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5.0 from 48 votes

Get the Recipe: Oreo Cheesecake Cookies

These Oreo cheesecake cookies are over the top delicious! They are chocolate chip cookies stuffed with a vanilla cheesecake filling and chopped Oreo pieces. These cookies are great for birthdays, holidays, Christmas and more!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 18 large cookies
Calories: 367 kcal
Course: Dessert
Cuisine: American

Ingredients

Cheesecake Filling
  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
Oreo Chocolate Chip Cookies
  • 1 cup cold butter
  • ½ cup granulated sugar
  • 1 cup light brown sugar tightly packed
  • 2 eggs
  • 3 ½ cups flour gluten free 1 to 1 or all purpose
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ¾ cup chocolate chips mini or regular
  • ½ cup lightly crushed Oreos gluten free or regular

Instructions

    Cup of Yum
  1. First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  2. First, make cheesecake filling. In the bowl of a stand mixer, add softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until completely creamy.
  3. Scoop out 1 teaspoon sized balls of cheesecake filling. Place on lined pan. Repeat for all mixture. Then, place pan in freezer while making cookies.
  4. Next, make the cookies. In a clean bowl of a stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
  5. Add in eggs and vanilla. Stir until combined.
  6. Add in flour and baking soda. Stir until thick dough is formed.
  7. Fold in chocolate chips and crushed Oreos. Remove cheesecake filling from freezer.
  8. Use spoon to scoop large balls of cookie dough onto lined baking pan. Flatten with hands. Place a cheesecake ball in the middle of each flattened cookie.
  9. Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
  10. Use hands to fully enclose cheesecake ball with cookie dough. See photos above for reference.
  11. Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
  12. Lastly, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing to a cooling rack.

Notes

  • Use softened, room temperature cream cheese.
  • Beat cream cheese and powdered sugar until completely creamy.
  • Beat butter and sugars until no clumps of butter remain.  This usually takes 2 to 3 minutes.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • Both gluten free and regular Oreos can be used.  Double stuff Oreos also work well.
  • Cookie dough will be thick.
  • Do not over bake cookies!  Only 9 to 10 minutes is needed.
  • Store cookies in the fridge for up to 5 days.
  • Cookies freeze well.

Nutrition Information

Calories 367kcal (18%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 58mg (19%) Sodium 210mg (9%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 511IU (10%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 18large cookies

Amount Per Serving

Calories 367

% Daily Value*

Calories 367kcal 18%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 58mg 19%
Sodium 210mg 9%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 511IU 10%
Calcium 33mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.