Delish Oreo Cheesecake Cookies
Soft, bakery-style cookies packed with crushed Oreos, mini chocolate chips, and a creamy cheesecake twist. No chill required.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 0.5 cup cream cheese softened, brick style
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 tsp vanilla extract
- 1 large egg room temperature
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp cornstarch for extra softness
- 0.5 tsp baking powder
- 0.25 tsp fine salt
- 1.5 cups Oreo cookies, roughly crushed about 16 cookies
- 0.5 cup mini chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat butter, cream cheese, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
- Beat in vanilla and egg until fully combined, scraping the bowl as needed.
- Whisk flour, cornstarch, baking powder, and salt in a separate bowl. Add to the wet ingredients and mix on low just until no dry streaks remain.
- Fold in crushed Oreos and mini chocolate chips.
- Scoop dough into 1.5 tablespoon portions and arrange 2 inches apart on prepared sheets.
- Bake 10 to 12 minutes until edges are set and centers look slightly underdone. Do not overbake.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
For extra thick cookies, chill the dough for 20 minutes before baking. Store airtight at room temperature up to 4 days or freeze up to 2 months.