Oreo Cheesecake Cookies

Total Time Prep: 30 mins. + chilling Bake: 20 mins./batch + cooling
Yield 15 servings
Test Kitchen Approved
Delight in the chocolatey sweet flavors of these Oreo cheesecake cookies, featuring a soft and chewy cookie base filled with a creamy cheesecake center, for an irresistible treat that'll satisfy your sweet tooth.

Ingredients

  • 4 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 2 tablespoons sugar
  • COOKIE DOUGH:
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 15 regular Oreo cookies, broken into quarters

Directions

  1. In a small bowl, combine cream cheese, sour cream and sugar until smooth. Measure by tablespoonfuls and freeze on a parchment-lined baking sheet.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, combine the flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Fold in Oreo cookies. Measure by quarter cupfuls on a parchment-lined baking sheet; refrigerate about 1 hour.
  3. Flatten dough into disks. Place a frozen cheesecake filling portion into center of each dough piece; wrap dough around filling to cover completely. Return filled cookie dough balls to refrigerator for 1 hour.
  4. Preheat oven to 350°. Place dough balls onto parchment-lined baking sheets about 4-in. apart.
  5. Bake until edges and tops are browned, 15-20 minutes. Cool on a baking sheet for 5 minutes before removing from pans to wire rack. Store in the refrigerator.

Nutrition Facts

1 cookie: 356 calories, 19g fat (10g saturated fat), 66mg cholesterol, 396mg sodium, 44g carbohydrate (21g sugars, 1g fiber), 4g protein.

How did I know I had a hit on my hands with these soft, chewy cookies, loaded with crushed Oreos and a luscious cheesecake filling? I made them for a family function and they were gobbled up immediately! —Marina Castle Kelley, Canyon Country, California
Recipe Creator

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