Oreo Cheesecake Cookies
107 comments » 
If you know me, you know that I absolutely, positively love cheesecake. Cheesecake anything. Cheesecake everything. I have sampled countless different varieties of cheesecake from The Cheesecake Factory, and I always come back to the Oreo cheesecake. I love many of them, but I’m such a kid when it comes to Oreos and I totally adore them in my cheesecake. I even made myself an Oreo Cheesecake for my birthday a few years back. So when I saw these cookies – essentially a cheesecake with mini chocolate chips, and rolled in Oreo crumbs – they were calling my name!
Truth be told, I was pretty darn tempted to totally ditch the actual cookies and just eat the cookie dough straight up out of the bowl. There are no eggs, so it was especially tempting. I couldn’t stop sneaking tastes! Actually, I think that rolling the dough into balls and then freezing them would make a great center for cheesecake truffles. Or, just a really fantastic treat from the freezer 
If you love cheesecake and/or Oreos, you will totally adore these cookies!
One year ago: Irish Soda Bread Scones
Three years ago: Golden Brioche Loaf
Oreo Cheesecake Cookies
Yield: About 1 dozen cookies
Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Total Time: 35 minutes
Ingredients:
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbsDirections:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2" balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
(Recipe adapted from Tasty Kitchen)
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These look delicious, Michelle!
Mmm, now I’m craving some cheesecake.
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You gotta love cookie-covered cookies! These sound wonderful.
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I actually tried your cheesecake truffles as a treat to my girlfriend and some of their friends and they adoooooooooooored them…theres no way im missing this ones…
hugs and kisses!
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Love that you made these into cookies!
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These cookies sound delightful in every way possible!
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I’ve had oreo cheesecake cookies, but never brownies! These look fantastic!
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I think I may have fallen in love!
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I love cheesecake too! I know I’d love these cookies. Like you, my favorite cheesecake is oreo too
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Yum! I must make these very soon
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Those sound awesome! I have leftover Oreo-type cookies to use up… no cream cheese, but might be worth a trip to the store.
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Haha, did you say ‘cheesecake’ enough times in your opening paragraph?
Hungry Jenny x
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Oreos and cream cheese go so well together. These look yummy!
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You better believe I am making this cookie dough and forming it into cheesecake truffles!!! What a creative way to have your cheesecake and eat it too =)
xo Marie
Chocolate & Wine
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I’m such a huge fan of eggless cookie dough – I can eat the dough straight out of the bow, guilt-free! I am currently finishing up some mint chocolate cookies I made, but these might be next on the list!
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my co-worker makes oreo truffles where she basically just mixes a package of cream cheese with crushed oreos, rolls into balls, and dips them in chocolate. they are crazy good! something about cream cheese and oreos is just a perfect match.
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These really do look delish and they remind me a bit of the White Chocolate Strawberry Swirl Cheesecake I posted on my blog not long ago! I used oreo cookie crumbs for the thick crust and then white chocolate cheesecake with a swirl of strawberry. YUMM!
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I don’t know how I feel about these cookies. The combo sounds amazing, but I dunno…..
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These look so good! The fact that they’re egg-less makes me think they won’t even make it to the oven.
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Wow these look fantastic! I too adore cheesecake. And I adore Oreos!
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Cheesecake, cookies & oreo combined! Holy cow yum! Those sound outstanding!
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Your description of these cookies makes my thighs tremble. I fear they won’t make it into the oven!
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Beth @bethlivingsimply on November 5th, 2011 at 9:27 am
I’m totally cracking up over your comment, Sharlene, but I mirror the sentiments. These cookies look TO DIE FOR!
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Ohhh yum!! These sound amazing! Must make!
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Omg, what an awesome combination, oreo’s and cream cheese! I’ll have to book mark this one!
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Ohhh….yes….I will be making these! You always have the best recipes – just when I think that traditional cookies are getting a little boring and I’m in the mood for something different – BAM – Michelle has something amazing posted!!
)
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I love Oreos too! If I made these I think all the dough would end up in my tummy before I ever got around to baking them
.
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Oh that’s so funny, I was just looking for a cheesecake cookie recipe! These look amazing!
I will definitely be making them soon.
I made your oreo cheesecake last week for my birthday, it was the first cheesecake I ever made and it was so delicious!
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Wow… These cookies look amazing! I would have been sneaking bites of the cookie dough, too!
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why oh why did i give up snacking for lent?! these look amazing…i cant wait to try them! maybe i’ll make them for easter day snacks?!
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Oh wow – these look incredible!!
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I love that you turned these into cookies. They look amazing!
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Delish! Love the idea of truffles!
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Oreos, cheesecake, cookies, truffles…my head is spinning with visions of yumminess. These are divine. You’re been buzzed girlfriend!
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The succession of interest in this post grew with each word in the title! Not only do these cookies look sensational, but the cheesecake you mentioned for your birthday must have been fabulous. Back to the recipe, it has a manageable ingredient list that appears to come together easily. Oreos have now been added to my shopping list.
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They’re great!
Thanks for the recipe!
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This could become my favorite cookie of all time.
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I think I am going to have to try making these for a brunch on Sunday! Will keep you posted if I do. Great idea.
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Cookies & cheesecake together? Fantastic! These look absolutely scrumptious.
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These look SOO yummy! I will definitely be making these soon
Thanks for sharing!
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These look so tasty. I never had cheesecake cookies before. Can’t wait to try these out.
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Yes, please! Oreos… cheesecake… cookies. yum
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Eggs or not..I am a total batter eater. Never been sick in all of my 35 years from raw eggs(oh no, I probably should have not said that)!
These sound ridiculously amazing
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This would be something slightly out of the ordinary to take to a potluck and impress people.
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I tried making these delish cookies last night but the batter was more of a mousse consistency. I finally got them rolled into balls and covered them with the oreo crumbles but they all melted into 1 huge liquid mess in the oven! HELP! What did I do wrong?!
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Michelle on April 1st, 2011 at 3:09 pm
Hi Ashley, Hmm melted into liquid in the oven? If the dough was a mousse consistency it sounds like something may have been off. The dough isn’t too terribly soft, so I would double check the ingredient quantities and make sure your oven isn’t running hot.
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liz on April 21st, 2011 at 5:20 pm
i thought they “ran” a little too much for my taste, as well. they didn’t look like yours in the photo, but like splats. they were still AMAZING, just not very pretty.
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I must cook this!!
I can’t believe it can exist something like that. It won’t be true until I taste it!!!
And it seems easy to make
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I just made these & I doubled it as I needed more than one dozen.Instead of 2 dozen I have 4 dozen yummy cookies & I used only 1 cup of cookie crumbs.
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I made these cookies this weekend – everyone loved them! deeelish!
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I made these this afternoon! My hubby said they were “horrible”… That’s code for “they’re really good and you’ll be lucky if I leave you any crumbs!”
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I so these cookies the other day and they looked so good that I made them yesterday. Everyone loved them!!! Thanks for posting this.
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holy cow wow! this looks absolutely amazing! i’m surprised that you had any dough left to make cookies. i would’ve eaten them all before the oven was preheated
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Oh lawd!! This looks so good! I too love…CHEESECAKE ..ANYTHING!!!
Can’t wait to make these…
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I would definitely be eating that out of the bowl! Those sound awesome!
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I baked these over the week end and will be posting about them soon. Thanks for the recipe. I will link to yours when I do. In the meantime I have an award for your blog, which I really enjoy. http://nutsaboutfooditaly.blogspot.com/2011/04/sicilian-oven-roasted-artichokes-thanks.html
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Hi Michelle,
I tested a batch of these cookies out last weekend. I had almost the same issue that Ashley had, that they spreaded to much. I baked them in a convection oven, tried to adjust the time and temperature a little…but what the real problem that I found was the silicone mat I used to baked them on. My last tray that went in I switched to parchment paper (as noted in your recipe) and that made all the difference. Also, I put the dough in the fridge for about 10-15 mins to firm up a bit. Either way, it’s all very yummy! I find it strange that some cookies bake well with the silicone mats (Thick and Chewy Choc. Chip cookies) and some don’t…any thoughts?
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Michelle on April 7th, 2011 at 2:15 pm
Hi Lisa, That’s really interesting about the difference on a silicone mat vs. parchment paper. I’m not really sure what the reason would be. I use parchment paper exclusively for all of my baking.
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I always experiment eggless cookie recipe but my children usual pass in my baking
& they usually have a sweettooth. This reciPe turned out yummy! My kids lOved gooey middle & melted Chico chiPs!!! Thank you for sharing is awesome recipe. I’ll plan to serve this on my sons first bday. Btw, my son calls these cookies ‘Oreo brownies’ b/c it’s that yummy!
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MMM….Just stumbled upon this. My favorite cookie and cheesecake is my favorite flavor. Bookmarked!
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these look so good, I am pretty sure I have to make these this weekend. Have to.
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I made these last night and after tasting the batter I had such high hopes because I LOVE cheesecake but I was so disappointed because all I could taste was the chocolate from the Oreo and nothing else. I’m almost tempted to try again leaving out the Oreo cookie part and see how they come out because the batter was delish.
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I love cookies, but was inspired by your idea to make these into truffles. I refrigerated my dough for a bit so it was firm enough to roll with my hands, rolled the balls in the crumbs, then froze them on a cookie sheet. I tasted the dough, which was amazing obviously, but not a frozen truffle (since it was 7 am when I wrapped them up). I presumed they would be awesome, so I wrapped up several for a friend the next day. She sent me a text message 1 hour after I left her house telling me that she snuck one… then another.. then another… and they are ALL gone now
Thanks for another wonderful recipe!!! I’ve never baked anything from BEB that wasn’t amazing!
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Thanks for the recipe! I baked these today and blogged it on my page. My students and coworkers loved em! Will definitely bake these bad boys again.
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These are one of those recipes that look kind of icky but sound amazing, something U have to make. I will put this in the pile of must-make baked goods. Can’t beat the combination of Oreo cookies and cheesecake.
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hi, i’ve just tried this recipe. i wanted to make 2 dozen instead of 1 dozen. Therefore, i actually doubled the ingredients needed for 1 dozen of this recipe. Sadly, the cookies turned out really hard to eat. :’( May i know how to improve it?
Dissapo
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is the cookies supposed to be hard on the outside and soft in the inside? Please reply ASAP! ~.~
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Michelle on July 6th, 2011 at 1:00 pm
Yes, they should have a slight crisp on the outside, and be soft on the inside.
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SERIOUS?!? Awww…mine was really hard
( i think i add too much butter and sugar ~.~ However, the taste was really good ^___^ Anyways THNX! 
I’m gonna keep trying this AWESOME recipe though 
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i made these for my boyfriend and his roomates and they said it was even better than their grandmothers!
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I just made these cookies and tried one – so yummy! My boyfriend loves cheesecake so I’m glad I got to eat one before he finds them. About the silicone mat v. parchment paper – I used a silicone mat when baking these and they came out perfect (looked just like the ones in the pictures). Also, I was able to get 18 cookies out of one batch. Thanks for posting this recipe!
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YUMMMM! I saw this recipe pop up on Pinterest and am craving them now. I was thinking “Shoot! I’m out of eggs, so the recipe will have to wait.” I am so excited to see there are no eggs or baking soda/powder in the recipe. I can’t wait to try them. Thank you!
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Hey there!
I just tried these out and was worried they’d come out horrible.
..
They came out great. I ate so many…I feel so bad..I guess I can justify it by saying it’s exam time.
But it’s actually quite interesting. Almost short bread texture..but then you get the cream cheese flavour. I found it stronger tasting (and more yummy) after I let it sit for a few hours (just like real cheesecake).
Probably would have tasted better if I didn’t eye ball it…but I wanted to say thanks for the recipe! Yummy <3
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Pam_Ella on November 9th, 2011 at 11:19 am
I think they tasted BETTER the next day!!! Now if I could just get them to last that long LOL!!!
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I tried to make these cookies, but they oozed off the pan while in the oven! what am I doing wrong?
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Michelle on September 4th, 2011 at 2:30 pm
There are a few things that could have happened – your oven may be running a bit hot (I always recommend an oven thermometer to ensure the oven is at the right temperature); your butter could have been too warm, which is sometimes the case when cookies run and spread; also, did you use parchment paper or did you grease a baking sheet? Extra greasing on the baking sheet also causes spreading due to the extra fat that is melting getting into the baked goods.
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Printworthy on September 8th, 2011 at 1:11 am
I guess my oven could have been too hot–it’s pretty old. Some other ideas might be that I used a Silpat non-stick mat instead of spray or paper, but after the first batch turned out so bad, I took the mat off and didn’t use anything! hmmmm could it have been that I used a air-filled baking sheet instead of a conventional sheet…
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I love love love this recipe!
Just came across one problem… I baked the cookies at the right temperature and for the right amount of time, but the cookies didn’t spread as much as yours and the bottoms were burnt black. Everything but the bottoms were perfectly cooked, though. Can you tell me what I did wrong? Thanks!
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I made these tonight with a few minor substitutions based on what I had in the house (graham crackers instead of oreos, lf cream cheese, whole wheat white instead of AP, lowered the sweetener a bit and did half splenda/half sugar) and they came out perfect. I had actually forgotten to take the butter out of the fridge and had to microwave it a bit. It got TOO soft and I was worried the cookies would spread too much. But nope! Even without chilling the dough, they came out perfect.
Thanks for the great idea!
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My dough tasted really flour-y now I’m afraid to bake them without adding something else into it. Is the dough suppose to taste flour-y?
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Michelle on October 1st, 2011 at 9:30 am
Well yes, there is raw flour in the dough so it will taste like flour. The baked cookies don’t taste like raw flour.
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Kelly on October 1st, 2011 at 5:46 pm
They actually ended up tasting like flour. I baked one just to see how it would taste and it still tasted like flour. I was trying to think if I should put anything else in there to get rid of the flour taste but nothing helped. I know I put the right amount of everything in but who knows. I probably messed something up haha.
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Amber on November 5th, 2011 at 1:48 pm
Kelly – could it have been the flour you used? My MIL seems to have trouble with things tasting floury when she stores her flour in plastic for too long.
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These cookies are amazing! Honestly, from initially looking at the recipe I didn’t see how they would stay together without any binder other than flour, but my coworkers were begging me for some of my now-famous homemade cookies (partly thanks to your fantastic recipes I keep finding) so I decided to use them as my guinea pig. They were very easy to make, and baked up perfectly-crunchy on the outside from the oreos and rich and creamy on the inside. They were devoured. Made me look like a total rock star. All of your recipes are awesome, thank you for always inspiring me.
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Cookies with Oreos? Heck ya!
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I’ve made the Oreo truffles before & they were a hit so when I saw this recipe I knew I had to try it! I made these cookies night before last (and followed the recipe, parchment paper & all) they were AMAZING!!! I doubled the batch so we’d have extras & that plan didn’t work so well cause the all “VANISHED” LOL!!! I did bring a few to work & gave one to my boss who later that day told me one would not do…she needed a baggie of them
) So last night I made a triple batch & again they are PERFECT!! Mine looked just like the picture & tasted so much better than words can describe!!! Now I’m thinking of “tweeking” it & maybe adding crushed peppermint to the Oreo crumb for a CHRISTMAS COOKIE exchange I host!
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I’ve just made this cookies, and i must say they were so good, seriously. I’ll be honest, at first I wasn’t sure about the recipe (I mean,cream cheese in a cookie?) but all my doubts fade away at the first bite. Give it try, they’re amazing.
Thank you for this easy and tasty recipe.
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Hi! i just love ur recipes!they are WOW!OMG!!!cant wait to try em all!
however i want to give a shot at oreo cheesecake cookies but i need to make cream-cheese at home. could u help?
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Michelle on December 1st, 2011 at 6:31 pm
Yikes, I’m not sure that I can! I’ve never made homemade cream cheese! I did find this post, though, that might be of use to you: http://www.howtobaker.com/techniques/insane-foodie-projects/homemade-cream-cheese/
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These cookies are absolutely delicious! I didn’t have any of the problems with the cookies spreading on the silpat. The problem may be with too soft of butter/cream cheese mixture, not enough flour etc. Thanks for the recipe!
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Hi! I would like to ask if I were to put lesser sugar, do I need to increase the amount of cheese or decrease the amount of butter used as well?
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Michelle on November 6th, 2012 at 2:33 pm
Hi Adelle, I wouldn’t recommend decreasing the sugar in this recipe. If you do, I can’t guarantee the results.
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Adelle on November 7th, 2012 at 7:39 am
Alright, thanks a lot!
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I’m thinking about making these for a Christmas tray. Do they need to be refrigerated?
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Michelle on November 20th, 2012 at 12:27 pm
Hi Emily, If you serve them within a day or so I wouldn’t refrigerate them, but if you want to store them for a longer period of time, then I would refrigerate them in an airtight container.
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Has anyone tried freezing these? I want to add them to my holiday baking list but like to make cookies ahead of time.
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Hi Michelle,
Just made these and they are delish, but I was hoping the Oreo and cheesecake flavor would be a little more prominent. I didnt have mini chips on hand so used regular, but gave them a rough chop, but i think they still overpowered the other flavors a bit (but again, still yummy).
Any recommendations on how to up the cream cheese content for more of a cheesecake flavor? I’m thinking I might also sub the chocolate chips with chunks of Oreo next time.
Thanks for another great recipe!
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Michelle on December 13th, 2012 at 11:41 am
Hi Christa, You could try replacing a little bit of the butter with more cream cheese.
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I decided to make these for my Christmas Cookie Exchange… I love them, they are delicious. I am making 10 dozen of them to satisfy everyone I’ve ever known this year !! The only mildly disappointing thing about them is that I followed this recipe to an exact science and I wish they tasted a little more… CHEESY? I’d likely use a little more cream cheese on future batches. Gooey in the middle but I just want that smooth and rich hit that only cheesecake can provide. Otherwise, very yummy!
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Oh yeah, I would also recommend going to perhaps a Wal-Mart where you may find the OREO Pie Crusts in the baking section. They fall apart really easily and you can hand break them in a bowl.
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Just wanted to let you know that I just made these for some holiday baking, and I also happened to come across your recipe for cookie dough brownies, and I made those as well. Everything turned out really well, and I’m really glad I found these for Christmas!
Just saying thanks, how delicious everything is, and how cute your blog is! Keep it up
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Hi, I baked the cookies this afternoon, would like to ask is it the texture not crunch like normal cookies?because I did follow all the ingredients..the cookies end up not crunch but lil bit chewy caramel bit crunch texture…or I did something wrong with the cookie? Anyway my son love it so much becoz is very sweet….
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Michelle on January 11th, 2013 at 4:06 pm
Hi Jana, These are not meant to be a crunchy cookie, so they should come out on the chewy side.
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No eggs? Interesting!! So I can eat as much dough as I want….(as if eggs have stopped be before).
I’ll make these soon!
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I made these last night, and they didn’t turn out right, I don’t think.
They taste like they have way too much sugar, and they don’t tatse anything like cheesecake in anyway. I may have done something wrong. Help?
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That looks so good! I am sure I would love to make these with my little sisters.
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Hey michelle,I used cream cheese spread, and I am not sure if that was supposed to be the kind of cheese that I use? If not, can you tell me which kind of cheese/brand I should use please?
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Michelle on May 5th, 2013 at 11:09 am
Hi Nasser, You don’t want to use the cream cheese spreads or whipped cream cream or anything like that. You just want to use a regular “brick” of cream cheese. The most common brand in the United States is Philadelphia Cream Cheese.
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