My Oreo cheesecake cookies are an irresistible combination of rich cheesecake flavor and soft, chewy sugar cookie texture. I think the best part is the chopped Oreos that add those big chocolate cookie chunks!
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My Easy Cookies and Cream Cheesecake Cookies
My Oreo cheesecake cookies started as a fun weekend experiment when my kids and I decided to try a “cookies made from cookies” recipe. Cookies and cream ice cream has always been a family favorite, so of course, we had to get Oreos involved!
The funniest part was how invested my kids got in deciding which Oreos “belonged” in the cookie dough. We lined up every kind, from peppermint to birthday cake and even those holiday red ones. Not surprisingly, classic Oreos won by a landslide.
When they came out of the oven, and I saw those big chocolate chunks of Oreo, I knew right away this recipe was about to become a family favorite. I had to hide a few cookies just to make sure some were left for my husband Ben to try when he got home!
I’m pretty sure I’ve tried stuffing cookie dough with everything imaginable. Chocolate bars, sprinkles, crushed pretzels, you name it. But there’s nothing quite like the combination of cream cheese and Oreo chunks!
For more Oreo recipes, check out my Oreo fluff, Oreo cheesecake mousse, air fried Oreos, chocolate lasagna, red velvet Oreo cheesecake, and Oreo dirt cake!
Oreo Cheesecake Cookies Recipe Ingredients
- Unsalted butter – Softened butter creams beautifully with sugar and helps the cookies bake up soft and tender.
- Cream cheese – I use full-fat cream cheese to get the richest cheesecake flavor and a smooth texture.
- Granulated sugar – Just the right amount sweetens the dough without overpowering the Oreo flavor.
- Egg – Helps bind the dough and while keeping each batch nice and soft in the center.
- Pure vanilla extract – Adds warmth and enhances both the cookie dough and cheesecake flavor.
- All-purpose flour – Gives structure to the dough so the cookies hold their shape.
- Baking soda – Adds a little lift so the cookies don’t bake up too dense.
- Oreo cookies – I like leaving some pieces chunky so every bite of cookie gets a mix of crumbs and bigger cookie chunks.
- Chocolate chips – These add extra sweetness and make the cookies feel even more indulgent. I mean, who doesn’t love more chocolate?
How to Make Oreo Cheesecake Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Use a stand mixer with the paddle attachment to cream the softened unsalted butter and cream cheese.
STEP TWO: Pour the sugar into the stand mixer bowl with the cream cheese mixture and mix for another 2 minutes until fluffy. Follow with the egg and vanilla, mixing until totally incorporated. Remember to scrape the sides of the bowl periodically to get every last bit mixed in.
STEP THREE: Add the baking soda and flour to the bowl and mix once more. Once combined, add the Oreos and chocolate chips. Fold by hand with a spatula to avoid crushing the cookies.
STEP FOUR: Use a 2-tablespoon scoop to scoop out the cookie dough balls and arrange them 2” apart on a prepared baking sheet lined with parchment paper. With the bottom of a glass or measuring cup, flatten each cookie until they’re ½” thick.
STEP FIVE: Slide the baking sheet into the freezer for 15 minutes then preheat the oven to 350 degrees F.
STEP SIX: Bake the cookies for 10 minutes. Remove the tray from the oven and tap lightly on the counter to let the cookie centers “sink.” This promotes even cooking. Slide the tray back into the oven for 3-5 minutes until golden brown.
STEP SEVEN: Pull the tray out of the oven and tap once more. Let the baked cookies cool for about 10 minutes on the tray then move them to a cooling rack to cool completely.
Tips for the Best Oreo Cream Cheese cookies
- I avoid the Double Stuf Oreos because they make the texture too soft. I know they seem like a great idea, but the batch I tried just didn’t turn out quite like I wanted!
- Full-fat cream cheese is an absolute must for that cheesecake-like richness.
- Bigger Oreo chunks create those perfect pockets of cookies-and-cream flavor. Plus, I think they make the cookies look amazing!
- I line my baking sheet with parchment paper to keep the cheesecake cookies from sticking and to make cleanup easier.
- Chilling the dough in the freezer for about 15 minutes helps keep the cookies from spreading too much while they bake.
- I tap the cookies a few times to help the centers sink. I do this after baking for 10 minutes and again when they’re done baking.
- I let the cookies cool completely on the cookie sheet. I think this helps the texture set better than transferring them to a cooling rack.
Oreo Cookie Recipe Variations and Substitutions
- I sometimes use white chocolate chips to make the cookies extra sweet and creamy.
- Crushed candy bars or M&M’s add fun pops of color and texture. My kids and I sometimes use up any leftover Halloween candy by throwing whatever we have into the cookie dough!
- Mint Oreos are a fun holiday twist, especially around Christmas or for a St. Patrick’s Day treat!
- Golden Oreos create a more vanilla-forward version. They don’t have the color contrast of classic Oreos, but the flavor is one of my favorites.
- A dash of peppermint extract turns my recipe into a delicious and festive Christmas cookie!
Oreo Cheesecake Cookies FAQs
Why are my cookies and cream cheesecake cookies not cooked through?
Whenever my cookies look underdone, letting them cool on the baking sheet for a couple minutes helps them finish cooking gently without drying out. It’s also important to tap the baking sheet on the counter after 10 minutes to help sink the centers so the cookies can bake all the way through.
How to store leftovers
I store my leftover cookies in an airtight container at room temperature, although I make sure to keep them out of direct sunlight. They’ll stay fresh for up to 5 days, or I’ll stick them in the refrigerator if I want them to last longer.
If I want to freeze them, I let them cool completely and then freeze them in a single layer before transferring them to a freezer bag.
More Easy Cookies Recipes
- Hershey kiss cookies
- Raspberry cheesecake cookies
- Pumpkin cheesecake cookies
- Turtle cookies
- Chocolate chip marshmallow cookies
- Brownie crinkle cookies
- Strawberry cheesecake cookies
Easy Oreo Cheesecake Cookies
Ingredients
- 8 tablespoons unsalted butter softened (1 stick)
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 cup chopped Oreo cookies
- ½ cup chocolate chips
Instructions
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream the two together until well combined.
- Next, add the granulated sugar and mix until light and fluffy, about 2 minutes.
- Next, add the egg and vanilla. Mix to combine. Make sure to scrape down the sides of the bowl as needed.
- Add the flour and baking soda. Mix to combine.
- Next, add the chopped Oreo's and chocolate chips. Fold them into the batter using a rubber spatula.
- Line two large baking sheets with parchment paper. Scoop out 2-tablespoon sized portions and place them at least 2” apart on the baking sheets. Press the cookies down to form a ½” thick disc.
- Freeze the cookie dough balls for 15 minutes while preheating the oven to 350 degrees F.
- Bake the cookies for 10 minutes. Then tap the tray on the counter a few times to sink the cookies (this will help them fully bake in the center) and return them to the oven for another 3-5 minutes, or until they are golden brown.
- Remove the cookies from the oven and tap them on the counter again. Allow the cookies to cool completely on the tray.
Notes
- Avoid the Double Stuf Oreos because they make the texture too soft.
- Full-fat cream cheese is an absolute must for that cheesecake-like richness.
- Bigger Oreo chunks create those perfect pockets of cookies-and-cream flavor. Plus, they make the cookies look amazing!
- Line your baking sheet with parchment paper to keep the cheesecake cookies from sticking and to make cleanup easier.
- Chilling the dough in the freezer for about 15 minutes helps keep the cookies from spreading too much while they bake.
- Store leftovers in an airtight container on the counter for up to 5 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
