Description
These Ultimate Oreo Cheesecake Stuffed Chocolate Chip Cookies combine the rich, creamy texture of cheesecake mixed with crushed Oreos, enveloped within a soft and chewy chocolate chip cookie. Perfectly baked to golden edges with a luscious cheesecake center, these cookies offer a decadent dessert experience that’s sure to impress friends and family.
Ingredients
Scale
Cheesecake Filling
- 8 oz Full-Fat Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 15 Oreo Cookies, finely crushed
Cookie Dough
- 2 1/4 cups All-Purpose Flour
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2 Large Eggs, at room temperature
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips (semi-sweet and milk chocolate mix)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese using an electric mixer on medium speed until light and fluffy, about 1-2 minutes, ensuring no lumps remain.
- Add Sweeteners: Add powdered sugar and vanilla extract to the cream cheese. Beat again until well combined and smooth, scraping down the bowl sides as needed.
- Incorporate Oreos: Gently fold in the finely crushed Oreo cookies until just combined. Avoid overmixing to keep texture intact.
- Form Balls: Using a small cookie scoop or your hands, roll the cheesecake mixture into 1-inch balls, yielding approximately 18-24 balls depending on size.
- Freeze Filling: Place cheesecake balls on a parchment-lined plate or baking sheet and freeze for at least 30 minutes, preferably an hour, to firm up.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold chocolate chips into the cookie dough until evenly distributed.
- Chill Dough: Cover cookie dough and chill in refrigerator for at least 30 minutes while cheesecake balls finish freezing.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Assemble Cookies: Remove chilled cookie dough and frozen cheesecake balls. Scoop about 1.5 to 2 tablespoons of dough, flatten it slightly in your palm, then place a frozen cheesecake ball in the center.
- Enclose Filling: Carefully wrap cookie dough around cheesecake ball, sealing it fully and rolling into a smooth sphere with no cracks or exposed filling.
- Position Cookies: Place stuffed cookie dough balls about 2 inches apart on prepared baking sheets to allow for spreading.
- Bake: Bake in preheated oven for 10-14 minutes until edges are golden brown and centers appear set but still soft.
- Cool: Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freezing the cheesecake balls is essential to prevent leakage while baking.
- Do not overmix dough to maintain tenderness of the cookies.
- Use a combination of semi-sweet and milk chocolate chips for balanced sweetness.
- Cookie dough can be refrigerated overnight if needed before baking.
- If you prefer a firmer cheesecake filling, freeze balls longer than 1 hour.
- Ensure cookies are placed spaced apart to allow proper spreading during baking.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo cheesecake cookies, cheesecake stuffed cookies, chocolate chip cookies with cheesecake filling, stuffed cookies, decadent cookies, Oreo desserts
