These are the best Oreo cheesecake cookies! They are dark chocolate cookies, stuffed with creamy Oreo cheesecake filling and rolled in sugar. They're super decadent cookies and every Oreo lover will adore them!
If you're looking for another easy cookie recipe, try my chocolate thumbprint cookies, chewy peanut butter cookies, the best chocolate chip cookies or white chocolate chips cookies!
Why You'll Love These Oreo Cheesecake Cookies
They have the best texture- These are chewy cookies with crisp edges.
They have a creamy Oreo cheesecake filling- The centers are stuffed full of delicious cheesecake full of Oreo cookie crumbs!
They're extra chocolatey. The dough is flavored with Dutch process cocoa powder for the best dark chocolate flavor!
Ingredients for Oreo Cheesecake Cookies
- Unsalted Butter- make sure it's softened, room temperature butter
- Brown Sugar- mostly brown sugar is used for chewier cookies
- Granulated White Sugar- used along side the brown sugar in the cookies, and to sweeten the cheesecake filling
- Egg Yolks- make sure they're room temperature
- Vanilla- as always I recommend vanilla bean paste for the best flavor, but vanilla extract will work perfectly fine as well
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Cocoa Powder- I recommend using Dutch process cocoa powder for the best chocolate flavor
- Baking Powder- slightly leavens the cookies
- Salt- brings out all the flavors in these cookies
- Cream Cheese- used to make the delicious cream cheese filling
- Oreos- crushed Oreos are mixed into the cheesecake filling
Step by Step Instructions
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Then add in the Oreo crumbs and gently fold them in with a rubber spatula. Scoop the cheesecake filling into 16, 2 teaspoon portions onto a small parchment paper lined baking sheet. Freeze the cheesecake balls until they are frozen and very firm.
STEP TWO: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.
STEP THREE: In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a bowl of a stand mixer with a paddle attachment.)
STEP FOUR: Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
STEP FIVE: Add in the dry ingredients and combine on low speed.
STEP SIX: Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in sugar.
STEP SEVEN: Transfer the cookie dough to a prepared baking tray lined with parchment paper. Bake 6 cookies at a time. Let the cookies cool for 10 minutes on the cookie sheet, then place cookies on a wire rack to cool completely. Then serve!
FAQs
Do I have to use Dutch process cocoa powder? No. You can also use natural cocoa powder.
How do I store these cookies? Store leftover cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Use a rolling pin to easily crush the Oreos. Place the Oreos in a Ziplock bag and roll over them with a rolling pin until you have Oreo pieces!
Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you're ready to use for each batch of cookies.
Let the cookies cool completely before eating. This will allow the cheesecake filling to firm up and not be runny.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
Other Delicious Cookies to Try Next Time
Gingerbread Cheesecake Cookies
📖 Recipe
Oreo Cheesecake Cookies
Ingredients
For the Oreo Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla
- 4 Oreos, crushed into crumbs
For the Chocolate Cookies
- 1 ½ cups (188 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 ½ teaspoon vanilla
- ¼ cup (50 g) granulated white sugar (for rolling the dough in)
Instructions
For the Oreo Cheesecake Filling
- Line a small cookie sheet with parchent paper.
- Add the cream cheese, sugar and vanilla to a small mixing bowl. Mix on medium-high speed with an electric mixer until the cream cheese mixture is fluffy and the sugar has dissolved, about 2 minutes.6 oz (170 g) cream cheese, cold, 3 tablespoon (38 g) granulated white sugar, ½ teaspoon vanilla
- Then add in the Oreo crumbs and gently fold them in with a rubber spatula.4 Oreos, crushed into crumbs
- Scoop the cheesecake mixture into 16, 2 teaspoon portions onto the baking sheet.
- Pop the cheesecake balls into the freezer until they are frozen and very firm.
For the Chocolate Cookies
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Then set aside the flour mixture.1 ½ cups (188 g) all-purpose flour, spooned and leveled , ½ cup (40 g) Dutch process cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.2 egg yolks, at room temperature, 1 ½ teaspoon vanilla
- Add in the dry ingredients and combine on low speed.
- Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in sugar.¼ cup (50 g) granulated white sugar (for rolling the dough in)
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.
- Let the cookies cool for 10 minutes on the cookie sheet, then place cookies on a wire rack to cool completely. Then serve!
Leave a Reply