Oreo Double Stuff Cheesecake Cookies

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Chewy cheesecake cookies bursting with double stuff oreo cookies. These cookies are easy to make, and I challenge you to eat only one.

I love unique cookie flavors like Texas Sheet Cake ,Buckeye, PB&J ,and of course these Oreo Cheesecake cookies.

They start out with a chewy cream cheese sugar cookie base that gets jammed pack with tons of double stuff Oreos! Can you believe you only need 6 ingredients? It is really the best of both worlds.

If you like Oreos or cheesecake you'll love these cookies!

Why I Love These Cookies

• 6 Ingredients: Only 6 common ingredients are needed.
• No Fancy Equipment: No mixer is required for this recipe either.
• Cookie in a cookie: I love Oreos so a cookie made with them is one of my favorites.

Ingredient Notes

• Oreos:I used the Oreo Double Stuff variety because they're my favorite to snack on. However, feel free to use your favorite. Mint or birthday cake would also be awesome here.
• Butter: Used softened not melted butter for a chewier cookie that won't spread. Soften butter by leaving it on the counter or microwaving for 10-20 seconds.
• Cream Cheese: Use full fat cream cheese for the best results. To quickly soften  put the cream cheese in a microwave-safe bowl and cover it with a paper towel. Microwave for about 30 seconds on high. Stir, then check again - if not soft enough, continue to microwave until desired consistency is reached.
• Flour: Measure your flour by spooning it into your measuring cup. Do not dip your cup into the flour or you will overmeasure.

How To Make Oreo Cheesecake Cookies

1. Prep Work: Preheat oven and line your baking sheet.
2. Make Batter: Cream butter, sugar, cream cheese, and vanilla. Add flour a little at a time.
3. Add Oreos: Fold in Oreo cookie pieces.
4. Bake: Scoop batter onto prepared pan. Bake for 10-12 minutes.

Storage

Storage: Because of the cream cheese you should store these in the fridge for up to 1 week.

Freezing: Freeze in a freezer baggie or air tight container for up to 4 months.

Tips

1. Use a ¼ inch cookie scoop to ensure that the cookies are all the same size.
2. Do not over mix: Mix until the flour is just combined. Overmixing will lead to a tough dense cookie.
3. Do not over bake:Bake until the edges just start to turn golden brown. The middle may still look a little wet. That is okay they will continue to bake as they cool on the pan.
4. Pan Prep: If you don't have parchment paper you can also bake using non stick foil. Avoid greasing your pan which can cause cookies to spread.
5. Mix Ins: Feel free to add additional mix ins. Chocolate chips, candy, or even rice krispie cereal would be a yummy twist.

More Treats To Try

Oreo Cake

Oreo Poke Cake

Buckeye Brownie Cookies

Chocolate Coffee Cookies

Oreo Cheesecake

Chocolate Cake Mix Cookies

Texas Sheet Cake Cookies

📖 Recipe

Oreo Cheesecake Cookies

Chewy cheesecake cookies bursting with double stuff oreo cookies. All the flavors of oreo cheesecake in an easy to make cookie!

5 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 24 Cookies

Calories: 123kcal

Author: Krystle Smith

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Ingredients

• ▢ ½ Cup Butter Softened
• ▢ 4 Ounces Cream Cheese Softened
• ▢ ¾ Cup White Sugar
• ▢ 2 Teaspoons Vanilla Extract
• ▢ 1 Cup All Purpose Flour
• ▢ 12 Double Stuff Oreos

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Instructions

• Preheat oven to 350 F. Line a cookie sheet with parchment paper.
• Roughly chop Oreo cookies.
• In a large bowl, cream butter, cream cheese, vanilla, and sugar until light and fluffy.
• Add the flour a little at a time until just combined. Do not over mix.
• Fold in oreo cookie pieces.
• Use a large cookie scoop, to place cookie dough onto prepared pan. Use a greased hand to gently press down on each cookie.
• Bake for 10-12 minutes or until the edges are just starting to brown.
• Cool on pan for 5-7 minutes. Remove to a wire wrack to cool completely.

Notes

Ingredient Notes

• Oreos:I used the Oreo Double Stuff variety because they're my favorite to snack on. However, feel free to use your favorite. Mint or birthday cake would also be awesome here.
• Butter: Used softened not melted butter for a chewier cookie that won't spread. Soften butter by leaving it on the counter or microwaving for 10-20 seconds.
• Cream Cheese: Use full fat cream cheese for the best results. To quickly soften  put the cream cheese in a microwave-safe bowl and cover it with a paper towel. Microwave for about 30 seconds on high. Stir, then check again - if not soft enough, continue to microwave until desired consistency is reached.
• Flour: Measure your flour by spooning it into your measuring cup. Do not dip your cup into the flour or you will overmeasure. 

Tips

1. Use a ¼ inch cookie scoop to ensure that the cookies are all the same size.
2. Do not over mix: Mix until the flour is just combined. Overmixing will lead to a tough dense cookie.
3. Do not over bake:Bake until the edges just start to turn golden brown. The middle may still look a little wet. That is okay they will continue to bake as they cool on the pan.
4. Pan Prep: If you don't have parchment paper you can also bake using non stick foil. Avoid greasing your pan which can cause cookies to spread.
5. Mix Ins: Feel free to add additional mix ins. Chocolate chips, candy, or even rice krispie cereal would be a yummy twist.

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 18mg | Fiber: 1g | Sugar: 9g | Vitamin A: 182IU | Calcium: 8mg | Iron: 1mg

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