Oreo Cream Cheese Cookies Recipe
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0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
36
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Calories
191 kcal
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Course
Baked Goods
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Cuisine
American
Oreo Cream Cheese Cookies Recipe
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Indulge in the ultimate cookie experience with these irresistible Oreo Cream Cheese Cookies. Soft, creamy, and coated in a crisp layer of Oreo crumbs.
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Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 6 ounces cream cheese room temperature
- 2 cups granulated sugar
- 2 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup mini dark chocolate chips
- 22 Oreo cookies crushed to make 2 cups of crumbles
Instructions
- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper. For this recipe, parchment paper works better than a greased pan or a silpat.
- In a medium-stall bowl of a stand mixer, cream together butter and cream cheese until thoroughly combined.
- Add sugar and vanilla and mix well.
- Add flour one cup at a time and mix on low until combined. Stir in chocolate chips with a rubber spatula.
- Crush the Oreo cookies in a food processor.
- Pour Oreo crumbles into a bowl. Scoop dough out and roll it into roughly 1.5" balls, then roll in cookie crumbles, coating it thoroughly.
- Space cookies about 1-2" apart on your prepared baking sheet. Bake on the center rack for 14-15 minutes. Allow to cool on the sheet for several minutes before removing to a wire rack to finish cooling.
Notes
- I've learned the hard way that using a greased pan or silicone baking mat can cause these cookies to spread too much, so parchment paper is the way to go.
- While classic Oreos are my go-to, experiment with fun variations like mint or Christmas Oreos.
- If your cookie dough is too soft and sticky to work with, try chilling it in the fridge for 15-30 minutes before rolling it into balls.
- Press the Oreo crumbs into the dough really well so they stick. This will create a thick, crispy coating that adds both flavor and texture to the finished cookies.
- Don't overbake your cookies! They may look a bit soft and underbaked when you take them out of the oven, but they'll continue to set up as they cool.
- I've learned the hard way that using a greased pan or silicone baking mat can cause these cookies to spread too much, so parchment paper is the way to go.
- While classic Oreos are my go-to, experiment with fun variations like mint or Christmas Oreos.
- If your cookie dough is too soft and sticky to work with, try chilling it in the fridge for 15-30 minutes before rolling it into balls.
- Press the Oreo crumbs into the dough really well so they stick. This will create a thick, crispy coating that adds both flavor and texture to the finished cookies.
- Don't overbake your cookies! They may look a bit soft and underbaked when you take them out of the oven, but they'll continue to set up as they cool.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
50mg
(2%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
222IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 50mg | 2% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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