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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 🙂
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!
Hi’ i made them last night! Thanks for the recipe! 2 thumbs up! Keep it up! 🙂
Hi Ruby! That’s awesome 🙂 Thank you!!!
Have you ever tried converting these to Gluten Free? Do you mind if I try?
Hi Shard. I have not; but please feel free to experiment! xo
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.
How much does this recipe make?
Hi Nora. About 2 dozen cookies.
What kind of flour do I use, all purpose or self rising?
Hi Michelle. All purpose flour will work best here,
Why no eggs? Cookies have eggs in them and so does baked cheesecake. Did you try a batch with an egg in it? Thanks.
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 🙂
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?
Hi Sara. You can certainly give it a shot! Just keep in mind vanilla will enhance the sweetness of the cookie. Happy holidays!
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.
Wonderful news, Sara! I’m so happy they’re a keeper; thank you for letting me know. 🙂 Happy holidays!
Do I have to use salted butter? Will it work with unsalted?
Hi Alexis. You may use unsalted if you like. Although I would add a dash of salt into the dry ingredients. The salt helps counterbalance the sweetness.
I want to try this recipe but i’m just wondering why you didn’t add baking soda or baking powder? Thanks. 🙂
Hi Nina. This recipe is just a thick, dense, minimalistic cookie recipe that doesn’t require those ingredients.