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 and Oreo Mug Cake.
Ingredients
For the cookie base:
- butter, slightly softened (let sit out about 30 minutes before using)
- granulated sugar
- brown sugar
- eggs
- vanilla
- flour
- cocoa powder
- baking soda
- baking powder
- salt
For the cheesecake frosting:
- cream cheese, softened
- butter, softened
- vanilla
- powdered sugar
- PLUS 10 crumbled OREOS for putting on top of the frosting.
Instructions
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.
Substitutions
- 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.
Variations
- 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.
Equipment
Storage
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.
Top tip
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!
Recipe
Oreo Cheesecake Cookies
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
These Best Ever Oreo Cheesecake Cookies are chewy, fudgy chocolate cookies topped with cheesecake frosting and Oreo crumbles.
Ingredients
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
Cheesecake Frosting
- 1 8oz. package cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
For topping:
- 10 chopped Oreos into various sizes.
Instructions
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.
- 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.
To assemble:
- 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!
Notes
Store cookies and cheesecake frosting separately. Store frosting in the refrigerator in an airtight container for up to 5 days. Cookies can be stored at room temperature in an airtight container for up to 3 days. They won't go bad for 6-7 days, but the texture is best for the first 3 days.
To freeze: Place fresh cookies in an airtight container in the freezer for up to 2 months. Thaw at room temperature. No need to reheat.
It is not recommended to freeze the cheesecake frosting.
- Prep Time: 20
- Cook Time: 10
- Category: dessert
- Method: baking
- Cuisine: American
Keywords: oreo cheesecake cookies, oreo cookies, oreo crumbl cookies, cookies and cream cookies, cookies and cream cheesecake cookies,
Nicole
Wow, these really are the best! That cookies and cream cheesecake in cookie form, yum! They remind me of a copycat of Crumbl Oreo Cookies. Thanks for a great recipe, these turned out perfectly and were devoured quickly.
★★★★★
Sue
These are soooooo good. I made them for an HOA dinner and they were snapped up. My sons loved them too.
★★★★★
Kelsey
How to recommend storing the already baked cookies?
Nicole
Hi Kelsey! We recommend storing the cookies unfrosted in an airtight container at room temperature for up to 4 days. The frosting can be kept in an airtight container in the refrigerator for up to 6 days.
Shelley
Oh my goodness - what amazing decadence! Like mini, individual Oreo cheesecakes.These were exactly as described- the texture of the cookie was so soft and chewy and the cheesecake frosting was insane. Super cute and sooooooo yummy!
★★★★★
Toni
My kid couldn't stop eating these cookies! They were so good! Thanks for the recipe! Next time I'm taking them to a party!
★★★★★
Elaine
Give me a glass of milk and a load of these cookies and find me in a culinary heaven. Yum! The texture of the cookies was perfect. So fudgy! All the flavors were just so good. What a great recipe, so excited to make these for a cookie exchange I'm going to.
★★★★★
Shadi Hasanzadenemati
This is such an easy and delicious recipe, I cannot wait to make it again! How can something be so easy to make and look and taste so good? I think my favorite part was they look really good, and it's easy to make them look good. No "pinterest fails" here!
★★★★★
Beth
These are the best cookies I have ever made in my life. I whipped up a batch this weekend, and the family already ate all of them. I will definitely be making them again.
★★★★★
veenaazmanov
Delicious dessert, quick and easy. Kids to feast on it. Best for kids party.
★★★★★
JC
I can't believe how delicious these are. That cheesecake frosting is insane. I keep making them every weekend.. my kids love it but my wife said I have to stop because she can't control herself around them.
★★★★★