Oreo Cheesecake Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
12 mins
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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
Description
These cookies start with a cheesecake filling made by mixing softened cream cheese, granulated sugar, sour cream, and vanilla extract, portioned and frozen to firm up before baking. The cookie dough is created by creaming butter and sugar, mixing in eggs and vanilla, then gradually incorporating a flour blend with cornstarch, baking powder, baking soda, and salt. Mini chocolate chips and roughly broken Oreo cookie pieces are folded in for texture and pockets of chocolate.
After chilling the dough, spoon dollops of frozen cheesecake filling are placed onto the dough before baking at 375°F. This baking method yields cookies with a soft crumb, creamy cheesecake pockets, crunchy Oreo bits, and a subtle chocolate chip texture. The cheesecake filling adds moistness and richness contrasting with the crisp cookie edges.
The cookies should be stored in airtight containers, best consumed within a day at room temperature or up to five days refrigerated. Bringing chilled cookies to room temperature before enjoying improves flavor and texture.
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 2 Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookie Dough
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 egg room temperature preferred, large
- 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.
Notes
- For a cleaner appearance, sift broken Oreo crumbs to remove smaller particles before adding to dough.
- Keep cheesecake filling frozen until just before baking to prevent melting and difficulty handling.
- Store cookies in airtight containers at room temperature up to 24 hours or refrigerated up to five days; allow cookies to warm before eating for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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