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Oreo Cheesecake Cookies are delicious, soft and fluffy cookies loaded with cream cheese and crushed Oreos.

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Oreo Cheesecake Cookies are rich and creamy cookies the whole family will love.

These decadent cookies are the perfect treat for Oreo lovers.

This Oreo cream cheese cookie recipe takes about fifteen minutes of prep time and then requires an hour of chill time before baking.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these Oreo cookies, I started by placing some Oreos in a large Ziploc bag.

I used a rolling pin to crumble the cookies.

I dumped some softened cream cheese, butter and sugar into a mixing bowl.

I used an electric mixer to cream the ingredients together until smooth.

I added some vanilla extract to the bowl.

I also added some flour.

I stirred until a pillowy dough formed.

Then I added most of the crumbled Oreos to the bowl but reserved 1/2 a cup to use as a topping.

I stirred the Oreos into the dough.

I chilled the dough for an hour.

Then I lined a baking sheet with parchment paper.

I used a 2 tablespoon cookie scoop to scoop the dough onto the baking sheet.

I used the back of a spoon to gently press down the cookie dough balls.

Then I topped the cookies with the reserved crumbled Oreo pieces.

I placed the baking sheet in the oven and baked the cookies for ten minutes.

Then I removed the baking sheet from the oven.

 

I allowed the cookies to cool before serving.

These creamy cheesecake cookies are sure to be a hit!

If you are looking for a simple but decadent cookie recipe, then you need to try these Oreo Cheesecake Cookies!

More Easy Cookie Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Oreo Cheesecake Cookies:

• 35 Oreos
• 8 ounces Cream Cheese, softened
• ½ cup Butter, softened
• 1 ½ cup Sugar
• 2 teaspoon Vanilla Extract
• 1 ¾ – 2 cups Flour

How to Make Oreo Cheesecake Cookies:

1. Place the Oreos in a ziplock bag and gently roll over them with a rolling pin. You want these to turn into broken chunks, not crumbs. (Alternatively, you could use the pulse feature on a food processor and pulse 2-3 times.) Then set aside.
2. Cream together the cream cheese, butter, and sugar until well combined.
3. Stir in the vanilla and flour, starting with 1 ¾ cup flour and adding more if needed. The dough should feel pillowy when stirring it. 
4. Gently stir in the Oreos, leave out ½-1 cup if you’re planning on placing some on top of the cookies before baking (this is optional, but makes the cookies look prettier).
5. Let chill for about 1 hour, then preheat oven to 350℉.
6. Scoop (each scoop should be ~2 tablespoons) the dough onto a parchment lined cookie sheet and slightly press down with the back of a spoon. Then top with Oreo pieces (optional).
7. Bake for 10 minutes and allow to cool before enjoying!

FAQs

1.  How many packs of Oreos do I need for this recipe?
   1. The regular size pack of oreos should have 36 oreos in them (12 servings at 3 cookies per serving), so 1 pack should be just enough!
2.  I don’t see baking powder or baking soda in this recipe, will this recipe still bake right?
   1. Yes! This recipe intentionally does not have baking powder or baking soda in it, this recipe bakes just fine without them.
3.  Can I add anything else to the cookie dough?
   1. Of course! Simply remove a half a cup (or whole cup) of the oreo crumbs and replace with chocolate chips, white chocolate chips, or another add-in that you choose.
4. Why is it recommended to keep in the fridge after 2-3 days?
   1.   This is recommended because of the cream cheese, and it’s best to keep recipes that include cream cheese refrigerated if possible. However, this recipe has also been tested, many times, and the cookies do keep well at room temperature up to 3 days.
5.  There seems to be a lot of sugar in this recipe, can it be reduced at all?
   1. Yes. This recipe makes a lot of cookies which is why there is so much sugar. If you’d like to reduce the sugar, start with reducing it by ½ a cup of sugar.

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