Home-style Soft Oreo Cheesecake Cookies
So we'll admit that we're not a white chocolate fan. We've said in the past that we're not a chocolate fan in general unless it involves dark chocolate, but there are a few exceptions. The first exception is the Banana’s Foster Fondue at The Melting Pot and the second is when it’s white chocolate chips inside of a satisfying cookie. This, folks, is one of those exceptions.
You will love these Soft Oreo Cheesecake Cookies
These cookies have a little bit of everything going on. They’re a vanilla cake based cookie full of little treats of goodness. They have chocolate chips, white chocolate chips, and even Oreos! Who doesn’t love a good cookie that includes pieces of other cookies?
Since these are a cake mix based cookie, that aren’t dense. They’re a lighter cookie that will still be good days later. They’re also a drop cookie so that makes the recipe that much easier! And if you’re a big Oreo fan, you might also love these Oreo Truffles.
Oreo Cheesecake Cookies ingredients
- French vanilla cake mix
- Unsalted butter
- Egg
- Vanilla extract
- Cream cheese
- Mini chocolate chips
- White chocolate chips
- Oreos
How to make Cookies and Cream Cookies
- In the bowl of a stand mixer, add the cake mix, butter, egg, vanilla, and cream cheese.
- Beat with the paddle attachment until it becomes a dough.
- Add in the mini chocolate chips and white chocolate chips.
- Beat at the lowest speed until the chips are mixed in.
- Remove the bowl from the stand mixer and fold in the Oreo pieces.
- Cover & chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- Using a standard cookie scoop, scoop the cookies onto a Silpat lined baking sheet.
- Bake in the oven for 10 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
How to store Cookies N Cream Cookies
Oreo Cheesecake Cookies should be stored in an airtight container for up to 3 days at room temperature.
Cookies N Cream Cookie FAQs
Prep 10 minutesCook 10 minutesTotal 20 minutesMakes 35 cookies
Ingredients
- 1 box french vanilla “extra moist” cake mix
- 8 tablespoons unsalted butter melted & brought to room temp
- 1 egg brought to room temp
- 1 tsp vanilla
- 4 oz reduced fat cream cheese
- 1/4 cup mini chocolate chips
- 1/2 cup white chocolate chips
- 15 Oreos broken into large chunks
Method
- In the bowl of a stand mixer, add the cake mix, butter, egg, vanilla, and cream cheese.
- Beat with the paddle attachment until it becomes a dough.
- Add in the mini chocolate chips and white chocolate chips.
- Beat on the lowest speed until the chips are mixed in.
- Remove bowl from stand mixer and fold in the Oreo pieces.
- Cover & chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F.
- Using a standard cookie scoop, scoop the cookies onto a Silpat lined baking sheet .
- Bake in the oven for 10 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack .
Notes
- WW Freestyle Points: 6/cookie <h3 class="wprm-recipe-header
