baking

Oreo Cheesecake Cookies

Pam 2026
Oreo Cheesecake Cookies

Ingredients

Makes 18-20 cookies.

For the Cookie Dough:

  • 1½ cups (190g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup crushed Oreos (about 8-10 cookies)

For the Cheesecake Filling:

  • 4 oz (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 egg yolk
  • ½ tsp vanilla extract
  • ¼ cup crushed Oreos (for rolling)

Oreo cheesecake cookies are the perfect mashup. Soft, chewy Oreo cookies. Creamy cheesecake center. Crushed Oreos in every bite. 25 minutes. Like cookies and cream met cheesecake. Irresistible.

1

Make Cookie Dough

Whisk flour, baking powder, and salt. In another bowl, beat butter and both sugars until creamy. Add egg and vanilla. Gradually add dry ingredients. Fold in crushed Oreos. Chill 15 minutes.

2

Make Cheesecake Filling

Beat cream cheese and sugar until smooth. Add egg yolk and vanilla. Refrigerate 15 minutes.

3

Assemble Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Scoop 1-tablespoon cookie dough. Flatten. Place ½ teaspoon cheesecake filling in center. Top with another flattened cookie dough piece. Seal edges, roll into a ball. Roll in crushed Oreos.

4

Bake

Place on baking sheet (2 inches apart). Bake 10-12 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

5

Serve

Serve warm or at room temperature. Cookies & cream meets creamy cheesecake. Perfect.

Summary

Prep Time: 15 min + chill | Bake Time: 12 min | Total: 27 min + chill

Yield: 18-20 cookies | Difficulty: Medium

Storage Notes

Fridge (airtight): 5 days (cream cheese filling needs refrigeration). Freeze: 3 months (dough balls only). Great for parties and cookie swaps. Serve slightly chilled or at room temperature.

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