These Oreo chocolate chip cheesecake cookies are a divine fusion of creamy cheesecake and crispy cookies, studded with chunks of Oreo cookies and chocolate chips. With their soft centers and slightly crisp edges, these cookies deliver an irresistible texture and flavor combination that will satisfy even the most discerning sweet tooth.

Why You'll Love This Recipe

The perfect balance of cheesecake creaminess and cookie crunch
Easy to make with common pantry ingredients
No chilling time required—cookies ready in under 30 minutes
Impressive cookies for gatherings, bake sales, or special treats
Customizable with different mix-ins or chocolate varieties
Makes enough to share (though you might not want to!)
Kid-friendly recipe that's also sophisticated enough for adults

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour creates the sturdy foundation for these cookies, providing structure while still allowing for a tender crumb. It helps balance the rich ingredients to create the perfect cookie texture.

Baking soda acts as the leavening agent, giving these cookies just the right amount of lift without making them cakey. It works with the heat of the oven to create that classic cookie spread.

Salt enhances all the flavors in the cookie, especially the chocolate and vanilla. Even this small amount makes a significant difference by balancing the sweetness and adding depth.

Unsalted butter provides rich flavor and creates that distinctive cookie texture. Make sure it's properly softened (but not melted) for the best incorporation with the other ingredients.

Cream cheese is the star ingredient that transforms these from ordinary chocolate chip cookies into cheesecake cookies. It adds tanginess and a unique creamy texture that makes these cookies special.

Granulated sugar contributes sweetness and helps create those slightly crisp edges during baking. It also aids in the cookies spreading to the perfect thickness.

Brown sugar adds moisture, chewiness, and a subtle caramel flavor that complements the chocolate perfectly. The molasses in brown sugar creates a deeper, more complex sweetness.

Egg binds all the ingredients together and provides structure. It also contributes to the richness and tender texture of the finished cookies.

Vanilla extract enhances the flavor of the cookies with its warm, aromatic notes that pair beautifully with both the chocolate and cheesecake elements.

Semi-sweet chocolate chips offer the perfect balance of sweetness and slight bitterness. They melt slightly during baking, creating pockets of chocolate throughout the cookies.

Chopped Oreos bring their distinctive cookie-and-cream flavor plus delightful textural contrast. Each bite contains both crunchy cookie pieces and that recognizable Oreo taste.

Mini chocolate chips are an optional but delightful addition that distributes even more chocolate throughout each cookie, ensuring chocolate in every bite.

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar using an electric mixer on medium speed until smooth and fluffy.
Add in the egg and vanilla extract, beating until combined.
Gradually mix in the dry ingredients, beating until just incorporated.
Stir in the chocolate chips, chopped Oreos, and mini chocolate chips (if using).
Scoop out rounded tablespoons of cookie dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be soft but set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies, making it perfect for sharing at gatherings or storing for treats throughout the week. Each cookie contains about 180 calories.

Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: 24 cookies

Variations

Double Chocolate Version: Add 2 tablespoons of cocoa powder to the dry ingredients for a deeper chocolate flavor.

White Chocolate Twist: Substitute white chocolate chips for the semi-sweet chips for a sweeter, creamier cookie.

Golden Oreo Edition: Use Golden Oreos instead of regular Oreos for a vanilla-on-vanilla variation.

Peanut Butter Lover's Dream: Add ¼ cup of peanut butter to the wet ingredients and use Peanut Butter Oreos for an extra nutty flavor.

Mint Chocolate: Use Mint Oreos and add ¼ teaspoon mint extract to the batter for a refreshing twist.

Holiday Special: Add seasonal colored sprinkles or use holiday-themed Oreos to make these cookies festive for any occasion.

Nutty Delight: Add ½ cup of chopped walnuts or pecans for added texture and flavor.

Storage/Reheating

Counter Storage: Store cookies in an airtight container at room temperature for up to 3-4 days. Place a piece of bread in the container to keep cookies soft.

Refrigeration: Due to the cream cheese content, you can also store these cookies in the refrigerator for up to a week. Allow them to come to room temperature before serving for the best texture.

Freezing Baked Cookies: Place completely cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag with parchment paper between layers. Frozen cookies will keep for up to 3 months.

Freezing Cookie Dough: Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Dough can be frozen for up to 3 months.

Reheating: To refresh stored cookies, warm them in a 300°F oven for about 3-5 minutes or microwave individual cookies for 10-15 seconds.

FAQs

Can I use cold cream cheese in this recipe?

No, the cream cheese needs to be softened to room temperature to properly incorporate with the other ingredients. Cold cream cheese will result in lumps in your cookie dough and uneven texture in the finished cookies.

Why did my cookies spread too much during baking?

Over-spreading usually happens when butter is too soft or melted, or if there's not enough flour in the dough. Make sure your butter is softened but still cool to the touch, and measure flour accurately using the spoon and level method.

Can I use reduced-fat cream cheese?

Yes, you can use reduced-fat cream cheese, though it may slightly alter the texture of the cookies. Avoid using fat-free cream cheese as it contains stabilizers that don't bake well.

How do I know when the cookies are done baking?

The cookies are done when the edges are lightly golden but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after removal from the oven. This ensures a soft, chewy center.

Can I make these cookies larger?

Absolutely! For larger cookies, use a 2-tablespoon cookie scoop and increase the baking time by 2-3 minutes. Keep in mind that larger cookies may yield around 12-16 cookies instead of 24.

Do I need to chill the dough before baking?

This recipe doesn't require chilling, which is part of its appeal. However, if your kitchen is very warm or your dough seems too soft, 30 minutes in the refrigerator can help prevent over-spreading.

Can I use other cookies instead of Oreos?

Yes! This recipe works well with other sandwich cookies like Nutter Butters, Chips Ahoy, or even homemade cookies. Just make sure to chop them to a similar size as the Oreo pieces.

Why add both baking soda and salt?

Baking soda helps the cookies rise and spread properly, while salt enhances all the flavors in the cookie. Without salt, the cookies would taste flat and overly sweet.

Is it necessary to use both types of chocolate chips?

No, the mini chocolate chips are marked as optional. You can use just the regular semi-sweet chips, or substitute with dark chocolate, milk chocolate, or even butterscotch chips based on your preference.

Can I make this recipe without an electric mixer?

While an electric mixer makes the creaming process easier, you can make these cookies by hand. Use a wooden spoon and be prepared to put in some arm work to properly cream the butter, cream cheese, and sugars until fluffy.

Conclusion

These Oreo Chocolate Chip Cheesecake Cookies represent the perfect marriage of two beloved desserts. The tanginess of cream cheese complements the sweetness of chocolate and Oreos, creating a complex flavor profile that's utterly addictive. Whether you're baking for a special occasion or simply treating yourself after a long day, these cookies deliver both comfort and indulgence in every bite. Their impressive flavor belies how simple they are to make, proving that sometimes the most delicious creations come from combining classics in new ways. So preheat that oven, gather your ingredients, and get ready to experience cookie perfection!