Get the Recipe: Oreo Cheesecake Cookies
These Oreo cheesecake cookies are over the top delicious! They are chocolate chip cookies stuffed with a vanilla cheesecake filling and chopped Oreo pieces. These cookies are great for birthdays, holidays, Christmas and more!
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
Oreo Chocolate Chip Cookies
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 3 ½ cups flour, gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¾ cup chocolate chips, mini or regular
- ½ cup lightly crushed Oreos, gluten free or regular
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- First, make cheesecake filling. In the bowl of a stand mixer, add softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until completely creamy.
- Scoop out 1 teaspoon sized balls of cheesecake filling. Place on lined pan. Repeat for all mixture. Then, place pan in freezer while making cookies.
- Next, make the cookies. In a clean bowl of a stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla. Stir until combined.
- Add in flour and baking soda. Stir until thick dough is formed.
- Fold in chocolate chips and crushed Oreos. Remove cheesecake filling from freezer.
- Use spoon to scoop large balls of cookie dough onto lined baking pan. Flatten with hands. Place a cheesecake ball in the middle of each flattened cookie.
- Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
- Use hands to fully enclose cheesecake ball with cookie dough. See photos above for reference.
- Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
- Lastly, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing to a cooling rack.
Notes
- Use softened, room temperature cream cheese.
- Beat cream cheese and powdered sugar until completely creamy.
- Beat butter and sugars until no clumps of butter remain. This usually takes 2 to 3 minutes.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- Both gluten free and regular Oreos can be used. Double stuff Oreos also work well.
- Cookie dough will be thick.
- Do not over bake cookies! Only 9 to 10 minutes is needed.
- Store cookies in the fridge for up to 5 days.
- Cookies freeze well.
Calories: 367kcal, Carbohydrates: 48g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 210mg, Potassium: 80mg, Fiber: 1g, Sugar: 23g, Vitamin A: 511IU, Calcium: 33mg, Iron: 2mg