Mint Oreo Cheesecake Cookies
These mint Oreo cheesecake cookies are basically a grown up, cookie sized version of my favorite high school memories. After football games, my friends and I would head straight to Cook Out, and without fail, I always ordered the mint Oreo milkshake, it was rich, chocolatey, and just the right amount of minty refreshment. I have always loved the mint chocolate combo and mint Oreo was just that leveled up! This cookie captures all of that nostalgia in one bite: a chocolatey Oreo cookie base stuffed with a creamy mint cheesecake filling. It’s delicious, totally fun, and guaranteed to take you right back to those carefree post-game hangouts!
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 Mint Oreo cheesecake cookies every single time.
Since this cookie was inspired by that mint Oreo milkshake, it was only natural that over the summer we couldn’t resist experimenting with it even more. We ended up creating a homemade mint Oreo cheesecake cookie ice cream, using these cookies as the star ingredient, and it turned out absolutely delicious. If you’re as obsessed with mint and Oreos as I am, you can check out the full recipe on our website, its basically a frozen version of all the nostalgia in every bite!
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 minty!
Once you have all of the ingredients ready to go, you’re officially set up for Mint Oreo 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!
Mint Oreo Cheesecake Cookies
Ingredients
- 1 cup butter
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp corn syrup optional
- 2 1/4 cups All-Purpose Flour
- 3/4 cup black cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 block cream cheese
- 2/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp mint extract
- 1/8 tsp green food coloring
- 1/2 cup granulated sugar
Method
- Mix the room temperature cream cheese, powdered sugar, green food coloring, and mint extract 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, granulated sugar, and brown sugar for 1–2 minutes, until pale and off-white. Mix in the egg, corn syrup, and vanilla extract until fully combined.
- Add the all-purpose flour, black cocoa powder, baking powder, and baking soda. Fold gently until just combined.
- Bake a single test cookie to check spread and ensure no ingredients were missed. Then scoop 1/3 cup of cookie dough, flatten in your palm, and place a chilled cream cheese ball in the center. Fold the dough around the filling until sealed and roll in granulated sugar.
- Place cookie dough balls onto a parchment paper lined baking sheet. Bake for 13–14 minutes, until edges are set and 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.
Hi! I’m wondering how much marshmallow fluff you use for the filling? The ingredient the instructions but not the under the cream cheese filling list! Thank you 🙂