Oreo Cheesecake Cookies Chewy

Oreo cheesecake cookies bring together the best of two worlds buttery Oreo cookies and a creamy cheesecake core all in one bite. Each cookie tastes like a cross between a tender chocolate chip cookie and a classic cheesecake and is perfect for making any dessert table stand out.

Ingredients

• Cream cheese: this is the creamy center make sure it is at room temperature for smooth mixing
• White granulated sugar: balances the tang in the cream cheese and sweetens the dough
• Pure vanilla extract: brings depth to both the cookie and cheesecake layers look for pure extract for best flavor
• All-purpose flour: choose a fresh unbleached brand for sturdy but tender cookies
• Baking soda: ensures proper spreading and chewiness check that yours is fresh
• Baking powder: a touch of lift for the perfect soft middle
• Salt: highlights the sweetness and balances all the flavors use fine sea salt for even mixing
• Unsalted butter: melted and cooled for richly flavored cookies use quality butter for the best results
• Brown sugar: brings moisture and caramel notes use light or dark based on your taste
• Oreo pieces and crumbs: provide cookies and cream flavor and the dramatic look use classic Oreos and pulse gently so some chunks remain
• Large eggs: help bind the dough and give structure bring to room temperature for easy blending

Step-by-Step Instructions

Make the Cheesecake Filling:

Beat the cream cheese sugar and vanilla on high speed for one minute using a hand mixer You want a fluffy smooth mixture with no lumps

Portion and Freeze Filling:

Scoop half-tablespoon sized dollops of cheesecake filling onto wax paper and freeze until solid about thirty minutes This ensures your centers stay creamy and set

Mix the Dry Ingredients:

Combine flour baking soda baking powder and salt in a bowl Stir in Oreo crumbs and pieces so they are evenly distributed for cookies and cream goodness in every bite

Cream the Wet Ingredients:

Beat together the melted butter brown sugar and white sugar for two minutes on high Speed matters here for fluffier cookies Add vanilla and eggs and mix until fully blended

Combine Dough and Oreos:

Add the dry ingredients to the wet mixture and mix on low until just mixed Fold in Oreo bits and crumbs Try not to overmix to keep the cookies tender

Shape and Fill Cookies:

Scoop large balls of dough and press a hole with your thumb while still in the scoop Insert a frozen cheesecake dollop into each and cover with dough so the filling is hidden

Bake the Cookies:

Arrange six cookie balls per sheet and bake at 350 degrees Fahrenheit for thirteen to fifteen minutes until the edges turn golden and the centers look set

Finish and Chill:

Top warm cookies with extra Oreo pieces Let them sit on the hot pan for five minutes then move to a rack to cool When fully cooled refrigerate before eating

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I always love adding the extra Oreo crumbles on top while the cookies are fresh from the oven It reminds me of making cookies with my sister and how we would save the best Oreo bits for last When we first made this recipe together we argued over who got to lick the bowl of cheesecake filling

Storage Tips

Store the cookies in an airtight container in the refrigerator where they will last up to five days They taste even better on the second day as the flavors meld For longer storage freeze the baked cookies on a tray then transfer to a bag and thaw in the fridge before serving

Ingredient Substitutions

You can swap classic Oreos for any chocolate sandwich cookie or try different Oreo flavors for a fun twist The brown sugar can be replaced entirely with white sugar but the cookies will be less chewy Neufchâtel cheese works in place of cream cheese for a lighter filling

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Serving Suggestions

Serve these cookies chilled as a stand-alone dessert or alongside a scoop of vanilla ice cream At parties I like to cut them into halves to showcase the cheesecake center and make them easier to share These also shine on holiday cookie trays

Cultural and Historical Context

Oreo cheesecake cookies blend two iconic American desserts the chocolate sandwich cookie first introduced by Nabisco in 1912 and classic cheesecake which has roots going back to ancient Greece This modern mashup highlights playful creativity in home baking

Recipe FAQs

→ How do you create the cheesecake filling?

The filling is made by blending softened cream cheese, sugar, and vanilla, then freezing small dollops for easy stuffing into the cookie dough.

→ Why chill the cookies after baking?

Chilling the baked cookies helps the cheesecake center to stay creamy and enhances the cookie’s chewy texture.

→ Can I use double-stuffed Oreos in the dough?

Yes, double-stuffed Oreos provide extra creaminess and richness to the texture for an indulgent bite.

→ Do you need a mixer for the dough?

A mixer helps achieve a smooth dough and thoroughly combine butter and sugars, but mixing by hand works with more effort.

→ How do I store Oreo cheesecake cookies?

Store the cookies in an airtight container in the refrigerator to keep them fresh and maintain the filling's consistency.

→ What ensures the cookies stay chewy?

Using melted butter, a combination of brown and white sugar, and not overbaking keeps the cookies soft and chewy.