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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’ve made these so many times I’ve lost count. They are AMAZING and the easiest cookie recipe I have. Bless the creator of this recipe.
And here we go again with yet ANOTHER amazing recipe by you!!!! These cookies turn out fabulous EVERYTIME I’ve made them!! One of my co-workers even offered to purchase the ingredients for me to make these for her! My husband and kids go bonkers for them! I am not a lover of Oreos but I love these cookies. Thank you so much for sharing this recipe!
You ROCK!!
P.S. Do you have plans to do a cookbook??
Hello, these cookies are always a big hit when I make them. I was wondering how long they keep in an airtight container? Or do you suggest I refrigerate them?
Hello! Wish u could give the grams measurement!
These were soooo good. I used Cinnamon Bun Oreos and added a splash of vanilla and everyone loved them.
Can you taste the cream cheese in this one? Or is it for just texture? Thanks.
You can taste it.
Easy and delicious recipe, thank you for sharing! We made so many yummy cookies!
After reading some of the comments I was kind of nervous making these but wanted to try for myself- SO glad I did. These cookies are SO GOOD! I did add 1 TBSP of vanilla extract like some of the readers suggested. Seriously so delicious. My family ate them all in one night! Mine made 18 cookies and I baked them for 11 mins.
AMAZING recipe. I just baked a batch of these for valentines day and added a drop of red food colouring to make them pink. Followed the recipe to a T in measurement but used unsalted butter and a pinch of salt. It came out really great. I chilled the dough for 50 minutes. Absolutely delicious and so beautiful with the black and white contrast. I also made some MINI which were really cute with the big Oreo chunks.
VERY simple – don’t like the stick batter when mixing it intimidate you, once chilled it is easy to work with.
Can these be frozen? I need to mail these to the other part of the country for Valentine’s Day. Since they stay good only four days, I wondered if they could be frozen until I could mail them?
These are my favorite cookies to Make!! Always delicious. I doubled the batch, yummy yummy