Oreo Cheesecake Cookie Dough

Oreo Cheesecake Cookie Dough is a delicious egg-free that is ready in just 5 minutes. Loaded with Oreos, this edible dough is a favorite!

There are few recipes in this world that I love more than edible cookie dough. I spent my childhood eating the raw dough, each time knowing that I shouldn’t be eating those raw eggs in there.

But these days edible cookie dough exists and it comes straight from heaven if you ask me. I love it so much! Because of that I’m always coming up with new flavors – like this Oreo Cheesecake Cookie Dough that is scrumptious!

I thought about just making a standard Oreo cookie dough – with a typical cookie base. That would be pretty tasty and I will probably do that at some point. But this time I wanted that creaminess of cheesecake too.

So this recipe only calls for a handful of ingredients and they aren’t quite the same as what you will find in my other cookie dough recipes – but you get that great cheesecake flavor with the addition of the cookies and cream. It is DIVINE! I definitely had a hard time sharing.

cheesecake cookie dough recipe

Here are some commonly asked questions

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Can you freeze cookie dough?

Yes, I do it often. Often when I’m making recipes to share here we may only have one or two of the kids here with us.

This means that either I have way too much for us to reasonably eat and it has to go in the freezer. Or we like to keep a portion for those that may be coming home in a couple of weeks and that goes in the freezer too.

So – just make sure you place it in an airtight container or form it into a ball or log and wrap it tightly with plastic wrap. Store in the freezer for up to 3 months.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookie dough too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

oreo and cookie dough

Can this recipe be doubled?

You can, and we do it often. If you are making this for a birthday party or maybe doing a special treat for the whole family, I highly recommend doubling this recipe.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Can this be made with low-fat cream cheese?

Yes, you can use low-fat cream cheese – it just won’t be as creamy in texture. I do not recommend using the spreadable, whipped cream cheese that comes in the tub. You will need to use the brick of standard cream cheese.

oreo cookie dough

What is the best way to store leftover cookie dough?

Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

Can I use a vanilla substitute instead of vanilla extract?

Yes.  Vanilla essence does not provide quite the same flavor as regular vanilla extract.  However, it is a good alternative.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

This recipe calls for a stand mixer.  Can I also make this recipe by hand?

Yes.  This recipe can easily be made by hand.  However, keep in mind that this method will influence the overall time commitment.

cookies and cream cookie dough

How to make Oreo Cheesecake Cookie Dough

1. Combine the butter and cream cheese in a mixer bowl and beat well until light and fluffy.
2. Scrape down the bowl and then mix in the sugar. Beat well.
3. Slowly add in the flour on low speed until just incorporated.
4. Fold in the crushed oreo cookies until mixed throughout.
5. Enjoy immediately or transfer to an airtight container and refrigerate for up to 10 days.

How many can this serve?

This recipe makes enough to split between 4 of the people in my household. So if you only want enough for just yourself, make 1/4 of the recipe.

Can I bake this cookie dough into cookies?

So – for all my other cookie dough recipes, the answer would be no. Typically because the dough doesn’t contain any of the leavening ingredients you would need to get this dough to bake into cookies, it wouldn’t work.

Usually, leavening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.

However – this particular recipe is different – If you were to bake this dough it would actually result in some soft, but pretty tasty cookies.

I recommend placing heaping tablespoon-sized portions on a parchment-lined baking sheet and baking at 350 degrees for about 11-12 minutes, or until the edges just start to brown.

Because they are super soft- the cookies will be gooey in the center. You want to let them set while on the baking sheet before transferring them to a wire rack to cool. They may spread out a bit and not hold their shape – but you can use two spoons to sort of push them back into shape while they are still hot.

Ingredients for Oreo Cheesecake Cookie Dough

• butter – room temperature
• cream cheese – room temperature
• granulated sugar
• all-purpose flour
• Oreo cookies – crushed into pieces

What about the raw flour?

I understand that some are concerned about the bacteria in the flour. This isn’t a concern for me, so I usually skip this step. However…

If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding it to your dough mixture.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

• granulated sugar
• all-purpose flour
• 1:1 gluten-free flour
• almond flour
• coconut flour
• vanilla extract
• table salt
• mini Oreo cookies
• spatulas
• pro-6 qt mixer
• hand mixer

If you love this Easy Oreo Cookie Dough recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

cookie dough and oreo

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