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.