These Oreo cheesecake cookies are soft, slightly gooey and packed with crushed Oreos. This simple five-ingredient recipe delivers a cookies-and-cream taste with a subtle tang from cream cheese.
Oreo Cheesecake Cookies
If you love Oreos, you’ll want to try these Oreo cheesecake cookies. They bake up pillowy soft with a tender, slightly gooey center, a creamy flavor and lots of Oreo pieces throughout. The batter contains cream cheese, which gives each cookie a pleasant cheesecake-like tang without being overly sweet. These cookies stay thick and tender — they’re pure cookie comfort.
The method is straightforward. Cream together butter and sugar, then add the cream cheese (there are no eggs in this recipe). A small amount of flour keeps the dough manageable, while the cream cheese helps the cookies hold their shape and remain soft.
This recipe uses 18 Oreo cookies (wafers and filling). I like to pulse about half of them into fine crumbs so they act almost like extra flour, which helps bind the dough. The rest are chopped into pieces so you get big, satisfying Oreo bits throughout each cookie. 
The dough will be sticky, so a cookie scoop is handy for portioning. If you prefer thinner cookies, gently press the dough balls before baking — otherwise they stay thick and cakey. Bake until the tops are just set and no longer shiny, usually about 9–11 minutes.
Once baked, let the cookies cool fully on the baking sheet so they finish setting while remaining tender.
Baking Tips
- Use full‑fat, brick‑style cream cheese — not lite, whipped, spreadable varieties or tubred cream cheese.
- Bring the butter and cream cheese to room temperature (about 30 minutes out of the fridge) for a smooth, well‑creamed batter.
- Press dough balls down slightly before baking if you prefer flatter cookies; otherwise leave them round for a thicker texture.
- To freeze dough: form balls, chill on a plate for about 1 hour to firm up, then transfer to a freezer bag (remove excess air). Freeze up to 2 months. Bake from frozen; add 1–2 minutes to the bake time if needed.
More Oreo Treats to Love:
- Oreo Cheesecake
- Slutty Brownies – AKA Oreo Cookie Dough Brownies
- Oreo Brownies
- Golden Oreo Blondies
Oreo Cheesecake Cookies
Equipment
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Cookie sheets
Ingredients
- 18 Oreo cookies
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup white sugar
- 8 ounces full-fat, brick-style cream cheese, softened to room temperature
- 1 cup all-purpose flour
Instructions
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Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats.
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Pulse about 8 Oreos (wafers and filling) in a food processor or blender until they are fine crumbs. Chop the remaining Oreos into pieces (about 6 pieces per cookie works well).
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In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the cream cheese until smooth.
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Add the flour and mix until combined.
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Turn off the mixer and fold in the crushed Oreo crumbs and chopped Oreo pieces until evenly distributed. The batter will be sticky.
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Portion the dough into balls of about 1 to 1.5 tablespoons each using a cookie scoop. Press the balls down slightly if you want flatter cookies.
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Bake one sheet at a time on the middle rack for about 9–11 minutes, or until the tops are just set and not shiny.
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Let the cookies cool completely on the baking sheet so they finish setting and stay tender.
Notes
- Use real butter, not margarine; unsalted butter is fine.
- Use full‑fat, brick‑style cream cheese. Avoid lite, whipped, spreadable varieties or tub cream cheese.
- Store baked cookies in an airtight container for up to 4 days.
- Nutrition information provided is an estimate per cookie, assuming 30 equal-sized cookies.
- Recipe adapted from Cookies and Cups.
Nutrition
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