If you’re a fan of creamy cheesecake and classic Oreo cookies, these Oreo Cheesecake Cookies will quickly become your new favorite treat. Soft, buttery, and bursting with crushed Oreos, these cookies are a perfect combination of two iconic desserts.
Why Youโll Love This Recipe
- Deliciously Unique:ย Combines the richness of cheesecake with the crunch of Oreos.
- Quick and Easy:ย A simple recipe perfect for both beginner and experienced bakers.
- Crowd-Pleaser:ย Ideal for parties, gatherings, or an indulgent snack.
- Customizable:ย Add your favorite flavors or mix-ins for a personal touch.
- Perfect Texture:ย Soft and chewy with delightful Oreo bits in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Vanilla extract
- Crushed Oreo cookies
Directions
- Preheat your oven to 350ยฐF (175ยฐC) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together cream cheese, butter, and sugar until smooth and fluffy.
- Add vanilla extract and mix until combined.
- Gradually fold in the flour, mixing until a dough forms.
- Gently fold in the crushed Oreos, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10โ12 minutes, or until the edges are slightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings:ย Approximately 24 cookies
- Prep Time:ย 15 minutes
- Cook Time:ย 12 minutes
- Total Time:ย 27 minutes
Variations
- Double Chocolate:ย Add mini chocolate chips for an extra chocolatey twist.
- Mint Oreo:ย Use mint-flavored Oreos and a drop of peppermint extract for a refreshing variation.
- Gluten-Free:ย Substitute all-purpose flour with a gluten-free baking blend.
- Drizzle:ย Top the cookies with melted white or dark chocolate for a decorative touch.
- Stuffed:ย Insert a small piece of chocolate or cream cheese into the center of each cookie for a gooey surprise.
Storage/Reheating
- Storage:ย Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week.
- Freezing:ย Freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- Reheating:ย For a freshly baked texture, warm the cookies in the microwave for 10 seconds.
FAQs
How do I crush the Oreos for the cookies?
Place the Oreos in a zip-top bag and crush them with a rolling pin or use a food processor for finer crumbs.
Can I use reduced-fat cream cheese?
Yes, but the cookies may be slightly less rich and creamy.
Do I need to chill the dough?
Itโs not required, but chilling for 30 minutes can help prevent spreading during baking.
Can I use flavored Oreos?
Absolutely! Experiment with different flavors like peanut butter, birthday cake, or mint.
Can I freeze the dough?
Yes, shape the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag and bake as needed.
How do I prevent overbaking?
Keep a close eye on the cookies and remove them from the oven as soon as the edges are lightly golden.
Can I make these cookies without a mixer?
Yes, but mixing by hand will require extra effort to ensure the ingredients are well combined.
Are these cookies soft or crunchy?
They are soft and chewy with bits of crunchy Oreos.
Can I add nuts to the recipe?
Yes, chopped nuts like pecans or walnuts make a great addition.
Can I substitute sugar with a sweetener?
Yes, you can use granulated sweeteners like erythritol or monk fruit, but the texture may vary slightly.
Conclusion
Oreo Cheesecake Cookies are the ultimate dessert for anyone who loves the flavors of Oreos and cheesecake. With their easy preparation and irresistible taste, theyโre a must-try for cookie enthusiasts. Whether you enjoy them as a sweet treat for yourself or share them with loved ones, these cookies are sure to delight. Give them a try and watch them disappear in no time!
PrintOreo Cheesecake Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Oreo Cheesecake Cookies are a delightful fusion of classic Oreo flavors and creamy cheesecake, resulting in a soft, chewy treat that’s easy to make and sure to please.
Ingredients
- Cream Cheese Filling:
- 4 ounces (113g) cream cheese, softened
- 2 tablespoons sour cream
- 2 tablespoons granulated sugar
- Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 15 Oreo cookies, broken into quarters
Instructions
- Prepare the Cream Cheese Filling:
- In a small bowl, combine the softened cream cheese, sour cream, and granulated sugar until smooth.
- Measure out tablespoon-sized portions onto a parchment-lined baking sheet and freeze until firm.
- Make the Cookie Dough:
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 5-7 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually add this dry mixture to the creamed butter and sugar, mixing until just combined.
- Gently fold in the broken Oreo pieces.
- Assemble the Cookies:
- Using a quarter-cup measure, portion out the cookie dough onto a parchment-lined baking sheet.
- Flatten each dough ball into a disk and place a frozen cream cheese filling portion in the center. Wrap the dough around the filling, ensuring it’s completely enclosed.
- Chill the filled cookie dough balls in the refrigerator for about 1 hour to firm up.
- Bake:
- Preheat your oven to 350ยฐF (175ยฐC).
- Place the chilled cookie dough balls onto a parchment-lined baking sheet, spacing them about 4 inches apart.
- Bake for 15-20 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, ensure the cream cheese filling is well-chilled before assembling the cookies to prevent it from leaking during baking.
- Store the baked cookies in an airtight container in the refrigerator for up to 5 days.
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