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Oreo Chocolate Chip Cheesecake Cookies

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If you love Oreos & cheesecake, these cookies are for you!
Oreo Chocolate Chip Cheesecake Cookies | Persnickety Plates
  I finished Week 4 of Jillian Michaels Ripped in 30 last night. I think I’m going to start another round of it. We’ve got almost two months until Mexico and while I did it (& feel it), I didn’t eat as well as I probably should have. Lucky for me, I don’t like cheesecake, or making these cookies would have been a problem. My brother, who had a birthday this past week, does love cheesecake though, so these are going to him.

Oreo Chocolate Chip Cheesecake Cookies | Persnickety PlatesOreo Chocolate Chip Cheesecake Cookies | Persnickety Plates

I threw this picture in because it makes me happy. Have you entered the Kizmos giveaway yet?

Oreo Chocolate Chip Cheesecake Cookies

Melissa | Persnickety Plates
Oreo Chocolate Chip Cheesecake Cookies
No ratings yet
Cook Time 12 mins
Total Time 12 mins
Servings 30 cookies

Ingredients
  

  • 1 cup 2 sticks unsalted butter, at room temp
  • 6 oz cream cheese at room temp
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 cup mini chocolate chips I used Ghirardelli
  • 2 cups Oreo cookie crumbs which is approximately 15-20 Oreos

Instructions
 

  • Preheat oven to 375.
  • Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • Place the cookies in a large ziploc bag and crush with a rolling pin until you have fine crumbs. Or you could do this step in a food processor.
  • In a large bowl (I used my stand mixer), cream the butter and cream cheese together on medium speed until well combined and smooth.
  • Add the sugar and vanilla and mix until well combined.
  • Add the flour and mix until fully incorporated.
  • Stir in the chocolate chips with a spatula.
  • Pour the Oreo crumbs into a bowl. Scoop the dough into 1½ - 2" inch balls (I used my cookie scoop) and roll them in the crumbs, fully coating.
  • Place the cookie balls on the baking sheets, about 2" apart.
  • Bake for 12-15 minutes until the edges are golden brown.
  • Let them cool on the baking sheets for a few minutes then transfer them to a wire rack to cool completely.

Notes

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. SallysBakingAddiction says

    Oreos, chocolate chips, cheesecake, and cookies. You’ve combined four of my favorites things in the world here. 🙂 They look wonderful!

  2. Eileen Chrisjohn says

    What’s not to love about this recipe? How divine! Thanks for sharing. I found you on The Sepia Puppy link party and I’m so glad I did. Now I am a faithful follower.
    Eileen:)

  3. Tanya-Lemonsforlulu.com says

    Good for you!! I started doing Jillian, but I got lazy! These oreo cookies wouldn’t help my diet, they’d win over Jillian every time! Thank you so much for sharing at Saturday Share With Us!

  4. Bethany Kline says

    Hey!

    You were featured this week at Triple Heart Tuesday on my blog!

    Thank you for Linking up and feel free to come over and grab an “I was featured” Button! and Link up again!

    <3 Bethany @ Thesepiapuppy.blogspot.com

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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