Oreo Cheesecake Cookies

These Oreo Cheesecake Cookies are just like a slice of Oreo cheesecake but in a cookie. They are loaded with chopped up Oreos and stuffed with a cheesecake filling!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 35

Bake 10

Total Time 45

Servings cookies

Calories 305

Author Gabby Kislanko

Equipment

Baking Sheets
Mixing Bowls

Ingredients

Cheesecake Filling

¾ cup (6 oz) cream cheese, softened (regular or vegan)
⅓ cup powdered sugar** SEE NOTES if using vegan cream cheese

Cookie Dough

1 cup butter, softened (regular or vegan)
¾ cup granulated (white) sugar
¼ cup light brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2¾ cup all-purpose flour
⅓ cup Oreo crumbs (or 4 Oreos finely chopped or into crumbs or crumbled in food processor)
6 Oreo cookies, roughly chopped
⅓ cup white chocolate chips (regular or vegan)

US Customary - Metric

Instructions

Cream Cheese Filling

Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
Place 10-12 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
Measure out your Oreo crumbs, or make your own by finely chopping 6 Oreo cookies, or placing them in the food processor or blender until crumbs form. You can also add the Oreos to a ziploc bag and roll over them with a roll pin until you have fine crumbs. Roughly chop the remaining 6 Oreo cookies.
When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
Add in flour, salt and baking soda and mix until combined. Add in the white chocolate chips, Oreo crumbs, and crushed Oreos.
Scoop 12 heaping tablespoons of dough onto each baking sheet. They should be fairly big - if measured they'd be about 2 tbsp-sized (these are big cookies!). Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see picture in post above), but making sure to not squish the cream cheese into the cookie dough.
Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.
Bake the cookies in the preheated oven one sheet at a time for 13-17 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients.

Cream Cheese: depending on what kind of cream cheese you use, the amount of time it takes to freeze the filling may vary.

Flour: It is very important that you measure your flour properly! The dough should be slightly more crumbly than a typical cookies dough, but if you use too much flour your dough will be very, very dry. The right way to measure your flour is to weigh it, or use the scoop and level method.

Powdered Sugar: If you are using vegan cream cheese, decrease the powdered sugar to 1/4 cup (30g). It’s softer than regular cream cheese so less icing sugar will make the filling firmer.

Storage Instructions: The cookies are best enjoyed fresh, but you can store them in an airtight container for 3-4 days in the fridge. You can also freeze them in a ziploc bag and let thaw in the fridge when you're ready to eat them.

Nutrition