Oreo Cheesecake Cookies 🍪🍰

Soft, Sweet, and Filled with Cookies & Cream Flavor

If cookies and cheesecake had a baby, these Oreo Cheesecake Cookies would be it. Imagine the softest cookie, studded with crushed Oreos and white chocolate chips, then drizzled with a silky cream cheese topping that makes every bite taste like dessert heaven. They’re rich, indulgent, and just the right amount of chewy—with that iconic cookies-and-cream vibe we all love.

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Why I Love This Recipe

These cookies bring together the best parts of dessert:

• Oreo crunch meets chewy cookie base
• Cream cheese drizzle gives that cheesecake tang
• Great for parties, holiday platters, or midnight snacking
• No chilling required—just mix, bake, drizzle, and devour

They’ve got the same wow factor as these chocolate chip cookie dough brownie bombs and the cookies-and-cream love of this no-bake Oreo cream pie.

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Ingredients

For the Cookies

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (150 g) light brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 2½ cups (310 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (100 g) crushed Oreo cookies
• 1 cup (170 g) white chocolate chips (optional but awesome)

For the Cream Cheese Drizzle

• 4 oz (113 g) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 1–2 tbsp milk or heavy cream
• ½ tsp vanilla extract

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How to Make Oreo Cheesecake Cookies

Step 1 – Make the Dough

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a large bowl, cream together the butter and sugars until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla extract.
In another bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined.
Fold in crushed Oreos and white chocolate chips.

Step 2 – Bake the Cookies

Scoop dough (about 1 tablespoon each) onto baking sheets, spaced 2 inches apart.
Bake for 8–10 minutes, until the edges are golden and the centers are set but soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 3 – Make the Drizzle

Beat softened cream cheese until smooth. Add powdered sugar and mix until combined.
Stir in vanilla extract and 1–2 tbsp milk or cream until the mixture is thin enough to drizzle.

Step 4 – Decorate

Once cookies are fully cool, drizzle cream cheese topping over them using a spoon or piping bag.
Sprinkle extra crushed Oreos on top if you’re feeling fancy.

Step 5 – Serve & Store

Let the drizzle set slightly before serving.
Store cookies in an airtight container in the refrigerator for up to 5 days (if they last that long).

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Tips for Cookie Success

• Don’t skip the softening of butter and cream cheese—they mix better and give the right texture
• Let cookies cool fully before drizzling so it doesn’t melt off
• Add extra Oreos on top for crunch and presentation
• For a clean drizzle, use a piping bag or ziplock with the corner snipped

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Serving Suggestions

These cookies are ideal with:

• A tall glass of milk or hot cocoa
• Brownie batter dip for a cookie platter
• Chocolate chip cookie bites as a sweet pairing
• Ice cream sandwiches—just press two together with a scoop of vanilla

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Storage & Make-Ahead Tips

• Fridge: Store frosted cookies in a sealed container for 5 days
• Freezer: Freeze plain cookies (without drizzle) for up to 2 months. Drizzle after thawing
• Make ahead: Dough can be chilled up to 48 hours in advance

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More Cookies & Creamy Treats to Try

• No-Bake Oreo Cream Pie
• Chocolate Chip Cookie Dough Brownie Bombs
• Copycat Neiman Marcus Cookies
• Chocolate Chip Cookie Bites

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Final Thoughts

These Oreo Cheesecake Cookies are everything: soft, gooey, crunchy, creamy. Whether you’re baking for a party, holiday cookie box, or just want to impress your taste buds, this recipe delivers all the indulgence of cheesecake and cookies in one magical bite.

Try them, drizzle generously, and tag @chefmaniac with your creations. We love to see cookies that break the mold! 🍪✨