Best Oreo Chocolate Chip Cheesecake Cookies

If you’re craving an incredibly soft, creamy cookie with a twist, these Oreo Chocolate Chip Cheesecake Cookies are perfect! With a luscious cheesecake center surrounded by chocolate chip-filled dough, this treat is sure to impress. This blog post covers all the steps, tips, and tricks to make these unique cookies at home, even if you’re a baking beginner. So, let’s dive right in!

What You’ll Need

Here’s a quick list of the ingredients you’ll need for both the cheesecake filling and the cookie dough.

Ingredients

Cheesecake Filling:

8 oz. of cream cheese (softened, full-fat brick-style is best)
⅓ cup of granulated sugar
2 tbsp. sour cream
¼ tsp. vanilla extract

Cookie Dough:

1 cup unsalted butter (softened)
1½ cups granulated sugar
2 large eggs (at room temperature)
1 tsp. vanilla extract
3⅔ cups all-purpose flour
2 tbsp. cornstarch
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup mini chocolate chips
20 Oreos, roughly crushed

Note: These cookies take some extra steps to ensure that the cheesecake filling stays neatly inside, but don’t worry! Each step is simple and fun to follow.

Step 1: Prepare the Cheesecake Filling

First, let’s start with the cheesecake filling that makes these cookies so special.

Mix Cream Cheese and Sugar: In a mixing bowl, add 8 ounces of softened cream cheese and ⅓ cup of granulated sugar. Stir them together until the mixture is smooth and creamy. You can use a spatula or an electric mixer here.Image Placeholder
Alt text: Mixing bowl with cream cheese and sugar being combined until smooth.
Add Sour Cream and Vanilla: Next, add 2 tablespoons of sour cream and ¼ teaspoon of vanilla extract to give the filling a rich flavor. Stir everything until the mixture is perfectly smooth.
Scoop and Freeze: Once the filling is mixed, scoop it into tablespoon-sized dollops on a wax-paper-lined baking sheet. Aim for about 18 dollops. Place these in the freezer to firm up while you work on the dough.

Now it’s time for the cookie dough!

Cream Butter and Sugar: In a large mixing bowl, combine 1 cup of softened butter with 1½ cups of granulated sugar. Cream them together until the mixture is light and fluffy, about 1-2 minutes.Image Placeholder
Alt text: Butter and sugar being creamed together in a mixing bowl until light and fluffy.
Add Eggs and Vanilla: Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Mix everything until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together 3⅔ cups of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Cornstarch helps keep the cookies soft, and baking powder and baking soda will make the cookies rise slightly.Image Placeholder
Alt text: Dry ingredients like flour, cornstarch, baking powder, and salt being combined in a bowl.
Mix Dough and Add Chocolate Chips and Oreos: Gradually add the dry ingredients to the butter mixture, stirring well. Then, fold in 1 cup of mini chocolate chips and the crushed Oreos.Pro Tip: If you don’t want Oreo crumbs all over the dough, break them into pieces and gently sift the crumbs out. This way, your dough stays neat!Image Placeholder
Alt text: Chocolate chips and Oreo pieces being added to the cookie dough.

Step 3: Chill the Dough

Before we assemble the cookies, it’s time to chill the dough. This step makes it easier to shape the cookies and helps keep the cheesecake filling from oozing out during baking.

Chill for 30 Minutes: Cover the dough and place it in the fridge for 30 minutes. While you wait, preheat your oven to 375°F (190°C).

Step 4: Assemble the Cheesecake Cookies

Once your dough is chilled and the cheesecake filling is firm, you’re ready to assemble the cookies!

Form Dough Balls: Scoop about ¼ cup of dough and make a small indentation with your thumb.Image Placeholder
Alt text: Dough ball with a thumb indentation for cheesecake filling.
Add Cheesecake Filling: Grab a frozen cheesecake dollop and press it into the indentation. Gently wrap the dough around the filling, ensuring that no cheesecake is visible.
Place on Baking Sheet: Roll the dough into a smooth ball and place it on a parchment-lined baking sheet, leaving about 2 inches between each cookie.Image Placeholder
Alt text: Cookie dough balls filled with cheesecake filling arranged on a baking sheet.

Step 5: Bake the Cookies

Bake for 12 Minutes: Place the cookies in the oven and bake for 12 minutes, or until the edges are slightly golden.
Cool Completely: Let the cookies cool on the baking sheet. Be careful—the cheesecake filling will be hot!

Pro Tips for the Perfect Oreo Chocolate Chip Cheesecake Cookies

Measure Your Ingredients Carefully: Baking is a science, so follow the measurements exactly.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature to create a smoother dough.
Chill and Freeze: Don’t skip these steps! They help the cheesecake filling stay inside the cookies.

Serving Suggestions

Serve these chocolate chip cheesecake cookies with a cold glass of milk or a hot cup of coffee. They also make a perfect addition to any dessert platter for a party!

Faq about Oreo Chocolate Chip Cheesecake Cookies

1. Can I use low-fat cream cheese?
Full-fat cream cheese works best for the rich flavor and smooth texture. Low-fat varieties may be too soft.

2. How should I store these cookies?
Keep them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months!

3. Can I make smaller cookies?
Absolutely! Just adjust the baking time to avoid over-baking.

Wrap-Up

With a cheesecake filling, mini chocolate chips, and crushed Oreos, these Chocolate Chip Cheesecake Cookies are a must-try! They might seem fancy, but they’re simple enough to make with easy-to-find ingredients. Try these at home and share the recipe with friends on Facebook or Tasty Grove

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