Oreo cheesecake cookies are light, fluffy, creamy and delicious!
OREO cheesecake cookies
You only need 6 ingredients to whip up a batch of Oreo cheesecake cookies, also known as cookies and cream cookies.
A foolproof cookie to make for any occasion, they taste like Oreo cheesecake in cookie form!
more Oreo desserts
Love Oreos? Check out this roundup of 25 OREO dessert recipes. And you'll love this cookies and cream fudge or Oreo Rice Krispie Treats. And don't miss our EASY Oreo cookie bars.
tools you'll need to make OREO cookies
You'll need two baking trays.
Line your baking trays with parchment paper for easy clean-up.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
A two-tablespoon scoop is great for portioning cookie dough and evenly-baked cookies.
How to store cookies and cream cookies
Because cream cheese is a perishable, I do recommend storing these cookies in the refrigerator for up to 5 days.
PRINTABLE recipe
oreo creamcheese cookies
Light and fluffy, creamy and delicious, these cookies and cream Oreo cheesecake cookies are divine! Only 6 ingredients. Easy to make.
Ingredients
- 12 Oreo cookies (or comparable sandwich cookie)
- 8 ounces full-fat cream cheese block, softened at room temperature
- ½ cup (113 grams) salted butter, slightly softened
- 1 cup sugar (201 grams)
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour (224 grams)
Instructions
- Line two baking trays with parchment paper.
- Place the Oreos in a Ziploc bag. Place on cutting board. Use a rolling pin or mallet to crush the Oreos (a few larger pieces are fine). Reserve ¼ cup for topping cookies (optional).
- In a large bowl with a hand mixer or in a standing mixer fitted with the flat beater, place the butter and cream cheese. Beat well.
- Blend in the extract and sugar.
- Gradually blend in the flour.
- Stir in the crushed Oreos.
- Chill dough for 1 hour.
- Preheat oven to 350 degrees F.
- Use a 2-tablespoon scoop to scoop balls of dough. Flatten slightly with the palm of your hand. Sprinkle with the reserved Oreos, if using.
- Bake until set, 10 to 12 minutes.
- Let cool completely.
- Store in refrigerator.
Notes
I recommend baking one tray at a time. Keep unbaked dough in the refrigerator.
An oven thermometer will ensure your oven temperature is accurate.
Do NOT use light cream cheese or cream cheese in a tub.
I use salted butter in these cookies.
Nutrition Information:
Yield:
26Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 50mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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