Oreo Cheesecake Cookies
Indulge your sweet tooth with these irresistible Oreo Cheesecake Cookies—a heavenly fusion of creamy cheesecake and crunchy Oreo goodness in every bite! Made with a luscious cream cheese and butter base, these soft, decadent cookies are loaded with crushed Oreo pieces for a delightful texture contrast. With just a handful of pantry staples and a quick prep time of 15 minutes, this easy dessert is perfect for satisfying spontaneous cravings or impressing a crowd. Whether you’re looking for a unique treat for parties, holiday gatherings, or an everyday indulgence, these soft-baked cookies combine the nostalgic charm of Oreos with the timeless allure of cheesecake. Plus, they stay fresh in an airtight container, making them an ideal make-ahead dessert. Perfect for Oreo lovers, this recipe will quickly become your go-to for cookie perfection!
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Recipe Information
Ingredients
- 115 grams Cream cheese
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 160 grams All-purpose flour
- 10 pieces Oreos
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the cream cheese and butter together using a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar to the bowl and continue mixing until the mixture is light and fluffy, about 2 more minutes.
Mix in the vanilla extract and salt until fully integrated.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Crush the Oreos into small pieces or coarse crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Gently fold the crushed Oreos into the cookie dough until evenly distributed.
Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and slightly golden. The centers should remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 364.4 g | 133% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 201.9 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
