Cheesecake-Stuffed Oreo Cookies Recipe

Published Nov 20, 2024 By Elle Ann

Image Credit: Sugar Spun Run via YouTube

I love Oreo cookies and I always make sure to keep my pantry packed with them so I never ran out whenever I crave some. I also use a lot of Oreos in baking and I have a couple of favorite recipes, and most of them are non-bake.

One of my recent recipe discoveries is this one by Sugar Spun Run on YouTube which is surely going to be included in my list of favorites. It’s a better version of any cookie you’ve ever tried and it’s so tasty that you wouldn’t want to share it. Try it now and see for yourself!

Ingredients for Cheesecake-Stuffed Oreo Cookies:

Filling

1 (8oz) of block cream cheese, softened
1/3 cup of granulated sugar
2 tbsp of sour cream
¼ tsp of vanilla extract

Dough

1 cup of unsalted butter, softened
1½ cups of granulated sugar
2 large eggs, at room temperature
1 tsp of vanilla extract
32/3 cups of all-purpose flour
2 tbsp of cornstarch
2 tsp of baking powder
¼ tsp of baking soda
½ tsp of salt
1 cup of mini chocolate chips
20 Oreo cookies, brown

How to Make Cheesecake-Stuffed Oreo Cookies:

Ingredients for Cheesecake-Stuffed Oreo Cookies — Image Credit: Sugar Spun Run via YouTube

Step 1

In a medium-sized mixing bowl, add the softened cream cheese and sugar, then mix them until smooth and creamy, add the sour cream and vanilla extract, and keep mixing until fully combined. Scoop about 1 tablespoon each of the mixture, then drop it onto a baking sheet lined with wax paper, and place them in the freezer to freeze until firm.

Step 2

In a large mixing bowl, add the butter and sugar, then beat them until light and fluffy, add the eggs and vanilla extract, and keep mixing until incorporated. In a separate mixing bowl, add the flour, cornstarch, baking powder, baking soda, and salt, then whisk them until uniform, and gradually add them to the wet mixture while stirring continuously until fully combined.

Step 3

Add the chocolate chips and Oreos, then fold them in until evenly distributed, and cover the bowl with plastic wrap. Place it in the refrigerator, then let it chill for about 30 minutes, while waiting, line a baking sheet with parchment paper and preheat your oven to 190°C or 375°F.

Step 4

Once the dough is ready, scoop ¼ cup from the mixture, then shape it into a ball, and press at the center with your thumb. Press a dollop of frozen cheesecake filling in the crater, then fold the cookie around the sides to cover the filling completely, and roll the dough until smooth ball.

Step 5

Place the cookie dough balls on the prepared baking sheet, then do the same steps with the remaining cookie dough and filling, and make sure to space them apart evenly at least 2 inches. Place them in the preheated oven to bake for about 12 minutes or until the edges start to turn light brown, then let them cool completely, and serve. Enjoy!