Oreo Cheesecake Cookies




  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract (optional)
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 10 Oreo cookies, chopped


  1. Prepare the Dough: In a large mixing bowl, use an electric mixer to beat the softened cream cheese, butter, sugar, and vanilla extract (if using) until the mixture is smooth and creamy.
  2. Incorporate the Flour and Oreos: Add the all-purpose flour to the cream cheese mixture. Mix until the flour is fully incorporated, but be careful not to overmix. Overmixing can make the cookies tough. Gently fold in the chopped Oreo cookies until they are evenly distributed throughout the dough.
  3. Chill the Dough: Cover the cookie dough with plastic wrap and chill it in the refrigerator for at least 30 minutes, or until it becomes firm. Chilling the dough helps the cookies maintain their shape while baking.
  4. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
  5. Shape the Cookies: Take the chilled dough and roll it into small balls, about 1 inch in diameter. Place the dough balls onto the prepared baking sheet. Using your fingers or the back of a spoon, gently flatten each cookie ball to create a cookie shape. These cookies won’t spread much on their own during baking, so it’s important to shape them as you want them to appear when baked.
  6. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are golden brown. Keep an eye on them to prevent over-baking. Over-baked cookies can become dry.
  7. Cool and Enjoy: Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely. Enjoy your delightful 5-ingredient Oreo Cheesecake Cookies! 🍪🖤

These cookies are perfect for sharing with friends and family or indulging in a sweet treat just for yourself. Enjoy!

Q1: Can I use reduced-fat cream cheese and butter for this recipe?

A1: Yes, you can use reduced-fat cream cheese and butter if you prefer a lighter version of the cookies. However, keep in mind that using these substitutes may affect the texture and taste slightly.

Q2: Can I use flavored Oreos instead of the classic ones?

A2: Absolutely! You can experiment with different flavored Oreos like mint, peanut butter, or double-stuffed Oreos to create unique variations of the cookies.

Q3: How should I store these cookies, and how long do they stay fresh?

A3: Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. If you want to enjoy them later, consider freezing the cookies. Place them in an airtight container or a freezer-safe bag, and they can be stored in the freezer for up to 2-3 months.

Q4: Can I make the dough in advance and bake the cookies later?

A4: Yes, you can prepare the cookie dough in advance. After chilling the dough, you can tightly wrap it in plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply take out the dough, let it come to room temperature for about 10-15 minutes, then shape and bake the cookies as instructed.

Q5: Can I add other mix-ins to the cookie dough?

A5: Certainly! You can get creative and add other mix-ins like chocolate chips, chopped nuts, or even caramel bits to enhance the flavor and texture of the cookies. Just ensure not to overload the dough with too many mix-ins, as it might affect the cookie’s structure.

Q6: Can I double or halve the recipe?

A6: Yes, you can easily double or halve the recipe based on your needs. Make sure to adjust the quantities of each ingredient accordingly. If you double the recipe, you’ll need to use a larger bowl for mixing, and you might need to bake the cookies in batches if your baking sheet isn’t large enough to accommodate all of them at once.



Add Comment