Oreo Cheesecake Cookies
User Reviews
5
Oreo Cheesecake Cookies
Description
The process involves preparing a smooth cheesecake filling by beating softened cream cheese with powdered sugar. Portions of this filling are formed into small balls and frozen. The cookie dough is made by creaming cold butter with sugars, then adding eggs, vanilla, flour, and baking soda to form a thick dough. Chocolate chips and crushed Oreo cookies are folded in.
A large portion of dough is flattened, topped with a frozen cheesecake ball, then covered with a smaller dough portion to seal the filling inside. Baking at 350 degrees for 9-10 minutes produces cookies with a tender but firm cookie shell and a creamy, slightly gooey center. These cookies should be stored chilled and can be frozen.
Both gluten-free and regular flour and Oreos can be used interchangeably. Ensuring cream cheese is softened aids smooth filling texture. Avoid overbaking for best results.
Ingredients
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
Oreo Chocolate Chip Cookies
- 1 cup butter cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 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 Oreo cookie gluten free or regular, lightly crushed
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- 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.
- 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.
- 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.
- Add in eggs and vanilla. Stir until combined.
- Add in flour and baking soda. Stir until thick dough is formed.
- Fold in chocolate chips and crushed Oreos. Remove cheesecake filling from freezer.
- 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.
- Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
- Use hands to fully enclose cheesecake ball with cookie dough. See photos above for reference.
- Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
- Lastly, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing to a cooling rack.
Notes
- Use cream cheese at room temperature for smooth, creamy filling consistency.
- Beat butter and sugars until no clumps remain to ensure even cookie texture.
- Both gluten-free and all-purpose flours work fine in this recipe.
- Regular, gluten-free, or Double Stuff Oreos can be used for variation.
- Bake cookies for only 9 to 10 minutes to avoid drying out; do not overbake.
- Store baked cookies refrigerated for up to 5 days; they also freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18large cookies
Amount Per Serving
Calories 367 kcal
% 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.
User Reviews
Overall Rating
5
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