Oreo Cheesecake Cookies

These Best Ever Oreo Cheesecake Cookies are chewy, fudgy chocolate cookies topped with cheesecake frosting and Oreo crumbles.

Prep Time 20

Cook Time 10

Servings cookies

Calories/serving 378 kcal

Ingredients

Cheesecake Frosting

▢ 8 ounce 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. 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.

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.

Make sure to beat the sugar and butter for the full 2 minutes. This helps them incorporate the way they're supposed to and makes a difference in the end result texture of the cookie.

If using a stand mixer, make sure to scrape down the edges of the bowl throughout the mixing process to do the best mixing job.

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