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!
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 unsalted butter, 1 ½ cups 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 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 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.
Video
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.