I’m thrilled to share this decadent twist on classic cookies—Oreo Cheesecake Cookies—that I couldn’t resist testing myself. They combine creamy cheesecake richness with chunks of Oreo cookies, resulting in soft, chewy treats that feel bakery-quality, but are surprisingly simple to make.
Why You’ll Love This Recipe
I love how these cookies strike the perfect balance—rich and creamy from the cream cheese, yet satisfyingly chewy with Oreo pieces in every bite. They’re beginner-friendly with minimal prep, and they hold their shape beautifully thanks to a dough chill before baking.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 oz block-style cream cheese, softened
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1 cup unsalted butter, softened
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1½ cups granulated sugar
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1½ tsp vanilla extract
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2 cups all-purpose flour
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2½ cups original Oreo cookies, roughly chopped (about 18–20 whole cookies)
directions
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Preheat oven to 350 °F and line a baking sheet with parchment.
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In a large bowl, beat the cream cheese and butter on medium for 2–3 minutes until light and lump-free.
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Add sugar and vanilla, beat for another 1–2 minutes until smooth.
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Mix in flour on low speed just until incorporated—dough will be thick.
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Fold in chopped Oreos gently to preserve chunks.
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Cover dough and chill for 30–45 minutes until firm.
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Using a 2‑Tbsp scoop, portion dough into balls on the sheet, spacing about 2″ apart. Flatten to ¼–½″ thickness. Return unused dough to fridge.
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Bake 13–15 minutes or until edges just begin to turn golden. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Repeat with remaining dough.
Servings and timing
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Yield: 36 cookies
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Prep time: 10 minutes
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Cook time: 13 minutes per batch
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Total time: About 53 minutes (plus chilling)
Variations
I sometimes reserve an extra ½ cup chopped Oreos to press on top of each cookie before baking—it makes them look extra tempting. If I’m in the mood for a twist, I swap out original Oreos for a flavor like mint or birthday cake. Just avoid Double Stuffed or Thin Oreos, as they can affect texture and sweetness.
storage/reheating
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Make‑ahead: I prep the dough and refrigerate it tightly sealed for up to 2 days.
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Fridge: Store already baked cookies in an airtight container (layers separated by parchment) for up to 5 days.
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Freezer:
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Dough: Scoop and freeze balls on a tray, then transfer to a bag—good for up to 3 months.
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Baked cookies: Cool completely, then freeze in airtight container for up to 3 months.
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Reheat:
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Microwave for 10–15 seconds for a soft center, or
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Warm in a 300 °F oven for 5–7 minutes to refresh that oven-fresh feel. Frozen dough can go straight into the oven with just 2–3 minutes added to bake time.
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FAQs
What if my dough is too sticky?
I just pop it back into the fridge for another 10–15 minutes—it firms up nicely and makes scooping easier.
Why are my cookies spreading too much?
Usually because I skipped chilling or overmixed. I always keep the dough cold, and I mix on low to keep it from getting too warm.
How do I get even distribution of Oreo pieces?
I gently fold them in with a spatula, making sure I don’t break them into crumbs—this gives each cookie nice chunks.
Can I use a handheld mixer instead of a stand mixer?
Absolutely—it works perfectly. I’ve found it blends the butter and cream cheese just as well.
Can I halve or double the recipe?
Yes! Halving works great. I don’t double it in one batch though—the bowl gets too full, and it’s hard to mix evenly.
Conclusion
I’m always amazed at how these cookies come together with just a handful of ingredients and simple steps. They’re soft, chewy, creamy, and perfect for sharing—or savoring solo. Give them a try and let me know how yours turned out!
