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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 🙂
Just wonderiing if these can be put in freezer. Wanted to make for my daughters wedding.
Hi Andrea. I’ve never tried freezing these, so I would recommend doing a trial run before the wedding 🙂 Congrats to your daughter!
Hi Andrea. My niece actually requested some not these for her wedding in March. I’m wondering if you did end up freezing these and how they turned out. Thank you!
Mine are in the fridge right now about to be baked!! Yum!! Can’t wait!!
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!
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!
Thank you so much, Angel! And I’m so happy to hear they turned out for you 🙂
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
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.
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!
Ha,mine looked like mountains the. Melted butter gathered at the bottom.. shall try again
Hi Shai. Did your cookies turn out the second time?
Hi! I’m about to this recipe. Butter shouldn’t be melted? Or is it okay to be melted?
*to do
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.
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!
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.
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?
Hi Sue. The cookies stay pretty crunchy. I’ve never tried freezing these, but I imagine freezing them will slightly change the texture.