Oreo Cheesecake Cookies

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Soft, rich, and utterly indulgent, these Oreo Cheesecake Cookies are the perfect treat for anyone who loves the iconic cookies-and-cream combo. Imagine a fudgy chocolate cookie with a slightly crisp, sugar-dusted exterior, hiding a creamy, tangy cheesecake filling at the center — it’s a bite-sized dessert that delivers a decadent surprise in every mouthful.

Whether you’re baking for a party, a cozy night in, or just to satisfy your sweet tooth, these cookies are a guaranteed hit. The balance of velvety cheesecake and crunchy Oreo bits baked into the dough makes them addictive — you won’t stop at one. Plus, the fun twist of hiding an Oreo inside each cookie brings out the childlike joy in everyone who takes a bite.

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Ingredients for Oreo Cheesecake Cookies

• 1 cup (8 oz) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 1¼ cups granulated sugar (plus extra for rolling)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 15–18 whole Oreo cookies (for stuffing)
• Optional: crushed Oreos or mini chocolate chips for topping

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Step 1: Make the Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese with ¼ cup of granulated sugar until smooth and creamy. This will form the gooey cheesecake center. Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for about 30 minutes until firm. This step ensures the filling holds its shape inside the cookies while baking.

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Step 2: Prepare the Cookie Dough

In a large mixing bowl, cream together the softened butter and the remaining 1 cup of sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. You should have a thick, chocolatey dough.

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Step 3: Assemble the Cookies

Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake ball in the center and mold the dough around it to seal completely. If using whole Oreos, you can also place half of one inside with the cheesecake. Roll each stuffed ball in granulated sugar for a sweet, slightly crisp exterior.

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Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Arrange the cookie dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Estimated Nutrition (per cookie, based on a batch of 15)

• Calories: 210
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 120mg
• Carbohydrates: 26g
• Sugar: 18g
• Protein: 3g

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Frequently Asked Questions

1. Can I use low-fat cream cheese?

Yes, but the filling may be a bit softer and less rich in flavor. Full-fat cream cheese provides the best texture and taste.

2. Do I have to freeze the cheesecake filling?

Yes, freezing helps keep the filling intact during baking. Otherwise, it may melt too quickly and leak out.

3. Can I add crushed Oreos into the dough?

Absolutely! Mixing crushed Oreos into the dough adds extra crunch and enhances the cookies-and-cream flavor.

4. What if I don’t have cocoa powder?

You can try substituting it with melted dark chocolate, but it will change the dough texture. Cocoa powder is preferred for this recipe.

5. How do I make the cookies thicker?

Chill the assembled cookie dough balls for 20–30 minutes before baking. This helps prevent them from spreading too much.

6. Can I double the recipe?

Yes, simply double all ingredients. Be sure to freeze the filling longer if you’re making larger batches.

7. Are these cookies good for gifting?

Definitely! They’re eye-catching, delicious, and unique — perfect for packaging in cookie boxes or jars.

8. Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure your Oreos are certified gluten-free.

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