Oreo Cheesecake Cookies

I am so excited it’s officially cookie season! I feel like I wait for this moment all year long… it’s like my personal Superbowl. You know, if the Superbowl lasted a whole month…

Anyhow, this recipe for Oreo Cheesecake Cookies combines my two favorite ingredients…butter and cream cheese! And Challenge Butter and Cream Cheese are simply the best. They are made with the freshest, most high quality ingredients and it really shines through in these cookies! Plus there are no additives or fillers, so all you taste is pure, rich flavor.

Oreo Cheesecake Cookies...super soft, loaded with Oreo cookies! They're like little bites of cheesecake without the hassle!

MY OTHER RECIPES

These cookies are remarkably easy…only a few steps are needed to make these indulgent cookies that will feel very “special occasion” all while being simple enough to make everyday!

Start with your Butter and Cream Cheese…

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And mix that with some sugar and flour.

Finally crush up some Oreo Cookies…

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And fold them into your dough…

Oreo Cheesecake Cookie DOugh!

Chill the dough for about an hour so it’s easier to handle and then scoop it onto a lined baking sheet…

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When they are done baking let them cool or eat them warm! They are divine!

Oreo Cheesecake Cookies...super soft, loaded with Oreo cookies! They're like little bites of cheesecake without the hassle!

These cookies stay super soft and are just as good cold as they are at room temperature!

Print

Oreo Cheesecake Cookies

  • Author: Cookies & Cups
  • Yield: 24 cookies

Ingredients

  • 1 (8 oz) package of Challenge Cream Cheese, room temperature
  • ½ cup salted Challenge Butter, room temperature
  • ¾ cup granulated sugar
  • ½ tsp vanilla
  • 1 cup all purpose flour
  • 15 Oreo Cookies, coarsely crushed

Instructions

  1. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.
  2. Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.
  3. Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.
  4. Cover the dough and chill for at least an hour.
  5. When you’re ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.
  6. Bake the cookies for 10 minutes until the edges are lightly golden.
  7. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Notes

Store refrigerated for up to 5 days.

I posted this recipe over at Challenge Dairy. Hop on over to their site for tons more cookie ideas!

I love working with Challenge Dairy and have worked with them for years. They are truly a brand that I stand behind and recommend. Great brands are joy to work with and are what helps make this site possible.

27 Responses

  1. Bryn

    Hi, I’m wondering how much of the Oreo taste comes through. My girls were “snowed” last night and one of the treats they were given was a package of the seasonal peppermint Oreos. Anyway, just wondering if the cream cheese would tone down the peppermint flavor, or if they would be too pepperminty. Thanks!

    1. Shelly

      I don’t… I haven’t tried it, but they are such a unique texture on the outside and then on the inside that I don’t know if that could be duplicated in bar form. If you try it, though, let me know!

    1. Shelly

      ahh yes… I have made these multiple times, but when I photographed them I ran out of salted and added 1/2 teaspoon to the batter 🙂 If you use salted you don’t have to add extra!

  2. Marissa

    Hi! These look delicious! I was thinking about adding in white chocolate chips, how much do you think would be alright to add in to the recipe? Thank you!

  3. Rena

    Shelly, these cookies are so delicious but even though they didn’t lack taste they spread out in the oven from the very beginning. Only thing I did different was my oreos were more crushed than yours in the picture.

  4. Back to Sweden

    I made these yesterday and we really didn’t care for them. Not much taste and the taste they did have was more like flour. I wouldn’t make these again.

  5. Kim

    These are truly DELISH! I love the unusual white color, and they taste very Oreo-cookies-and-cream to me. The cheesecake-ness makes them really moist. I made with salted Challenge butter, and they were perfect, but I just noticed in your photo it’s a cube of unsalted, so maybe I’ll try that next time. It is kind of funny making cookies *with* cookies 🙂 THIS RECIPE IS A KEEPER. *Everyone* in my office loved them, too, and I’m going to take them to my LifeGroup meeting on Thursday. Reminder: If you give a mouse a cookie, he’s going to ask for a glass of milk! A new favorite, thank you so very much for being a sharer, Shelly.

  6. Dawn Calvert

    HI Shelly,I usually make the Oreo cookies and cream with the pudding every Christmas.Minus all the ingredients are these similar?Thanks

  7. Evey

    I made this last night and you can taste the cheesecake and Oreos! I added some chocolate chips, which helped to make the cookies a little sweeter. They are not that sweet, if you do not put in enough Oreos. They are so addicting! I’m trying NOT to eat the whole batch! Thank so much for this!!!

  8. Kelcy

    Hi Shelly!

    This recipe taste great! I really do love them. Do you need to refrigerate them for them to keep well or can you just keep them in an air tight container at room temperature?

    1. Shelly

      keep them at room temperature, but they never last in my house! If you want to store them longer than overnight they might be best if refrigerated!

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