Oreo Cheesecake Cookies are a delightful treat that combines the rich and creamy flavor of cheesecake with the beloved crunch of Oreo cookies. This recipe is perfect for cookie lovers who crave that sweet and slightly tangy taste. They are great for any occasion, whether you’re hosting a gathering, potluck, or simply want a delicious snack at home. Plus, they are easy to make and sure to impress your family and friends!
Table of Contents
How to Make Oreo Cheesecake Cookies
Ingredients
- 8 ounces block style cream cheese, softened to room temperature
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 ½ cups original Oreo cookies, roughly chopped (from 18-20 cookies)
Directions
- In a large mixing bowl, beat the softened cream cheese and unsalted butter for 2-3 minutes, using a handheld mixer on medium speed, until light and fluffy with no lumps remaining.
- Add the granulated sugar and vanilla extract to the cream cheese mixture. Beat again for 1-2 minutes or until the mixture is smooth.
- Add the all-purpose flour and mix on low speed just until fully combined. The batter will be very thick.
- Using a rubber spatula, fold in the roughly chopped Oreo cookies until evenly distributed. Be careful not to break up the cookie pieces too much, as this will keep the contrasting look of the cookie pieces in your batter.
- Cover the bowl of Oreo cheesecake cookie dough with plastic wrap and refrigerate for 30-45 minutes, or until firm.
- Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop out a level amount of cookie dough and place it onto the prepared baking sheet. Repeat until you have 12 cookie dough balls, placing them approximately 2 inches apart.
- Flatten the cookie dough balls using your fingertips or the palm of your hand to reach a thickness of between ¼ and ½ inch and a width of 2 inches. Place the remaining cookie dough back in the refrigerator to keep cool.
- Bake for 13-15 minutes or until lightly golden around the edges. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Repeat the last two steps until all the cookies have been baked and cooled.
How to Serve Oreo Cheesecake Cookies
These cookies are best served fresh but can also be enjoyed later. Serve them with a glass of milk or coffee for a delicious treat any time of the day. They can also make a great addition to dessert platters at parties.
How to Store Oreo Cheesecake Cookies
To store your Oreo Cheesecake Cookies, place them in an airtight container at room temperature for up to one week. If you want to keep them longer, consider refrigerating them, where they will last up to two weeks. You can also freeze the cookies for later enjoyment—just make sure to store them in a freezer-safe container.
Tips to Make Oreo Cheesecake Cookies
- Make sure your cream cheese and butter are softened to room temperature for easier mixing.
- Don’t overmix the dough once you add the flour.
- Try to chop the Oreo cookies into chunks of varying sizes for a more interesting texture.
- If you prefer a sweeter cookie, you can increase the sugar slightly.
Variation
You can experiment with other flavored Oreo cookies, like mint or peanut butter, to give a unique twist to this recipe. For a fun addition, consider adding chocolate chips or nuts to the dough for extra flavor and crunch.
You may read also :
Cookies & Cream Brownies
Strawberry Oreo Cookies
Cookies and Cream Truffles
FAQs
Q: Can I use light cream cheese?
A: Yes, you can use light cream cheese, but the texture and flavor may differ slightly.
Q: What if I don’t have unsalted butter?
A: You can use salted butter, just reduce the added salt in the recipe or omit it entirely.
Q: Can I bake these cookies without chilling the dough?
A: Chilling the dough is recommended as it helps the cookies hold their shape and creates a better texture, but if you’re short on time, you can bake them right away. Just know they may spread more while baking.