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These Easy Oreo Cheesecake Cookies are made with just 5 ingredients! They’re so tender they basically melt in your mouth!
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?
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.
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 loud 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.
More Oreo Recipes:
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
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
- 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.
- Add the sugar and beat well.
- Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
- Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
- 30 minutes prior to baking, preheat oven to 350 degrees (F).
- Line a large baking sheet with parchment paper.
- 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.
- 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!
- Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy 🙂
How many does this make?
You should get around 2 dozen if you shape them according to directions (the balls of dough should be small; about 1 tablespoon).
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.
Hi Kimberly! You can try subbing in more cream cheese next time in place of the butter, if you want a more cream cheese heavy cookie 🙂
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
How many cookies does one batch make? 🙂
Hi Sam. About 2 dozen 🙂
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?
Hi Sam. You could try using more cream cheese… I can’t tell you how it will taste though as I haven’t made them that way.
When I make them they always come out flat as a pancake… How come???
Hi Carmen. The only thing I can think of is you aren’t chilling them long enough.
I’ve heard that using melted butter vs just softened will cause flat cookies
This is true! It’s happened to me before when I didn’t have enough time to soften the butter, so I put it in the microwave but accidentally melted it instead of just softening. The fix for this if the butter has already melted is to put the dough in the freezer for like 15 min before baking. It will re-harden the butter within the dough.
How do we store these?
Any sealed container is fine.
So we don’t have to put it in the fridge or anything because it has cream cheese in it?
No. The sugar and baking process stabilize the cream cheese. You may store them in the fridge though, if that’s what you prefer 🙂
Can these be frozen?
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!
Hi Candy. I always leave the filling in. Just chop up the cookies with a sharp knife and toss them in the batter.
can i use margarine instead of butter? TIA. 🙂
I honestly have no clue 😉 Worth a shot? Let us know if you give it a try! xo
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!!