Ingredients
Cheesecake Filling
- 8 oz Cream Cheese (room temperature)
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
Cookie Dough
- 3 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Brown sugar (packed, light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 1/2 cups Oreo pieces (about 12 Oreos)
- 1/2 cup Oreo crumbs (about 5 Oreos)
Instructions
- Prepare Cheesecake Filling: In a small bowl, using a hand mixer, beat together the cream cheese, white granulated sugar, and vanilla extract on high speed for 1 minute until smooth and creamy.
- Scoop Cheesecake Dollops: Line a cookie sheet with wax paper. Use a 1/2 tablespoon measuring spoon to scoop small dollops of the cheesecake mixture onto the sheet.
- Freeze Cheesecake Filling: Place the cheesecake dollops in the freezer for at least 30 minutes to firm up before assembling the cookies.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Process Oreo Pieces: Use a food processor to blend the Oreo cookies into pieces and crumbs as specified, keeping some chunks for texture.
- Beat Wet Ingredients: In a large mixing bowl, beat the melted and cooled butter with brown sugar and white granulated sugar on high speed for 2 minutes until fluffy. Add in vanilla extract and eggs and mix on medium speed until combined.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined, being careful not to overmix. Then fold in the Oreo pieces and crumbs until evenly distributed.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350℉ (175℃). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to improve texture.
- Scoop Cookie Dough Balls: Use a large cookie scoop (about 2 oz or 2 tablespoons) to portion the cookie dough. While still in the scoop, use your thumb to press a hole in the center of each dough ball.
- Insert Cheesecake Filling: Place one frozen cheesecake dollop into the hole made in each cookie dough ball, then carefully cover the cheesecake with dough to seal it inside the cookie ball.
- Bake Cookies: Place 6 cookie dough balls per sheet to allow room for spreading. Bake one sheet at a time for 13-15 minutes until edges are lightly golden.
- Cool and Garnish: While warm on the baking sheet, top cookies with extra Oreo pieces. Let the cookies sit on the hot pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Refrigerate: Once cooled, place the cookies in the refrigerator to firm up and enhance the cheesecake center’s texture before serving.
Notes
- Using room temperature eggs and cream cheese helps achieve a smooth batter and filling.
- Chilling the cheesecake dollops is crucial to avoid melting when baking inside the cookies.
- Pressing a hole into the cookie dough before adding the filling ensures the cheesecake stays inside without leaking.
- Letting the dough rest before baking improves the cookie texture, making them tender yet chewy.
- Store finished cookies in the refrigerator to maintain the cheesecake center’s creaminess and freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American