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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs, at room temperature - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 package (12 cookies) Oreo cookies, crushed - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract (for filling) - Additional crushed Oreo crumbs for garnish To make these Oreo cheesecake stuffed cookies, you need some simple and tasty ingredients. First, use unsalted butter for the best flavor. The butter should be softened to mix well with the sugars. Granulated sugar and brown sugar give the cookies a sweet touch. Next, you will need large eggs. Make sure they are at room temperature for the best mixing. Vanilla extract adds a lovely aroma and flavor. For the dough, you'll need all-purpose flour, baking soda, and salt. These help the cookies rise and give them structure. Semi-sweet chocolate chips add rich chocolate flavor. Don't forget the star of the show: Oreo cookies! Crush them into small pieces to mix into the dough. For the creamy filling, use softened cream cheese and powdered sugar. Add a touch of vanilla extract for extra flavor. Finally, keep some crushed Oreo crumbs aside. You will use them for a pretty garnish. With these ingredients, you are ready to create a delicious treat that everyone will love! {{ingredient_image_2}} 1. Preheat the oven: Set your oven to 350°F (175°C). 2. Prepare the baking sheet: Line a baking sheet with parchment paper. This helps the cookies not stick. 3. Cream together butter and sugars: In a large bowl, combine 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Use a mixer to beat them until smooth and creamy, about 2-3 minutes. 1. Incorporate eggs and vanilla: Add 2 large eggs and 2 teaspoons of vanilla extract. Mix on low speed until fully combined. 2. Combine dry ingredients: In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Slowly mix this into the wet ingredients until just combined. 3. Fold in mix-ins: Gently fold in 1 cup of semi-sweet chocolate chips and 1 package of crushed Oreo cookies. Make sure they are evenly spread in the dough. 1. Mix cream cheese, powdered sugar, and vanilla: In a bowl, blend 8 oz of softened cream cheese, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. 1. Shape the cookie balls: Take about 2 tablespoons of cookie dough and flatten it in your hand. Place 1 tablespoon of cheesecake filling in the center. Carefully encase the filling with the dough, rolling it into a ball shape. Make sure the filling is sealed. 2. Place on baking sheet: Arrange the stuffed cookie balls on the prepared baking sheet, leaving about 2 inches between each. 3. Bake the cookies: Bake in the oven for 12-15 minutes. The edges should be lightly golden, and the centers may look a bit soft. 1. Cooling time: Let the cookies cool on the baking sheet for about 5 minutes. 2. Transferring to wire rack: Carefully move the cookies to a wire rack to cool completely. 3. Garnishing: Before serving, dust the cookies with crushed Oreo crumbs for a tasty and fun presentation. To get the best cookie texture, you must avoid overmixing the dough. When you mix too much, the cookies can turn out tough. Mix until just combined, then stop. This keeps them soft and chewy. Best practices for baking include preheating your oven to the right temperature. Make sure it is set to 350°F (175°C). This helps your cookies bake evenly. Place the cookies about two inches apart on the baking sheet so they have space to spread. Adding a chocolate drizzle can make your cookies look stunning. Melt some semi-sweet chocolate and drizzle it over the cooled cookies. This makes them even more tempting and delicious. To make cookies extra chewy, use more brown sugar than white sugar. For a crispier cookie, bake them a minute longer. Keep an eye on them to avoid burning. One common mistake is not sealing the filling properly. Make sure the dough fully covers the cheesecake filling. If not, it can leak out while baking. Timing and temperature are key. Bake your cookies for 12 to 15 minutes. If they look underbaked in the center, that’s okay. They will firm up while cooling. Always let them cool on the baking sheet for five minutes before moving them. This helps them hold their shape. Pro Tips Chill the Dough: For even thicker cookies, chill the cookie dough for at least 30 minutes before baking. This helps prevent spreading and keeps the cookies chewy. Use Room Temperature Ingredients: Ensure all your ingredients, especially butter and cream cheese, are at room temperature. This helps create a smooth batter and evenly baked cookies. Customize the Filling: Feel free to add flavors to the cheesecake filling, such as lemon zest or a splash of almond extract, to elevate the taste even further. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months. Just thaw before enjoying! {{image_4}} You can add fun flavors to your Oreo cheesecake stuffed cookies. Try adding peanut butter for a nutty twist. It gives the cookies a rich, creamy taste. You can mix in crushed nuts or even swirl in some caramel. You can also use different types of Oreos. Double-stuffed Oreos give more creaminess. Seasonal varieties like pumpkin spice or peppermint can change the vibe of your cookies too. Be creative and explore! If you want a gluten-free version, swap all-purpose flour for almond or coconut flour. This change keeps the cookies tasty while being kind to your tummy. For a dairy-free option, use vegan cream cheese. There are many brands that taste great! If you want to cut sugar, use sugar substitutes. Erythritol or monk fruit sweetener can work well. They keep the sweetness without all the calories. You can enjoy your cookies guilt-free! These cookies are perfect for sharing! Serve them warm with a scoop of vanilla ice cream on the side. The hot and cold combo is a delight. You can also add whipped cream for extra flair. Another fun idea is to make dessert sandwiches. Take two cookies and add a layer of ice cream or cream cheese filling in between. This makes a fun treat for parties or family gatherings. Enjoy your delicious creations! To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. Layer parchment paper between the cookies to prevent sticking. They will stay fresh for up to five days at room temperature. If you want them to last longer, keep them in the fridge for about a week. You can freeze unbaked cookie dough for later use. To do this, scoop the cookie dough balls onto a baking sheet and freeze them until firm. Once frozen, store the dough in a freezer bag. They will stay good for about three months. For baked cookies, let them cool completely before placing them in an airtight container. They will last up to three months in the freezer. To reheat your cookies, place them in the microwave for about 10-15 seconds. This will keep them soft and warm. Make sure to check the filling to keep it intact. Avoid overheating, as that can affect the creamy cheesecake center. If you want a crispier cookie, reheat in the oven at 350°F for 5 minutes. Yes, you can use low-fat cream cheese. It will still give you a creamy filling. The taste may change slightly but the cookies will remain delicious. If you choose low-fat cream cheese, ensure it is softened well. This helps keep the filling smooth and easy to mix. To stop cookies from spreading, chill the dough for 30 minutes. This firms up the butter and makes it less likely to spread. Also, make sure you measure your flour correctly. Too little flour can cause excess spreading. Lastly, don’t skip lining your baking sheet. These cookies are tasty on their own, but you can pair them with ice cream. Vanilla or chocolate ice cream complements the rich flavors. Whipped cream or a drizzle of chocolate sauce adds a fun touch too. For a unique twist, serve them with a glass of cold milk. Yes, you can make the dough ahead of time. After mixing, cover it tightly and refrigerate for up to 3 days. This lets the flavors blend nicely. When ready to bake, let the dough sit at room temp for about 10 minutes. This makes it easier to shape the cookie balls. You now have a clear guide to making delicious Oreo Cheesecake Stuffed Cookies. From gathering ingredients to mixing the dough and baking, each step is easy to follow. Remember the tips for perfect texture and how to avoid common mistakes. You can also try fun variations and storage methods to keep cookies fresh. Experiment with flavors and enjoy these treats with friends or family. Baking is all about sharing joy, so get started today!

Oreo Cheesecake Stuffed Cookies

Delicious cookies stuffed with a creamy cheesecake filling and crushed Oreo pieces.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 package (12 cookies) Oreo cookies, crushed into small pieces
  • 8 oz cream cheese, softened to room temperature
  • 1 4 cup powdered sugar
  • 1 teaspoon vanilla extract (for the cheesecake filling)
  • to taste additional crushed Oreo crumbs for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  • In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Beat until smooth and creamy, about 2-3 minutes.
  • Add the large eggs and 2 teaspoons of vanilla extract. Mix on low speed until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.
  • Gently fold in the semi-sweet chocolate chips and crushed Oreo pieces until evenly distributed.
  • In another bowl, blend the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
  • Take about 2 tablespoons of the cookie dough, flatten it slightly, and place 1 tablespoon of the cheesecake filling in the center. Encapsulate the filling with the dough and roll into a ball shape.
  • Place the stuffed cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
  • Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
  • Before serving, dust the cookies with additional crushed Oreo crumbs for garnish.

Notes

For an impressive presentation, arrange the cookies on a decorative platter and drizzle with melted chocolate before serving.
Keyword cheesecake, cookies, dessert, Oreo