Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 8 Oreo Sandwich Cookies, roughly chopped (for dough)
  • 8 oz block Full-Fat Cream Cheese, softened
  • 1/2 cup Confectioners’ (Icing) Sugar, sifted
  • 1/2 teaspoon Vanilla Extract (for filling)
  • 6 Oreo Sandwich Cookies, roughly chopped (for filling)
  • 6 Oreo Sandwich Cookies, coarsely crushed (for garnish)

Instructions:

  1. Prep the Oreos: Roughly chop the required quantities of Oreos for the dough (8) and the filling (6). Set aside the 6 for garnish.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  4. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix.
  5. Mix in Dry: Gradually add the flour mixture on low speed, mixing only until just combined—a shaggy dough should form.
  6. Fold in Oreos: Fold in the 8 chopped Oreos with a spatula.
  7. Chill (Crucial Step): Wrap the dough tightly in plastic film and chill in the refrigerator for a minimum of 45 minutes. This prevents spread.
  8. Preheat and Scoop: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Use a cookie scoop to portion the dough (about 2 Tbsp each).
  9. Form the Cups: Roll the dough into smooth balls. Place them on the prepared sheets, spaced 2 inches apart. Use the back of a measuring teaspoon (or your thumb) to gently press a deep indentation into the center of each dough ball, creating a ‘nest’ or cup.
  10. Bake: Bake for 12–14 minutes, or until the edges are light golden brown and the centers are slightly puffed.
  11. Cool and Deepen: Immediately upon removing from the oven, gently use the back of the spoon again to press down the indentation one last time, ensuring a good well for the filling.
  12. Cool Completely: Transfer cookies to a wire rack and allow to cool completely before filling.
  13. Make the Filling: In a clean bowl, beat the softened cream cheese until smooth and lump-free. Gradually add the sifted confectioners’ sugar and vanilla until fully incorporated and creamy.
  14. Fold in Oreos: Gently fold in the 6 chopped Oreos reserved for the filling.
  15. Fill Cookies: Spoon or pipe about 1–1.5 teaspoons of the cheesecake filling into the center of each cooled cookie cup.
  16. Garnish and Chill: Sprinkle the remaining crushed Oreos over the filling. Place the finished cookies back into the refrigerator to chill for at least 1 hour, or until the cheesecake filling is firm and set.