Go Back
To make these delicious cookies, you need: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup chocolate chips - 1 cup crushed Oreo cookies (about 10 cookies) These ingredients create a rich and soft cookie base. The mix of sugars gives the cookies a nice sweetness. The butter adds a creamy texture that melts in your mouth. For the creamy cheesecake filling, gather: - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract - 1/2 cup crushed Oreo cookies (about 5 cookies) This filling is the star of the show. Cream cheese gives it a rich taste, while the powdered sugar adds sweetness. The crushed Oreos mix in to give a nice crunch and extra flavor. Each cookie has about: - 180 calories - 9g fat - 23g carbs - 2g protein These cookies are a treat, not a meal. They are rich and sweet, so enjoy them in moderation. {{ingredient_image_1}} First, set your oven to 350°F (175°C). While it heats, grab two baking sheets and line them with parchment paper. This step keeps the cookies from sticking and makes clean-up easy. In a bowl, mix 8 oz of softened cream cheese, 1/2 cup of powdered sugar, and 1/2 teaspoon of vanilla extract. Blend until it’s smooth and creamy. Next, fold in 1/2 cup of crushed Oreo cookies. This filling adds a rich taste that pairs perfectly with the cookie. In a large bowl, add 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Cream these together until light and fluffy. Then, beat in 1 large egg and 1 teaspoon of vanilla extract until well mixed. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Slowly add this dry mix to the wet ingredients. Stir until just combined, but don’t overmix. Finally, fold in 1 cup of chocolate chips and 1 cup of crushed Oreo cookies. This dough is now ready for stuffing! Take a tablespoon of cookie dough and flatten it in your hand. Place a teaspoon of the cheesecake filling in the center. Wrap the cookie dough around the filling, sealing it completely. Make sure there are no gaps. Place the stuffed cookie dough balls on your baking sheets. Leave about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes. The edges should be golden brown while the centers remain soft. Once baked, let the cookies cool on the sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. For a fun touch, serve these warm. You can dust them with powdered sugar or drizzle melted chocolate on top. Enjoy your cookies! To make the best Oreo cheesecake stuffed cookies, follow these tips: - Use room temperature ingredients. This helps the dough mix well and rise evenly. - Measure flour correctly. Spoon flour into your measuring cup and level it off. Too much flour makes cookies dry. - Don’t skip chilling the dough. If you have time, chill the dough for 30 minutes. It helps the cookies hold their shape while baking. Overbaking can ruin your cookies. Here’s how to avoid it: - Watch the time closely. Bake for 10-12 minutes until the edges are golden brown. The centers should look soft. - Use an oven thermometer. This helps you know your oven's true temperature. An oven that is too hot will bake cookies too fast. - Check for doneness. Cookies will continue to cook a bit after you take them out. You can mix up your cookies by using different chocolate chips: - Dark chocolate chips add a rich flavor. - Milk chocolate chips give a sweeter taste. - White chocolate chips offer a creamy twist. - Peppermint chips can make a holiday version. Experiment with your favorite types to find the perfect match! Pro Tips Chill the Dough: For a thicker cookie and to prevent spreading, chill the cookie dough for 30 minutes before baking. Use Room Temperature Ingredients: Ensure that your butter and cream cheese are at room temperature for smooth mixing and a creamy filling. Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined to keep the cookies tender. Experiment with Fillings: Try adding different flavored cream cheese or other mix-ins like peanut butter or caramel for a unique twist. {{image_2}} You can change the flavor of the cheesecake filling. Try adding peanut butter for a nutty twist. Or mix in white chocolate for a sweet, creamy taste. You can also use flavored extracts, like almond or lemon, to give it a fun twist. You don’t have to stick with classic chocolate chip cookies. Use sugar cookie dough for a sweeter base. A brownie batter can add richness and depth. Experimenting with different bases lets you find your favorite match. Make these cookies fit the season! Add pumpkin spice for fall or peppermint for winter. You can even color the dough with food dye for special holidays. These little changes make your cookies festive and fun for any occasion. Store your cookies in an airtight container. This keeps them soft and fresh. Place parchment paper between layers to avoid sticking. They last up to five days at room temperature. If you want them to last longer, consider freezing. To freeze, let the cookies cool completely. Place them in a single layer on a baking sheet. Freeze for about two hours until firm. Then, transfer them to a freezer bag. Squeeze out the air and seal. These cookies can stay frozen for up to three months. To reheat, take a cookie from the freezer. Let it sit at room temperature for a few minutes. Then, warm it in the oven at 350°F (175°C) for about 5-7 minutes. This makes them soft and gooey again. You can also use a microwave. Heat for about 10-15 seconds. Enjoy your warm, stuffed treat! Yes, you can use low-fat cream cheese. It will change the texture slightly. The cookies may be less rich, but they will still taste good. You can use applesauce or mashed banana. One tablespoon of either works well as a substitute. This keeps the cookies moist and adds a hint of flavor. Look for golden edges and slightly set centers. The cookies will firm up as they cool. If they look too soft, give them a few more minutes. Yes, you can make the dough ahead of time. Chill it in the fridge for up to 24 hours. You can bake the cookies later for a fresh taste. Serve them warm for the best taste. You can dust them with powdered sugar or drizzle melted chocolate on top for a fancy touch. Enjoy! You learned how to make Oreo Cheesecake Stuffed Cookies. We covered ingredients, filling, and step-by-step steps for success. I shared tricks to avoid overbaking and create tasty variations. Now you know how to store them, freeze them, and reheat them. Enjoy baking these delicious treats! You’ll impress anyone who tries them.

Oreo Cheesecake Stuffed Cookies

Delicious cookies stuffed with a creamy cheesecake filling and crushed Oreo cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup crushed Oreo cookies (about 10 cookies)
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 cup crushed Oreo cookies (about 5 cookies)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in 1/2 cup of crushed Oreo cookies. Set aside.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
  • Gently fold in the chocolate chips and 1 cup of crushed Oreo cookies into the dough.
  • Take a tablespoon of cookie dough and flatten it in your hand. Place about a teaspoon of the cheesecake filling in the center and wrap the cookie dough around it, sealing it completely.
  • Arrange the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, until the edges are golden brown and the centers are just set.
  • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these cookies warm for the best experience. You can dust them with powdered sugar or drizzle with melted chocolate for an extra touch of indulgence.
Keyword cheesecake, cookies, dessert, Oreo