These Oreo Cheesecake Cookies are the ultimate Oreo lover’s cookie. With only six ingredients, you can make the best ‘cookies & cream’ cookies ever!
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.
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…And mix that with some sugar and flour.
Finally crush up some Oreo Cookies…
And fold them into your dough…
Chill the dough for about an hour so it’s easier to handle and then scoop it onto a lined baking sheet…
When they are done baking let them cool or eat them warm! They are divine!
These cookies stay super soft and are just as good cold as they are at room temperature!
Print
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Oreo Cheesecake Cookies are the ultimate Oreo lover’s cookie. With only six ingredients, you can make the best ‘cookies & cream’ cookies ever!
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
- 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.
- 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.
- Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.
- Cover the dough and chill for at least an hour.
- 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.
- Bake the cookies for 10 minutes until the edges are lightly golden.
- 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.
Nutrition
- Serving Size:
- Calories: 263
- Sugar: 21.2 g
- Sodium: 202 mg
- Fat: 12.3 g
- Carbohydrates: 36.3 g
- Protein: 2.7 g
- Cholesterol: 15.3 mg
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.
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.
What type of baking sheet did you use? I have found that I get crazy different results based on the baking sheet!
I used a metal baling sheet!
Oops, I meant baking sheet.
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!
I would just add 1/2 cup 🙂
Was wondering the recipe calls for salted butter but you have unsalted butter pictured. salted butter or unsalted for this recipe
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!
These sound wonderful! Do you think it would work as a bar cookie, baked in a 9×13 pan?
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!
Can you freeze these gayer baked ?!
You can freeze them before baking, or after 🙂
I made the “dough” and am debating using a brownie pan as well. Let me know if you had success with this.
Hi..love your blog! Would love to make these but just wanted to be sure that you do NOT need an egg?
Nope 🙂 no egg!
Perfect, great flavor and textures.
Cookies with cookies! 🙂 yummy..
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!
I imagine they would remain pepperminty, but you could also add 1/2 teaspoon of peppermint extract to amp it up!
Shelly, these look so decadent and amazing, I must make these!
Thank you so much 🙂 You totally should!