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Oreo Cheesecake Cookies - Soft, Creamy, and Loaded with Cookies and Cream

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (113 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 14–16 Oreo cookies, crushed (about 1 1/2 cups loose crumbs and chunks)
  • Optional: 1/2 cup white chocolate chips for extra sweetness

Method
 

  1. Prep the basics: Line two baking sheets with parchment paper. Set the oven to 350°F (175°C). Make sure butter and cream cheese are truly soft.
  2. Crush the Oreos: Place cookies in a zip-top bag and lightly crush with a rolling pin. Aim for a mix of fine crumbs and pea-size chunks.
  3. Cream the fats and sugar: In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
  4. Add egg and vanilla: Beat in the egg and vanilla until smooth, scraping the bowl as needed.
  5. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  6. Bring it together: Add dry ingredients to the wet mixture on low speed just until combined. Don’t overmix.
  7. Fold in Oreos: Gently stir in the crushed cookies (and white chocolate chips if using) until evenly distributed.
  8. Chill the dough: Cover and refrigerate for 30–60 minutes. Chilling helps keep cookies thick and prevents spreading.
  9. Scoop and bake: Scoop 2-tablespoon mounds onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are set and centers look slightly underdone.
  10. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack. They’ll firm up as they cool.