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Oreo Cheesecake Cookies

Oreo Cheesecake Cookies combine soft, chewy cookies with a rich, creamy cheesecake filling, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
  • 3 tbsp granulated sugar
  • 1 tsp pure vanilla extract
For the Cookie Dough
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, melted and cooled
  • 1 cup brown sugar, packed Can use light or dark brown sugar.
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups Oreo pieces (approximately 12 Oreos) Chop Oreos into pieces.
  • 1/2 cup Oreo crumbs (approximately 5 Oreos) Crush Oreos into crumbs.

Method
 

Prepare the Cheesecake Filling
  1. In a medium bowl, mix 8 oz cream cheese with 3 tbsp granulated sugar and 1 tsp vanilla extract until smooth and creamy.
Prepare the Cookie Dough
  1. In a large bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt.
  2. In another bowl, combine 1 cup melted and cooled unsalted butter, 1 cup packed brown sugar, 1/2 cup granulated sugar, and 1 tsp vanilla extract. Add 2 room temperature eggs one at a time, beating well after each addition.
  3. Gradually fold the dry ingredients into the wet mixture until a soft dough forms, taking care not to over-mix. Mix in 1 1/2 cups of Oreo pieces and 1/2 cup Oreo crumbs.
Assemble and Bake
  1. Take a spoonful of dough, flatten it in your palm, and place a small scoop of cheesecake filling in the center. Fold the dough over and seal it, rolling it into a smooth ball.
  2. Preheat your oven to 350°F (175°C). Arrange the cookie dough balls on a lined baking sheet, spacing them out.
  3. Bake for 12-15 minutes until the edges turn lightly golden.
  4. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container. Can last up to one week in the fridge. For freezing, use an airtight container and they’ll keep for about three months.