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
Units
Scale
- 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 350°F (175°C).
- 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.