Okay, here we GO! Let’s dive into the world of Easy Oreo Cheesecake Cookies! These little guys are like the ultimate mashup of everything that’s good in life. Think cookies meets cheesecake, with a whole lotta Oreo thrown in for good measure. Seriously, if you’re looking for a treat that’s guaranteed to disappear in minutes, this is it. They’re easy, they’re ridiculously delicious, and they’re always a hit. Trust me, you NEED these in your life.

Honestly, these cookies are basically currency in my house. My husband? Obsessed. My kids? They stage elaborate negotiations to get an extra one. One time, I made a double batch for a potluck, and I swear, I blinked, and they were GONE. Like, poof. It was like a cookie-eating ninja convention happened right in front of me. Now, whenever I make them, I have to hide at least half the batch for myself…don’t judge! It’s survival, people!

Why You’ll Love This Easy Oreo Cheesecake Cookies Recipe

Because cheesecake and Oreos had a baby, and it’s the cutest, tastiest baby EVER.
You can make them even if you’re basically useless in the kitchen. I promise.
They’re the perfect excuse to eat dessert for breakfast. I mean, it’s basically got cream cheese, right? That’s practically a dairy serving.
They’re seriously addictive. Like, “hide-them-from-yourself” addictive.
Warning, your friends and family will suddenly start being REALLY nice to you.

How to Make It

Alright, listen up, ’cause we’re about to get cookin’! First, you gotta cream together your softened cream cheese and butter. Don’t even THINK about using cold cream cheese – it’ll be lumpy, and nobody wants a lumpy cookie. Get it nice and smooth. Then, you dump in the sugar and vanilla extract. Mix it all up until it’s light and fluffy.

Now, for the good stuff: the flour and crushed Oreos! I like to use a food processor to crush the Oreos, but if you don’t have one, just throw them in a Ziploc bag and whack ’em with a rolling pin. It’s kinda therapeutic, actually. Gently fold the flour and Oreo crumbs into the cream cheese mixture until just combined. Don’t overmix! Overmixing leads to tough cookies, and ain’t nobody got time for that.

Next, you’re gonna scoop the dough onto a baking sheet. I use a cookie scoop, but a spoon works too. Just try to make them all the same size so they bake evenly. Pop those babies in the oven and bake until they’re set around the edges but still a little soft in the middle. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, you know, just eat one (or three) straight off the baking sheet while they’re still warm. I won’t tell.

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Easy Oreo Cheesecake Cookies Recipe

Ingredient Notes

Cream Cheese: For the love of all that is holy, make sure it’s SOFTENED. Seriously, take it out of the fridge an hour before you start. Otherwise, you’ll be battling cream cheese lumps for days.
Butter: Same deal as the cream cheese. Softened, not melted. We’re making cookies, not soup.
Oreos: Okay, this is important. Use regular Oreos, not Double Stuf. Trust me on this one. Too much filling will make the cookies weirdly soft. You can use other flavors, go crazy.
Vanilla Extract: Don’t skimp! It adds so much flavor. But if you only have imitation vanilla on hand, it’s better than nothing. We’ve all been there.
All-Purpose Flour: Just regular flour is fine. Don’t get fancy unless you really want to.

Recipe Steps:

Cream: Beat together softened cream cheese and butter until smooth.
Mix: Add sugar and vanilla extract; beat until light and fluffy.
Crush: Pulse Oreos in a food processor until they form crumbs.
Combine: Gently fold flour and Oreo crumbs into the cream cheese mixture until just combined.
Scoop: Drop spoonfuls of dough onto a baking sheet.
Bake: Bake until edges are set but the center is soft.
Cool: Let cool on the baking sheet before transferring to a wire rack.

What to Serve It With

Okay, listen, these cookies are pretty amazing on their own, but if you REALLY want to take things to the next level, serve them with:

A glass of cold milk. Duh.
A scoop of vanilla ice cream. Because why not?
A cup of hot coffee. The perfect afternoon pick-me-up.
Absolutely nothing. Just eat them straight from the cookie jar. That’s my personal favorite.

Tips & Mistakes

Don’t overbake! They should be soft in the middle. They’ll firm up as they cool.
Measure your flour correctly. Too much flour will make them dry and crumbly. Spoon it into the measuring cup and level it off with a knife.
Use parchment paper! It makes cleanup a breeze and prevents the cookies from sticking to the baking sheet.
If your dough is too sticky, chill it in the fridge for 30 minutes before scooping.
Don’t substitute the cream cheese Low-fat or fat-free doesn’t set the same. Trust me, I’ve tried.

Storage Tips

Alright, if you actually manage to have any leftovers (which I highly doubt), you can store them in an airtight container at room temperature for up to 3 days. Or, if you want to keep them longer, you can freeze them for up to a month. Just thaw them out before eating.

And let’s be real, these are AMAZING cold. Like, midnight snack straight-from-the-fridge amazing. I might or might not have eaten one (or five) for breakfast. No regrets.

Variations and Substitutions

Different Oreo flavors: Go wild! Use Golden Oreos, Mint Oreos, Peanut Butter Oreos... the possibilities are endless!
Add sprinkles: Because sprinkles make everything better.
Chocolate chips: Fold in some chocolate chips for an extra chocolatey treat.
Nuts: Add chopped nuts for some crunch.
Gluten-free: Okay, I haven’t actually tried this, but I bet you could use a gluten-free flour blend. Let me know if it works!
I accidentally used salted butter once. It was…okay. I added a pinch less salt elsewhere and nobody noticed.

Frequently Asked Questions

Can I use a sugar substitute?

I haven’t tried it, but I’m sure you could. Just keep in mind that it might change the texture of the cookies a bit. Maybe start with half sugar, half substitute and see how it goes.

Do I have to use Oreos?

Well, they wouldn’t be Oreo Cheesecake Cookies without them! But you could probably use another type of cookie if you’re feeling adventurous. Chocolate chip cookies would probably be good!

My cookies are flat! What did I do wrong?

Probably your butter and cream cheese were too soft. Or maybe you overmixed the dough. Chill the dough for a bit before baking next time.

Can I make these ahead of time?

Yep! You can make the dough ahead of time and store it in the fridge for up to 2 days. Just let it soften slightly before scooping.

What if I burn them?

Okay, we’ve all been there. Toss ‘em and try again. Or, you know, scrape off the burnt parts and pretend nothing happened. I won’t judge.

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