If you love cheesecake and Oreos, these Cookies and Cream Cheesecake Cookies are for you. They combine the tangy cream cheese flavor with crushed Oreos and pockets of white chocolate for soft, chewy cookies with a cookies-and-cream bite in every mouthful.
These cookies can be prepared ahead and stored in the refrigerator until needed, making them convenient for parties or an easy snack option.
I like serving these straight from the fridge so they’re cool and cheesecake-like. The cream cheese keeps the texture tender and soft while the Oreo pieces add a pleasant crunch. White chocolate chips melt into little sweet pockets throughout each cookie.
They’re an ideal solution when you want cheesecake flavor without making a whole cake. For extra presentation and texture, crush additional Oreos and press them on top of each cookie before baking.
One of my favorite things about this recipe is that the cookies aren’t overwhelmingly sweet. The cream cheese adds a subtle tang that balances the chocolate and white chips nicely.
Ingredient Notes
See the recipe card below for exact measurements and full instructions.
- Butter: Use unsalted butter softened to room temperature so it creams smoothly with sugar. About an hour at room temperature usually does the trick.
- Cream cheese: Also soften to room temperature to avoid lumps in the dough.
- Sour cream: Adds moisture and a subtle tang—full-fat sour cream works best.
- Flour: All-purpose flour is fine. For consistent results measure by weight (about 150 grams) or use the stir-and-scoop method if using cups.
- Oreo Thins: Oreo Thins work well because of their cookie-to-filling ratio, but regular Oreos or other sandwich cookies can be used.
- White baking chips: Any brand of white chocolate or baking chips will add sweet pockets in each bite.
- Vanilla extract: One teaspoon enhances the other flavors—real vanilla is preferred if you have it.
How To Make Cookie and Cream Cheesecake Cookies
Begin by creaming the softened butter and sugar together until light and fluffy. Add the softened cream cheese, sour cream, and vanilla, and beat until the mixture is smooth and fully combined.
Stir in the salt, then slowly add the flour while mixing on low until a soft, slightly sticky dough forms—this texture helps create the cheesecake-like tenderness. Fold in the crushed Oreos and white baking chips so they’re evenly distributed.
Cover the dough and chill in the refrigerator for about 45 minutes to firm up. Chilling makes the dough easier to scoop and helps the cookies keep their shape in the oven. You can prepare the dough up to 24 hours ahead if needed.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled dough using a medium cookie scoop and place the balls a few inches apart. Gently press each ball to flatten slightly so the cookies spread evenly. Optionally press extra crushed Oreos on top.
Bake for about 13–16 minutes, until the edges are just starting to turn golden. The centers may appear slightly soft but will set as they cool.
Allow cookies to cool on the baking sheet for a few minutes, then transfer to the refrigerator to chill completely before serving for the best cheesecake-like texture.
Make Ahead, Storing and Freezing
Make Ahead: The dough can be made and kept covered in the fridge for up to 24 hours before baking. You can also bake the cookies a few days in advance.
Store: Because these cookies contain cream cheese, store them in an airtight container in the refrigerator for 3–4 days. Remove from the fridge just before serving; they’re especially enjoyable cold. Do not leave them at room temperature for more than an hour.
Freeze: Freezing is not recommended; the cream cheese base can change texture after freezing and thawing.
Recipe Tips
- Bring butter and cream cheese to room temperature at least an hour before mixing. Cutting them into small cubes speeds softening if you’re short on time.
- Chilling the dough is important—cream cheese makes the batter soft and cooler dough is easier to handle and shapes better during baking.
- Measure flour by weight for consistency or use the stir-and-scoop method. Too much flour will make the cookies dry.
- Press cookie dough balls slightly before baking since they don’t spread much on their own.
- Remove from the oven when edges are lightly golden; the centers will firm as they cool.
- Store in the refrigerator and serve within a couple of hours of removing from the fridge to enjoy the ideal texture.
Substitutions and Variations
- Try different sandwich cookies: Mint, golden, or birthday-cake Oreos (or store-brand sandwich cookies) change the flavor profile.
- Change the chips: Swap white chips for milk or semi-sweet chocolate chips, or use a combination.
- Add texture: Sprinkle extra crushed cookies on top before baking for a bakery-style finish.
Can I make smaller or larger cookies?
Yes. Adjust baking time accordingly: smaller cookies need about 10–12 minutes, while larger cookies may require a few extra minutes. Watch for lightly golden edges as the indicator of doneness.
Can I use different size cookies than Oreo Thins?
Absolutely. Regular Oreos or other sandwich cookies work well. If using full-size Oreos, use fewer cookies to achieve the same amount of crushed cookie in the dough.
These Cookies and Cream Cheesecake Cookies combine the best of Oreo and cheesecake flavors in an easy-to-make cookie. Chilled from the fridge, they are creamy, tender, and dotted with Oreo pieces—perfect for anyone who loves cookies and cream.
Cookies and Cream Cheesecake Cookies
15
15
45
1 15
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 8-ounce package cream cheese, softened
- ⅛ cup sour cream
- 1 teaspoon vanilla extract
- 1¼ teaspoons all-purpose flour (about 150 grams)
- ¼ teaspoon salt
- 12 Oreo Thins (crushed)
- ½ cup white baking chips
Instructions
-
Cream together the sugar and butter with a hand or stand mixer.
-
Add cream cheese, sour cream, and vanilla; mix until smooth.
-
Add salt and gradually mix in the flour until a soft dough forms.
-
Fold in crushed Oreos and white baking chips.
-
Cover and chill the dough for about 45 minutes or up to 24 hours ahead.
-
Preheat oven to 350°F. Line a baking sheet with parchment.
-
Scoop dough into medium-sized balls and place a few inches apart on the sheet.
-
Slightly press each ball into a disc and add extra crushed Oreos on top if desired.
-
Bake 13–16 minutes until edges begin to turn golden. Let cool briefly, then chill for the best texture.
Notes
Measure flour by weight or use the stir-and-scoop method for best texture; the recipe calls for about 150 grams of flour.
These cookies are not overly sweet; you may adjust sugar to taste, keeping in mind it can affect texture.
Oreo Thins were used here, but any sandwich cookie can be substituted.
Nutrition
The nutritional information provided is approximate and should be used as a general guideline. Estimates vary with ingredient brands and portion sizes.