I’m SO EXCITED to show you guys these Oreo Cheesecake Cookies – thick, chewy cookies PACKED with Oreo cheesecake flavor!
Like my Nutella-Stuffed Chocolate Chip Cookies, I knew an Oreo cookie recipe had to make its way here sooner, rather than later. These came out looking and tasting just how I wanted, on my first attempt (which shows just how simple this recipe is)!
I absolutely love baking with Oreos, as you could maybe tell by now. (Yes, there are 4 different Oreo recipes linked in each of those words; and yes, there’s even more besides those!) And cheesecake, is a known favorite around these parts too. So, it should really be no surprise that I’m here today with a dense and thick, super chewy Oreo cheesecake cookie!
I knew that I wanted these cookies to be a little different from my past cookie recipes that have a normal chocolate chip cookie base. I wanted these to be really thick, sort of similar in texture and size to my double chocolate brownie cookies.
I also wanted them to just scream what type of cookie it was, so I was looking for that gorgeous black and white cookies & cream color. WELP, I think I’ve accomplished that! And I did this by stirring in extra crushed-to-a-fine-crumb Oreos directly into the batter and leaving a bit out, to roll the cookie dough balls in before putting them in the oven.
These Oreo cheesecake cookies have an ever-so-slightly crispy outer shell, and RIGHT when you bite into it, you’ll be greeted by a THICK chewy layer of something you might mistake for a slice of your favorite Oreo cheesecake! The flavor is spot-on!
- 5 ounces cream cheese, softened
- 7 tablespoons salted butter, room temperature
- ¾ cup sugar
- 1¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- 14 Oreos, crumbed and roughly chopped
- In a large bowl, mix together the cream cheese and butter. Slowly add the sugar and mix until the mixture becomes light and fluffy.
- Add the flour and vanilla extract, then mix until combined. Pour in the Oreos and fold until thoroughly incorporated.
- Refrigerate the dough for at least 2 hours, preferably overnight.
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. Evenly spoon out the cookies onto the sheet. They won’t spread that much, so make sure you form them into the shape you’d like them to come out of the oven!
- Bake for about 10-12 minutes. Let cool before eating. Enjoy!!
Adapted from Sweet and Simple Living!