5-Ingredient Oreo Cheesecake Cookies

/// June 23rd, 2014

5 Ingredient Oreo Cheesecake Cookies

5 Ingredient Oreo Cheesecake Cookies Fact: I absolutely love playing around in the kitchen! Sometimes my crazy cooking experiments don’t work out the way I plan… But other times… THEY DO. I obviously love it when that happens. It makes all the dirty dish disasters worth it 😉

I whipped up these thick and chewy cookies and cream cookies last week and WHOA did they deliver. These soft, chewy, 5-ingredient Oreo cheesecake cookies turned out exactly the way I had hoped. They’re all cookie (think crispy edges and chewy center), but taste as smooth and creamy as cheesecake. They’re totally addicting! 

Question: Are you a fan of kitchen experiments? Or do you prefer to stick straight to the recipe?

They’re all cookie, but taste as smooth and creamy as cheesecake. They’re addicting!

5 Ingredient Oreo Cheesecake Cookies

Ok. So back to the cookies! This recipe is a total gem. Cookies that taste like cheesecake?! I mean, yes-yes-yes all the way home! The fact that they’re a breeze to bake up and only require 5 ingredients only makes the deal sweeter :) I am a huge fan of 5 ingredient recipes! Sometimes minimalism is best.

5 Ingredient Oreo Cheesecake Cookies These cookies do need to cool completely before being removed from the tray, so be sure to have your patience hat ready 😉 It’s so hard not to eat them all straight from the oven – I know! But I promise you these babies are worth the wait. Also, these cookies stay fresh for up to 4 days! Not that they’ll last that long… I suggest doubling or even tripling this recipe if you’re serving a crowd. I made a quadruple batch for nieces slumber party last week (14 boy CRAZY, funny, very load teenage girls – oy) and they devoured every last one… and then requested we make another few batches together. Of course I caved and said yes. 15 girls in a kitchen —> fun and bonkers all at once.

Go bake up a batch now and you’ll see why these 5-ingredient oreo cheesecake cookies are such a winner 😉 xoxo

5 Ingredient Oreo Cheesecake Cookies

5 Ingredient Oreo Cheesecake Cookies

Ingredients

  • 4 ounces cream cheese, softened
  • 8 tablespoons salted butter, at room temperature
  • 3/4 cup sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 10 Oreo cookies, broken into pieces

Instructions

  1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
  2. Add the sugar and beat well.
  3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
  4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
  5. 30 minutes prior to baking, preheat oven to 350 degrees (F).
  6. Line a large baking sheet with parchment paper.
  7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
  8. Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
  9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy :)
http://bakerbynature.com/5-ingredient-oreo-cheesecake-cookies-2/

If you’re an Oreo lover, this Triple Layer Chocolate Oreo Cake is definitely what you should bake next!

Triple Layer Chocolate Oreo Cake



104 thoughts on “5-Ingredient Oreo Cheesecake Cookies

  1. Kristina

    These are good but taste slightly more biscuit-like than a cookie. The texture is no where near like a cookie, so just imagine a biscuit stuffed with Oreos when making these.

    Reply
    1. bakerbynature Post author

      Hi Kristina! I’m glad you liked the cookies. I am however concerned yours came out more like a biscuit. I re-tested these this evening and they were very much cookie like; chewy on the outside and soft on the inside. Did yours look like the photos? xoxo

      Reply
  2. Kristina

    Hi!! Yes-they looked like the picture and even matched the texture you described. The actual taste was just that of a sweet Oreo biscuit (still delicious!). We double checked our ingredients as we thought we maybe did something wrong but we did not find anything we missed. Thanks for the reply!!

    Reply
  3. Dolores

    Hi guys….

    These are on my to try list….

    Regarding the biscuit versus cookie textures…I don’t believe anything was missed. Just a difference in measuring. Some bakers scoop flour right out of the bag (you pack more in the cup) and i prefer to weigh 4.5 oz per cup for accuracy. It’s a great idea for recipe developers to use weights so bakers don’t get different results due to their measuring style.
    Some people use wet measures (pYrex cup) to measure sugar….instead of dry measuring cups…and even butter can be measured improperly if not cutting from the stick and using heaping tablespoons.

    Dolores

    Reply
  4. Danielle

    Hi! I just made these last night and they look like the picture as well, but I agree with the review above that they are more “biscuit-like.” I prepared the recipe as stated and do not pack my flour so I don’t believe I added too much flour.

    I think it’s because they’re not as sweet as I was expecting. They have a very slight taste (kind of bland actually), which may be nice for someone who is looking for a dessert that isn’t overly sugary. If I tried them again, I may try adding more sugar or sprinkling some sugar crystals on top.

    Reply
    1. bakerbynature Post author

      Hi Danielle! Hm. I guess to me a biscuit is completely unsweet/ flaky/ buttery etc which is why I don’t see the similarity with these cookies. Considering there’s 3/4 cup sugar I think adding much more would be overly sweet, but if you try it, please let us know how it comes out :)

      Reply
  5. Carly

    Do you think baking these cookies with the golden oreos instead of the chocolate oreo would taste as delicious? I have a whole container of them just sitting around my house!

    Reply
  6. Tracey

    About how many cookies does this yield (a dozen)? Thanks! These sound delicious… can’t wait to try them :)

    Reply
  7. Lisa

    I made these just as described and they were perfect! Super delicious, and I thought even better the next day. They were really simple to make, too, and I doubled the recipe but we were still all sad when they were all eaten up :) Thanks for the great recipe!!!

    Reply
  8. Laura

    I don’t have parchment paper. Is there something else I could use in place of parchment part or can I just place them directly on the pan?
    Thanks! :)

    Reply
    1. bakerbynature Post author

      Hey Laura! You can lightly grease the pan with butter before baking 😉 That *should help them not stick. But as a friendly fyi, parchment is such a good investment if you bake a lot of cookies. xo

      Reply
    1. bakerbynature Post author

      Hi Grace. I haven’t tried making them by hand, but if you follow the instructions to a T and just whip the bitter and cream cheese REALLY well, I think they should come out the same :) Be sure your cream cheese and butter are at room temp! Good luck!

      Reply
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  10. Shelby

    They tasted good but I forgot to add the butter, lol woops. But I think they came out fine. Only problem I had was that I cooked them on wax paper and they stuck to it so I kinda had to cut the bottoms off. Also I don’t have a mixer so that was really difficult hahaha

    Reply
  11. Brittany

    I made these last night and they were absolutely perfect! I read the comments about “tasting more like a biscuit” so we added just a tad more sugar – close to a cup and they were so delicious… I can’t stop eating them now! Thank you for sharing!!

    Reply
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  13. Candy

    Hi! Do you need to take out the filling from the oreo cookies before breaking it to pieces or do you need to include it? Thanks!

    Reply
      1. Sam Dizon

        Hi! I tried to do the recipe and it tasted really buttery. How can I improve the dough of the cookie. Can I add more cream cheese?

        Reply
  14. Carmen13

    I tried making them last night and they were amazing. BUT I shaped them as little balls and baked them at 170C. They melted and became all one and didn’t turn gold at the edges after 13 minutes. I baked them for 20min and took them out. They were too soft. They cooled and then refrigerated for a few minutes and they were fine but they tasted too sweet. So I’m thinking half the sugar would be just fine next time. What do u think

    Reply
  15. Talleygirl

    I made the cookies last night for a cookie swap I am attending. I followed the directions and originally stated. However, I didn’t cut the cookies I crushed them. They were good, just not as cream cheesy as I had hoped for. My kids however, loved them and said they tasted like fried oreos. Hopefully everyone else likes them too.

    Reply
  16. Sara

    I’m making these tomorrow for a holiday treat. But I wonder would adding a little vanilla help bring out the cheesecake flavor a little more?

    Reply
      1. Sara

        Hi :-) Well I made two batches of these today and followed the recipe to the letter with the exception of adding a single tablespoon of vanilla. I made it without the help of an electric mixer and aside from a very tired arm the flavor came out singing. My husband thought they were so good he didn’t even want to share it with our in laws! So yes this is definitely a keeper. Thank you.

        Reply
    1. bakerbynature Post author

      Hi Kerry. The point of this recipe in particular is to keep it simple and minimalist, and since the recipe works without eggs, I did not add them. I have not made these with eggs, but let us know if you try :)

      Reply
  17. carla

    I made them today and they taste like biscuits. Didn’t like the texture and it wasn’t creamy and it needs more sugar. it was bland.

    Reply
  18. Mrs. Brown

    I made a batch of these for my husband to take to work and he said they were a HUGE success! I ate about 5 before the next morning when he took them 😉
    He’s one of the only guys in his office and all of the other women he works with just raved about them. I think I ruined a few pre-summer diets. He said everyone kept obsessing over how good they were and one guy even sent an “urgent” email asking if there were any left.
    I will definitely be making these again!

    Reply
  19. Alisha

    These are so good. Not Biscuit like at all. Mine just didn’t come out in a uniform cookie shape. More of a blob shape. But still yummy

    Reply
  20. Emily

    YUM. Just made these. SO simple and very, very, tasty. You know it is a good recipe when there are only 5 ingredients! Less is more 😀

    Reply
  21. christine

    I love how everyone is trying to add this and that to your recipe (i.e.: vanilla, baking powder, baking soda, eggs) I made these cookies and they were to die for. The first time I cooked them for the requisite time and they were only slightly gold around the edges. These were really soft and pretty soft everywhere. Maybe some people will say that is biscuit like but they were good and too sweet to be called a biscuit to me. The second time I made them I left them in for longer and I kinda forgot about them and panicked. They were in there for about 16 -17 minutes. They were slightly gold even in the center at the highest point of the cookies. And these were crunchy like a cookie on the edges, and chewy in the middle (not soft anywhere to my disappointment like the first batch – but at least I didn’t completely burn them!)

    Reply
  22. Brionnie

    The first time I made these I used the golden Oreos. They were absoultely delicious. I took them to my husbands jobs and he and I went to lunch. They were GONE when we returned. There were 14 cookies. (There are only 4 guys in his office) Today I am making them with the Reese’s peanut butter Cup flavored Oreos. Super excited!!! I will be making three batches (Golden, Reese’s, and Original Oreo) for Memorial Day. I may even throw in a Birthday Cake Oreo Batch!! Super excited!!!

    Reply
  23. Paige

    I just made these and they are perfect!! Oh my goodness. Amazing! I saw the comments about being biscuit-y so I added a little more sugar. Mine came out chewy but with crunchy bottoms and not like a biscuit. This is definitely a keeper recipe!! 😀

    Reply
  24. zainab

    I just baked these cookies today, they turned out exactly like you described…..nothing like biscuit! very yummy of course. I followed the recipe exactly without adding any other ingredients.
    Will make again soon….thanks for the recipe!

    Reply
      1. Michelle

        hi i am making it now and i have exact and complete ingredients but its still very soft and not crispy its still in the oven for over 20 minutes

        Reply
        1. bakerbynature Post author

          Hi Michelle. The cookies will look very soft when removed from the oven. They will firm up a great deal during the cooling process. I recommend removing them from the oven now and allowing them to cool completely on the baking sheet.

          Reply
  25. Desiree

    I believe the biscuit-like results are from use of self rising flour. The baking powder & salt in self rising flour will make the texture too bready, and the flavor will be overly salty, cancelling out some of the sweetness you expect from a cookie. But it seems like they would come out like mini scones instead of biscuit-like. And Kudos on making your own recipes. Weird science baking rocks! :-)

    Reply
  26. Sue

    I’m looking to make these for a college finals event. It was fun to find a recipe that is nut free and still chocolatey. :) Does the Oreo cookie stay crunchy or does it soften? Will the finished texture remain after freezing them?

    Reply
  27. Megan

    I just tried making these and they melted into one huge puddle :( What did I do wrong??? They cooled in the fridge for 2 hours and baked at 350. They were only in for about 7 minutes when I checked them. Help!

    Reply
    1. bakerbynature Post author

      Hi Megan. I’m so sorry to hear your cookies didn’t turn out! It sounds like either A) Your butter was too soft or B) You didn’t add enough flour. These cookies are very thick and hardly spread at all, so I can imagine why they would melt into a huge puddle :( You may also want to try chilling them for just 45 minutes next time.

      Reply
    1. bakerbynature Post author

      Hi Kai. No, the butter should not be melted. As indicated in the recipe, it should be at room temperature – which is when the butter is just soft enough that if you press it with your finger it makes a slight indentation in the stick of butter. Any softer and the cookies will come out flat.

      Reply
  28. Keri larson

    I just made these and they turned out pretty good! Maybe a tiny bit biscuity, but still good. Plus they are super kid friendly! I dont have a mixer, it was a fun dough for my son to literally hand mix it once the flour was in. Next time I’m going to add a little vanilla and 1/2 cup powdered sugar and see how they turn out!

    Reply
  29. Lindsay

    Hello, I am wondering if it is possible to not chill these or perhaps only chill for max 10 minutes?
    I want to use this recipe in a cooking class with young students and we dont have the time to chill the mixture.
    Thank you

    Reply
    1. Angel

      Have a second batch ready just like they do on TV. They NEED to chill! AND you get to keep the second batch. Win for the teacher.

      Reply
  30. Angel

    Never post comments but I couldn’t resist! You are so kind and patient with the commenters, thank you for your example of Internet etiquette. That said… your post is for 5 ingredient cookies and that is what you gave us. Since I am under no such restriction I swapped 1/4 c of brown sugar for part of the white sugar. Brown sugar attracts moisture and causes cookies to be chewy. This should help with the “biscuit” texture people are describing. Taking a double batch to church this Sunday. Thanks!

    Reply
  31. Emily

    Hey! My cookies are completely melting and going so flat that we can’t eat them. Followed the recipe and cooled them in fridge for 2 hours – any idea why? The batter is delicious but not having luck with them turning out!

    Reply

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