Ingredients
2 ¼ cups (280g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (113g) unsalted butter, softened
4 oz (113g) cream cheese, softened
¾ cup (150g) granulated sugar
½ cup (100g) brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 ½ cups (150g) crushed Oreo cookies
½ cup (90g) white chocolate chips (optional)
Optional: extra Oreo chunks for topping
Instructions
Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
In a bowl, whisk flour, baking soda, and salt.
In another bowl, beat butter and cream cheese until smooth and creamy.
Add granulated sugar and brown sugar, mixing until light and fluffy.
Add egg and vanilla extract, mixing well until fully combined.
Gradually combine dry ingredients into wet ingredients. Mix until just combined.
Fold in crushed Oreo cookies and white chocolate chips.
Chill dough for at least 1 hour (preferably longer for thicker cookies).
Scoop dough into balls and place on baking sheet.
Press extra Oreo chunks on top of each dough ball.
Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
Let cool for 5 minutes before transferring to a rack.
Notes
Chilling the dough prevents spreading and enhances flavor.
Do not overbake to maintain soft, creamy centers.
Use full-fat cream cheese for best texture.
For thicker Oreo Cheesecake Cookies, chill overnight.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian