Oreo Cheesecake Cookies

Oreo Cheesecake Cookies are large, bakery-sized cookies filled with chopped Oreo pieces, white chocolate chips, and just the right amount of cheesecake flavor. Be sure to check out the FAQs if you want to increase the cheesecake flavor in these cookies.

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Several oreo cookies on the counter with a blue text bubble on the photo that reads "super soft oreo cheesecake cookies" and an arrow pointing to the cookies that reads "you're going to love this."

Oreo Cheesecake Cookie Recipe

If you ask me, you can’t go wrong with Oreo flavored anything! But, when you add cheesecake flavor to the mix as well, these cookies are seriously out of this world. We’re bringing in the cheesecake flavor with powdered pudding mix, which also makes the cookies extremely soft.

A stack of oreo cheesecake cookies on the counter with more cookies in the background.

Ingredients for Cheesecake Oreo Cookies

  • Salted Butter (room temperature) – I always use salted butter in my cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
  • Granulated Sugar
  • Brown Sugar (packed)
  • Egg
  • Vanilla
  • All Purpose Flour
  • Cheesecake Flavored Pudding Mix – Just like the regular, boxed vanilla pudding mix at the grocery store, but cheesecake flavor. This gives a richness to the cookie dough that you otherwise wouldn’t have. My store always has the cheesecake flavor pudding mix, but if you can’t find it, vanilla would work too. Just know that the flavor will, of course, be a tad different.
  • Salt
  • Baking Soda
  • Oreos (chopped) – Be sure to chop up your Oreos pretty small.
  • White Chocolate Chips – You could use a chopped Cookies and Cream Bar in place of the white chocolate chips if you really want to go all in on the cookies and cream flavor!
Oreo cheesecake cookie dough balls on a parchment paper lined baking sheet on the counter.

How to Make Oreo Cheesecake Cookies

  1. Begin by preheating your oven to 350°F.
  2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
  3. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar until light in color and fluffy in texture.
  4. Scrape the sides of the bowl to include all ingredients, then add in the egg and vanilla. Mix until well combined.
  5. Next, add the flour, cheesecake pudding mix powder, salt, and baking soda. Continue to mix until the dough comes together.
  6. Finally, add in the chopped Oreos and white chocolate chips, then mix until evenly distributed throughout the dough.
  7. Scoop your cookie dough out into equal sized portions, approximately 1 1/2 tbsp of dough for small cookies (scoop #40) or about 3 tbsp of dough for larger cookies (scoop #24).
  8. Arrange the cookie dough balls evenly on your prepared baking sheet.
  9. Bake the cookie dough at 350°F until the cookies spread slightly, puff up, and no longer look wet and glossy on the tops. The cookies will be very soft when they come out of the oven because of the pudding mix.
  10. For the small cookies, bake for 7-9 minutes. For the larger cookies, bake for 9-11 minutes.
  11. After baking, allow the cookies to cool directly on the pan for 10 minutes before transferring to a wire cooling rack.
  12. Enjoy!
Oreo cheesecake cookies cut in half and stack on top of each other so you can see the oreo and white chocolate pieces inside.

Do these cookies have a strong cheesecake flavor?

This cookie recipe doesn’t have a super strong cheesecake flavor, just a hint of that richness. So if you don’t like cheesecake, don’t be afraid of these cookies! They are delish, I promise 🙂

Do you want more cheesecake flavor?

If you want to increase the cheesecake flavor, try topping the cookies with this cream cheese frosting!

How to store leftover cookies:

To freeze leftover cookies, lay them in a single layer on a cookie sheet, then place in the freezer for about an hour. Once frozen for about an hour, you can then stack the cookies in a zip top bag or airtight container without them sticking together and place in the freezer again for up to 3 months.

A cheesecake oreo cookie on the counter with a bite taken out of it and oreo crumbs scattered on the counter.

Recipes Similar to Oreo Cheesecake Cookies

Several oreo cheesecake cookies on the counter with a bite taken out of one cookie and a striped towel in the background.

Oreo Cheesecake Cookies

Oreo Cheesecake Cookies are large, bakery-sized cookies filled with chopped Oreo pieces, white chocolate chips, and just the right amount of cheesecake flavor.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 12 -18 Cookies
Calories: 213kcal

Ingredients

  • 1/2 cup salted butter room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 (3.4 oz box) cheesecake flavored pudding mix powder only
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 8 chopped oreos
  • 1/2 cup white chocolate chips

Instructions

  • Preheat oven to 350° F. Line a baking sheet with either parchment paper or a silicone baking mat.
  • In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
  • Scrape the sides of the bowl and then add in the egg and vanilla. Mix until well combined.
  • Add the flour, cheesecake pudding mix powder, salt and baking soda. Mix until the dough comes together.
  • Add in the chopped oreos and white chocolate chips, mix until thoroughly distributed.
  • Scoop your cookie dough out into equal sized portions, approx 1 1/2 tbsp of dough for small cookies (scoop #40) or approx 3 tbsp of dough for larger cookies (scoop #24).
  • Bake at 350° F until the cookies spread slightly, puff up and no longer look wet and glossy on the tops. The cookies will be very soft even when they come out of the oven because of the pudding mix. For the small cookies, bake for 7-9 minutes, for the larger cookies bake for 9-11 minutes.
  • Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
  • Enjoy!
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Nutrition

Calories: 213kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 218mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 258IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg

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2 Comments

  1. 5 stars
    These are definitely a cookie we will make again! I had a box of cheesecake pudding in the pantry just WAITING for its purpose, so I made these for Easter. Everyone who tried them thought they were absolutely delicious! Thank you for another great recipe, Karli!!

  2. 5 stars
    Absolutely delicious! So soft and chewy. I even did some with Dutch cocoa added to the mix. Perfection!

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