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–+ servings
Stack of Oreo cheesecake cookies.
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5 from 7 reviews

Oreo Cheesecake Cookies

These Oreo cheesecake cookies are super chewy Oreo cookies. These Oreo cookies are stuffed with cheesecake filling.
Prep Time45 minutes
Cook Time14 minutes
Chilling Time30 minutes
Total Time1 hour 29 minutes
Servings: 16 Large cookies
Calories: 323kcal
Author: Stephanie Rutherford

Ingredients

Cheesecake Filling

  • 8 oz Cream Cheese room temperature
  • 3 TBSP White granulated sugar
  • 1 tsp Pure vanilla extract

Oreo Cookies

  • 3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Unsalted butter melted and cooled
  • 1 cup Brown sugar packed light or dark
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 1/2 cups Oreo pieces 12 Oreos
  • 1/2 cup Oreo crumbs 5 Oreos
US - Metric

Instructions

Cheesecake Filling

  • In a small bowl, using a hand mixer, beat the cream cheese, sugar, and vanilla on high speed for 1 minute.
    8 oz Cream Cheese, 3 TBSP White granulated sugar, 1 tsp Pure vanilla extract
  • Line a cookie sheet with wax paper. Use a 1/2 TBSP to scoop cheesecake dollops.
  • Place in the freezer for at least 30 minutes.

Oreo Cookies

  • In a medium bowl, mix the flour, baking soda, baking powder, and salt. Set aside. Use a food processor to blend the Oreo pieces and Oreo crumbs.
    3 cups All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt, 1 1/2 cups Oreo pieces, 1/2 cup Oreo crumbs
  • Using a mixer, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.
    1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients and mix on low speed until just combined. Add in the Oreo pieces and Oreo crumbs and mix until combined.
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes.
  • Use a large cookie scoop (2 oz or 2 TBSP) to scoop the cookie dough. While the dough is still in the scoop, use your thumb to press a hole into the dough. Place a cheesecake dollop in the hole and cover the hole back up with dough.
  • Place 6 cookie dough balls per cookie sheet. Bake one sheet at a time. Bake for 13-15 minutes. Bake until the the edges are lightly golden.
  • Top the warm cookies with Oreo pieces. Let it sit on the hot pan for 5 minutes. Then, transfer to a cooling rack to cool completely. Place the cooled cookies in the fridge. They taste best in the fridge and cooled.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 323kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 243mg | Potassium: 66mg | Fiber: 1g | Sugar: 22g | Vitamin A: 545IU | Calcium: 40mg | Iron: 1mg