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Oreo Cheesecake Cookies combine everything you love about chewy chocolate cookies and creamy cheesecake in one irresistible treat. The rich chocolate cookie dough studded with Oreo pieces creates the perfect vessel for a surprise center of tangy-sweet cheesecake filling. These indulgent cookies deliver a delightful textural contrast between the crisp edges and the soft, creamy center, making them impossible to put down after just one bite. Perfect for Oreo enthusiasts and cheesecake lovers alike, these cookies elevate the classic sandwich cookie into something truly spectacular.
I first made these cookies for my sister's birthday party after she mentioned loving both Oreos and cheesecake. The moment guests bit into them and discovered the creamy center, the room filled with delighted exclamations. My normally reserved father-in-law ate four cookies in quick succession, then quietly asked if he could take some home. They've since become my most requested dessert for family gatherings.
Perfect Ingredients
- Cream cheese (8 oz, room temperature): Creates that tangy, smooth filling that makes these cookies special
- Oreo cookies (24 cookies): Provides both the signature chocolate flavor and delightful crunchy bits throughout
- Unsalted butter (½ cup, melted): Adds richness and creates the perfect chewy cookie texture
- Brown sugar (¾ cup): Delivers depth of flavor and moisture for perfectly soft cookies
- Granulated sugar (¼ cup): Balances sweetness and helps create crisp edges
- All-purpose flour (2 cups): Forms the structure that holds these stuffed cookies together
- Eggs (2 large, room temperature): Binds everything together while adding richness
- Vanilla extract (2 teaspoons): Enhances all the flavors with its warm, aromatic notes
- Baking essentials (1 tsp baking soda, ½ tsp baking powder, ½ tsp salt): Creates the perfect rise and texture
Cookie Creation
- Filling Preparation:
- Beat room temperature cream cheese in a small bowl until completely smooth, ensuring no lumps remain. Add ¼ cup granulated sugar and ½ teaspoon vanilla extract, beating on high speed for a full minute until light and fluffy. The filling should be smooth yet firm enough to hold its shape. Using a measuring spoon, scoop half-tablespoon portions onto a wax paper-lined cookie sheet, creating small mounds of cheesecake filling. Place the sheet in the freezer for at least 30 minutes, allowing the cheesecake dollops to freeze solid.
- Oreo Transformation:
- Process whole Oreo cookies (filling and all) in a food processor using two different techniques for texture variation. Pulse half the cookies until they form fine crumbs that will distribute throughout the dough. For the remaining cookies, pulse just briefly to create larger pieces about the size of a dime, which create delightful chocolate-cream pockets throughout each cookie.
- Cookie Foundation:
- Melt butter and allow it to cool slightly before beating with both sugars for a full two minutes until light and creamy. This extended mixing incorporates air for a better texture. Add room temperature eggs and vanilla, mixing until fully incorporated but not overmixed. In a separate bowl, whisk together flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents. Combine wet and dry ingredients with gentle mixing just until incorporated. Fold in both the Oreo crumbs and pieces with minimal mixing to prevent tough cookies.
- Clever Assembly:
- Allow the cookie dough to rest for 10 minutes, which gives the flour time to hydrate fully and results in a better texture. Using a large cookie scoop (approximately 2 tablespoons), scoop dough and create a well in the center with your thumb. Remove a frozen cheesecake ball from the freezer and place it in the center of the dough. Carefully enclose the filling by pinching the dough around it, ensuring the cheesecake is completely sealed inside.
Baking Strategy
Arrange the stuffed cookie balls on parchment-lined baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake in a preheated 350°F oven for 11-13 minutes, watching carefully toward the end. The cookies are done when the edges are set but the centers still look slightly underdone. This slight underbaking ensures they'll remain soft and chewy after cooling.
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Serving Suggestions
Serve these cookies slightly chilled for the most distinct cheesecake center or at room temperature for a softer, creamier experience. For an elegant presentation, dust them lightly with cocoa powder just before serving. Create an indulgent dessert by sandwiching a scoop of vanilla ice cream between two cookies for the ultimate Oreo cheesecake ice cream sandwich.
Creative Variations
Transform these cookies by using different Oreo varieties for unique flavor experiences. Try mint Oreos with a few drops of peppermint extract in the cheesecake filling for a refreshing twist. For chocolate lovers, fold mini chocolate chips into both the cookie dough and the cheesecake filling.
Smart Storage
Store these cookies in an airtight container in the refrigerator for up to five days. For longer storage, arrange cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to freezer-safe containers with parchment paper between layers. They'll maintain their quality for up to one month frozen.
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Frequently Asked Questions
- → Can I make these cookies smaller?
- Yes, but you'll need to use smaller amounts of filling and reduce the baking time by 2-3 minutes. The large size helps accommodate the cheesecake filling.
- → Why did my cookies spread too much?
- The butter might have been too warm. Make sure it's melted but cooled, and consider chilling the stuffed dough balls for 15-20 minutes before baking.
- → Can I freeze these cookies?
- Yes! You can freeze the baked cookies for up to 3 months. Thaw in the refrigerator overnight. You can also freeze the stuffed cookie dough balls and bake from frozen (add 2-3 minutes to baking time).
- → What if my cheesecake filling is too soft to work with?
- Freeze it longer - at least one hour. The filling needs to be completely frozen to prevent it from melting into the cookie dough during baking.
- → Can I use Double Stuf or flavored Oreos?
- Absolutely! Any Oreo variety works well in this recipe. Try mint, golden, or seasonal flavors for a fun twist.