Cookies & Cream Cheesecake Cookies
Delicious cookies that combine the classic flavors of cookies and cream with creamy cheesecake, packed with Oreo chunks.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened (1 stick)
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup Oreo chunks (about 8–10 cookies, roughly chopped)
For topping
- 12 mini Oreos halved
Instructions
Preparation
- Beat the softened butter, cream cheese, and sugar together until fluffy.
- Mix in the vanilla extract and egg until well combined.
- Gently fold in the dry ingredients: flour, baking powder, and salt, until just combined.
- Stir in the chopped Oreos until evenly distributed in the dough.
Baking
- Scoop the dough onto a baking sheet lined with parchment paper and press a mini Oreo half on top of each cookie.
- Bake in a preheated oven at 350°F (175°C) for 10–12 minutes or until the edges are lightly golden.
- Allow the cookies to cool slightly on the baking sheet; they will firm up as they cool.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. For long-term storage, freeze in a freezer-safe bag for up to 3 months. Make sure ingredients are at room temperature for a smoother batter. Don’t overmix the dough after adding dry ingredients. Variations include adding white chocolate chips or crushed peppermint candies.