Oreo Cheesecake Cookies

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


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 crumbs


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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145 Responses to “Oreo Cheesecake Cookies”

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  1. Kate on January 23, 2014 at 12:39 pm

    I made these tasty cookies this morning to take with me when I visit some friends this weekend and I highly doubt there’ll be any sign of disappointment when they see these! So pleased with them, thank you! :) x


  2. elizabeth on February 23, 2014 at 4:27 am

    hi, i’ve been baking these cookies for a really long time and the first few times they turned out great but lately they’ve just been turning out like rocks (not spreading) and i was wondering if you might know why/how to fix it? i follow the recipe exactly, except for cutting down on the sugar (but i’ve been doing that ever since i started making them). thank you :-)


    • Michelle on February 23rd, 2014 at 8:19 pm

      Hi Elizabeth, If you haven’t made any changes to the recipe at all, and you were having success initially, there might be an issue with your oven temperature. I would look into an oven thermometer to ensure it’s reading correctly.


  3. Mama to 5 BLessings on March 20, 2014 at 9:33 am

    My mouth is watering! That is some cookies! Sounds yummy!


  4. Ruby on March 31, 2014 at 8:24 pm

    I was so excited to try this, did everything that was instructed, and they burned. You mentioned rolling the dough in the crumbs, but your pictures look like you just sprinkled the Oreos. Is it because my dough is covered with oreos it burned?


  5. Andy on April 17, 2014 at 1:23 pm

    Dear Brown Eyed Baker,
    I got into baking cookies a few years ago and started off doing the simple stuff… Mostly just your standard, classic chocolate chip cookies and snicker doodles. Nothing ever too fancy. I wanted to be able to perfect the simple recipes first before I progressed into anything more difficult. The only problem was I could only find things the were way too simple, or the exact opposite in a very demanding and time consuming recipe! Then a few months back I fell on this gem of a website… Your website. You have found every recipe from simple classics, to out of the ordinary, amazing, beautiful concoctions! And the fact that you put all of them in one convenient place makes looking for great cookies such a pleasant wonderful experience. I just fell upon this recipe that puts two of my favorite things in the whole world together into a delicious cookie! Oreo’s and cheesecake make for one of the greatest combinations known to any. I am going to be making a double batch of these for the people that I work with for much of the staff is celebrating birthdays over this week. I just wanted to personally write a note to say thank you for putting so much time into this website! Finding all these amazing baked goods and sharing them with the world in one easy to find resource… Any time I want to find any type of sweet (heck, any recipe for that matter) this is the first place that I am going to look!
    Many Many thanks,


    • Michelle on April 18th, 2014 at 8:41 am

      Hi Andy, Thank you for taking the time to leave such sweet feedback. I truly appreciate it, and am so thrilled that you’ve been enjoying the site! Happy Baking! :)


  6. Nav on April 29, 2014 at 8:34 pm

    Hi Michelle, I’m a novice and thought I try these cookies. They came out too buttery. I think it’s because I didn’t use enough cream cheese. But how much is 3oz in cups or Tbsp? I googled this and got conflicting information, from 6 to 9Tbsp=3oz. If you could please help me out appreciate!!!


    • Michelle on April 30th, 2014 at 11:09 am

      Hi Nav, If you have a brick of cream cheese, the wrapper should mark off the ounces, and you can use that as a guide. If you have a tub, you would need to weigh it for an accurate amount.


  7. Carmela on May 23, 2014 at 4:00 pm

    Made this the 1st time the other day and it was really good! But… I feel like it was missing something. I was looking for a tiny bit saltiness to it and realized the recipe called for unsalted butter and didn’t ask for salt at all! And so I made another batch today and doubled the most ingredients except the cream cheese, I used the whole 8 oz then added 1 egg. The egg I added since the original recipe was a little bit too crunchy for me. And so this helped in making it a little bit softer.


  8. Niq on June 23, 2014 at 9:21 am

    Is it possible to make this without the chocolate chips? Or would I have to double something in the recipe to compensate for the lack of chips in the dough?


    • Michelle on June 26th, 2014 at 10:46 am

      Hi Niq, You can omit the chocolate chips without altering the recipe.


  9. Faye on July 15, 2014 at 6:08 am

    AWESOOOOMEEEEE! Tried making these twice now. And they turned out reallyyyy goooood! My boyfriend doesn’t like sweets that much but he can’t get enough of this one. Now I never leave my cookie jar empty. :)


  10. Elizabeth on July 16, 2014 at 11:27 pm

    Hello, I tried making these cookies and they didn’t spread! Although they tasted good, they kind of looked and felt like rocks – please help!


  11. Annie on October 6, 2014 at 11:43 am

    Hi! This looks delicious! Do you know how adaptable it would be for pumpkin cheesecake and coated with graham cracker crumbs or something? How much pumpkin puree would I have to put in there?


    • Michelle on October 6th, 2014 at 8:45 pm

      Hi Annie, Great idea! I’ve never played around with subbing pumpkin into these cookies, so unfortunately I couldn’t say how much you should use. Let me know how they turn out!


  12. Raul on October 11, 2014 at 5:09 pm

    Hi Michelle. Love, love, LOVE your website, all the way from sunny South Africa! You write with such flare and enthusiasm, it really translates. Anyway, I have a small question… I’d like to get to cookies a bit more firm and crunchy/less chewy. How can I achieve this? Should I bake it for a few minutes longer or would that end up burning it? Or maybe I could vary the ingredients somehow (like possibly reducing the cream cheese and/or increasing the flour)? Thanks in advance! :)


    • Michelle on October 13th, 2014 at 11:26 am

      Hi Raul, You don’t want to bake too much longer or they’ll burn, but you could try increasing the sugar and/or the flour.


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