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: