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Oreo Cheesecake Cookies mix the joy of soft chocolate cookies with smooth cream cheese in one tasty package. The dark cocoa dough packed with Oreo chunks works perfectly with the surprising tangy cheesecake center inside. You'll love how these cookies contrast between the slightly crisp outer edge and that soft, velvety middle—you won't stop at just one! These treats are a hit with anyone who enjoys Oreos or cheesecake, turning a simple sandwich cookie into something extra special.
I whipped up these cookies for my sister's birthday celebration when she mentioned how much she likes both Oreos and cheesecake. When guests took their first bite and found the creamy surprise inside, everyone started talking at once. My usually quiet father-in-law grabbed four cookies back-to-back, then shyly asked to take leftovers home. Now they've become the most asked-for sweet treat at our family get-togethers.
Essential Ingredients
- Cream cheese (8 oz, room temperature): Makes that zingy, creamy center that gives these cookies their wow factor
- Oreo cookies (24 cookies): Adds that classic chocolate taste and nice crunchy bits throughout
- Unsalted butter (½ cup, melted): Brings richness and helps create a chewy cookie texture
- Brown sugar (¾ cup): Gives flavor depth and keeps cookies wonderfully soft
- Granulated sugar (¼ cup): Evens out the sweetness and creates slightly crisp edges
- All-purpose flour (2 cups): Provides the base that keeps these filled cookies together
- Eggs (2 large, room temperature): Helps everything stick while adding moisture
- Vanilla extract (2 teaspoons): Boosts all flavors with its sweet, fragrant touch
- Baking essentials (1 tsp baking soda, ½ tsp baking powder, ½ tsp salt): Works together for just the right lift and bite
Cookie Creation
- Filling Preparation:
- Mix room temperature cream cheese in a small bowl until it's completely smooth with no lumps anywhere. Add ¼ cup granulated sugar and ½ teaspoon vanilla extract, then beat on high for one minute until it's fluffy and light. The mix should be smooth but firm enough to keep its shape. Use a measuring spoon to drop half-tablespoon scoops onto a wax paper-lined cookie sheet, making little cheesecake mounds. Stick the sheet in the freezer for at least 30 minutes so the cheesecake bits freeze solid.
- Oreo Transformation:
- Blend whole Oreo cookies with their filling using two different methods for texture variety. Grind half the cookies until they turn into fine powder that will mix throughout the dough. For the rest, just pulse quickly to make bigger chunks about dime-sized, creating tasty chocolate-cream spots in each cookie.
- Cookie Foundation:
- Melt butter and let it cool a bit before mixing with both sugars for two full minutes until it looks light and fluffy. This long mixing adds air for better texture. Mix in room temperature eggs and vanilla until just combined but don't overmix. In another bowl, stir together flour, baking soda, baking powder, and salt so the rising agents spread evenly. Mix wet and dry ingredients with gentle strokes just until they come together. Fold in both Oreo powder and chunks with minimal stirring to keep cookies tender.
- Clever Assembly:
- Let the cookie dough sit for 10 minutes so the flour can soak up moisture and make better cookies. Using a big cookie scoop (about 2 tablespoons), scoop dough and push your thumb in the middle to make a hole. Take out a frozen cheesecake ball and put it in the hole. Carefully wrap the dough around it, making sure the cheesecake is totally covered inside.
Baking Strategy
Put the filled cookie balls on baking sheets lined with parchment paper, keeping them at least 2 inches apart so they can spread. Bake in a 350°F oven that's been heated up already for 11-13 minutes, watching closely near the end. They're done when the edges look set but the middles still seem a little soft. This slight undercooking makes sure they stay soft and chewy after they cool down.
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Tasty Serving Ideas
Enjoy these cookies slightly cold for the best cheesecake center feel or at room temp for a softer, meltier middle. For a fancy look, sprinkle them with cocoa powder right before eating. Want something extra? Put a scoop of vanilla ice cream between two cookies for an amazing Oreo cheesecake ice cream sandwich.
Fun Variations
Switch things up by trying different Oreo flavors for new taste experiences. Go for mint Oreos with a few drops of peppermint extract in the cheesecake mix for a cool twist. If you're crazy about chocolate, mix tiny chocolate chips into both the cookie dough and the cheesecake filling.
Clever Storage
Keep these cookies in a sealed container in the fridge for up to five days. If you want to save them longer, lay cooled cookies on a baking sheet in one layer and freeze until hard. Then move them to freezer containers with parchment paper between each layer. They'll stay good frozen for up to a month.
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Frequently Asked Questions
- → Can I make smaller cookies?
- Sure! Just use less filling, and shorten the baking time by around two minutes. Bigger cookies hold the cheesecake filling better, though.
- → Why did my cookies flatten too much?
- The butter was probably too hot. Use cooled, melted butter, and let the stuffed dough chill for about 15 minutes before baking.
- → Can these cookies be frozen?
- Yep! Store baked cookies in the freezer for up to three months. Thaw overnight in the fridge. You can also freeze unbaked stuffed cookies and bake them frozen, adding a couple of extra minutes.
- → What do I do if my cheesecake filling is too soft?
- Freeze it longer—let it harden for at least an hour. The cheesecake needs to be firm to stop it from melting into the cookies.
- → Can I use other Oreo flavors?
- Of course! Swap in any flavor of Oreos you like—try golden, mint, or the seasonal ones for something different.