Oreo Cheesecake Cookies

Chocolate cheesecake now served as cookies! Oreo Cheesecake Cookies are eggless chocolate cream cheese cookies rolled in cookie crumbs for a soft on the inside, crunchy on the outside texture and taste almost exactly like a slice. No need to stuff nor frost! Just roll and bake.

What’s in your cookie jar right now? Do people even own cookie jars anymore?

I’ve never owned one nor have my parents. Our idea of a cookie jar is a plastic airtight container where you can instantly see how many cookies are left.

Then there’s this lockable cookie jar that’s supposed to help with portion control so you aren’t eating cookies every 5 minutes.

I’m pretty sure I would break it within the first hour because I wouldn’t be able to wait for the timer.

The least they could’ve done was not make it clear. Talk about temptation when you can see what’s inside without actually being able to open it.

If you walked by a lockable cookie jar with these Oreo Cheesecake Cookies inside, could you resist? I certainly wouldn’t.

I wonder how sturdy the container is and whether it’d hold up to a hammer…

These chocolate cream cheese cookies are cousins to the graham cracker cheesecake cookies I made.

When you take a bite, you get a tangy, buttery flavor that tastes like if chocolate sugar cookies and chocolate cheesecake had a baby.

They’re soft and tender on the inside while crunchy on the outside.

I also added cocoa powder to the dough so these cookies and cream cheesecake cookies don’t lack in chocolate flavor.

They get their cheesecake flavor from a cream cheese cookie dough without eggs, not from cheesecake pudding mixes I’ve seen other recipes use.

Nor do you need to stuff or frost them with cream cheese frosting.

Nope! All you have to do is scoop, roll in cookie crumbs, then bake.

In fact, the best time to eat your chocolate cheesecake cookies is the same night you bake them after they cooled down.

The centers were (extra) soft and warm while the outside was crunchy.

Of course they’re still quite excellent for the next few days, but there was something magical about eating them while still slightly warm.

And thanks to the cream cheese that helps moisten and bind the dough, no eggs are required! Which is helpful given the egg prices at the moment.

Ingredients For Oreo Cheesecake Cookies

Here’s what you need to make your chocolate cream cheese cookies:

• Butter: Fat needed for the dough
• Cream cheese: Use a block full-fat cream cheese. Do not use low fat, fat free, or whipped.
• Sugar: Sweetens the dough
• Vanilla: Flavors the dough
• Flour: Binds the dough together
• Cocoa powder: Adds another layer of chocolate flavor
• Salt: Seasons the dough
• Oreo cookie crumbs: Mimics the chocolate cookie crust as well as adds texture to an otherwise soft cookie

How To Make Chocolate Cheesecake Cookies

Here’s how to make your cookies and cream cookies:

1. Beat together butter, cream cheese, sugar, and vanilla until smooth and creamy.
2. Add flour, cocoa powder, salt, and most of the cookie crumbs.
3. Scoop dough using a #40 cookie scoop.
4. Roll each dough ball into remaining cookie crumbs.
5. Bake at 375F for 12-15 minutes then cool before eating.

Do Oreo cheesecake cookies need to be refrigerated?

No, you don’t need to refrigerate your cookies and cream cheesecake cookies because the flour and sugar will absorb any moisture responsible for bacteria to grow from the little protein in cream cheese.

What To Do With Leftover Cream Cheese?

The hardest part about small batch baking is sometimes you don’t use the full ingredient amount.

Cream cheese is a great example. It only comes in 8 ounce blocks, yet you only need 2 ounces. What do you do with the rest?

Here are more recipes using cream cheese:

• Enjoy it for dinner with tomato mushroom pasta.
• Make more cheesecake with cheesecake for two.
• Frost your next cake with strawberry cream cheese frosting, chocolate cream cheese frosting, or peanut butter cream cheese frosting.
• Enjoy a cup of cheesecake hot chocolate.

First published April 5, 2016