Time53

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 161kcal

Author: Jennifer Fishkind

Ingredients

8 ounce block style cream cheese softened to room temperature
1 cup unsalted butter softened to room temperature
1½ cups granulated sugar
1½ teaspoons vanilla extract
2 cups all-purpose flour
2½ cups roughly chopped original Oreo cookies from 18-20 cookies

Instructions

To a large mixing bowl, beat the softened cream cheese and unsalted butter for 2-3 minutes, using a handheld mixer on medium speed, until light and fluffy with no lumps remaining.
8 ounce block style cream cheese, 1 cup unsalted butter
To the cream cheese mixture, add the granulated sugar and vanilla extract. Beat again for 1-2 minutes or until the mixture is smooth.
1½ cups granulated sugar, 1½ teaspoons vanilla extract
Add the all-purpose flour and mix on low speed just until fully combined. The batter will be very thick.
2 cups all-purpose flour
Using a rubber spatula, fold in the roughly chopped oreo cookies until evenly distributed, being careful not to break up the cookie pieces too much. The fine crumbs will make your batter more of a darker black color and not the contrasting light batter with the darker cookie pieces showing throughout.
2½ cups roughly chopped original Oreo cookies
Cover the bowl of oreo cheesecake cookie dough with plastic wrap and refrigerate for 30-45 minutes or until firm.
Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
Using a 2 tablespoon cookie scoop, scoop out a level amount of cookie dough and place it onto the prepared baking sheet. Repeat until 12 cookie dough balls have been scooped and placed approximately 2 inches apart on the baking sheet. Using your finger tips, or the palm of your hand, flatten the cookie dough balls to between ¼ and ½ inch thickness and 2 inches in width. Place the remaining cookie dough back into the refrigerator to stay cold.
Bake for 13-15 minutes or until lightly golden around the edges of the cookies. Remove the baking sheet from the oven and allow the cookie to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat steps 7 and 8 until all the cookies have been baked and cooled.

Notes

Storage :

Once all the cookies have cooled completely, you can serve them on a large cookie platter. Store any leftover cookies in an airtight container on the counter for up to 4 days.
Before freezing the baked cookies, make sure they are completely cooled. They can be stored in an airtight container in the freezer for up to 2 months. Thaw the cookies in the refrigerator before serving.

Tips :

Don’t Crush The Cookies! I found that crushing the Oreos with a rolling pin or food processor created too many Oreo cookie crumbs which then turned the cookie dough a dark grey color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.
Feel free to reserve ½ cup of the chopped oreo cookies, rather than mixing them into the cookie dough batter, to press onto the tops of each flattened cookie dough round before baking. The cookie pieces create a visually appealing finish and add an extra layer of chocolatey crunch to every bite.
This recipe bakes 12 cookie dough balls at a time. Make sure to place the remaining cookie dough back into the refrigerator to stay cold until you're ready to bake it.
These cookies will not spread much at all when baked. It's important to flatten the cookies with your finger tips or the palm of your hand before baking to get an evenly baked cookie.
This recipe can easily be halved, however I do not recommend doubling the recipe in the same mixing bowl. This is a very thick cookie dough and a double batch may be too much dough to mix thoroughly.

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