Best Oreo Cheesecake Cookies Recipe Loaded with Chips

Soft and creamy Oreo Cheesecake Cookies are loaded with Oreo Cookie bits and White Chocolate Chips to make perfectly decadent cookies to bite into.

These amazingly chewy cookies are so easy to make!

Oreo Cheesecake is one of my Oreo desserts, so, of course, I couldn't resist making it in cookie form!

This foolproof recipe uses a cheesecake pudding mix to make these cookies light and fluffy, while also giving them that delicious cheesecake filling flavor.

Oreo cheesecake cookies are every Oreo lover's dream snack, and they're always a hit when we make them!

They're perfect for birthday parties, movie nights, or just as a sweet snack in the afternoon.

If you're a fan of regular Oreos cookies the you'll also love my Oreo Stuffed Chocolate Chip Cookies, these Chocolate Oreo Sugar Cookies with Frosting, and this recipe for Oreo Rice Krispie Treats!

Shopping List

Here's what you need to make these cookies! You'll find the quantities needed in the recipe card below.

Wet Ingredients. Butter, Vanilla Extract, and Egg

Dry Ingredients. All-Purpose Flour, Cheesecake Pudding Mix, Granulated Sugar, Brown Sugar, Baking Soda, and Salt

Chocolate. Oreo Cookies, White Chocolate Chips

How to Oreo Cheesecake Cookies

Preheat the oven to 350 Degrees F. Line your baking tray with parchment paper or a silicone mat. Set them aside and make the cookie dough.

Cream softened Butter and Granulated Sugar in a large bowl using a hand mixer or the bowl of a stand mixer for about 2-3 minutes. Scrape the sides of the bowl as needed to make sure all the ingredients get used.

Add the Brown Sugar and cream ingredients together until fully mixed.

Add in the Eggs and Vanilla Extract and cream until fully combined and the mixture is light and fluffy.

Gradually add the remaining dry ingredients a little at a time. Use all of the All-Purpose Flour, Baking Soda, Salt, and Cheesecake Pudding Mix.

Stir the White Chocolate Chips into the cookie dough with a wooden spoon.

Add hand-chopped Oreo pieces from 12 of the cookies into the cookie dough, reserving the remaining chopped cookies to add on top.

Use a #24 size cookie scoop to scoop the cookie dough into balls. Size #24 is a larger size cookie scoop. For smaller cookies try #50 scoop and adjust baking time down a minute.

Place the cookie dough balls on the prepared baking sheets at least 2 inches apart to allow the cookies to spread.

Top the cookie dough balls with additional chopped Oreo cookies.

Bake at 350 F Degrees for 9-11 minutes. Or until the edges are set and the center is no longer glossy.

Allow cookies to cool on the baking sheet for a few minutes before moving them to a cooling rack to finish cooling.

Storage & Freezing

Storage: Store any leftover cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.

Freezing: Cookies can be stored in a freezer-safe container or Ziplock bag and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.

Substitutions & Variations

• Giant Cookie. Use this recipe to make a giant cookie cake, and serve it warm with Oreo ice cream for a fully Oreo-inspired easy dessert.
• Fine Crumbs. Make crushed oreos in a food processor, or smash them into fine Oreo cookie crumbs in a Ziploc bag with a rolling pin, if you want the Oreo cookies to be more mixed in with the cookie dough. With the fine crumbs, the cookies will come out browner, like a Cookies & Cream Cookie.
• Chocolate Chips. Use high-quality chocolate chips for the best results. You can use a bar of white chocolate that you finely chop yourself if you prefer.
• Butter. This recipe uses salted butter. If you use unsalted butter, you will need to add an extra ¼ teaspoon Salt.

Pro Tips

What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.

To find out more, check out my Pro Tips Guide for making the best cookies every time!

Weighing Ingredients.

Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference.

Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

	Volume	Ounces	Grams
All Purpose Flour	1 Cup	4½ Ounces	120 Grams
Bread Flour	1 Cup	4½ Ounces	120 Grams
Granulated Sugar	1 Cup	7 Ounces	200 Grams
Brown Sugar	1 Cup	7½ Ounces	213 Grams
Confectionary Sugar	1 Cup	4 Ounces	113 Grams

Cookie Scoop.

Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.

Baking Sheets.

You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.

Baking Time.

Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

Cookies.

Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

Cooling Rack.

Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

• Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
• Wire Rack for cooling cookies. I like to have at least 2 cooling racks
• Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
• Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
• Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
• Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
• Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
• Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.

Have you tried this Oreo Cheesecake Cookie recipe?

Let me know what you thought of this easy cookie recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

Pudding Cookies

Adding pudding to a cookie mix will create a super soft cookie that stays soft for days. The added flavor from the pudding is always a welcome surprise. Make sure to take a look at my FAVORITE origional Chocolate Chip Pudding Cookies. I've also got a great recipe for Pistachio Pudding Cookies too.

More Chocolate Cookie Recipes

• Classic Chocolate Frosted Swig Sugar Cookies
• Chocolate Peppermint Crinkle Cookies
• White Chocolate & Cranberry Macadamia Nut Cookies
• Chocolate Peppermint Cookies
• Mrs. Fields Chocolate Chip Cookies