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Oreo Cheesecake Cookies

These are the best Oreo cheesecake cookies! They are dark chocolate cookies, stuffed with creamy Oreo cheesecake filling, rolled in sugar. They're super decadent cookies and every Oreo lover will adore them!
5 from 13 votes
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Prep Time 1 hour 30 minutes
Cook Time 11 minutes
Total Time 1 hour 41 minutes
Course Dessert
Cuisine American
Servings 16 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!
Keyword cheesecake cookies, cookie recipe, oreo cheesecake cookies
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