Oreo Cheesecake Cookies
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My Oreo cheesecake cookies feature a creamy cheesecake filling inside chewy Oreo-flecked cookies. While there are a few steps, this recipe is so easy! Recipe includes a how-to video!
Cheesecake Stuffed Oreo Cookies
I’ve been on a gourmet cookie kick lately, and these Oreo cheesecake cookies are the latest addition to the list. They feature a soft, Oreo-crammed dough with a creamy cheesecake filling, and they are magical.
Why you will love them:
- Fun, gourmet cookies that are surprisingly easy to make.
- Packed full of pops of Oreo cookies (I also include tips for avoiding gray cookies!).
- Very simple dough that chills for just 30 minutes.
- All the flavors of Oreo cheesecake, without having to wait for it to set up!
If you’ve never stuffed a cookie before, definitely check out the how-to video I’ve included in the recipe card below before starting. The process is very easy, but sometimes it helps to have a visual first.
What You Need
There are 13 ingredients in this recipe, but most are pantry staples that you’ll already have on hand. Let’s go over the important ones first.
- Oreo cookies. Break your Oreos into small pieces before adding them. You could use a mallet or rolling pin to do this, but I like to just use my hands. If you decide to try this recipe with my homemade Oreo cookies, please let me know how it goes!
- Corn starch. This helps the Oreo cheesecake cookies keep their shape and prevents them from spreading too much. It also makes them soft and tender!
- Cream cheese. As with my cheesecake recipe, I only recommend full fat, block style cream cheese here. It should be softened before starting.
- Sour cream. This adds tang and depth of flavor to our cheesecake filling. You could substitute full fat Greek yogurt.
- Chocolate chips. I prefer mini chocolate chips here, which add a nice accent to the cookies without overwhelming the dough. Where I live, mini chocolate chips are always semisweet, so that’s what I recommend you use too!
SAM’S TIP: If you want to avoid gray cookies, break the Oreos over a separate bowl to catch the crumbs or sift the Oreo pieces with a fine mesh strainer before adding them to the dough. This won’t change the flavor of your cookies, but it will make them look extra pretty. I do this with my cookies and cream rice krispie treats and Oreo pie too!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Oreo Cheesecake Cookies
Cheesecake Filling
- Stir together the softened cream cheese and sugar, then add the sour cream and vanilla. Stir until smooth.
- Scoop 1 tablespoon sized dollops onto a wax paper lined baking sheet, then place in the freezer to chill.
Oreo Cookie Dough
- Cream the butter and sugar in a large bowl until light and fluffy.
- Stir in the eggs and vanilla, then set aside.
- Combine the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients.
- Add the broken Oreos and chocolate chips and stir until incorporated. Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
SAM’S TIP: I like to add the dry ingredients in 3-4 parts. If you add them all at once, you will have a tough time mixing everything together.
Assembly
- Scoop ¼ cup of cookie dough and form it into a ball. Next, use your thumb to form a deep indent in the center.
- Place a frozen cheesecake dollop into the indentation, then form the cookie dough around it until no cheesecake shows.
- Roll into a smooth ball, then place on a parchment lined baking sheet. Repeat with the remaining dough and cheesecake dollops, spacing at least 2″ apart on the baking sheet.
- Bake at 375F for 12 minutes or until the edges start to turn light golden brown. Let the cookies cool completely before enjoying.
SAM’S TIP: I typically leave my cheesecake dollops in the freezer and just grab one at a time for assembly. They do tend to melt pretty quickly, so I recommend you do this too!
Frequently Asked Questions
If you are enjoying these cookies within 1 day of baking, you can leave them at room temperature; however, if you want to make them in advance or don’t plan on finishing them in 24 hours, place them in the fridge in an airtight container. They will last for up to 5 days when refrigerated.
Much like my strawberry cheesecake cookies, I think these cookies taste best at room temperature though, so I recommend letting the cookies sit out of the fridge for a bit before enjoying.
These Oreo cheesecake cookies are very fragile when warm, and their centers may not appear totally done until they’ve had time to cool completely. This is why I recommend waiting until they have cooled down before enjoying them. This will also save you from burning your mouth on molten hot cheesecake filling!
This can happen if too many Oreo cookie crumbs (the fine bits, not the larger pieces) fall into your batter. This is NOT a problem at all–your cookies will still taste amazing! However, if you prefer your cookies to have more contrast between the cookies dough and the Oreos, follow my tips in the post above and in the recipe notes below.
Love gourmet cookies? Try my buckeye cookies or Nutella stuffed cookies next!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Oreo Cheesecake Cookies
Equipment
Ingredients
Cheesecake Filling
- 8 oz (226 g) cream cheese, softened
- ⅓ cup (66 g) granulated sugar
- 2 Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 3 ⅔ cups (450 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) mini chocolate chips
- 20 Oreo cookies, broken. (see note)
Instructions
Cheesecake Filling
- In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.8 oz (226 g) cream cheese, ⅓ cup (66 g) granulated sugar
- Add sour cream and vanilla extract and stir until smooth and combined.2 Tablespoons sour cream, ¼ teaspoon vanilla extract
- Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
Cookie Dough
- In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.1 cup (226 g) unsalted butter, 1 ½ cups (300 g) granulated sugar
- Add eggs and vanilla extract and stir well.2 large eggs, 1 teaspoon vanilla extract
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ⅔ cups (450 g) all-purpose flour, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet, stirring until completely combined.
- Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.1 cup (170 g) mini chocolate chips, 20 Oreo cookies
- Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
- Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
- Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
- Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
- Allow cookies to cool completely before serving.
Notes
Oreo Cookies
For cleaner looking cookies (more stark black/white), you can break the oreos into a separate bowl and then pour through a fine mesh sifter before adding to the dough to keep the crumbs out of the dough.Cheesecake Filling
The cheesecake filling will defrost quickly and can be difficult to work with if it becomes too warm. I recommend keeping them in the freezer and pulling out the dollops just as needed.Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I baked in the same time and same temperature, but my cookies turned out crispy and a bit like hard cookies, not as soft and a bit chewy like I wished. Not sure why
Oh no! Did you make them the same size I made mine? Is your oven temperature running hotter than it says?