Description
These Oreo Cheesecake Cookies combine the rich, creamy tang of cheesecake filling with the classic crunch of Oreo cookies baked inside a soft, buttery cookie dough. Each cookie features a luscious cheesecake center encased in chocolate chip-studded dough with chunks of Oreo cookies, creating an irresistible sweet treat perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese (softened)
- ⅓ cup granulated sugar
- 2 Tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- 3 ⅔ cups all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 20 Oreo cookies (broken into pieces)
Instructions
- Prepare cheesecake filling: In a medium bowl, mix softened cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, stirring until fully combined. Drop the filling by level 1 Tablespoon-sized scoops onto a wax paper-lined baking sheet. Place the tray in the freezer to firm up while preparing the cookie dough.
- Make cookie dough: In a large bowl using an electric or stand mixer, beat softened butter and sugar until light and fluffy. Add eggs and vanilla extract, mixing well to combine.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Combine dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in mini chocolate chips and broken Oreo pieces using a spatula until evenly distributed.
- Chill dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat the oven to 375°F (190°C).
- Assemble cookies: After chilling, scoop ¼ cup of dough and roll it into a ball. Use your thumb to press a crater in the center. Remove the cheesecake filling from the freezer and press a dollop into the crater. Fold the cookie dough around the cheesecake to completely encase it, then roll into a smooth ball.
- Bake cookies: Place dough balls onto the prepared baking sheet, spacing them at least 2 inches apart. Bake for 12 minutes or until the edges turn a light golden brown.
- Cool and serve: Allow the cookies to cool completely on the baking sheet before serving to ensure the cheesecake filling sets inside.
Notes
- Breaking the Oreos into medium-sized chunks as opposed to crushing them to powder allows for texture contrasts and visible cookie pieces in the dough.
- Chilling the dough is essential for easier handling and to prevent excessive spreading during baking.
- Use room temperature eggs to help the dough mix evenly and create better texture.
- If cheesecake filling becomes too hard after freezing, allow a few minutes at room temperature before assembling.
