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Oreo Cheesecake Stuffed Cookies Tasty Dessert Idea

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To make Oreo cheesecake stuffed cookies, you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup chocolate chips - 1 package (12 cookies) Oreo cookies, crushed - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract (for filling) - Additional crushed Oreo crumbs for garnish You can mix things up by adding: - Different flavored chips like peanut butter or caramel - Nuts for a crunchy texture - Dried fruits for natural sweetness To make these cookies, gather: - Mixing bowls - Electric mixer or whisk - Measuring cups and spoons - Baking sheets - Parchment paper - Cookie scoop or spoon - Wire rack for cooling {{ingredient_image_1}} First, gather your ingredients. You will need unsalted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix the butter and sugars in a bowl until creamy. Then, add the eggs and vanilla. Beat until smooth. In another bowl, whisk flour, baking soda, and salt. Slowly add the dry mix to the wet mix. Stir until just combined. Fold in chocolate chips and crushed Oreos. In a separate bowl, combine softened cream cheese, powdered sugar, and vanilla. Mix until smooth. This filling adds a creamy touch inside the cookies. Make sure it is well blended. You want a thick, smooth mixture that is easy to scoop. Take about two tablespoons of cookie dough. Flatten it in your hand. Place one tablespoon of cheesecake filling in the center. Then, encase the filling with the dough. Roll it into a ball. Place the cookie balls on a lined baking sheet, leaving space between them. Bake in a preheated oven at 350°F for 12-15 minutes. The edges should be golden. The centers may look soft but will firm up while cooling. Dust with crushed Oreo crumbs before serving. To get the best cookie texture, use softened butter. This helps create a creamy mix. Make sure to mix the butter and sugars well. You want a smooth, fluffy base. Don't overmix the dough after adding flour. Just mix until combined. This keeps your cookies soft and chewy. To keep the filling neat, chill the cheesecake mixture for 15 minutes. This makes it firmer and easier to handle. Use a small scoop to portion the filling. This helps with even distribution. When forming the cookies, ensure the dough fully encases the filling. This prevents any spills while baking. For softer cookies, bake them for less time. Start with 12 minutes. Check for lightly golden edges. The centers should look a bit soft. They will firm up as they cool. If you like them chewier, take them out a little earlier. This will give you that gooey center you crave! Pro Tips Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use Room Temperature Ingredients: Ensure that your butter and cream cheese are at room temperature for easier mixing and a smoother filling. Don’t Overbake: Keep an eye on the cookies towards the end of baking. They should be lightly golden on the edges but still soft in the center for the best texture. Customize the Filling: Feel free to add other flavors to the cheesecake filling, such as a splash of almond extract or a bit of lemon zest for a unique twist. {{image_2}} You can add fun flavors to the cheesecake filling. Try mixing in some lemon zest for a fresh twist. A splash of almond extract makes the filling taste nutty and rich. You can also add a tablespoon of cocoa powder for a chocolatey kick. Each flavor adds a new layer to your Oreo cheesecake stuffed cookies. If you have dietary needs, you can still enjoy these cookies. Use dairy-free cream cheese for a lactose-free option. You can swap regular butter for vegan butter. If you need a gluten-free version, choose a gluten-free flour mix. These swaps help everyone enjoy this tasty dessert. Mix-ins make the cookie dough even more exciting. Try adding chopped nuts like walnuts or pecans for crunch. You can use butterscotch or caramel chips for a sweet surprise. Dried fruit like cranberries or cherries can add a fruity touch. These mix-ins let you create a cookie that fits your taste. To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. This helps keep the cookies soft. Place the cookies in a single layer. If you have many cookies, add layers of parchment paper between them. Store the container at room temperature for up to five days. You can freeze these cookies if you have leftovers. First, let them cool completely. Next, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag. Label it with the date. These cookies can last for up to three months in the freezer. When you are ready to enjoy them, simply take them out and let them thaw at room temperature. To reheat cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Warm them for about 5 to 7 minutes. This helps restore their soft texture. Avoid using a microwave, as it can make them tough. Enjoy your cookies warm and fresh, just like they came out of the oven! Yes, you can make these cookies ahead of time. You can prepare the dough and store it in the fridge for up to three days. If you want to save more time, you can also freeze the cookie dough. Just shape the cookie balls and place them in a freezer-safe bag. When you want to bake them, take them out and bake straight from the freezer. This way, you have fresh cookies whenever you want! If you don’t have cream cheese, you can try using mascarpone cheese. It has a similar texture and flavor. Another option is to use Greek yogurt. This will change the taste slightly, but it still works well. For a dairy-free option, consider using cashew cream. Just blend soaked cashews with a bit of lemon juice and sweetener until smooth. To stop cookies from spreading too much, chill the dough for at least 30 minutes before baking. This helps firm up the butter. You can also add a bit more flour to the dough. This extra flour helps the cookies hold their shape better. Lastly, make sure your baking sheet is cool before placing the dough on it. Warm sheets cause cookies to spread too quickly. You learned how to make delicious cheesecake cookies. We covered the key ingredients, tools, and step-by-step instructions. I shared helpful tips for perfect texture and clean filling. You also discovered fun variations to suit your taste. Plus, I explained how to store these tasty treats for later. Remember, baking is fun, so don’t be afraid to experiment. Enjoy the process, and share your tasty results with friends and family!

WANT TO SAVE THIS RECIPE?

If you love cookies and cheesecake, get ready for a treat! These Oreo Cheesecake Stuffed Cookies combine two favorites into one delicious dessert. Imagine a soft cookie wrapped around a rich and creamy cheesecake filling. This easy recipe lets you unleash your inner baker, and I promise, it’s fun every step of the way! Join me to learn how to make this tasty dessert that everyone will love!

Why I Love This Recipe

  1. Decadent Flavor Explosion: These cookies combine the rich taste of cheesecake and the beloved Oreo cookie, creating a unique dessert that’s sure to impress.
  2. Easy to Make: This recipe is straightforward and perfect for bakers of all skill levels, making it an ideal choice for a fun baking day.
  3. Perfect for Any Occasion: Whether it’s a party, holiday, or just a treat for yourself, these cookies are versatile and always a hit.
  4. Impressive Presentation: With just a sprinkle of crushed Oreos on top, these cookies look as good as they taste, making them perfect for sharing.

Ingredients

List of main ingredients

To make Oreo cheesecake stuffed cookies, you will need:

– 1 cup unsalted butter, softened

– 1 cup granulated sugar

– 1 cup brown sugar, packed

– 2 large eggs

– 2 teaspoons vanilla extract

– 3 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon salt

– 1 cup chocolate chips

– 1 package (12 cookies) Oreo cookies, crushed

– 8 oz cream cheese, softened

– 1/4 cup powdered sugar

– 1 teaspoon vanilla extract (for filling)

– Additional crushed Oreo crumbs for garnish

Optional ingredients for variations

You can mix things up by adding:

– Different flavored chips like peanut butter or caramel

– Nuts for a crunchy texture

– Dried fruits for natural sweetness

Required tools and equipment

To make these cookies, gather:

– Mixing bowls

– Electric mixer or whisk

– Measuring cups and spoons

– Baking sheets

– Parchment paper

– Cookie scoop or spoon

– Wire rack for cooling

Step-by-Step Instructions

Prepping the cookie dough

First, gather your ingredients. You will need unsalted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix the butter and sugars in a bowl until creamy. Then, add the eggs and vanilla. Beat until smooth. In another bowl, whisk flour, baking soda, and salt. Slowly add the dry mix to the wet mix. Stir until just combined. Fold in chocolate chips and crushed Oreos.

Making the cheesecake filling

In a separate bowl, combine softened cream cheese, powdered sugar, and vanilla. Mix until smooth. This filling adds a creamy touch inside the cookies. Make sure it is well blended. You want a thick, smooth mixture that is easy to scoop.

Assembling and baking the cookies

Take about two tablespoons of cookie dough. Flatten it in your hand. Place one tablespoon of cheesecake filling in the center. Then, encase the filling with the dough. Roll it into a ball. Place the cookie balls on a lined baking sheet, leaving space between them. Bake in a preheated oven at 350°F for 12-15 minutes. The edges should be golden. The centers may look soft but will firm up while cooling. Dust with crushed Oreo crumbs before serving.

Tips & Tricks

Best practices for cookie texture

To get the best cookie texture, use softened butter. This helps create a creamy mix. Make sure to mix the butter and sugars well. You want a smooth, fluffy base. Don’t overmix the dough after adding flour. Just mix until combined. This keeps your cookies soft and chewy.

How to avoid a messy filling

To keep the filling neat, chill the cheesecake mixture for 15 minutes. This makes it firmer and easier to handle. Use a small scoop to portion the filling. This helps with even distribution. When forming the cookies, ensure the dough fully encases the filling. This prevents any spills while baking.

Baking time adjustments for softer cookies

For softer cookies, bake them for less time. Start with 12 minutes. Check for lightly golden edges. The centers should look a bit soft. They will firm up as they cool. If you like them chewier, take them out a little earlier. This will give you that gooey center you crave!

Pro Tips

  1. Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture.
  2. Use Room Temperature Ingredients: Ensure that your butter and cream cheese are at room temperature for easier mixing and a smoother filling.
  3. Don’t Overbake: Keep an eye on the cookies towards the end of baking. They should be lightly golden on the edges but still soft in the center for the best texture.
  4. Customize the Filling: Feel free to add other flavors to the cheesecake filling, such as a splash of almond extract or a bit of lemon zest for a unique twist.

Variations

Adding different flavors to the cheesecake filling

You can add fun flavors to the cheesecake filling. Try mixing in some lemon zest for a fresh twist. A splash of almond extract makes the filling taste nutty and rich. You can also add a tablespoon of cocoa powder for a chocolatey kick. Each flavor adds a new layer to your Oreo cheesecake stuffed cookies.

Substitute ingredients for dietary restrictions

If you have dietary needs, you can still enjoy these cookies. Use dairy-free cream cheese for a lactose-free option. You can swap regular butter for vegan butter. If you need a gluten-free version, choose a gluten-free flour mix. These swaps help everyone enjoy this tasty dessert.

Creative mix-ins for the cookie dough

Mix-ins make the cookie dough even more exciting. Try adding chopped nuts like walnuts or pecans for crunch. You can use butterscotch or caramel chips for a sweet surprise. Dried fruit like cranberries or cherries can add a fruity touch. These mix-ins let you create a cookie that fits your taste.

Storage Info

How to properly store leftover cookies

To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. This helps keep the cookies soft. Place the cookies in a single layer. If you have many cookies, add layers of parchment paper between them. Store the container at room temperature for up to five days.

Freezing cookies for future enjoyment

You can freeze these cookies if you have leftovers. First, let them cool completely. Next, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag. Label it with the date. These cookies can last for up to three months in the freezer. When you are ready to enjoy them, simply take them out and let them thaw at room temperature.

Best ways to reheat and preserve freshness

To reheat cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Warm them for about 5 to 7 minutes. This helps restore their soft texture. Avoid using a microwave, as it can make them tough. Enjoy your cookies warm and fresh, just like they came out of the oven!

FAQs

Can I make these cookies ahead of time?

Yes, you can make these cookies ahead of time. You can prepare the dough and store it in the fridge for up to three days. If you want to save more time, you can also freeze the cookie dough. Just shape the cookie balls and place them in a freezer-safe bag. When you want to bake them, take them out and bake straight from the freezer. This way, you have fresh cookies whenever you want!

What can I use instead of cream cheese?

If you don’t have cream cheese, you can try using mascarpone cheese. It has a similar texture and flavor. Another option is to use Greek yogurt. This will change the taste slightly, but it still works well. For a dairy-free option, consider using cashew cream. Just blend soaked cashews with a bit of lemon juice and sweetener until smooth.

How do I prevent the cookies from spreading too much while baking?

To stop cookies from spreading too much, chill the dough for at least 30 minutes before baking. This helps firm up the butter. You can also add a bit more flour to the dough. This extra flour helps the cookies hold their shape better. Lastly, make sure your baking sheet is cool before placing the dough on it. Warm sheets cause cookies to spread too quickly.

You learned how to make delicious cheesecake cookies. We covered the key ingredients, tools, and step-by-step instructions. I shared helpful tips for perfect texture and clean filling. You also discovered fun variations to suit your taste. Plus, I explained how to store these tasty treats for later. Remember, baking is fun, so don’t be afraid to experiment. Enjoy the process, and share your tasty results with friends and famil

To make Oreo cheesecake stuffed cookies, you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup chocolate chips - 1 package (12 cookies) Oreo cookies, crushed - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract (for filling) - Additional crushed Oreo crumbs for garnish You can mix things up by adding: - Different flavored chips like peanut butter or caramel - Nuts for a crunchy texture - Dried fruits for natural sweetness To make these cookies, gather: - Mixing bowls - Electric mixer or whisk - Measuring cups and spoons - Baking sheets - Parchment paper - Cookie scoop or spoon - Wire rack for cooling {{ingredient_image_1}} First, gather your ingredients. You will need unsalted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix the butter and sugars in a bowl until creamy. Then, add the eggs and vanilla. Beat until smooth. In another bowl, whisk flour, baking soda, and salt. Slowly add the dry mix to the wet mix. Stir until just combined. Fold in chocolate chips and crushed Oreos. In a separate bowl, combine softened cream cheese, powdered sugar, and vanilla. Mix until smooth. This filling adds a creamy touch inside the cookies. Make sure it is well blended. You want a thick, smooth mixture that is easy to scoop. Take about two tablespoons of cookie dough. Flatten it in your hand. Place one tablespoon of cheesecake filling in the center. Then, encase the filling with the dough. Roll it into a ball. Place the cookie balls on a lined baking sheet, leaving space between them. Bake in a preheated oven at 350°F for 12-15 minutes. The edges should be golden. The centers may look soft but will firm up while cooling. Dust with crushed Oreo crumbs before serving. To get the best cookie texture, use softened butter. This helps create a creamy mix. Make sure to mix the butter and sugars well. You want a smooth, fluffy base. Don't overmix the dough after adding flour. Just mix until combined. This keeps your cookies soft and chewy. To keep the filling neat, chill the cheesecake mixture for 15 minutes. This makes it firmer and easier to handle. Use a small scoop to portion the filling. This helps with even distribution. When forming the cookies, ensure the dough fully encases the filling. This prevents any spills while baking. For softer cookies, bake them for less time. Start with 12 minutes. Check for lightly golden edges. The centers should look a bit soft. They will firm up as they cool. If you like them chewier, take them out a little earlier. This will give you that gooey center you crave! Pro Tips Chill the Dough: For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use Room Temperature Ingredients: Ensure that your butter and cream cheese are at room temperature for easier mixing and a smoother filling. Don’t Overbake: Keep an eye on the cookies towards the end of baking. They should be lightly golden on the edges but still soft in the center for the best texture. Customize the Filling: Feel free to add other flavors to the cheesecake filling, such as a splash of almond extract or a bit of lemon zest for a unique twist. {{image_2}} You can add fun flavors to the cheesecake filling. Try mixing in some lemon zest for a fresh twist. A splash of almond extract makes the filling taste nutty and rich. You can also add a tablespoon of cocoa powder for a chocolatey kick. Each flavor adds a new layer to your Oreo cheesecake stuffed cookies. If you have dietary needs, you can still enjoy these cookies. Use dairy-free cream cheese for a lactose-free option. You can swap regular butter for vegan butter. If you need a gluten-free version, choose a gluten-free flour mix. These swaps help everyone enjoy this tasty dessert. Mix-ins make the cookie dough even more exciting. Try adding chopped nuts like walnuts or pecans for crunch. You can use butterscotch or caramel chips for a sweet surprise. Dried fruit like cranberries or cherries can add a fruity touch. These mix-ins let you create a cookie that fits your taste. To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. This helps keep the cookies soft. Place the cookies in a single layer. If you have many cookies, add layers of parchment paper between them. Store the container at room temperature for up to five days. You can freeze these cookies if you have leftovers. First, let them cool completely. Next, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer-safe bag. Label it with the date. These cookies can last for up to three months in the freezer. When you are ready to enjoy them, simply take them out and let them thaw at room temperature. To reheat cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Warm them for about 5 to 7 minutes. This helps restore their soft texture. Avoid using a microwave, as it can make them tough. Enjoy your cookies warm and fresh, just like they came out of the oven! Yes, you can make these cookies ahead of time. You can prepare the dough and store it in the fridge for up to three days. If you want to save more time, you can also freeze the cookie dough. Just shape the cookie balls and place them in a freezer-safe bag. When you want to bake them, take them out and bake straight from the freezer. This way, you have fresh cookies whenever you want! If you don’t have cream cheese, you can try using mascarpone cheese. It has a similar texture and flavor. Another option is to use Greek yogurt. This will change the taste slightly, but it still works well. For a dairy-free option, consider using cashew cream. Just blend soaked cashews with a bit of lemon juice and sweetener until smooth. To stop cookies from spreading too much, chill the dough for at least 30 minutes before baking. This helps firm up the butter. You can also add a bit more flour to the dough. This extra flour helps the cookies hold their shape better. Lastly, make sure your baking sheet is cool before placing the dough on it. Warm sheets cause cookies to spread too quickly. You learned how to make delicious cheesecake cookies. We covered the key ingredients, tools, and step-by-step instructions. I shared helpful tips for perfect texture and clean filling. You also discovered fun variations to suit your taste. Plus, I explained how to store these tasty treats for later. Remember, baking is fun, so don’t be afraid to experiment. Enjoy the process, and share your tasty results with friends and family!

Oreo Cheesecake Stuffed Cookies

Delicious cookies stuffed with a creamy Oreo cheesecake filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 package (12 cookies) Oreo cookies, crushed
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • to taste additional crushed Oreo crumbs for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
  • Add the eggs and 2 teaspoons vanilla extract, and mix until combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Fold in the chocolate chips and crushed Oreos, making sure they are evenly distributed throughout the dough.
  • In another bowl, mix together the softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth to create the cheesecake filling.
  • Take about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 tablespoon of the cheesecake filling in the center, then encase it with the dough and roll it into a ball.
  • Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers might look slightly underbaked, but they will set as they cool.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
  • Before serving, dust the cookies with additional crushed Oreo crumbs for garnish.

Notes

Arrange the cookies on a nice platter and drizzle with melted chocolate for an extra decadent touch.
Keyword cheesecake, cookies, Oreo

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