These Oreo cheesecake cookies are thick, soft, and a little tangy—like a bite of cheesecake wrapped in a cookie. Quick dough, big Oreo chunks, bakery vibes at home.
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If you love the combo of cheesecake, cookies, and Oreos, this recipe hits the sweet spot — soft, rich, and packed with cookie chunks.
They’ve got that creamy cheesecake flavor inside a chewy cookie, with crispy edges and crushed Oreos throughout.
Perfect for anyone who can’t decide between no-bake Oreo cheesecake and Oreo Cookies — these bring the best of both. you might also love.
Why you'll love this recipe
Ingredients for Oreo cheesecake cookies
- Unsalted butter – Softened, room temperature for a smooth, creamy dough.
- Cream cheese – Use full-fat cream cheese like Philadelphia for the best texture.
- Sugar – Light brown or white sugar works; brown adds a deeper flavor.
- Flour – Cake flour or all-purpose flour both make soft, tender cookies.
- Vanilla extract & salt – Boost the flavor and balance the sweetness.
- Oreo cookies – Classic Oreos, roughly chopped into chunks (not crumbs) for texture.
How To Make Oreo Cheesecake Cookie
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Cream the base – Beat softened butter and cream cheese together until smooth and fluffy.
Mix in sugar & vanilla – Add brown sugar and vanilla, then beat again until creamy.
Add dry ingredients – Stir in flour, a pinch of salt, and Oreo chunks with a spatula until the dough is smooth and slightly sticky.
Chill – Cover and refrigerate for 30 minutes to 2 hours.
Shape – Scoop dough onto a parchment-lined baking sheet, then press extra Oreo pieces on top.
Bake – Bake at 350°F (180°C) for 15–17 minutes, until edges are golden but centers stay soft.
Cool – Let sit a few minutes, then transfer to a rack to cool completely.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Why did my Oreo cheesecake cookies spread too much?
The dough was likely too warm — always chill it at least 30 minutes before baking to keep the cookies thick and chewy.
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I hope you love these soft Oreo cheesecake cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Oreo Cheesecake Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
Description
Soft, chewy cookies packed with crushed Oreos and a hint of cheesecake tang. Simple dough, big chunks, bakery-style edges—perfect for Oreo lovers. (about 12 - 14 cookies)
Ingredients
- 113 g (4 oz) cream cheese – Full-fat (Philadelphia), room temp
- 113 g (1 stick) unsalted butter – Softened
- 120 g (½ cup) light brown sugar
- 125 g (1 cup) flour – Cake flour or all-purpose
- 1 pinch fleur de sel (sea salt)
- 10–12 Oreo cookies – Roughly crushed + a few extra for tops
Instructions
- In a bowl, beat softened butter and cream cheese until perfectly smooth and fluffy.
- Mix in the brown sugar until creamy and slightly lightened.
- Add flour and a pinch of fleur de sel; stir with a spatula just until combined (soft, slightly sticky dough).
- Gently fold in the crushed Oreos, keeping visible chunks.
- Cover and refrigerate the dough 30–120 min to keep cookies thick.Scoop – Line a baking sheet with parchment. Scoop medium balls of dough (1–1½ tbsp). Press a few extra Oreo bits on top.
- Bake at 350°F (180°C) for 15–17 min, until edges are set and lightly golden while centers look soft.
- Cool on the sheet 5 min, then transfer to a rack to cool completely (they firm up as they cool)
Notes
Storage: Airtight container up to 1 week at room temp, or freeze baked cookies up to 3 months.
Tips:
- Room-temp dairy – Soft butter + cream cheese = smooth dough.
- Don’t overmix – Stir just to combine for tender cookies.
- Chill time matters – Prevents spreading and keeps centers chewy.
- Top with Oreos – Press a few pieces on each scoop for bakery looks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies, biscuits
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
these cookies are great