Oreo Cheesecake Cookies

Oreo Cheesecake CookiesI love cheesecake. Creamy, dreamy, thick, and scrumptious cheesecake.  Topped with raspberries, stuffed with snickers, swirled with caramel, or infused with pumpkin.  I like cheesecake just about every.single.way.

But I’ve never had cheesecake in… cookie form.  And to be quite honest, I never thought I could actually eat cheesecake in a cookie form.  Unless it was cookie dough cheesecake.  Chunks of cookie dough IN a cheesecake.  OMG.  Can someone bake that and send it to me please? I digress.

The thought came to me one day.  Can I replace butter with something other than… butter… in a cookie recipe?  Applesauce or mashed banana would certainly make the cookie healthier, but that’s not what I was looking for.

And sure, shortening would work and does wonders in cookie recipes – makes a cookie nice and puffy!  But I wanted something a little different.  Something I’ve never tried before. Thicker and creamier than butter, I figured cream cheese would make one stand out cookie.  I’ve never used it in a cookie recipe before, so I was a tad skeptical at first.  And I most certainly did not want to ruin perfectly good cookie dough with a recipe flop. Who has the time for a recipe failure? Not me.

I crushed up 18 double stuffed Oreos and tossed them into the cookie dough.  Double Stuf= only way to go.  I kept some of the Oreo pieces a bit large because I wanted to be able to taste the chunks rather than have crumbs throughout each bite.

Oreo Cheesecake CookiesI chilled the dough for 24 hours.  I find that the longer I chill cookie dough, the chewier and thicker the cookie will be. Chill the dough for at least one hour if you’re strapped for time. 😉

I plopped 12 large mounds of dough onto a silicone baking mat and crossed my fingers the first batch would turn out OK. Well thank my lucky stars!  These cookies came out creamy, dreamy, chewy, and unbelievably soft!  Can you really go wrong with cream cheese & butter?  I think not.

And aren’t they cute? I love the Oreo chunks & speckles.

If you love cheesecake and you love Oreos, you’ll go nuts for these guys.  It’s two desserts in one! I couldn’t stop tasting them.  Quality control, people.

Oreo Cheesecake Cookies

Replacing some butter with cream cheese makes gives each bite a taste of cheesecake. These indulgent cookies won't last long!


  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 10 Tablespoons salted butter, softened to room temperature
  • 2 heaping Tablespoons full fat cream cheese*
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 18 Oreos, crushed into tiny pieces


  1. Preheat oven to 325 degrees. Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter, cream cheese, and sugars together. Add the egg and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the crushed Oreos.
  2. Chill dough for at least 1 hour or up to 5 days in the refrigerator.
  3. Scoop 2 tablespoons of dough for each cookie. Roll it into a ball. The cookies are rather large, but if you'd like them smaller, make each dough ball only 1 Tablespoon. Drop dough ball onto a silicone baking mat or ungreased baking sheet. Make sure the balls of dough are tall. Do not flatten them. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Cookies stay fresh at room temperature for up to 7 days.

Recipe Notes:

*Do not use light or fat free cream cheese in this cookie recipe. You are replacing butter (fat) with cream cheese (another fat), so reduced fat cream cheese or fat free cream cheese would significantly alter the texture and taste.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


PS: if you like these cookies, you’ll be sure to enjoy these recipes as well!


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S’More Chocolate Chip Cookies


  1. When you eat these cookies can you taste the cream cheese in the cookies or is the cream cheese just added to give a different texture?

  2. Tried this a while ago and theeeeennn tadaaaahhh… It was really delicious.. I can never go wrong with sallys recipe 🙂

  3. hai sally 😀 can i have the recipe with a gram measurement please thankyou verymuch

  4. Will this cookie dough freeze well?

  5. Should I assume the flour measurements on your site are for sifted flour? 

  6. Hi Sally, I noticed there’s no salt in this recipe. Is there a particular reason why you omitted it?

  7. Hi Sally, I just made these last night and OMG they were amazing. I don’t even want to say how many I’ve eaten so far, they are just sooo good. I increased the cream cheese to 4 tablespoons and reduced the butter to 8 tablespoons. The flavour and texture are amazing. So soft and chewy and creamy and oreo-y. I think this may be my new favourite cookie. Thank you for this recipe, I will be making this again and again.

  8. Hey Sally!

    Big fan. Your website’s one of the most searched sites–at least on my browser, though I wouldn’t be surprised if there were statistics to show that you have a big following. 😉 Anyway, I definitely have to give these a try, but for the meantime I saw in this article you were craving for a cookie dough cheesecake? You could use the cookie dough as a crust and underbake it, and then top it with the cheesecake batter (vanilla flavored, unless you’re feeling adventurous!) and bake until slightly jiggly in the center. OR, another take would be to omit the eggs in the cookie dough to make them edible. Roll them into tiny dough balls and drop them on the cheesecake batter once in the pan. OR, you can do both in one cheesecake. Don’t get me wrong, I’m kind of making it up as I go, but that’s the great thing about baking isn’t it?! And I tried a cookie dough cheesecake once, actually. I salivated when I saw the sign so I just had to give it a try. It was a little sweet, but it’s a brilliant idea. Hope that helps and I wish you well! 🙂

  9. Hello Sally!
    I’m planning on making this AMAZING recipe for my boyfriend soon but I was planning on adding a twist to it. I would also want to try making this into a pillow cookie and stuff brownies inside!! Do you think that this would make the cookie TOO SWEET…? I want it to be just right and not OVERLOADED WITH SUGAR XD

    • While I love these cookies so much, I find them way too sweet with 1 1/2 cups of sugar.  I reduce the brown sugar to 3/4 cup and the white sugar to 1/4 cup and they are still plenty sweet.  If you plan on stuffing them with brownies I would definitely cut down the sugar.

  10. Hi sally,
    I’m not sure what I’m doing wrong, but every time I make one of your soft baked recipes (this one, red velvet cookies, cranberry white chocolate) it’s always a flop. They never brown, they have a ‘cakey’ texture and they always taste just a bit off.

    What could I possibly be missing?

    • Nicky, do you think you are overmeasuring the flour? Weigh the flour- it helps! You can also try baking an extra minute or two longer. Do you live at high altitude by chance? Because that could be the issue as well.

      • Interesting – I was measuring with cups, but not weighing the flour. Thanks for the tip – i’ll weigh from now on!

  11. Just made these for a summer BBQ, wanted something without chocolate chips because it was 33’C out and didn’t want a gooey mess. And these were just perfect, absolutely devoured instantly. I made them with brown butter (because I’m obsessed with brown butter), and turned out fabulously. Honestly, Sally, your recipes are so solid, and reliably amazing. Keep up the delicious experimenting 🙂

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