Oreo Cheesecake Cookies: 7 Irresistibly Gooey Delights

Oh my goodness, let me tell you about these Oreo Cheesecake Cookies! They’re like little bites of heaven! Imagine sinking your teeth into a soft, chewy cookie, only to be surprised by a delightful creamy filling bursting with the flavors of cheesecake and Oreo goodness. Every time I bake these, I’m reminded of the first time my best friend and I whipped them up in my cozy kitchen. We had a blast, and the cookies turned out so delicious that we devoured half of the batch before they even cooled! Trust me, you’re going to want to make these for your next get-together!

Ingredients List

To whip up these heavenly Oreo Cheesecake Cookies, you’ll need a few simple ingredients that come together to create magic. Here’s what you’ll need:

• 8 oz Cream Cheese, softened to room temperature – this gives that rich cheesecake flavor.
• 3 tablespoons White Granulated Sugar – just a bit to sweeten the cream cheese filling.
• 1 teaspoon Pure Vanilla Extract – because vanilla makes everything better!
• 3 cups All-Purpose Flour – spooned and leveled for accuracy!
• 1/2 teaspoon Baking Soda – to help the cookies rise.
• 1/2 teaspoon Baking Powder – another leavening agent for that perfect texture.
• 1 teaspoon Salt – to balance the sweetness.
• 1 cup Unsalted Butter, melted and cooled – for rich, buttery flavor.
• 1 cup Brown Sugar, packed (light or dark) – adds moisture and a deep caramel flavor.
• 1/2 cup White Granulated Sugar – for sweetness!
• 2 Large Eggs, at room temperature – they help bind everything together.
• 1 1/2 cups Oreo Pieces (about 12 Oreos) – chopped up for that classic crunch.
• 1/2 cup Oreo Crumbs (about 5 Oreos) – for the filling and extra flavor.

Gather all these ingredients, and you’re ready to dive into a baking adventure that will leave your taste buds singing!

How to Prepare Oreo Cheesecake Cookies

Now, let’s get down to the fun part – making these incredible Oreo Cheesecake Cookies! Follow these easy steps, and you’ll have a batch of cookies that’ll impress everyone. Ready? Let’s do this!

Prepare the Cheesecake Filling

First things first, we need to whip up that creamy cheesecake filling. In a small bowl, grab your hand mixer and beat together the cream cheese, 3 tablespoons of white sugar, and 1 teaspoon of vanilla extract. Whisk it all together on high speed for about a minute until it’s smooth and fluffy. This step is crucial because you want the filling to be light and airy. Once it’s mixed, scoop out dollops of the filling onto a lined cookie sheet. I use a ½ tablespoon scoop for this! Pop it in the freezer for at least 30 minutes to firm up while you prepare the cookie dough.

Make the Cookie Dough

While the cheesecake filling is chilling, let’s move on to the cookie dough! In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside because we’ll need it shortly. Now, in a large mixing bowl, beat together the melted unsalted butter, 1 cup of brown sugar, and 1/2 cup of white sugar on high speed for about 2 minutes. This is where the magic starts; it should look light and fluffy! Next, add in the vanilla extract and 2 large eggs, mixing on medium speed until combined. Now, it’s time to add the dry ingredients. Gradually mix in the flour mixture on low speed until just combined. You don’t want to overmix! Finally, gently fold in the Oreo pieces and Oreo crumbs until they’re evenly distributed throughout the dough.

Form the Cookies

Alright, it’s cookie-forming time! Grab a large cookie scoop (about 2 oz or 2 tablespoons) and scoop the cookie dough into your palm. Before you place it on the cookie sheet, use your thumb to press a little hole into the center of the dough. Take one of those frozen cheesecake dollops and pop it right in the hole, then cover it back up with cookie dough. Place six of these filled cookie dough balls onto a lined cookie sheet, leaving enough space between them so they can spread while baking. Don’t worry if it looks a little messy; that just means they’ll be extra delicious!

Bake and Cool

Now, preheat your oven to 350°F (175°C) and get ready to bake! Pop one cookie sheet in the oven and bake for about 13-15 minutes until the edges are lightly golden. Once they’re done, take them out and let them sit on the hot pan for 5 minutes before transferring them to a cooling rack. This helps them set up perfectly! For the best flavor, I recommend placing the cooled cookies in the fridge for a little while before serving.

Nutritional Information Section

Now, let’s talk about the nutritional side of these irresistible Oreo Cheesecake Cookies! Keep in mind that these values are estimates, but here’s what you can expect per cookie:

• Calories: 323
• Total Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0.5g
• Cholesterol: 45mg
• Sodium: 243mg
• Total Carbohydrates: 41g
• Fiber: 1g
• Sugar: 22g
• Protein: 3g

So, while you might indulge a bit, these cookies are worth every calorie! Enjoy them in moderation and share the love!

Tips for Success

Want to ensure your Oreo Cheesecake Cookies turn out perfectly every time? Here are some handy tips to keep in mind:

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting. This helps everything blend smoothly!
• Don’t Overmix: When adding your dry ingredients, mix just until combined. Overmixing can lead to tough cookies!
• Chill the Filling: Don’t skip freezing the cheesecake filling! It keeps its shape and ensures a delightful surprise in every bite.
• Use Parchment Paper: Line your cookie sheets with parchment paper to prevent sticking and for easy cleanup.
• Cool Before Storing: Let the cookies cool completely before placing them in an airtight container to keep them fresh!

Variations

Want to mix things up with your Oreo Cheesecake Cookies? There are so many fun ways to customize this recipe! Here are a few ideas:

• Peanut Butter Lovers: Swirl in some creamy peanut butter into the cheesecake filling for a delightful twist.
• Minty Fresh: Use mint Oreos instead of regular ones for a refreshing mint chocolate flavor that’s perfect for the holidays!
• White Chocolate Delight: Fold in white chocolate chips with the Oreo pieces for an extra layer of sweetness.
• Seasonal Spices: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, cozy flavor, especially during fall.
• Fruit Fusion: Toss in some chopped strawberries or raspberries with the cookie dough for a fruity surprise!

Feel free to get creative and make these cookies uniquely yours!

Storage & Reheating Instructions

Once you’ve enjoyed your batch of Oreo Cheesecake Cookies, storing leftovers properly is key to keeping them fresh and delicious! First, make sure the cookies are completely cooled before storing them. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They’ll last up to a week at room temperature or can be stored in the fridge for up to two weeks for that extra chill!

If you want to enjoy them warm again, just pop a cookie in the microwave for about 10-15 seconds. Trust me, that soft, gooey cheesecake filling will feel like a warm hug!

FAQ Section

Got questions about Oreo Cheesecake Cookies? I’ve got answers! Here are some common queries that pop up:

• Can I freeze the cookie dough? Absolutely! You can scoop the dough into balls and freeze them. Just bake from frozen, adding a couple of extra minutes to the baking time.
• What’s the best way to store leftovers? Keep them in an airtight container at room temperature for up to a week or in the fridge for up to two weeks. They taste amazing chilled!
• Can I use different kinds of Oreos? You bet! Experiment with different flavors like peanut butter or mint Oreos for a fun twist on the classic recipe.
• Why is my cheesecake filling runny? Make sure your cream cheese is softened properly and that you’ve beaten it enough to incorporate air for that perfect creamy consistency.

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Don’t hesitate to reach out if you have more questions! Happy baking!

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