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Close up shot of cheesecake oreo cookies.

Oreo Cheesecake Cookies

Rich and delish
These oreo cheesecake cookies are made with cream cheese and lots of Oreos! You will need only 7 ingredients to make this recipe!
5 from 4 votes
Prep Time 10 mins
Cook Time 12 mins
chill time 1 hr
Total Time 1 hr 22 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 122 kcal

Ingredients
 
 

  • 115 g Butter soften
  • 115 g Cream cheese soften
  • 1 teaspoon Vanilla extract
  • ¾ cup Granulated sugar
  • ½ teaspoon Kosher salt
  • 1 cup Flour
  • 12 Oreos crushed

Instructions
 

  • In a big mixing bowl, add the soften butter, room temperature cream cheese, granulated sugar, vanilla extract and salt. Mix with an electric hand mixer for 2-3 minutes.
  • Crush the oreos, we used our hands to do so. You dont need to crush them into fine crumbs, medium sized chunks are great.
  • Add the crushed oreos and mix until combined.
  • Add the flour and mix with a spatula until just combined.
  • Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
  • Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time.
  • Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
  • Remvoe them from the oven and transfer them to a wire rack to cool completely.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
  • Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
  • Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
  • Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
  • Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
  • Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.

Nutrition

Calories: 122kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 118mgPotassium: 27mgFiber: 0.3gSugar: 9gVitamin A: 184IUCalcium: 8mgIron: 1mg
Keyword oreo cheesecake cookies
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