If you’re looking for a fun and delicious dessert that’s easy to make, look no further than these stuffed Oreo cheesecake cookies! This tasty treat combines the creamy goodness of cheesecake with the classic chocolate and cream flavors of Oreos for a dessert that’s sure to please.
I truly think these are the best stuffed Oreo Cheesecake Cookies out there. They’re absolutely delicious. The cookie is slightly crisp on the outside and gooey on the inside. Not only that, but they’re STUFFED with a cheesecake filling! When you bite into it, the cheesecake center, speckled with crushed Oreos, is revealed. These cookies are easy to make and ultra tasty.
- Oreos – Lots of them. Chopped for the cookie, crushed for the filling.
- Cream cheese – Room temperature. Use full fat.
- Powdered sugar
- Vanilla extract – No need for the fancy kind in this recipe.
- Butter – Room temperature
- Sugar – Both white and brown
- Large eggs
- All-purpose flour
- Dry milk powder – Optional, but adds to the cookies and cream flavor
- Leaveners – Both baking soda and baking powder
- Kosher salt
How to make stuffed Oreo Cheesecake Cookies
First you make the filling, then you make the cookie dough. Last, combine the two, for one marvelous mega cookie!
Combine the cheesecake stuffing ingredients to a stand mixer. Add the crushed Oreos after the cream cheese, powdered sugar, and vanilla have mixed.
Form into ball shape with a spoon. Place on a small baking dish and place in the freezer while you make the cookie dough. You should have 16.
Make the cookie dough by mixing the butter, sugars, eggs, and vanilla until fully combined.
Once combined, add the dry ingredients of flour, milk powder, baking soda, baking power, and salt.
Dice up the remaining Oreos.
Fold into the cookie dough.
Using a large cookie scoop, form the dough into balls. Press your finger or the back of a spoon into the center of the cookie dough to form a crevice. Place one of the frozen cheesecake fillings into the cookie. Using your hands, roll the cookie together in order to enclose the filling completely.
Place the unbaked stuffed Oreo cheesecake cookies on a large baking sheet. Add any additional crushed Oreos to the top. Put the baking sheet in the freezer for about 15 minutes, then into the oven to bake.
Tips and Tricks
- Measure your flour correctly. I always use a kitchen scale to measure flour in order to get the exact amount. If you don’t have a kitchen scale, use the spoon and level method: instead of scooping the measuring cup directly into your bag of flour, use a spoon to fill up your measuring cup. Once the measuring cup is full, use the flat spoon surface to level the top flat.
- Once you have made the Oreo cream cheese filling, portion the filling out and pop in the freezer while you make the cookie dough. It not only will help keep the cream cheese in the center of the cookie, but freezing will make it a lot easier to handle!
- No need to use a fancy vanilla extract here. Not all recipes are created equal, and some just work better with the cheaper, more artificial stuff. This is one of those recipes. However, use whatever vanilla extract you have on hand.
- After making the cream cheese filling, just use the same bowl to make the cookie dough. Less dishes, hoorah!
- For easy cookie-making, use a cookie scoop when making the dough. This helps you get even cookies, and make the stuffing step easier.
Why you’ll love this Oreo Cheesecake Cookie recipe
- Kid friendly! I mean, what cookie isn’t? But these… these have cookies ON and IN the cookie and have the most delicious stuffing surprise in the center. You will win any kid or adult over with a batch of these.
- Easy to share. A batch of these stuffed Oreo cheesecake cookies will be a great addition at a party or gathering. You can even double or halve the batch based on how many people you’re sharing with.
- Everyone will compliment you. Truly. When I made these last, I was immediately asked for the recipe. They’re just so tasty!
- The surprise Oreo cheesecake filling is so FUN!
Taste and Texture
The cookies taste like cookies and cream, with the Oreos mixed in and the creaminess of the milk powder. The filling tastes like Oreo cheesecake. The cookie edges and bottom are slightly crisp, while the center is very gooey. This recipe really works.
Substitutions and Variations
- Use any flavor variety of oreo that you would like! These cookies would be delicious with peanut butter, lemon, or golden Oreos, just to name a few!
- Feel free to add ½ cup white chocolate or milk chocolate chips, or some sprinkles to the cookie batter.
How to serve Stuffed Oreo Cheesecake Cookies
Because we want these cookies to be a bit gooey on the inside, they will seem undercooked when you take them out of the oven. You’re looking for a golden bottom and a slightly golden top. I would recommend waiting at least 20 minutes after taking out of the oven to dive in. These stuffed Oreo cheesecake cookies form their shape as they cool. The Oreo cheesecake filling will remain soft.
Serve with a glass of milk, ice cream, or enjoy these tasty treats on their own!
Storing these stuffed Oreo Cheesecake Cookies
Because the cookies have a cream cheese filling, I recommend storing them in the refrigerator. When ready to eat, pop them in the microwave for 10 seconds at a time until they become warm again. You can also freeze the cookies for up to three months.
You can freeze unbaked dough in the freezer as well. You can bake straight from frozen, just add two minutes to the bake time
I have not tested this recipe with double stuffed Oreos. You probably will be fine, but I can’t attest to the outcome. If you try this recipe with double stuffed Oreos, let me know how they turn out!
Yes! You can use any flavor of regular-stuffed Oreos, including golden, mint, peanut butter, and lemon.
Yes, but not for that long. You can even pop the pre-baked cookies in the freezer for 15 minutes. We just want the cookie dough to be a bit firm so that they hold shape when baking.
Absolutely! The way it’s written, you can easily divide all ingredients into common measurements. You can easily make these Oreo Cheesecake Cookies a small batch.
Lastly, if you do make this Oreo Cheesecake Cookie (Stuffed!) recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would also mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Oreo Cheesecake Cookies (Stuffed!)
Oreo Cheesecake Stuffing
- 8 oz regular cream cheese softened
- ⅓ cup powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 5 Oreos finely crumbled
- 1 cup unsalted butter room temperature
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour 375 grams
- 1 tablespoon dry milk powder optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 Oreos diced up, divided into half
- Take 6 oreos and crumble them, by either in a ziplock bag and beating to a crumb, or placing between two sheets of parchment paper. Set aside. Roughly chop the other 12 Oreos and set aside.
Make the Oreo Cheesecake Stuffing
- Using an electric mixer, mix the cream cheese, powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt. Once combined, fold in the crushed Oreos.
- Line a small baking dish with parchment paper. Spoon 1 tablespoon of the cream cheese mixture and place on the baking sheet. Repeat until all of the stuffing has been spooned out. There should be 16 total. Place in the freezer while the other ingredients are getting ready.
Make the cookies
- Using the same mixing bowl as was used for the stuffing, beat together the butter, white sugar, and brown sugar until light and fluffy. Add 1 teaspoon vanilla extract and eggs, mixing until combined.
- Add the flour, baking soda, baking powder, salt, and milk powder, if using. Stir until just combined. Do not continue to mix once combined. Lastly, fold in the about half of the 12 chopped Oreos.
- Take the Oreo cheesecake stuffing out from the freezer.
- Form the cookies by using a large cookie scoop. While dough still in the scoop, use the back side of a spoon or one of your fingers to make an indent in the cookie. Place one of the cheesecake filling rounds in the center, then fold cookie dough around to make sure there is no stuffing exposed. There should be about 16.
- Add the cookies to two large baking sheets lined with parchment paper. Add the remaining chopped Oreos to the top of the cookies. Bake for 12-14 minutes and allow to rest on the sheet pan for about 10-15 minutes before moving to a cookie rack to cool completely.
- If baking the cookies from frozen, add two minutes to the bake time. No need to thaw.