Cookies and Cream Cheesecake Cookies: The Ultimate Soft & Chewy Treat

If you love everything cookies and cream, this cookies and cream cheesecake cookie recipe is about to become your new favorite dessert! With a luscious cream cheese base, a generous helping of crushed chocolate sandwich cookies (like Oreo), and a texture that’s perfectly soft and chewy, these cookies marry the best of cheesecake and cookies in every bite.

Jump to:

• Introduction
• Ingredients & Substitutions
• Step-by-Step Instructions
• Tips for Perfect Cheesecake Cookies
• Serving & Storage Suggestions
• Fun Variations
• Frequently Asked Questions

Why You’ll Love Cookies and Cream Cheesecake Cookies

These cookies and cream cheesecake cookies are a true crowd-pleaser, ideal for everything from birthday parties to bake sales or even just a sweet treat with your afternoon coffee. Here’s why you’ll want to bake them again and again:

• Super easy to make—no fancy techniques required!
• Soft and creamy thanks to the cream cheese base
• Packed with real chocolate sandwich cookie pieces for that classic ‘cookies and cream’ flavor
• Minimal ingredients and simple steps
• Ready in under an hour, including chilling time

Ingredients & Substitutions

The beauty of this recipe lies in its simplicity. With just a handful of pantry staples and one special ingredient, you’ll achieve bakery-quality cookies in your own kitchen.

Note: Vanilla extract is listed in some variations and is entirely optional, but it does round out the flavor beautifully.

Step-by-Step Instructions

Follow these simple instructions to get perfect cookies and cream cheesecake cookies every time:

1. Mix the wet ingredients:
   • In a large bowl, combine softened cream cheese and butter. Beat together until smooth and creamy.
   • Add in the sugar (and vanilla if using) and beat again until the mixture becomes light and fluffy.
2. Add the dry ingredients:
   • Gradually add the all-purpose flour. Mix just until everything is incorporated and a soft dough forms. Avoid over-mixing, as this can make the cookies dense.
3. Fold in the cookies:
   • Gently add your crushed chocolate sandwich cookies and stir or fold them into the dough. You want a marbled effect with visible cookie chunks throughout.
4. Chill the dough:
   • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm to the touch. Chilling prevents the cookies from spreading too much and helps develop their signature texture.
5. Shape the cookies:
   • Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
   • Scoop spoonfuls of dough and roll them into balls (about 1 inch/2.5 cm wide).
   • Place dough balls on the prepared sheet, leaving about 2 inches between them. Use your fingers or the back of a spoon to gently flatten each cookie a bit, as these do not spread much on their own.
6. Bake:
   • Bake for 12–15 minutes, or until the edges are set and the undersides are just golden brown. Do not over-bake; the cookies should remain soft!
7. Cool and enjoy:
   • Transfer cookies to a wire rack and let them cool for at least 5 minutes before serving. The flavor and texture are best once cooled slightly.

Tips for Perfect Cookies and Cream Cheesecake Cookies

• Use full-fat cream cheese for creamier, richer cookies. Low-fat may cause the dough to be too wet.
• Chill the dough—this step is crucial! The dough is sticky and needs to firm up for easy handling.
• Don’t over-mix after adding flour, or cookies can become tough.
• Crush, don’t pulverize your cookies. You want small pieces for texture, not fine crumbs.
• Let the cookies rest before eating. Warm cookies are delicious, but the cheesecake flavor comes out best once they cool a bit.

Serving & Storage Suggestions

Cookies and cream cheesecake cookies are delicious on their own but can also be enjoyed with a glass of milk, coffee, or tea. Here are some serving tips:

• Serve warm with a scoop of vanilla ice cream for a decadent dessert.
• Sandwich two cookies together with extra cream cheese frosting for a special treat.
• Pack them into lunchboxes or as a sweet after-school snack.

Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them in a zip-top bag—just thaw at room temp before enjoying.

Fun Variations

• Stuffed version: For a true cheesecake center, freeze small spoonfuls of sweetened cream cheese and wrap the dough around them before baking for a gooey surprise.
• Add-ins: Stir in a handful of white or semi-sweet chocolate chips with the Oreo pieces for extra decadence.
• Different cookies: Try golden sandwich cookies, mint, or peanut butter sandwich cookies for a twist.
• Gluten-free: Use gluten-free flour and sandwich cookies.

Frequently Asked Questions (FAQs)

Q: Can I use low-fat cream cheese?

A: Full-fat cream cheese is best for texture and flavor. Low-fat or whipped cream cheese can make the dough too soft and affect the final result.

Q: Can I make the dough ahead of time?

A: Yes! You can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Let it sit at room temperature for a few minutes if very firm.

Q: Why do my cookies spread/sink?

A: This usually means the dough wasn’t chilled long enough, or there was too much butter. Ensure your cream cheese and butter are not overly soft, and always chill the dough thoroughly before baking.

Q: How do I crush the cookies?

A: Place them in a zip-top bag and crush gently with a rolling pin or the bottom of a glass. You want small pieces, not powder.

Q: Can I freeze these cookies?

A: Yes! Baked cookies freeze well for up to two months. Thaw at room temperature before serving. You can also freeze unbaked dough balls and bake directly from frozen, adding a minute or two to the bake time.

Troubleshooting Common Issues

• Dough too sticky to roll? Chill longer, or coat your hands with a bit of flour for easy shaping.
• Cookies dry after baking? Avoid over-baking. Remove from the oven as soon as the edges are just set. Remember, they’ll firm up as they cool.
• Not enough Oreo flavor? Add extra crushed cookies, or sprinkle some on top of each mound of dough before baking for even more cookies & cream goodness.

Nutrition Information (Approximate, per cookie)

• Calories: 110–130
• Fat: 7g
• Carbohydrates: 15g
• Protein: 1g
• Sugar: 8g

(Values will vary based on exact ingredients and portion size.)

Final Thoughts

Cookies and cream cheesecake cookies capture everything you love about cheesecake and classic sandwich cookies in a soft-baked format that’s easy enough for weeknight baking, but delicious enough for any special occasion. With simple ingredients and reliable results, these cookies are sure to become a repeat favorite in your kitchen.

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Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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