These soft Oreo cheesecake cookies are SO completely irresistible! They're melt-in-your-mouth soft, plus the Oreo pieces add the best chocolate flavor.
Have you tried gluten free Oreos yet? I was so excited when the brand made that announcement not too long ago! Not only because I simply LOVE this classic cookie, I also love that I can now add it to my recipes.
These particular cookies are packed with Oreo pieces, but they're also made with a good amount of cream cheese. Not only does that give us major cheesecake flavor, it makes these cookies beyond soft. But then you get a nice crunch from the cookie pieces!
Plus the whole process is just so easy. These cookies can be made in no time at all and they're perfect for when you're craving a sweet treat.
Why You'll Love This Recipe
- Did I mention how easy this recipe is? This is a one-bowl cookie recipe and it only calls for 7 ingredients.
- These flavors just work so incredibly well together. It's like having a slice of cookies and cream cheesecake, but in a super soft cookie.
- If you're not gluten free, you can experiment with all of the different flavors Oreo makes. How fun is that?
Ingredient Notes and Substitutions
- Cream cheese: Make sure you're using a full-fat block of cream cheese (we'll only use half, or 4 ounces). Do not use the spreadable kind that comes in a tub. It does make a difference!
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. Unless otherwise noted, this is the flour I use to develop and test all of my recipes. If you use a different blend, make sure it contains xanthan gum. And if you're not gluten free, you should be able to just use AP flour.
- Oreos: It goes without saying that, if you're not looking to make these cookies gluten free, you can use any flavor Oreo you'd like! Otherwise, make sure to grab gluten free Oreos (or similar sandwich cookies).
STEP ONE: Start by combining the butter, cream cheese, and sugar in a bowl. Cream these ingredients together until it's nice and smooth.
STEP TWO: Add in the vanilla extract and continue beating to incorporate.
STEP THREE: Add the flour and salt, and beat on low speed to combine. The dough will be thick and slightly sticky.
STEP FOUR: Fold in the chopped up Oreo cookies.
STEP FIVE: Cover the bowl and chill in the refrigerator for at least 30 minutes.
STEP SIX: Arrange scoops of dough onto a couple of lined baking sheets. Bake on 350ºF for 12-15 minutes. Allow the cookies to cool completely before removing from the baking sheet.
- I like to chop up the Oreo cookies because I find it to be the fastest and easiest way to go about it. You can also throw them in a large plastic zip-top bag, close the top, and use a rolling pin to crush them. But remember, we want pretty large chunks, not crumbs.
- On that same note, be sure you're using the WHOLE chocolate sandwich cookie, filling and all.
- Personally I'm a big fan of larger cookies, so I use a large cookie scoop to measure out the dough. You can make these as large or small as you'd like. My cookie scoop measures about 2.5 tablespoons.
- You'll want to use your hand to flatten each cookie dough ball down. These really don't spread much in the oven.
- It's important to wait at least 30 minutes for the cookies to cool on the warm baking sheets before attempting to move them, otherwise they may fall apart because they're just so soft.
Frequently Asked Questions
Yes! Oreos are vegan. So all you have to do is use your favorite non-dairy butter and cream cheese.
Absolutely. You can scoop the dough out and store it in a zip-top bag in the freezer for up to 3 months. You can also freeze the baked cookies.
Watch How To Make
Did you try my soft Oreo cheesecake cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Soft Oreo Cheesecake Cookies
- ½ cup (113g) unsalted butter room temperature
- 4 ounces cream cheese room temperature
- ⅔ cup (134g) granulated sugar
- ½ teaspoon vanilla extract
- 1 ¼ cups (185g) gluten free flour blend
- ¼ teaspoon fine sea salt
- 10 gluten free Oreo cookies roughly chopped
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and sugar until smooth. Add the vanilla and beat to combine.½ cup (113g) unsalted butter, 4 ounces cream cheese, ⅔ cup (134g) granulated sugar, ½ teaspoon vanilla extract
- Add the flour and salt and mix on low speed until dough forms. Fold in the chopped Oreos. Cover and chill for at least 30 minutes.1 ¼ cups (185g) gluten free flour blend, ¼ teaspoon fine sea salt, 10 gluten free Oreo cookies
- Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Scoop out the cookie dough and arrange on the prepared baking sheets, a few inches apart. Use your hand to flatten each one slightly. Bake for 12-15 minutes. Allow the cookies to cool on the baking sheets for 30 minutes.
- Be sure to use full-fat cream cheese, and do not use the spreadable kind that comes in a tub.
- We'll be using whole Oreo cookies, filling and all.
- You can either roughly chop the Oreos or throw them in a large zip-top bag and use a rolling pin to crush them. We want fairly big pieces, not crumbs.