Cookies and Cream Cheesecake Cookies

If you love cheesecake and Oreos, these Cookies and Cream Cheesecake Cookies are for you! We combined the creamy tang of cheesecake with crushed Oreos and white chocolate chips to make the most amazing cookies. They’re soft and chewy, with chunks of Oreos in every bite.

You can make these cookies ahead and store them in the fridge until you need them, which makes them great for bringing to parties or having on hand for snacks.

I love serving these Cookies and Cream Cheesecake Cookies straight from the fridge when they’re nice and cold, just like a slice of cheesecake. The cream cheese keeps them super soft, and the Oreo pieces add the perfect amount of crunch. Plus, the white chocolate chips melt into little pockets of sweetness throughout each cookie.

These cookies really come in handy when I’m craving cheesecake but don’t want to deal with making a whole one. Sometimes I’ll crush extra Oreos and sprinkle them on top before baking for an extra cookies-and-cream look.

One thing I love about this cookies and cream cheesecake cookie recipe is that they’re not as sweet as typical cookies, which I love! The cream cheese gives them that classic tangy cheesecake flavor that balances really well with the Oreos and white chocolate chips. Also don’t miss these Cookies and Cream Brownies!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Butter: Make sure it’s softened to room temperature; this helps it mix smoothly with the sugar. I usually leave it out for about an hour before starting.
• Cream cheese: Just like the butter, you want this nice and soft. Cold cream cheese can leave lumps in your dough. Take it out of the fridge at the same time as your butter.
• Sour cream: This adds extra moisture and tang to the cookies. Full-fat works best here.
• Flour: Regular all-purpose flour works great. For the best results, measure by weight (150 grams) or use the stir and scoop method if you’re using measuring cups.
• Oreo Thins: I use Oreo Thins because they have the perfect cookie-to-filling ratio for this recipe. Regular Oreos or even store-brand sandwich cookies work just as well.
• White baking chips: These add little bursts of sweetness throughout the cookie. Any brand will do.
• Vanilla extract: Just a teaspoon brings out all the other flavors. Real vanilla extract makes a difference here if you have it.

How To Make Cookie and Cream Cheesecake Cookies

Start by grabbing your mixer and a large bowl. Beat the butter and sugar together until they’re well combined and fluffy. Next, add in your softened cream cheese, sour cream, and vanilla. Keep mixing until everything is smooth and creamy. This usually takes about a minute.

Time for the dry ingredients. Sprinkle in the salt, then gradually add your flour while mixing on low speed. The dough will be soft and a bit sticky; that’s exactly what we want for a cheesecake-like texture. Now comes the fun part: fold in those crushed Oreos and white chocolate chips until they’re evenly spread throughout the dough.

Cover your bowl and slide it into the fridge for about 45 minutes. This chilling time is important; it makes the dough much easier to handle and helps the cookies keep their shape while baking. If you’re planning ahead, you can leave the dough in the fridge for up to 24 hours.

When you’re ready to bake, heat your oven to 350℉ and line a couple of baking sheets with parchment paper. Take your chilled dough and scoop it into balls using a medium cookie scoop. Space them a few inches apart on your baking sheets. Gently press each ball down to help them spread while baking. If you want, sprinkle some extra crushed Oreos on top of each cookie.

Pop them in the oven for about 13-16 minutes. You’ll know they’re done when the edges are just starting to turn golden brown.

Let them cool for a few minutes on the baking sheet, then transfer them to the fridge to chill completely.

Make Ahead, Storing and Freezing

Make Ahead: These cookies are great for making ahead! Mix up the dough and keep it covered in the fridge for up to 24 hours before baking. You can also bake them a few days before you need them.

Store: Since these cookies contain cream cheese, they need to be kept in the fridge. Store them in an airtight container and they’ll stay fresh for 3-4 days. Take them out just before serving. They taste amazing when they’re cold, just like cheesecake. Due to the cream cheese in these cookies, don’t leave them at room temperature for more than an hour.

Freeze: I don’t recommend freezing these cookies. The cream cheese base can change texture when frozen and thawed.

Recipe Tips

• Set out your butter and cream cheese at least an hour before baking. They need to be truly softened to create a smooth dough. If you’re short on time, cut them into small cubes to speed up the process.
• Don’t skip the chilling time. The dough is quite soft because of the cream cheese, and chilling helps make it easier to handle and shape.
• When measuring flour, use the stir and scoop method or weigh it for best results. Too much flour can make these cookies dry instead of cheesecake-like.
• Press the cookies down slightly before baking. They don’t spread much on their own, so this helps them bake evenly.
• Watch the baking time carefully. You want to take them out when the edges are just starting to turn golden; they might look a bit underdone in the middle, but will set up as they cool.
• Remember to store these cookies in the fridge and serve them within 2 hours of taking them out, just like you would with cheesecake.

Substitutions and Variations

• Change the cookies. Try using different flavors of Oreos like mint, golden, or even birthday cake flavor. Store-brand sandwich cookies work great too.
• Mix up the chips. Swap the white chocolate chips for milk chocolate chips, or use a mix of both.
• Add some crunch. Sprinkle extra crushed Oreos on top right before baking for more texture and a bakery-style look.

Can I make smaller or larger cookies?

Yes! Just adjust the baking time accordingly. Smaller cookies will need less time in the oven (around 10-12 minutes), while larger ones might need an extra few minutes. Watch for those lightly golden edges to know when they’re done.

Can I use different size cookies than Oreo Thins?

Regular Oreos or any sandwich cookies work fine in this recipe. If you’re using full-size Oreos, you might need fewer cookies since they’re bigger than Oreo Thins. Just make sure you end up with about the same amount of crushed cookies in your dough.

If you need more cookie recipes, try these Chocolate Rocky Road Cookies and Caramel Stuffed Chocolate Chip Cookies.

These Cookies and Cream Cheesecake Cookies bring together everything you love about Oreos and cheesecake in one easy recipe. Cold from the fridge, they’re creamy, soft, and loaded with Oreo pieces. The perfect treat for anyone who loves cookies and cream!