Oreo Cheesecake Cookies (Bakery-Style)
These Oreo Cheesecake Cookies are thick, soft, and packed with cookies-and-cream flavor, featuring a creamy cheesecake surprise in the center. Perfect for parties, holidays, or whenever you want a bakery-style treat at home!
Ingredients
Cheesecake Filling
- 8 oz cream cheese
- 3 tbsp white granulated sugar
- 1 tsp vanilla extract
Oreo Cookie Dough
- 3 cups all-purpose flour
- ½ tsp all-purpose flour
- ½ tsp baking powder
- 1 tsp baking powder
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- 2 Large eggs
- 1 ½ cups Oreo pieces
- ½ cup Oreo crumbs
Instructions
- Beat cream cheese, sugar, and vanilla until smooth. Scoop small dollops onto lined tray and freeze for 30 minutes.
- Whisk flour, baking soda, baking powder, and salt. Set aside.
- Beat melted butter with sugars for 2 minutes. Add eggs and vanilla. Mix until combined. Add dry ingredients and mix just until combined. Fold in Oreo pieces and crumbs.
- Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop large dough balls. Press a hole in the center, insert frozen cheesecake dollop, and seal completely.
- Bake 13–15 minutes until edges are lightly golden. Cool on pan for 5 minutes, then transfer to rack.
- Refrigerate after cooling for best flavor and texture.
Notes
- Make sure the cheesecake filling is fully frozen before stuffing — this prevents leaking while baking.
- Spoon and level your flour to avoid dry, thick cookies.
- Slightly underbake for soft, gooey centers — they will continue setting on the hot tray.
- For clean presentation, chill cookies before serving. They taste even richer when cold.
- If baking at high altitude, add 1–2 extra tablespoons of flour.