These Oreo Cheesecake Cookies are the ultimate Oreo lover’s cookie. With only six ingredients, you can make the best ‘cookies & cream’ cookies ever!
Table of Contents
I am so excited it’s officially cookie season! I feel like I wait for this moment all year long… it’s like my personal Superbowl. You know, if the Superbowl lasted a whole month…
Anyhow, this recipe for Oreo Cheesecake Cookies combines my two favorite ingredients…butter and cream cheese! And Challenge Butter and Cream Cheese are simply the best. They are made with the freshest, most high quality ingredients and it really shines through in these cookies! Plus there are no additives or fillers, so all you taste is pure, rich flavor.
These cookies are remarkably easy…only a few steps are needed to make these indulgent cookies that will feel very “special occasion” all while being simple enough to make everyday!
Start with your Butter and Cream Cheese…And mix that with some sugar and flour.
Finally crush up some Oreo Cookies…
And fold them into your dough…
Chill the dough for about an hour so it’s easier to handle and then scoop it onto a lined baking sheet…
When they are done baking let them cool or eat them warm! They are divine!
These cookies stay super soft and are just as good cold as they are at room temperature!
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Oreo Cheesecake Cookies are the ultimate Oreo lover’s cookie. With only six ingredients, you can make the best ‘cookies & cream’ cookies ever!
Ingredients
- 1 (8 oz) package of Challenge Cream Cheese, room temperature
- ½ cup salted Challenge Butter, room temperature
- ¾ cup granulated sugar
- ½ tsp vanilla
- 1 cup all purpose flour
- 15 Oreo Cookies, coarsely crushed
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.
- Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.
- Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.
- Cover the dough and chill for at least an hour.
- When you’re ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.
- Bake the cookies for 10 minutes until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Notes
Store refrigerated for up to 5 days.
Nutrition
- Serving Size:
- Calories: 263
- Sugar: 21.2 g
- Sodium: 202 mg
- Fat: 12.3 g
- Carbohydrates: 36.3 g
- Protein: 2.7 g
- Cholesterol: 15.3 mg
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The best thing that i have ever tasted the best
★★★★★
These are some of my favorite cookies of all time. And so easy! My go-to crowd pleaser. I bake them for 10 mins and they firm up as they cool to room temp.
★★★★★
Looks delicious would love to make them for Christmas my granddaughter would love them
Our family loves this recipe but my husband recently became dairy free due to an allergy. Any suggestions on substitutes and portion? Thank you!