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!
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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
Ingredients
- ½ cup (113.5 g) unsalted butter, at room temperature
- 3 ounces (85.05 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (90 g) mini chocolate chips
- 1 cup (160 g) Oreo cookie crumbs
Instructions
- 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.
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I made these a while back, and had to make them again today. I used mint oreos to cover some of them and i used thin mints to cover others. Both delicious! thank you!
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?
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.
That looks so good! I am sure I would love to make these with my little sisters.
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?
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!
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….
Hi Jana, These are not meant to be a crunchy cookie, so they should come out on the chewy side.
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 :)
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.
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!
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!
Hi Christa, You could try replacing a little bit of the butter with more cream cheese.
Christa- I omitted the mini chocolate chips when I baked this cookies, It’s still delicious. I promise you will taste the cheesecake flavor more… :-)
Has anyone tried freezing these? I want to add them to my holiday baking list but like to make cookies ahead of time.
I’m thinking about making these for a Christmas tray. Do they need to be refrigerated?
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.
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?
Hi Adelle, I wouldn’t recommend decreasing the sugar in this recipe. If you do, I can’t guarantee the results.
Alright, thanks a lot!
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!
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?
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/
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.
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 :o) 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!
Cookies with Oreos? Heck ya!
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.
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?
Well yes, there is raw flour in the dough so it will taste like flour. The baked cookies don’t taste like raw flour.
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.
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.
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!
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!
I tried to make these cookies, but they oozed off the pan while in the oven! what am I doing wrong? :(
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.
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…
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
I think they tasted BETTER the next day!!! Now if I could just get them to last that long LOL!!!
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! :)
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!
i made these for my boyfriend and his roomates and they said it was even better than their grandmothers!
SERIOUS?!? Awww…mine was really hard :(( i think i add too much butter and sugar ~.~ However, the taste was really good ^___^ Anyways THNX! :D I’m gonna keep trying this AWESOME recipe though :D
is the cookies supposed to be hard on the outside and soft in the inside? Please reply ASAP! ~.~
Yes, they should have a slight crisp on the outside, and be soft on the inside.
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