This easy recipe combines two beloved favorites – Oreos and cream cheese – into one irresistible cookie. These Oreo cream cheese cookies are the ultimate indulgence, perfect for impressing your friends and family.
The cream cheese filling adds a subtle tanginess and a delightfully creamy texture that perfectly complements the crisp coating of Oreo cookie crumbs. The recipe is surprisingly simple, making it easy for even beginning bakers to whip up a batch of these crowd-pleasing treats.
Yes, cream cheese cookies aren’t exactly healthy food, but a little indulgence now and then is good for the soul. Once you taste these heavenly morsels, you’ll agree that they’re worth every calorie. The recipe makes a generous batch, so you can share the love with friends and family.
In this post, I’ll walk you through the simple steps of making these cookies and share my best tips. Get ready for the perfect blend of rich, creamy, and indulgent, with a texture that’s both soft and crispy.
Are you looking for more cookie ideas? Try peppermint kiss cookies, cookies and cream milkshake cookies, and Christmas magic bars.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Butter
- Cream cheese: Make sure your cream cheese is at room temperature before starting.
- Granulated sugar
- Vanilla extract
- Flour
- Mini dark chocolate chips: The bittersweet flavor of the dark chocolate goes well with the sweetness of the Oreos and the tangy cream cheese.
- Oreo cookies: I love using classic Oreos for this recipe, but you can use a different Oreo flavor if you prefer.
🥣How to Make Oreo Cream Cheese Cookies
- First, preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- Next, in the bowl of a stand mixer, cream the softened butter and cream cheese together at medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.
- Add the granulated sugar and vanilla extract and continue mixing until the mixture is light and fluffy.
- Gradually add in the flour, mixing at low speed until combined. Don’t overmix the dough. Once the flour is incorporated, fold the mini dark chocolate chips with a spatula.
- Crush your Oreo cookies in a food processor. Pour the crushed Oreos into a bowl, then use a cookie scoop or your hands to roll the dough into 1.5-inch balls. Roll each ball in the Oreo crumbs, coating them thoroughly.
- Arrange the coated cookie dough balls on your prepared baking sheet, spacing them about 1-2 inches apart to allow for spreading. Put them in the oven and bake for 14-15 minutes until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
🍴Serving Ideas
These heavenly Oreo Cream Cheese Cookies can be enjoyed in so many ways. One of my favorite ways to serve them is alongside a tall glass of cold milk. There’s just something about the perfect combination of rich, creamy cookies and cool, refreshing milk.
These cookies make a wonderful addition to any dessert platter or cookie tray. Their striking black-and-white appearance is sure to catch everyone’s eye, and their unique flavor will keep them coming back for more. They also pair beautifully with other classic cookies like chocolate chip or peanut butter.
💭How to Store
Once cooled, place your cookies in an airtight container. If you need to stack your cookies, place a piece of parchment or wax paper between each layer to separate them.
This also helps absorb any excess moisture and prevents the cookies from getting too soft. Store your cookies at room temperature. If stored properly, they should stay fresh for up to five days.
You can also freeze them for longer storage. Simply place the cookies in a freezer-safe container or bag, making sure to separate the layers with parchment paper. When you’re ready to eat them, let the cookies thaw at room temperature for a few hours before diving in.
⭐Tips
Be sure to check out the step by step instructions
- I’ve learned the hard way that using a greased pan or silicone baking mat can cause these cookies to spread too much, so parchment paper is the way to go.
- While classic Oreos are my go-to, experiment with fun variations like mint or Christmas Oreos.
- If your cookie dough is too soft and sticky to work with, try chilling it in the fridge for 15-30 minutes before rolling it into balls.
- Press the Oreo crumbs into the dough really well so they stick. This will create a thick, crispy coating that adds both flavor and texture to the finished cookies.
- Don’t overbake your cookies! They may look a bit soft and underbaked when you take them out of the oven, but they’ll continue to set up as they cool.
📝Reader Questions
While you technically can use low-fat cream cheese, I don’t recommend it. The higher fat content in full-fat cream cheese helps create a richer, creamier texture that really makes these cookies shine. Plus, you’re already indulging in Oreos and chocolate chips, so why skimp on the cream cheese?
There are a few reasons why your cookies may have spread too much. First, ensure you line your baking sheet with parchment paper, but not a silicone mat. Second, ensure your butter and cream cheese are softened but not melted – melted fat can cause cookies to spread. Finally, try chilling your dough balls in the fridge before baking to help them hold their shape.
If you like your cookies on the gooier side, try baking them for a minute or two less than the recipe calls for.
Yes, but mini ones will be more evenly distributed throughout the dough.
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Oreo Cream Cheese Cookies Recipe
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 6 ounces cream cheese room temperature
- 2 cups granulated sugar
- 2 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup mini dark chocolate chips
- 22 Oreo cookies crushed to make 2 cups of crumbles
Instructions
- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper. For this recipe, parchment paper works better than a greased pan or a silpat.
- In a medium-stall bowl of a stand mixer, cream together butter and cream cheese until thoroughly combined.1 cup unsalted butter, 6 ounces cream cheese
- Add sugar and vanilla and mix well.2 cups granulated sugar, 2 teaspoon vanilla
- Add flour one cup at a time and mix on low until combined. Stir in chocolate chips with a rubber spatula.2 cups all-purpose flour, 1 cup mini dark chocolate chips
- Crush the Oreo cookies in a food processor.22 Oreo cookies
- Pour Oreo crumbles into a bowl. Scoop dough out and roll it into roughly 1.5″ balls, then roll in cookie crumbles, coating it thoroughly.
- Space cookies about 1-2″ apart on your prepared baking sheet. Bake on the center rack for 14-15 minutes. Allow to cool on the sheet for several minutes before removing to a wire rack to finish cooling.
Notes
- I’ve learned the hard way that using a greased pan or silicone baking mat can cause these cookies to spread too much, so parchment paper is the way to go.
- While classic Oreos are my go-to, experiment with fun variations like mint or Christmas Oreos.
- If your cookie dough is too soft and sticky to work with, try chilling it in the fridge for 15-30 minutes before rolling it into balls.
- Press the Oreo crumbs into the dough really well so they stick. This will create a thick, crispy coating that adds both flavor and texture to the finished cookies.
- Don’t overbake your cookies! They may look a bit soft and underbaked when you take them out of the oven, but they’ll continue to set up as they cool.
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Nutrition Information
Nutrition facts are estimates.
