Oreo Cream Cheese Cookies are buttery, chewy and soft. Loaded with rich white chocolate chips, cream cheese and lots of oreo cookies, baked until chewy on the outside with a soft buttery center.
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Oreo Cream Cheese Cookies
Just like our mini chocolate chip cookies this cookie recipe is perfect to enjoy with your morning coffee or as a sweet snack any time of the day!
Like easy cookies? Try our peanut butter cookies, oatmeal cookies or red velvet cookies next time.
Ingredients
- Oreos - regular, mini or gluten free oreo cookies or similar. You can also use double creamed Oreos, yum! Break the cookies into chunks, or place them in a zip lock bag and crush with a rolling pin. Don't make them too small, as you still want to feel the crunchy flavor in those oreo cheesecake cookies. You can also pulse a couple of Oreos in a food processor until a very fine crumb, this will add some dimension and change the color of the cookies.
- Brown sugar - adds sweetness, caramel flavor and helps with browning. It keeps the cookies moist and chewy. For the best flavor and texture, you'd need both light brown and white sugar here.
- Pure Vanilla extract - usually 1 teaspoon is enough but for added flavor I like to add 2.
- White Chocolate Chips - You could use dairy-free vegan white chocolate chips, white chocolate chunks, or extra chocolate chips for added decadence. I like the texture and flavor of chips rather than using white chocolate bar (these will melt way more than chips. If this is the outcome you are looking for - totally my personal preference).
- Butter - Salted or unsalted butter. If you use salted butter, I recommend omitting the salt from the ingredients list.
- Salt - Omit when using salted butter.
JULIA'S TIP: Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
How To Make Oreo Cream Cheese Cookies
Let's make these Oreo cream cheese cookies!
In a large bowl combine butter and sugars. Beat on low with an electric mixer or stand mixer until smooth and creamy.
Gradually add eggs, vanilla, and cream cheese. Mix on low until combined. Set aside.
In a separate medium bowl, combine dry ingredients (flour, baking soda, baking powder, and salt if using).
Whisk to combine and add the flour mixture to wet ingredients gradually.
Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and it is fine.
Stir in Oreos and white chocolate chips.
The batter will be on the softer side and sticky, cover the bowl with plastic wrap and freeze it for 30 or more minutes.
Once chilled you should be able to form firm balls but the batter should not be sticky nor too frozen either.
If using gluten free flour you may need to freeze it for longer until you get the playdough consistency.
When rolling the balls work quickly and bake right away or freeze until the are more firm just sp they spread out less.
Preheat the oven to 350 F.
Chill between the batches too for less spreading and uniform cookies.
With a medium cookie scoop, or about 1 and ½ tablespoonfuls of dough and roll into small balls, abut 2 inch balls.
Arrange the cookie dough balls on a baking sheet lined with parchment paper at least 3 inches apart. Don't press down!
Baking time. Bake for 10-12 minutes (the time varies due to different ovens).
While the cookies are hot, decorate the top of the cookies by pressing in more oreo chunks and white chocolate chips.
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips
- You don't have to use a stand mixer here as these cookies can be made with an electric hand mixer as well.
- Chocolate Chips variations - experiment with different chocolate chips: peanut butter, bittersweet, butterscotch, mint chocolate, white chocolate, dark chocolate, milk chocolate, and white and dark swirled chips.
- Don't roll cookie dough for too long otherwise, the cookie dough will be warm and can cause the cookies to spread flat while baking.
- These buttery cookies are more on the softer side inside and very creamy (especially if using gluten-free flour). Make sure to use a thicker cream cheese made for cooking.
- Always check the expiry date on the label of your baking soda as old or expired ingredients can affect how these cookies rise while baking.
- White and brown sugars - both sugars are needed here, if possible do not substitute one for another. This magic combination makes perfectly chewy and soft cookies, EVERY TIME.
- You can also crush about ½ of Oreos very fine, powder-like consistency, this will add some dimension and different color to your cookies.
- I recommend freezing the dough for longer if the cookies spread too much. I wouldn't add more flour here unless you have made a mistake while measuring.
- Measure out your ingredients the right way - use a food scale to measure the ingredients for baking and also to weigh your cookie dough to ensure uniform-sized cookies. If you don't have the scale, at least measure your flour with the spoon and level method.
- If you are starting with baking, try baking 1 cookie first to see how your cookie dough came out.
- For a pretty presentation, press more Oreo chunks and white chocolate chips into cookies right after they are baked and still warm.
- Please make sure that the eggs and butter are both at room temperature, as this helps them to mix much better into the cookie batter.
Have leftover Oreos?
Make my no bake healthy cheesecake next.
Freezing And Storing Instructions
- To Store. These cookies remain buttery and soft for several days. Cool the cookies and cream cookies before storing them completely. Store at room temperature but better in the fridge as it has cream cheese.
- To Freeze. Let the cookies cool and store them in the freezer for 2-3 months. To freeze the unbaked cookie dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months.
What Causes Cookies To Spread?
These Oreo cream cheese cookies are soft and buttery with a light crisp exterior. If you're using gluten-free flour, the cookie dough will be more tender but after freezing well it helps the cookies to bake beautifully without spreading too much.
It's also important not to make too large cookie dough balls. About 1 -2 tablespoons dough balls should be enough. For example, with my Monster Cookies, I made cookie balls with about 1 ½-2 tablespoons of dough, and they look bigger and do spread more than smaller cookies (even with after freezing).
There can be a few reasons why your cookies spread too much or too little. Let's look at a few:
- If there isn't enough flour or too many liquid ingredients (such as melted butter) in the recipe, they will melt fast and become flat in the oven fairly quickly. It takes some trial and error to find the best ratio of butter and flour in the cookies recipe.
- Too much butter vs flour ratio - you have to master the balance between those two if you want to achieve perfectly chewy and soft cookies without them spreading too much.
- Not refrigerating the cookie dough - for best results almost every cookie recipe I've made I have refrigerated them for at least 30 minutes. It helps the cookies hold their shape. Makes the rolling easier and keeps the texture correct. It doesn't affect the flavor if all the ingredients were measured properly.
- Not using parchment paper or baking silicone mats.
- Incorrect oven temperature or old oven. Too low or high temperatures affect the cookie dough. The standard cookie temperature is usually around 350 F but each oven is different and may affect the final result.
More Cookie Recipes
- Chocolate Chip Cookie Pie
- Chocolate Chip Cookies with Peppermint
- Gluten Free Oatmeal Cookies with Chocolate Chips
- Thumbprint Cookies
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Recipe Card
Oreo Cream Cheese Cookies With White Chocolate Chips
Ingredients
Method
- In a large bowl combine butter and sugars. Beat on low with an electric mixer or stand mixer until smooth and creamy.
- Gradually add eggs, vanilla, and cream cheese. Mix on low until combined. Set aside.
- In a separate medium bowl, combine dry ingredients (flour, baking soda, baking powder, and salt if usin). Whisk to combine and add the flour mixture to wet ingredients gradually.
- Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and it is fine.
- Stir in Oreos and white chocolate chips.
- The batter will be on the softer side and sticky, cover the bowl with plastic wrap and freeze it for 30 or more minutes. Once chilled you should be able to form firm balls but the batter should not be sticky nor too frozen either. If using gluten free flour you may need to freeze it for longer until you get the playdough consistency. When rolling the balls work quickly and bake right away or freeze until the are more firm just sp they spread out less.
- Preheat the oven to 350 F.
- Chill between the batches too for less spreading and uniform cookies.
- With a medium cookie scoop, or about 1 and ½ tablespoonfuls of dough and roll into small balls, abut 2 inch balls.
- Arrange the cookie dough balls on a baking sheet lined with parchment paper at least 3 inches apart. Don't press down!
- Baking time. Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate the top of the cookies by pressing in more oreo chunks and white chocolate chips.
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Nutrition
Video
Notes
- Try my Gluten free flour or Schaer flour blend Patisserie Mix C, makes perfect gluten-free cookies!
- Salt - Omit when using salted butter.
- These buttery cookies are more on the softer side inside and very creamy. Make sure to use a thicker cream cheese made for cooking.
- White and brown sugars - both sugars are needed here, if possible do not substitute one for another. This magic combination makes perfectly chewy and soft cookies, EVERY TIME.
- These cookies remain buttery and soft for several days. Cool the cookies and cream cookies before storing them completely.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Donna J Fischer
I assume it's supposed to be 2 Teaspoons Vanilla?
Julia | The Yummy Bowl
yes 2 teaspoons
Julia | The Yummy Bowl
This is the best recipe for creamy buttery cookies that are filled with so many different flavors of oreo, cream cheese and milky white chocolate chips.