Oreo Cheesecake Cookies are made from scratch with just six ingredients! Filled with crushed Oreos, these fluffy, chocolatey cookies have a soft and creamy inside that are perfect for the Oreo cookie lover.
Place the Oreos in a zip top bag and roll over them with a rolling pin to form small broken pieces - for a mixture of chunks and crumbs. (Alternatively, you could use the pulse feature on a food processor and pulse 2-3 times.) Reserve ½ cup for topping the cookies and set aside (optional).
35 Oreo cookies
In a large mixing bowl, with a hand mixer (or the bowl of a stand mixer fitted with the paddle attachment) cream together the cream cheese, butter, and sugar until well combined.
8 ounces cream cheese, ½ cup butter, 1 cup granulated white sugar
Stir in the vanilla and flour, starting with 1 ¾ cup flour and adding more if needed, up to an additional ¼ cup (for a total of 2 cups). The dough should feel pillowy when stirring it.
2 teaspoon vanilla extract, 1 ¾ cups all purpose flour
Gently stir in the Oreos pieces so they are evenly distributed throughout the dough. Cover and place in the refrigerator for approximately 1 hour to chill.
After an hour, remove the dough to the counter and preheat the oven to 350℉. Line baking sheets with parchment paper or silicone mats.
Scoop balls of dough (approximately 2 tablespoons per cookie) and place approximately 2 inches apart on the prepared cookie sheets. Use the back of a spoon to slightly press down the dough balls to flatten. Top with reserved Oreo pieces (again, optional).
Bake for 10 minutes then remove from the oven. They should appear a bit gooey. Let rest on the pan for approximately 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
The dough should feel pillowy, almost like a marshmallow consistency.
Store in an airtight container at room temperature for 2-3 days, otherwise save in the fridge up to 5-6 days.