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Oreo Cheesecake Cookies

Oreo Cheesecake Cookies

Rich and creamy Oreo cheesecake cookies feature a smooth cream cheese filling inside chocolate cookie dough with Oreo pieces, delivering a delightful cookies and cream dessert experience.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course cookie, Dessert
Cuisine American
Servings 20 people
Calories 324 kcal

Equipment

  • 1 stand mixer with paddle attachment
  • 2 baking sheets lined with parchment paper
  • 1 handheld mixer for cream cheese filling
  • 1 cookie scoop 1 tablespoon and 3 tablespoon sizes recommended
  • 1 wire rack for cooling cookies

Ingredients
  

  • 8 oz cream cheese room temperature
  • 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 10 Oreo cookies finely chopped (about 1 1/4 cups)
  • 14 Oreo cookies roughly chopped (about 1 3/4 cups)

Instructions
 

  • In a medium bowl, beat cream cheese, granulated sugar, and vanilla extract on medium speed until smooth, about 1-2 minutes.
  • Scoop 20 dollops (~2 to 2 1/2 teaspoons each) of cream cheese mixture onto a parchment-lined baking sheet and freeze uncovered for 45 to 60 minutes until solid.
  • Sift together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl and set aside.
  • In a stand mixer bowl, cream butter, dark brown sugar, and granulated sugar on medium speed until fluffy, about 1-2 minutes.
  • Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
  • Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined.
  • Gently fold in finely chopped Oreo cookies evenly throughout the dough.
  • Cover dough with plastic wrap and refrigerate for 25-30 minutes to firm.
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Remove frozen cream cheese dollops from freezer. Using a 3-tablespoon scoop, form cookie dough balls and press a small indent in the center.
  • Place a frozen cream cheese dollop in the indent and carefully wrap dough around it to seal, leaving a small visible gap.
  • Place each cookie on baking sheets about 2-3 inches apart.
  • Bake one sheet at a time for 13-15 minutes, until edges are lightly golden and centers are set. Do not overbake.
  • Immediately press the roughly chopped Oreo pieces onto the top of warm cookies.
  • Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat baking and decorating until all cookies are baked.

Notes

  • Store cookies in an airtight container in the fridge for up to 3 days.
  • Let cookies rest at room temperature 15-20 minutes before serving for best texture.
  • Freeze cream cheese dollops up to 48 hours in advance for convenience.
  • Use a large knife to chop Oreo pieces for texture variety.
  • Press toppings on cookies while warm for better adhesion and presentation.