These Best Ever Oreo Cheesecake Cookies are chewy, fudgy chocolate cookies topped with cheesecake frosting and Oreo crumbles. They taste so much like Oreo cookies and cream cheesecake! Being beautiful and delicious, these cookies are perfect for entertaining or a special occasion.
These are fun year round, bake up some Raspberry Cheesecake Cookies, S'Mores Cookies and Strawberry Lemon Cookies and head to a party. Or make it an Oreo night and serve these with our Oreo Trifle, Oreo Mug Cake, and Oreo Blizzard. For other rich yummy desserts, try our Pizookie.
What I Love About These Cookies
I LOVE cookies. A good cookie with the perfect texture is better than cakes, donuts, candy and more to me. These have the best soft and chewy texture. I also love cheesecake. And OREOS. Making a happy marriage between cookies, OREOs and cheesecake was really fun for me! I also love that they are beautiful. They are perfect for entertaining and everyone always eats them up so quickly.
What You'll Love About These Cookies
- Quick and Easy - they are like most classic cookies and quick and easy to make! The hardest part is waiting for the cookie to cool so you can frost them and devour!
- Kid Friendly - these are super kid friendly- kids love to eat them and also love to make them. My 12 year old makes them by himself with supervision and younger kids love to help make them. They're just so fun!
- Entertaining - they are so yummy looking and absolutely delicious, making them perfect for entertaining. Whenever I take them anywhere they get gobbled up quickly!
For the cookie base:
- butter, slightly softened (let sit out about 30 minutes before using)
- granulated sugar
- brown sugar - I used light brown for this recipe
- eggs - large
- vanilla - I always recommend using pure vanilla extract for the best flavor, but you can use imitation in a pinch
- flour - basic, all- purpose flour, bleached or unbleached
- cocoa powder - make sure it's unsweetened!
- baking soda - to help them spread and help the edges crisp up
- baking powder - to make them soft and a little caky.
- salt - I used regular table salt for this recipe
For the cheesecake frosting:
- cream cheese, softened - I Highly recommend PHILADELPHIA cream cheese for the best and smoothest results.
- butter, softened, I used salted.
- vanilla - pure vanilla extract for the best results
- powdered sugar
- PLUS 10 crumbled OREOS for putting on top of the frosting.
1. Preheat oven to 350*F. In the bowl of a stand mixer or in a bowl with a hand mixer: Combine the butter, granulated sugar and brown sugar together in a bowl. Beat on medium high for 2 minutes. The mixture will be light and creamy.
2. Add the eggs and vanilla and beat on high 1 more minute. The mixture should be light and fluffy.
3. Add the cocoa powder, flour, salt, baking soda and baking powder. I like to add the cocoa powder first to keep it from puffing out of the bowl so much. I also like to sprinkle the salt, baking powder and baking soda around the flour to make sure I don't get any clumps. Beat on low speed just until combined. Be careful not to over mix. Chill at least one hour.
4. Make the cheesecake frosting. Combine the butter and cream cheese together in a bowl with hand mixer or in the bowl of a stand mixer. Beat until well combined and lightened a little. 1-2 minutes. Add vanilla and powdered sugar and mix until smooth and well combined. If your frosting seems a little thin, feel free to add up to another ½ cup powdered sugar. Try not to eat it all before frosting the cookies 😉
5. After chilling (it's worth the wait!) Scoop onto a parchment lined cookie sheet. These make giant cookies, about ¼ cup dough balls. This is a regular sized cookie sheet, and I only put 6 on it. Gently press the dough down slightly. This will help them spread correctly since they are so big, ensuring the center cooks through. Bake at 350* F for 10-12 minutes. The edges should be juuuust set and the tops matte.
6. Allow to cool on the cookie sheet at least 5 minutes before removing (allowing them to finish cooking). Cool completely before frosting. Scoop frosting into a piping bag with a medium sized round hole, or a ziploc bag and cut a hole in the corner. Squeeze frosting out on the cookie, starting on the outside in a circular patter and moving inward. Cut Oreos into a variety of sizes to have some crumbs and chunks. Top with Oreos and enjoy!
Hint: Make sure the cookies have cooled completely before frosting and decorating. If you don't, the frosting will melt and make a big mess.
- Gluten free - these can be made with gluten free all-purpose flour at a 1:1 ratio, but the texture is not guaranteed to be chewy and fudgy.
- Vanilla - imitation vanilla may be used instead of pure vanilla at a 1:1 ratio. We highly recommend pure vanilla for a better flavor.
- Cake Mix Cookie base - use 1 box Devil's food cake mix. Whisk an extra 1 ½ Tablespoons cocoa powder (otherwise they are too sweet and the sweetness overwhelms the yummy chocolate and cheesecake flavors), then add 2 eggs and ⅓ cup oil and beat until well combined. The dough will be thick and fudge-like. Bake as directed above. We found these to have a great texture, but preferred the flavor of the dough from scratch.
- Ultimate Oreo- for the ultimate Oreo lover- cut 15 Oreos up into 4-6 pieces each and fold into the cookie dough. Coarsely crush 5 Oreos and stir into the frosting. Do everything else as directed above.
- Peanut Butter Oreo Cheesecake Cookies- use our chocolate peanut butter cookie recipe, then bake as directed above, making giant cookies. Top with cheesecake frosting as normal, and top with crushed Peanut Butter Oreos.
- Mint Oreo Cheesecake Cookies- For the dough: Reduce the vanilla to 1 teaspoon and add 1 teaspoon peppermint extract to the dough. Bake as directed above. Use Mint Oreos to top the cookie at the end.
- hand mixer -OR- stand mixer
- mixing bowls
- piping bag -OR- ziploc bag
- baking sheet
Store cookies separate from frosting. Place the cookies in an airtight container for up to 3 days. Store frosting in the refrigerator in an airtight container for up to 5 days.
The cookies can be frozen in an airtight container in the freezer for up to 2 months. When thawing, thaw at room temperature until they reach room temperature. No need to reheat.
It is not recommended to freeze the cheesecake frosting or Oreos.
Follow the mixing directions well. Creaming the butter and sugar for 2 minutes. Second, do not over mixing after adding the dry ingredients, mix only until just combined. Doing this leads to that fluffy, chewy yummy cookie we all love!
Oreo Cheesecake Cookies
- 14 Tablespoons butter ⅞ cup, slightly softened (remove from fridge about 30 minutes before starting)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 2 ¼ cups flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 ounce package cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 10 chopped Oreos into various sizes.
For the cookies:
- Preheat oven to 350*F.
- Beat the butter and sugars on medium high speed for 2 minutes until lightened. Add eggs and vanilla and beat another 1 minute. It should be light and fluffy.
- Add cocoa powder, flour, salt, baking soda and baking powder. I like to sprinkle the salt, baking soda and powder across the flour to ensure there are no clumps. Mix on low until just combined. Make sure to not over mix. See photos above to check for consistency and texture.
- Chill at least one hour.
- Place ¼ cup sized cookie dough balls on a baking sheet. These make large cookies, only 6 per sheet! Press the dough down slightly with your fingers.
- Bake at 350*F for 10-12 minutes. Cookies are done when the tops are matte and the edges are just set. Do not over bake or they will be dry and crumbly instead of chewy and fudgy. Allow to cool on baking sheet for 5 minutes before removing.
For the cheesecake frosting:
- Mix butter and cream cheese on medium speed until light and fluffy, about 1-2 minutes.
- Add vanilla and powdered sugar and beat until smooth. For a thicker frosting, add up to ½ cup more powdered sugar.
- Place frosting in a piping bag or ziploc bag. cut a hole about ⅛"- ¼" in diameter in the piping bag or corner of the ziploc.
- Pipe onto FULLY COOLED cookie. Start on the outside of the cookie. Following the edge of the cookie, work in a circular swirl pattern working your way to the center of the cookie.
- Chop Oreos into random sized pieces and top cookies.
- Serve and enjoy!