Delicious and warm Oreo Cheesecake Cookies made with chopped oreos and cream cheese. Perfectly soft, chewy, and tons or oreo cheesecake flavor.
I seriously cannot stop eating these cookies, I mean oreos and cheesecake wrapped into a cookie package? Sign me up right away! I love to bring this recipe in to work or to get togethers because this recipe is a serious crowd pleaser. Every single time I make them my boyfriend can’t stop eating them, I always want to freeze some but between the two of us I never seem to be able to – they are just too good! I know you will love these cookies just as much as I do, they are fun to make by yourself or with others and are even easier to eat. Let’s get to baking!
VIDEO
INGREDIENTS YOU NEED
- 4 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
- 15 Oreos chopped, gluten free if needed
Instructions To Make Oreo Cheesecake Cookies
- In a large mixing bowl, using an electric hand or stand mixer, beat your cream cheese, butter, sugar, and vanilla extract until fully combined.
- Add in your flour and continue to mix together, until just combined. Add in your chopped Oreos and gently fold into your cookie batter. Cover your dough with plastic wrap and chill in refrigerator for 30 minutes.
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper. Using a large cookie scoop, place you cookie dough balls onto your prepared baking sheet.
- Bake your cookies 9-13 minutes or until cookies are golden brown on the sides. Allow to cook on your cookie sheet for 10 minutes and then place your cookies onto a cooling rack to cool completely. Enjoy!
Oreo Cheesecake Cookies
Ingredients
- 4 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
- 15 Oreos chopped, gluten free if needed
Instructions
- In a large mixing bowl, using an electric hand or stand mixer, beat your cream cheese, butter, sugar, and vanilla extract until fully combined.
- Add in your flour and continue to mix together, until just combined. Add in your chopped Oreos and gently fold into your cookie batter. Cover your dough with plastic wrap and chill in refrigerator for 30 minutes.
- Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper. Using a large cookie scoop, place you cookie dough balls onto your prepared baking sheet. Press down on the cookie dough ball on the baking sheet to flatten, these cookies do not spread much.
- Bake your cookies 9-13 minutes or until cookies are golden brown on the sides. Allow to cook on your cookie sheet for 10 minutes and then place your cookies onto a cooling rack to cool completely. Enjoy!
Nutrition
Frequently Asked Questions About Oreo Cheesecake Cookies
Store in an airtight container at room temperature for up to 3 days.
Yes! Freeze in an airtight container for up to 5 months.
More Recipes You Might Enjoy:
- Easy Gluten Free Macaroons
- Gluten Free Gingerbread Cookies
- Gluten Free Snickerdoodles
- Jack O Lantern Cookies (Gluten Free)
- Gluten Free Pumpkin Cookies
- Gluten Free Shortbread Cookies
- Gluten Free Brown Butter Chocolate Chip Cookies
- Best Gluten Free Blondies
- Gluten Free Double Chocolate Cookies
- Sugar Free Low Carb Chocolate Chip Oatmeal Cookies
- Low Carb Sugar Free 3 Ingredient Peanut Butter Cookies
- Gluten Free Cookies
- Gluten Free Recipes
These cookies are my new favourite!