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 1x
- 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
Do they have to be put in the fridge after the cookies bake? Or will they okay to just be stored in an air right container??
I have stored these at room temp for 2 days and they were fine, but if you’re worried about the cream cheese in the recipe you should refrigerate them!
I tried the recipe, the smell is good, taste is good. but the problem with the cookie is after resting, I wanted to keep them in the box, but its so sticky…. they might stick to each other if I left them in a box for hours. Any advise on this?
Delicious! I made these for the first time today. Had to cook them for 15 minutes. Let them cool outside on the back porch. Came out nice and taste wonderful. Giving some in Christmas goodies bags.
Delicious!
Can you freeze these into balls and just take out as many as you need to bake?
Yes absolutely! I have a whole post on how to freeze cookie dough, which gives all my tips and tricks! https://cookiesandcups.com/how-to-freeze-cookie-dough/
Do I have to melt the butter? Gonna try this one. Hope it works! 🙂
I was very exited to make these but I must have done something wrong I made them exactly how the recipe said the exact size and everything yet the top and bottom would brown yet the middle wouldn’t cook leaving you with this awful consistency. From the looks of all of the other reviews they seem great. I’ll still rate it 5 stars just because it seem like they work and I just did something wrong….
After scooping them onto the parchment, I found that flattening them a little helped them to bake more evenly.
This is really delicious! But is the final product really soft? I doubled up the time but it is still soft and not crunchy.
These are soft cookies, yes 🙂
Thank you Shelly ☺️
hello! instead of putting the batter into the fridge for an hour, can we put it into the freezer? if yes, for how long?
I would guess 15-20 minutes 🙂
It’s soooo good! I adjusted the measurements to a yield of 12 cookies for a trial but it turned out that I’m going to bake the 24 cookies yield tomorrow : )
Thank you Cookies and cups for this delicious recipe.