Oreo cheesecake cookies are soft, thick cookies made with cream cheese and loaded with Oreo chunks for a rich, chewy texture and classic cheesecake flavor.
This Oreo cheesecake cookies recipe makes soft, chewy cookies with crisp edges and a rich cream cheese flavor.
Made with simple ingredients, this Oreo cheesecake cookies recipe creates thick cookies with crisp edges and soft centers.
Perfect if you’re looking for an easy Oreo cheesecake cookies recipe with a bakery-style texture.
Why you'll love this recipe
- Soft and thick: Bakery-style cookies with soft centers and lightly crisp edges.
- Cheesecake flavor: Cream cheese gives them a rich and slightly tangy taste.
- Loaded with Oreos: Big Oreo chunks in every bite for the best texture.
Ingredients for Oreo cheesecake cookies
You only need simple ingredients to make these soft Oreo cheesecake cookies at home.
- 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.
Tips before you start
- Use soft cream cheese: It blends more easily into the dough.
- Chill the dough: This helps keep the cookies thick while baking.
- Do not crush Oreos too finely: Keep larger chunks for better texture.
- Do not overmix: Mix just until combined for soft cookies.
- Bake until just set: The centers should stay soft and finish setting as they cool.
How to make Oreo cheesecake cookies
These Oreo cheesecake cookies are inspired by my Oreo cheesecake recipe, but in an easy soft cookie version.
Cream softened butter and cream cheese until smooth and fluffy.
Add brown sugar and vanilla, then mix until creamy.
Stir in flour and salt until a soft dough forms.
Fold in chopped Oreo chunks without crushing them too finely.
Chill the dough for at least 30 minutes to prevent spreading.
Scoop dough balls onto a lined baking sheet, spacing them apart.
Bake at 180°C (350°F) until edges are lightly golden and centers remain soft.
Cool on the baking sheet, then transfer to a rack to set completely.
Storage
Store Oreo cheesecake cookies in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Recipe Variations
- Chocolate chip: add chocolate chips for extra richness
- Double chocolate: mix in cocoa powder for a deeper flavor
- Stuffed cookies: add a cream cheese center for a filled version
- Biscoff version: swap Oreos for Biscoff cookies
- Peanut butter: add peanut butter for a nutty twist
More Oreo desserts recipes
- Oreo Cheesecake Brownies
- Oreo Cheesecake Bites
- Red velvet Oreo cookies
- Oreo chocolate chip cookies
- Oreo brownie cookies
Recipe Questions
How to make soft Oreo cheesecake cookies?
Use room temperature cream cheese, do not overmix, and chill the dough before baking.
Why are my Oreo cheesecake cookies flat?
The dough was too warm, chill before baking.
Can I freeze Oreo cheesecake cookies?
Yes, freeze baked cookies or dough balls.
What does cream cheese do in cookies?
It adds a soft texture and a slight tangy cheesecake flavor.
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.
More Cookie Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Oreo Cheesecake Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
Description
Soft, chewy Oreo cheesecake cookies packed with crushed Oreos and a rich cream cheese flavor. Simple dough, big chunks, bakery-style edges—perfect for Oreo lovers. (about 12–14 cookies)
Ingredients
- 113 g (4 oz) cream cheese – full-fat, room temperature
- 113 g (1 stick) unsalted butter – softened
- 120 g (½ cup) light brown sugar
- 125 g (1 cup) all-purpose flour (or cake flour)
- 1 pinch fleur de sel
- 10–12 Oreo cookies – roughly crushed + extra for topping
Instructions
- In a bowl, beat softened butter and cream cheese until smooth and fluffy.
- Add brown sugar and mix until creamy and slightly lightened.
- Stir in flour and salt with a spatula just until a soft, slightly sticky dough forms.
- Fold in crushed Oreos, keeping large chunks.
- Cover and chill the dough for 30 to 120 minutes to keep cookies thick.
- Scoop dough onto a lined baking sheet and press extra Oreo pieces on top.
- Bake at 350°F (180°C) for 15–17 minutes, until edges are set and lightly golden while centers stay soft.
- Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
Notes
Storage: Store in an airtight container up to 5 days at room temperature or freeze up to 3 months.
Tips:
- Room temperature dairy for smooth dough
- Do not overmix to keep cookies soft
- Chill the dough to prevent spreading
- Press Oreo pieces on top for texture
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: cookies, biscuits
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Wattoote
these cookies are great