Oreo Cheesecake Cookies are everything I love about American baking. They are so quick and easy to make yet really deliver on taste and texture.
Baking these cookies requires very little hands on time or baking skill and don’t call for a long list of ingredients, in fact there aren’t even any eggs in them so if you can’t eat eggs, here are some cookies to try.
I’m assuming that since you are here, you are intrigued by the idea of Oreos and cheesecake in a cookie and I can only say: YES! You will love Oreo Cheesecake Cookies.
Oreo Cheesecake Cookies are big, thick and soft. They are tangy from the cream cheese and not too sweet despite the Oreos in the dough. The Oreo pieces absorb some of the moisture from the dough so that even though they are baked into the cookies, the Oreos are not hard at all but become tender in the very best way.
Oreo Cheesecake Cookies
- 4 ounces (113 g) cream cheese*
- 4 ounces (113 g) butter room temperature
- ¾ cup (150 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons (160 g) all-purpose flour
- 12 Oreo cookies broken into pieces, preferably not crushed
In a large mixing bowl, beat cream cheese, butter, sugar and salt until combined. Add flour and beat on low speed just until incorporated. Stir in Oreo pieces. Cover bowl with plastic wrap and chill dough for 20 minutes in the freezer or for 1 hour in the refrigerator. (Without chilling the dough is too sticky to shape into cookies.)
Preheat oven to 350°F (175°C). Line baking tray with parchment paper.
Scoop 1 ½ tablespoons of dough, roll into balls (slightly smaller than golf balls) and place on baking tray, leaving space in between for cookies to expand. Flatten cookies slightly with your fingers.
Bake for 10-12 minutes, until cookies brown slightly on the bottoms and at the edges. Remove from oven and allow the cookies to set on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Cookies stay fresh tightly covered at room temperature for up to four days or you can freeze them for up to three months.
*The cream cheese used in this recipe is a European cream cheese spread, which contains more liquid than American block-style cream cheese. If you’re baking with American blocks of cream cheese, reduce the flour in the recipe to one cup.
Recipe adapted from Baker by Nature.