Oreo Cheesecake Cookies
These Oreo Cheesecake Cookies are soft, buttery, and slightly tangy from cream cheese, with chunky Oreo pieces in every bite. The chilled dough bakes into tender cookies that are perfect for sharing, lunchboxes, or movie night.
Ingredients
- 4 ounces full-fat cream cheese softened
- 1/2 cup salted butter 1 stick, softened
- 1 teaspoon vanilla extract optional
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 10 Oreo cookies chopped into chunky pieces rather than pulverized to dust
Instructions
- In a large mixing bowl, beat the softened cream cheese, softened butter, granulated sugar, and vanilla extract with an electric mixer until fully combined and creamy, scraping down the sides as needed.
- Add the all-purpose flour and mix just until the dough comes together, being careful not to overmix so the cookies stay tender.
- Gently fold in the chopped Oreo cookies so the chunky pieces are distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes, or until it feels firm enough to roll.
- While the dough chills, preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Roll the chilled dough into small balls and place them on the prepared cookie sheet, making about 12 cookies depending on scoop size.
- Press each dough ball down slightly into a thick disk, since these cookies do not spread much on their own.
- Bake for 12 to 15 minutes, until the bottoms are golden brown while the tops may still look pale.
- Let the cookies cool on a rack for at least 5 minutes before eating, as they are delicate when hot and the Oreo filling gets very hot.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, cool completely and freeze in a zip-top freezer bag for up to 2 months, using parchment between layers if desired. Dough can also be frozen well wrapped; let it soften enough to roll and flatten before baking as usual.
Nutrition
Calories: 233kcal
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