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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 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! 🙂
Hi Desiree. Thank you for the great feedback and baking science 🙂
wow…. it’s look heavenly delicious <3
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!
That’s wonderful, Zainab! So happy you enjoyed them 🙂
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
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.
How many cookies does this recipe make?
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!! 😀
Oh my!!!! These sound amazing! Oreo cheesecake is one of my absolute favorites and I can’t wait to try it as a cookie!
Hi Lara! Thank you. These cookies are great because they have a ton of flavor with little to no effort 😉 xo
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!!!
You should go ahead and make some Oreo ice cream!
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!)
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 😀
Hi Emily! I couldn’t agree more. I love easy, minimalistic recipes 🙂 Thank you for letting me know you enjoyed the cookies!
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