Description
Indulge in these decadent Oreo Cheesecake Cookies featuring a creamy cheesecake filling nestled inside soft, buttery cookies loaded with mini chocolate chips and crushed Oreo pieces. Perfectly baked to golden edges, these cookies offer a delightful surprise with every bite and are sure to impress at any gathering.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 2 tablespoons sour cream
- ¼ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 3 ⅔ cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 20 Oreo cookies, broken into pieces
Instructions
- Prepare Cheesecake Filling: In a medium mixing bowl, beat together softened cream cheese and sugar until the mixture is smooth and creamy. Add sour cream and vanilla extract, stirring until fully combined and silky.
- Freeze Filling Scoops: Using a tablespoon-sized scoop, drop dollops of the cheesecake filling onto a wax paper-lined baking sheet. Place the sheet in the freezer to firm up while preparing the cookie dough.
- Mix Cookie Dough: In a large bowl, use an electric or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing until just combined.
- Add Chips and Oreos: Fold mini chocolate chips and the broken Oreo pieces into the cookie dough using a spatula, ensuring even distribution.
- Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat the oven to 375°F (190°C).
- Assemble Cookies: Once chilled, scoop ¼ cup portions of dough and roll each into a ball. Using your thumb, press a crater into the center of the dough ball.
- Fill with Cheesecake: Remove cheesecake filling from the freezer and press a dollop into the dough crater. Fold the dough around the filling, fully enclosing it, and roll into a smooth ball.
- Bake Cookies: Place the filled cookie dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake in the preheated oven for 12 minutes or until the edges are lightly golden.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving to let the filling set and avoid breaking.
Notes
- Ensure cream cheese is softened to room temperature for smooth cheesecake filling.
- Freezing the cheesecake filling scoops helps maintain their shape inside the cookies during baking.
- Use room temperature eggs for better incorporation into the dough.
- Pressing a crater in the dough before adding filling prevents overflow and helps seal the filling inside.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
