A Sweet Treat: Oreo Cheesecake Cookies

I love to bake. Even before I was so generously gifted a KitchenAid mixer for graduation, I would get my arm workout cranking out a batch of cookies or blondies for the weekend. Since then, experimenting new recipes I couldn’t have made without the tool has been a treat to me. This year, I used Valentine’s Day as an excuse to whip up a new recipe. These Oreo Cheesecake Cookies (or, as a coworker called them – Oreo Explosions) were to die for. They only required 5 total ingredients (6 including the food coloring!) and were super easy to knock out on a Monday night.


What You’ll Need: 

4 oz Cream Cheese – softened

8 Tablespoons Salted Butter – room temperature

3/4 cup Sugar

1 Cup, 2 Tablespoons All Purpose Flour

10 Oreo Cookies – Crushed (Let’s be real, I used a whole container but I also doubled this recipe!)

Optional: Red Food Coloring


To Make: 

  1. In the body of a mixer, use paddle fixture to beat cream cheese and butter until creamy.
  2. Add sugar and beat well.
  3. Add in flour a small bit at a time.
  4. Fold in crushed oreo cookies & optional food coloring with a spatula careful not to overmix the batter.
  5. The recipe calls to chill the batter (covered with plastic wrap) in the fridge for at least 30 minutes. I didn’t do this and they turned out just fine!
  6. Spray baking sheet with PAM.
  7. Scoop about tablespoon size balls of cookie batter onto baking sheet. Flatten with a spoon.
  8. Place pan in the oven and bake on 350 for about 10-12 minutes.
  9. Remove & cool before serving.


Since these are cheesecake cookies, keep in mind they do not expand like regular cookies. Be sure to flatten your dough to achieve a more natural cookie shape!

What’s your favorite cookie recipe?


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