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 🙂
Jessica says
Hi I wanted to know if i could freeze them I’ve never made cheese cake anything before and not sure if you can freeze it or not
Sabrina Seare says
Super good! I added 1/2 teaspoon of salt and 1/2 teaspoon of vanilla and they were BOMB!
bakerbynature says
Yay!
Erica says
Any suggestions on how to modify these so that they can be Valentine’s Day-themed? Maybe adding red/pink M&Ms? Or possibly using red velvet Oreos? Or adding some red food coloring?
Margie says
I realize this is a little late but I pinned this recipe from someone who put the linc to this blog but she put red food color in hers so they were pink. They looked delicious!
Marisela says
I made these cookies today, they came out perfect. Crunchy on the outside, soft and chewy on the inside, yyuuuu.mmiiieeee!!
Diana says
Can you freeze these cookies?
Loretta Whiteeagle Frazier says
These cookies are super easy to make and so far they’ve been such a great hit that I’ve been asked to make these at every single social Affair that I’m going to. This time I’ve quadrupled the recipe and crush the cookies in my blender so we’ll see how they come out. So far I’ve made them for a I’ve died them pink for a baby shower I’ve dyed them blue for a little boy’s party this is the first time I’m leaving them on their own color for Thanksgiving and also to give to my other friend for her birthday
Jenni says
Made these and they were great! Since they are “cheesecake” should they be refrigerated? Thank you!
Tori0510 says
Wow just made these for Love day 2017 and they turned out great!! I did put 1 cup of sugar to make them a little sweeter. My daughter helped (3yrs old) and she had a blasted smashing Oreos! I actually blended the cookies into the batter instead of folding. But still twisted awesome!!
bakerbynature says
Yay! So happy you and your little one enjoyed baking these cookies together 🙂
Joanna says
Can the batter be refrigerated for longer than 2 hours? Say 4 hours?
bakerbynature says
Hi Joanna. I find that after 2 hours the dough begins to develop and spreads more as it bakes.
Sandra Baca says
HI is there any way that uncan u hear cookie cutter now for valentines day?