Oreo Cheesecake Cookies
User Reviews
5.0
60 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
30 mins
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Total Time
1 hr 12 mins
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Servings
18 servings
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Calories
432 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oreo Cheesecake Cookies
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My Oreo cheesecake cookies feature a creamy cheesecake filling inside chewy Oreo flecked cookies. While there are a few steps, this recipe is so easy! Recipe includes a how-to video!
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Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 2 Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 3 ⅔ cups all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 20 Oreo cookies broken. (see note)
Instructions
Cheesecake Filling
- In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
- Add sour cream and vanilla extract and stir until smooth and combined.
- Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
Cookie Dough
- In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.
- Add eggs and vanilla extract and stir well.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet, stirring until completely combined.
- Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
- Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
- Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
- Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
- Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
- Allow cookies to cool completely before serving.
Equipments used:
Notes
- For cleaner looking cookies (more stark black/white), you can break the oreos into a separate bowl and then pour through a fine mesh sifter before adding to the dough to keep the crumbs out of the dough.
- The cheesecake filling will defrost quickly and can be difficult to work with if it becomes too warm. I recommend keeping them in the freezer and pulling out the dollops just as needed.
- Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
Nutrition Information
Show Details
Serving
1serving
Calories
432kcal
(22%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
60mg
(20%)
Sodium
223mg
(9%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
542IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 432kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 223mg | 9% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 542IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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