Oreo Cheesecake Cookies

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Get ready to indulge in the ultimate treat with these amazing Oreo cheesecake cookies! These dark chocolate cookies are filled with creamy Oreo cheesecake filling and coated in sugar. They’re perfect for anyone who loves Oreos!


  • Incredible Texture: These cookies are chewy with crispy edges, offering the perfect combination in every bite.
  • Creamy Cheesecake Filling: Each cookie is stuffed with a delightful Oreo cheesecake filling, loaded with crushed Oreo cookie crumbs for an extra tasty surprise.
  • Extra Chocolatey: Made with Dutch process cocoa powder, these cookies boast a rich dark chocolate flavor that will satisfy any chocolate lover.

Oreo Cheesecake Cookies

Prep Time 1 hour 30 minutes
Cook Time 11 minutes
Course Dessert
Servings 16 cookies


**For the Oreo Cheesecake Filling:**

  • 6 oz 170 g cream cheese, cold
  • 3 tablespoons 38 g granulated sugar
  • ½ teaspoon vanilla extract
  • 4 Oreos crushed into crumbs

**For the Chocolate Cookies:**

  • 1 ½ cups 188 g all-purpose flour
  • ½ cup 40 g Dutch process cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup 168 g unsalted butter, softened
  • ¾ cup 165 g light brown sugar, packed
  • ¼ cup 50 g granulated sugar
  • 2 egg yolks at room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼ cup 50 g granulated sugar (for rolling the dough)


**For the Oreo Cheesecake Filling:**

  • Line a small cookie sheet with parchment paper.
  • In a small mixing bowl, beat cream cheese, sugar, and vanilla until fluffy and sugar has dissolved.
  • Gently fold in the crushed Oreos.
  • Scoop the cheesecake mixture into 16 portions, then place them on the prepared baking sheet.
  • Freeze until firm.

**For the Chocolate Cookies:**

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  • In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
  • Add egg yolks and vanilla, mixing until pale and fluffy.
  • Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  • Scoop the dough into 16 portions, then flatten each and place a frozen cheesecake ball in the center.
  • Enclose the cheesecake ball with the cookie dough and roll into a ball.
  • Roll each cookie dough ball in granulated sugar.
  • Place the cookies on the prepared baking sheets and bake 6 cookies at a time for 10-11 minutes.
  • Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
  • Serve and enjoy!

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