Easy Oreo Cheesecake Cookies
My Oreo cheesecake cookies are made with cream cheese and Oreos and have a soft and chewy texture. It's all of the flavors you love about cheesecake in cookie form!
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
Serving: 1Calories: 207kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 26mgSodium: 80mgPotassium: 57mgFiber: 1gSugar: 16gVitamin A: 228IUCalcium: 15mgIron: 2mg
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.
Tried this recipe?Let us know how it was!