Oreo Cheesecake Cookies

Oreo Cheesecake Cookies 

Oreo Cheesecake Cookies are my new favorite obsession! Y’all know how much I love cookies from my recipes, right? Trust me when I say that you need to give these a try! 

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Anyone can make these Oreo cheesecake cookies! 

You don’t have to be Betty Crocker to make these delicious Oreo cheesecake cookies. Anyone, even a novice baker can easily make these cookies and impress family and guests! 

I love this Oreo cheesecake cookies recipe because it only uses 5 (FIVE!) ingredients! It is so easy! Literally, all that you have to do is throw everything (in a specific order) in a stand mixer and off you go! But seriously, it really is that easy. 

Cheesecake in cookie form! 

Cheesecake in a cookie is what makes these cookies so fabulous. If you like cheesecake or the cookies and cream chocolate bars, I can pretty much guarantee that you will love these Oreo cheesecake cookies. 

They are crispy around the edges, but chewy in the center, and taste as smooth and creamy as any good quality cheesecake. These cookies are like a good cheesecake, a dessert, but not a disgustingly sweet dessert. The tang from the cream cheese is what makes these so fabulous to me. 

If you aren’t a big sweet dessert person, you will definitely enjoy these Oreo cheesecake cookies! 

You can eat the batter! 

I’ll be the first to admit I eat cookie dough no matter what is in it, eggs or not. Maybe gross, maybe not. I always eat a portion of the cookie dough before it is baked. Always have, and likely always will. 

But the nice thing about this Oreo cheesecake cookies recipe is that you can safely eat the batter because there are no eggs in it. In fact, this would be perfect for kids who love cookie dough, but parents are concerned about raw egg consumption. Make this recipe, chill the batter, and let them eat away! 

Kid-Friendly Baking! 

Speaking of kids earlier, this recipe is perfect for little ones who are just learning and wanting to give baking a try. Not only is it delicious, it is easy to make, and basically impossible to mess it up, and cookie dough can be eaten raw. It is literally perfect for kids to make themselves, with minimal guidance from parents. 

Oreo Cheesecake Cookies Ingredients 

Cream cheese, 4 ounces (½ a brick), softened to room temperature

Butter, 8 tablespoons salted or 1 stick, room temperature 

Sugar, ¾ cup 

Flour, all-purpose, 1 cup plus 2 tablespoons 

Oreo cookies, 10, broken up into pieces 

Oreo Cheesecake Cookies Directions 

Using a stand mixer, cream together the butter and cream cheese on a high speed until it is light and fluffy. 

Scrape the sides of the mixer with a silicone spatula if needed. 

Add in the sugar and turn on high to incorporate. 

Next up is the flour. Add that in, and mix at a lower speed to avoid a mess. My husband, Nathan, put all the flour in at once, and didn’t make a mess. So don’t worry, just don’t turn the mixer on at a high speed! 

Add in the Oreo cookies until just incorporated. You can fold them in with the spatula or just mix for a couple of seconds at a low speed in the mixer. Once the batter starts to turn that grey-ish cookies and cream chocolate bar color, it is done. Stop mixing! 

Cover the bowl and refrigerate for at least 45 minutes, but not more than 2 hours. This will help the butter to solidify in the dough, so the cookies don’t flatten out like a pancake when baking, so this step is super important! 

Preheat the oven to 350 degrees. 

Line a cookie sheet with parchment paper. 

Using a cookie scoop, spoon, or your hands (this is another great teaching moment for kids to learn to roll out dough balls), roll 15 dough balls that are the same size out. Then gently flatten them out by pressing down with your hand. 

Bake in the oven at 350 degrees for 10-11 minutes, until they are just starting to become golden brown around the edges. 

Let them stand on the cookie sheet for a couple of minutes before transferring to a cooling rack. They will be soft, so be very careful! Let them cook completely and then enjoy! 

Serving Suggestions 

These Oreo cheesecake cookies can be served with an ice cold glass of milk, a scoop of ice cream, or just by themselves for dessert or an after-school snack, or even a late night treat when no one else is awake. 

Double or triple the recipe 

This recipe made me 15 cookies, but if I were planning for a crowd, I would double the recipe! These Oreo cheesecake cookies may not last long in my household, even with just two of us because they are so good. I will double the recipe the next time I make it, just so I don’t have to fight Nathan for the last one. 

Oreo Cheesecake Cookie Additions 

Adding in a tablespoon of vanilla is totally optional to enhance the flavor. 

If you are making these cookies for the holidays, try using mint Oreos and add green food coloring in for a fun festive feel. There are quite a variety of Oreo cookies on the market these days, so feel free to explore and try out some different kinds. 

If you do not have parchment paper, simply grease the cookie sheet with butter or a non-stick cooking spray designed for baking. Do not use wax paper in the oven, as the wax will melt. 

If you choose to use unsalted butter, add in a pinch of salt to counterbalance the sweetness in the cookie. 

Oreo Cheesecake Cookie Discussion 

Have you tried these Oreo cheesecake cookies yet? What is your favorite kind of cookie? Let me know your thoughts in the comments! 

Need more dessert recipes? I’m here to help!

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