This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
Oreo Cheesecake Cookies are made with just 7 ingredients! The real cream cheese in the batter gives them a tangy, creamy flavor that perfectly complements the crunch of the crushed Oreos. They are soft, chewy, and always a hit at parties and picnics.
Table of Contents
If you love Oreos and you love cheesecake, then these cookies are most definitely for you. They are a fun cookie variation because they have a short ingredient that doesn’t even include eggs, baking soda, or baking powder!
And every bite is loaded with bits of broken up Oreo chunks that provide an interesting textural contrast to the soft cream cheese cookie base, as well as a delicious flavor.
Try serving them warm with a scoop of vanilla ice cream for an extra special treat. These fun and unique cookies are sure to become a family favorite!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted butter
- Cream cheese – I recommend using full-fat cream cheese for best results. Don’t use the spreadable variety of cream cheese that comes in a tub.
- All-purpose flour
- Granulated sugar
- Vanilla extract
- Salt
- Oreo cookies – I tested this recipe using regular Oreos, but you can use your favorite kind. You only want to roughly break or chop them up so you still get big chunks of Oreo in each cookie. There’s no need to remove the cream filling from the center of the Oreos first.
How to Make Oreo Cheesecake Cookies
- Cream ingredients. Combine softened butter, cream cheese, and sugar in a large mixing bowl. Beat with an electric or stand mixer until creamy, smooth, and combined. Be sure to stop and scrape the bottom and sides of the bowl so everything gets mixed together evenly. Add the vanilla extract and mix it in.
- Add dry ingredients. Add the flour and salt, then mix just until combined on medium-low speed.
- Add Oreos. Break up the Oreos (either a rough chop or just by hand), then mix them into the cookie dough until they are evenly dispersed. You want that Oreo cookie crunch in every bite of these cookies!
- Chill then scoop. Cover the dough with plastic wrap, then chill for 1 hour to firm up the dough. This is one recipe where I really recommend you don’t skip the chilling time. Use a medium cookie scoop to scoop about 2 tablespoons of cookie dough onto a cookie sheet, spacing them apart a couple of inches. Flatten slightly with wet fingers.
To get the same rough and rustic shape of the cookies pictured here, I used a technique where I take a small cookie scoop and do 1 tablespoon-sized scoop onto a baking sheet lined with parchment paper. Then I get another tablespoon-sized scoop and press it down into the center of the first scoop of dough, sort of squishing out the bottom scoop to create rough, craggy edges around the domed middle of the second scoop and get the look of the cookies you see here. It’s a fun technique!
- Bake. Bake the cookies for 10-12 minutes in a preheated 350 degree Fahrenheit oven until no longer shiny on top and set around the edges. Cool completely before enjoying.
Recipe FAQ’s
Absolutely! You can use any flavor of Oreos that you like in this recipe! There are so many new flavors being introduced all the time and this recipe is a great base for changing things up.
Nope! These cookies are naturally eggless. The cream cheese in the dough provides many of the same properties of binding the cookies and making them chewy and moist that eggs would normally provide.
Tips for Success
- Don’t overmix. Overmixing cookie dough can result in tough, dry cookies, instead of tender, soft cookies that stay moist.
- Use room temperature ingredients. It’s tough to get cold butter and cream cheese to combine when they are cold. Using room temperature butter and cream cheese will make it much easier for the dough to come together.
- Don’t overbake. These cookies will just start to brown around the edges and lose their glossy sheen when they are ready to come out of the oven.
How to Store
Once the cookies have cooled completely, they can be stored in an airtight container at room temperature on the counter for up to 5 days or in the fridge for up to 1 week.
These Oreo cheesecake cookies freeze well for up to 2 months in an airtight freezer-safe bag. Let them thaw on the counter for an hour or two before enjoying.
More Oreo Recipes
- Cookies and Cream Ice Cream
- Cookies and Cream Macarons
- Easy Oreo Cupcakes with Cookies & Cream Oreo Frosting
More Cookie Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Oreo Cheesecake Cookies
Ingredients
- 1/2 cup salted butter softened
- 1 (8-ounce) package full-fat cream cheese softened
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups (176g) all-purpose flour
- 1/4 teaspoon salt
- 15 Oreo cookies roughly chopped
Instructions
- In a large bowl, beat softened butter, cream cheese, and sugar until creamy and smooth. Add vanilla extract and mix well. Scrape bottom and sides of bowl.½ cup salted butter, 1 (8-ounce) package full-fat cream cheese, ¾ cup (150g) granulated sugar, 1 teaspoon vanilla extract
- Add flour and salt. Mix until combined. Stir in chopped Oreo cookie pieces. Cover and chill for 1 hour.1 ¼ cups (176g) all-purpose flour, ¼ teaspoon salt, 15 Oreo cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop mounds of dough and space a couple inches apart on baking sheets. Flatten cookies slightly with wet fingers.
- Bake for 10-12 minutes.
