Cookies and Cream Cheesecake Cookies
We were deep in the midst of our cheesecake cookie series, so of course, a cookies and cream version had to make an appearance. Think of it as a playful twist on our classic Oreo Cheesecake cookie recipe we made a couple year ago (timeless recipe by the way): this time thought, Oreo chunks are folded into a soft vanilla cookie, while a rich cookies and cream cheesecake filling hides inside for that ultimate creamy surprise. It’s delicious, nostalgic, and the kind of cookie that’s impossible to resist, perfect for anyone who lives for the cookies and cream dream!
The Chill Trick for Picture-Perfect Cookies
One little tip that quickly became a must during testing our cheesecake stuffed cookies is cooling the cheesecake filling before baking the cookies. At first, we skipped this step and ended up with cheesecake oozing all over the pan, delicious, yes, but definitely not the neat, picture-perfect cookies we were aiming for. Letting the filling chill first keeps it stable and makes it much easier to work with, so each cookie has that perfect creamy center without any messy mishaps. It’s a simple step, but it’s the real key to getting beautifully formed cookies and cream cheesecake cookies every single time.
Whether you’re all about the cookie or obsessed with the creamy filling, this version is basically the best of both worlds, and then some. The vanilla cookie studded with Oreo chunks gives you that classic crunch, while the cookies and cream cheesecake center takes it to the next level of delicious. Every bite hits all the right notes, making it impossible to pick a favorite part, because honestly, you don’t have to!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly creamy!
Once you have all of the ingredients ready to go, you’re officially set up for cookies and cream cheesecake cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Cookies and Cream Cheesecake Cookies
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 10 Oreo cookies chopped into chunks
- 1 block cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup crushed Oreos 6 Oreos
- 1/2 cup granulated sugar
Method
- Mix the room-temperature cream cheese, powdered sugar, vanilla extract, and crushed Oreos in a bowl until smooth. Scoop 1-tablespoon portions onto a parchment paper lined plate or tray and chill in the freezer until firm.
- Preheat your oven to 350°F (convection). In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until pale and off-white. Add the egg and vanilla extract, mixing until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Fold gently or mix on low speed just until the dough comes together. Finally, fold in Oreo chunks until evenly distributed.
- Scoop 1/3 cup of cookie dough, flatten in your palm, and place a chilled cream cheese ball in the center. Fold the cookie dough around the filling until sealed, then roll in granulated sugar. Repeat for each cookie.
- Place cookie dough balls onto a parchment paper lined baking sheet. Bake for 12–13 minutes, until the edges are set and the centers remain soft.
- For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm. Let cookies rest on the baking sheet for about 10 minutes before transferring.
- Enjoy fresh, or store in a chilled environment for up to 8 days.
