Description
Delicious Oreo cheesecake cookies filled with a creamy cheesecake center and surrounded by a soft cookie dough, topped with additional Oreo pieces.
Ingredients
Scale
- 6 oz cream cheese, softened
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (115 g) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chopped Oreo cookies (about 7–8 cookies)
- ½ cup chocolate chips (optional)
- 4–5 Oreo cookies, roughly chopped (for topping)
Instructions
- Prepare the cheesecake filling: In a small mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Stir until the mixture becomes completely smooth and creamy with no lumps remaining. Scoop teaspoon-size portions of the filling onto a parchment-lined plate or tray to create about 12 small mounds. Place the tray in the freezer for 20–30 minutes so the filling becomes firm and easy to wrap inside the cookie dough.
- Make the cookie dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light in color and fluffy in texture, about 2–3 minutes. Add the egg and vanilla extract, then mix until fully incorporated and smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms. Fold in the chopped Oreo cookies and chocolate chips until evenly distributed.
- Assemble the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it gently in your hand to form a thick disc. Place one frozen cheesecake filling portion in the center. Cover the filling with a small additional piece of cookie dough, then seal the edges carefully so the cream cheese center is fully enclosed. Roll the dough gently into a ball. Place the dough balls onto the prepared baking sheet, spacing them 2–3 inches apart. Press a few chopped Oreo pieces onto the top of each cookie for added cookies and cream texture.
- Bake the cookies: Transfer the baking sheet to the oven and bake for 12–14 minutes until the cookie edges turn lightly golden while the centers remain soft. Remove the baking sheet from the oven and allow the cookies to rest on the pan for about 10 minutes so the structure sets and the filling settles. Transfer the cookies to a wire rack to cool before serving.
Notes
- For a richer flavor, add an additional teaspoon of vanilla extract to the cheesecake filling.
- Cookies can be stored in an airtight container for up to one week.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg