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Oreo Cheesecake Stuffed Cookies Irresistible Sweet Treat

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- 1 cup unsalted butter, softened to room temperature - 1 cup brown sugar, packed tightly - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup crushed Oreo cookies (about 10 cookies) - 8 oz cream cheese, softened to room temperature - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract - 1/2 cup crushed Oreo cookies (about 5 cookies) - Butter Temperature: Use softened butter. This helps mix the dough easily. - Chocolate Types: I prefer semi-sweet chocolate chips. They balance well with the sweetness. - Cream Cheese: Make sure it’s softened too. It blends better for a smooth filling. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key to get the best cookies. While the oven heats, line two baking sheets with parchment paper. This helps with easy cleanup and prevents sticking. In a mixing bowl, take 8 oz of softened cream cheese. Add 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla extract. Mix these well with an electric mixer until smooth and creamy. Now, gently fold in 1/2 cup of crushed Oreo cookies. Set this tasty filling aside for later. In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer for about 2-3 minutes until it becomes light and fluffy. Next, beat in 1 large egg and 1 teaspoon of vanilla extract until fully combined. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually mix this dry blend into the wet ingredients. Be careful not to overmix. Fold in 1 cup of semi-sweet chocolate chips and 1 cup of crushed Oreo cookies. Now, take about a tablespoon-sized portion of cookie dough. Flatten it in your palm and place about one teaspoon of the cheesecake filling in the center. Fold the dough edges over the filling and seal it carefully to form a ball. Arrange the stuffed cookie dough balls on the lined baking sheets, leaving about 2 inches between them. Bake your cookies in the preheated oven for 10-12 minutes. Look for lightly golden edges and just set centers. Once baked, let them cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. To get the best cookie texture, use room temperature butter. This helps the butter mix well with sugars. Cream it until fluffy, about 2-3 minutes. For a chewy cookie, do not bake too long. The edges should be golden, while the center looks slightly soft. Overmixing can make cookies tough. After adding flour, mix just until combined. It’s okay if some flour shows. When you fold in chocolate chips and Oreos, use a gentle hand. This helps keep the dough light and fluffy. You can add more fun flavors to your cookies. Consider mixing in: - Chopped nuts for crunch - Different types of chocolate chips - Sprinkles for color These add-ins can make your cookies unique and exciting! Pro Tips Chill the Dough: For best results, chill the cookie dough for at least 30 minutes before baking. This helps prevent spreading and ensures a thicker cookie. Use Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother cheesecake filling. Don’t Overbake: Keep an eye on the cookies as they bake; they should be slightly undercooked in the center for a chewy texture. They will continue to firm up as they cool. Experiment with Fillings: Feel free to customize the cheesecake filling by adding flavors like lemon zest or chocolate chips for extra flair! {{image_4}} You can change the cheesecake filling to suit your taste. Try adding flavors like lemon, strawberry, or pumpkin. Just mix your choice of flavored yogurt or puree into the cream cheese. This gives a fun twist to your Oreo cheesecake stuffed cookies. You can also use different types of cheese, like ricotta or mascarpone, for a creamier filling. Get creative with your cookie mix-ins! Instead of just Oreos, try adding crushed candy bars, nuts, or even pretzels. You can also use white or dark chocolate chips for a different flavor. Each time, you create a new cookie experience. This makes your baking fun and exciting, and your cookies will always taste fresh. Making these cookies vegan or gluten-free is easy. For vegan cookies, swap the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. For gluten-free, choose almond or coconut flour. Just make sure to adjust the amounts. These simple swaps let everyone enjoy these tasty treats. To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They can stay fresh for about 3 to 5 days at room temperature. If you want to keep them longer, consider refrigerating them. They will last about a week in the fridge. Freezing these cookies is easy. Let them cool completely before you freeze them. Then, wrap each cookie in plastic wrap or foil. Place the wrapped cookies in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you're ready to enjoy, simply thaw them at room temperature. To bring back the softness of your cookies, reheat them gently. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. You can also use the microwave. Heat each cookie for about 10-15 seconds. This warms them up and makes them soft again. Enjoy every gooey bite! Yes, you can make the cheesecake filling ahead. Just mix cream cheese, powdered sugar, and vanilla. Store it in the fridge for up to 3 days. If you make it early, let it sit at room temperature for a bit before using. These cookies last about a week at room temperature. Keep them in an airtight container to keep them fresh. You can also freeze them for up to 3 months. Just thaw them before eating. Overmixing can make your cookies tough. Mix just until the dry ingredients blend in. The dough should be soft and a bit chunky. This way, your cookies stay chewy and delicious. Yes! You can use other cookies like chocolate chip or peanut butter. Just crush them like you do with Oreos. This adds fun flavors and textures to your cookies. Get creative and try your favorites! This blog post covers everything you need to know to make delicious cookies. We talked about the key ingredients for cookie dough and cheesecake filling. I shared step-by-step instructions so you can bake with ease. Tips help you get the best texture and flavor. Variations give you fun ways to change each recipe. Lastly, we explored storage and reheating for soft cookies. Enjoy baking these treats and get creative with your own twists!

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Get ready to delight your taste buds with Oreo Cheesecake Stuffed Cookies! Combining two favorite treats, these cookies are rich and creamy with a crunchy twist. You’ll learn everything from essential ingredients to step-by-step instructions. Plus, I’ll share expert tips to help you bake the perfect batch every time. Ready to impress your friends and family? Let’s dive into this irresistible sweet treat!

Why I Love This Recipe

  1. Decadent Flavor Combination: This recipe perfectly marries the rich, creamy taste of cheesecake with the classic flavor of Oreo cookies, creating an indulgent treat that’s hard to resist.
  2. Fun to Make: Assembling these stuffed cookies is a fun and interactive experience, making it a great activity for baking enthusiasts and families alike.
  3. Perfect for Any Occasion: Whether it’s a party, a family gathering, or just a cozy night in, these cookies are sure to impress and satisfy everyone’s sweet tooth.
  4. Warm and Gooey Delight: Enjoying these cookies warm, with the cheesecake filling melty and gooey, is an experience that elevates them to a whole new level of deliciousness.

Ingredients

List of Ingredients for Cookie Dough

– 1 cup unsalted butter, softened to room temperature

– 1 cup brown sugar, packed tightly

– 1/2 cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 1/2 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon salt

– 1 cup semi-sweet chocolate chips

– 1 cup crushed Oreo cookies (about 10 cookies)

List of Ingredients for Cheesecake Filling

– 8 oz cream cheese, softened to room temperature

– 1/2 cup powdered sugar

– 1/2 teaspoon vanilla extract

– 1/2 cup crushed Oreo cookies (about 5 cookies)

Key Ingredient Notes

– Butter Temperature: Use softened butter. This helps mix the dough easily.

– Chocolate Types: I prefer semi-sweet chocolate chips. They balance well with the sweetness.

– Cream Cheese: Make sure it’s softened too. It blends better for a smooth filling.

Step-by-Step Instructions

Preheat the Oven and Prepare Baking Sheets

Start by preheating your oven to 350°F (175°C). This step is key to get the best cookies. While the oven heats, line two baking sheets with parchment paper. This helps with easy cleanup and prevents sticking.

Make the Cheesecake Filling

In a mixing bowl, take 8 oz of softened cream cheese. Add 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla extract. Mix these well with an electric mixer until smooth and creamy. Now, gently fold in 1/2 cup of crushed Oreo cookies. Set this tasty filling aside for later.

Prepare the Cookie Dough

In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer for about 2-3 minutes until it becomes light and fluffy. Next, beat in 1 large egg and 1 teaspoon of vanilla extract until fully combined.

Assemble the Cookies

In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually mix this dry blend into the wet ingredients. Be careful not to overmix. Fold in 1 cup of semi-sweet chocolate chips and 1 cup of crushed Oreo cookies.

Now, take about a tablespoon-sized portion of cookie dough. Flatten it in your palm and place about one teaspoon of the cheesecake filling in the center. Fold the dough edges over the filling and seal it carefully to form a ball.

Bake and Cool Your Cookies

Arrange the stuffed cookie dough balls on the lined baking sheets, leaving about 2 inches between them. Bake your cookies in the preheated oven for 10-12 minutes. Look for lightly golden edges and just set centers. Once baked, let them cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.

Tips & Tricks

Achieving the Perfect Cookie Texture

To get the best cookie texture, use room temperature butter. This helps the butter mix well with sugars. Cream it until fluffy, about 2-3 minutes. For a chewy cookie, do not bake too long. The edges should be golden, while the center looks slightly soft.

How to Avoid Overmixing

Overmixing can make cookies tough. After adding flour, mix just until combined. It’s okay if some flour shows. When you fold in chocolate chips and Oreos, use a gentle hand. This helps keep the dough light and fluffy.

Enhancing Flavor with Optional Add-ins

You can add more fun flavors to your cookies. Consider mixing in:

– Chopped nuts for crunch

– Different types of chocolate chips

– Sprinkles for color

These add-ins can make your cookies unique and exciting!

Pro Tips

  1. Chill the Dough: For best results, chill the cookie dough for at least 30 minutes before baking. This helps prevent spreading and ensures a thicker cookie.
  2. Use Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother cheesecake filling.
  3. Don’t Overbake: Keep an eye on the cookies as they bake; they should be slightly undercooked in the center for a chewy texture. They will continue to firm up as they cool.
  4. Experiment with Fillings: Feel free to customize the cheesecake filling by adding flavors like lemon zest or chocolate chips for extra flair!

Variations

Different Cheesecake Fillings

You can change the cheesecake filling to suit your taste. Try adding flavors like lemon, strawberry, or pumpkin. Just mix your choice of flavored yogurt or puree into the cream cheese. This gives a fun twist to your Oreo cheesecake stuffed cookies. You can also use different types of cheese, like ricotta or mascarpone, for a creamier filling.

Alternative Cookie Mix-Ins

Get creative with your cookie mix-ins! Instead of just Oreos, try adding crushed candy bars, nuts, or even pretzels. You can also use white or dark chocolate chips for a different flavor. Each time, you create a new cookie experience. This makes your baking fun and exciting, and your cookies will always taste fresh.

Vegan or Gluten-Free Substitutions

Making these cookies vegan or gluten-free is easy. For vegan cookies, swap the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. For gluten-free, choose almond or coconut flour. Just make sure to adjust the amounts. These simple swaps let everyone enjoy these tasty treats.

Storage Info

How to Store Leftover Cookies

To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They can stay fresh for about 3 to 5 days at room temperature. If you want to keep them longer, consider refrigerating them. They will last about a week in the fridge.

Freezing Instructions

Freezing these cookies is easy. Let them cool completely before you freeze them. Then, wrap each cookie in plastic wrap or foil. Place the wrapped cookies in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you’re ready to enjoy, simply thaw them at room temperature.

Reheating Tips for Softness

To bring back the softness of your cookies, reheat them gently. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. You can also use the microwave. Heat each cookie for about 10-15 seconds. This warms them up and makes them soft again. Enjoy every gooey bite!

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can make the cheesecake filling ahead. Just mix cream cheese, powdered sugar, and vanilla. Store it in the fridge for up to 3 days. If you make it early, let it sit at room temperature for a bit before using.

How long do these cookies last?

These cookies last about a week at room temperature. Keep them in an airtight container to keep them fresh. You can also freeze them for up to 3 months. Just thaw them before eating.

What happens if I overmix the cookie dough?

Overmixing can make your cookies tough. Mix just until the dry ingredients blend in. The dough should be soft and a bit chunky. This way, your cookies stay chewy and delicious.

Can I use different types of cookies for stuffing?

Yes! You can use other cookies like chocolate chip or peanut butter. Just crush them like you do with Oreos. This adds fun flavors and textures to your cookies. Get creative and try your favorites!

This blog post covers everything you need to know to make delicious cookies. We talked about the key ingredients for cookie dough and cheesecake filling. I shared step-by-step instructions so you can bake with ease. Tips help you get the best texture and flavor. Variations give you fun ways to change each recipe. Lastly, we explored storage and reheating for soft cookies.

Enjoy baking these treats and get creative with your own twist

- 1 cup unsalted butter, softened to room temperature - 1 cup brown sugar, packed tightly - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup crushed Oreo cookies (about 10 cookies) - 8 oz cream cheese, softened to room temperature - 1/2 cup powdered sugar - 1/2 teaspoon vanilla extract - 1/2 cup crushed Oreo cookies (about 5 cookies) - Butter Temperature: Use softened butter. This helps mix the dough easily. - Chocolate Types: I prefer semi-sweet chocolate chips. They balance well with the sweetness. - Cream Cheese: Make sure it’s softened too. It blends better for a smooth filling. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key to get the best cookies. While the oven heats, line two baking sheets with parchment paper. This helps with easy cleanup and prevents sticking. In a mixing bowl, take 8 oz of softened cream cheese. Add 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla extract. Mix these well with an electric mixer until smooth and creamy. Now, gently fold in 1/2 cup of crushed Oreo cookies. Set this tasty filling aside for later. In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer for about 2-3 minutes until it becomes light and fluffy. Next, beat in 1 large egg and 1 teaspoon of vanilla extract until fully combined. In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually mix this dry blend into the wet ingredients. Be careful not to overmix. Fold in 1 cup of semi-sweet chocolate chips and 1 cup of crushed Oreo cookies. Now, take about a tablespoon-sized portion of cookie dough. Flatten it in your palm and place about one teaspoon of the cheesecake filling in the center. Fold the dough edges over the filling and seal it carefully to form a ball. Arrange the stuffed cookie dough balls on the lined baking sheets, leaving about 2 inches between them. Bake your cookies in the preheated oven for 10-12 minutes. Look for lightly golden edges and just set centers. Once baked, let them cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. To get the best cookie texture, use room temperature butter. This helps the butter mix well with sugars. Cream it until fluffy, about 2-3 minutes. For a chewy cookie, do not bake too long. The edges should be golden, while the center looks slightly soft. Overmixing can make cookies tough. After adding flour, mix just until combined. It’s okay if some flour shows. When you fold in chocolate chips and Oreos, use a gentle hand. This helps keep the dough light and fluffy. You can add more fun flavors to your cookies. Consider mixing in: - Chopped nuts for crunch - Different types of chocolate chips - Sprinkles for color These add-ins can make your cookies unique and exciting! Pro Tips Chill the Dough: For best results, chill the cookie dough for at least 30 minutes before baking. This helps prevent spreading and ensures a thicker cookie. Use Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother cheesecake filling. Don’t Overbake: Keep an eye on the cookies as they bake; they should be slightly undercooked in the center for a chewy texture. They will continue to firm up as they cool. Experiment with Fillings: Feel free to customize the cheesecake filling by adding flavors like lemon zest or chocolate chips for extra flair! {{image_4}} You can change the cheesecake filling to suit your taste. Try adding flavors like lemon, strawberry, or pumpkin. Just mix your choice of flavored yogurt or puree into the cream cheese. This gives a fun twist to your Oreo cheesecake stuffed cookies. You can also use different types of cheese, like ricotta or mascarpone, for a creamier filling. Get creative with your cookie mix-ins! Instead of just Oreos, try adding crushed candy bars, nuts, or even pretzels. You can also use white or dark chocolate chips for a different flavor. Each time, you create a new cookie experience. This makes your baking fun and exciting, and your cookies will always taste fresh. Making these cookies vegan or gluten-free is easy. For vegan cookies, swap the butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. For gluten-free, choose almond or coconut flour. Just make sure to adjust the amounts. These simple swaps let everyone enjoy these tasty treats. To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. They can stay fresh for about 3 to 5 days at room temperature. If you want to keep them longer, consider refrigerating them. They will last about a week in the fridge. Freezing these cookies is easy. Let them cool completely before you freeze them. Then, wrap each cookie in plastic wrap or foil. Place the wrapped cookies in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you're ready to enjoy, simply thaw them at room temperature. To bring back the softness of your cookies, reheat them gently. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. You can also use the microwave. Heat each cookie for about 10-15 seconds. This warms them up and makes them soft again. Enjoy every gooey bite! Yes, you can make the cheesecake filling ahead. Just mix cream cheese, powdered sugar, and vanilla. Store it in the fridge for up to 3 days. If you make it early, let it sit at room temperature for a bit before using. These cookies last about a week at room temperature. Keep them in an airtight container to keep them fresh. You can also freeze them for up to 3 months. Just thaw them before eating. Overmixing can make your cookies tough. Mix just until the dry ingredients blend in. The dough should be soft and a bit chunky. This way, your cookies stay chewy and delicious. Yes! You can use other cookies like chocolate chip or peanut butter. Just crush them like you do with Oreos. This adds fun flavors and textures to your cookies. Get creative and try your favorites! This blog post covers everything you need to know to make delicious cookies. We talked about the key ingredients for cookie dough and cheesecake filling. I shared step-by-step instructions so you can bake with ease. Tips help you get the best texture and flavor. Variations give you fun ways to change each recipe. Lastly, we explored storage and reheating for soft cookies. Enjoy baking these treats and get creative with your own twists!

Oreo Cheesecake Stuffed Cookies

Delicious cookies stuffed with a creamy cheesecake filling and crushed Oreo cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar, packed tightly
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup crushed Oreo cookies (approximately 10 cookies)
  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 cup crushed Oreo cookies (approximately 5 cookies)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend well until smooth and creamy, then fold in the crushed Oreo cookies and set aside.
  • In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract until completely combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
  • Fold in the semi-sweet chocolate chips and crushed Oreo cookies into the cookie dough.
  • Take a tablespoon-sized portion of cookie dough, flatten it, and place one teaspoon of cheesecake filling in the center. Fold the edges over the filling to create a ball.
  • Arrange the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear just set.
  • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm and consider dusting with powdered sugar or drizzling melted chocolate for added indulgence.
Keyword cheesecake, cookies, Oreo

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