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To make Oreo cheesecake stuffed cookies, you need a few key ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chocolate chips - 10 Oreo cookies, crushed These ingredients work together to create a chewy cookie with a rich inner filling. The butter and sugars give the cookies their soft texture. Eggs add moisture, while flour adds structure. The baking soda helps the cookies rise. Chocolate chips add extra sweetness and flavor. For the creamy cheesecake filling, gather these ingredients: - 8 oz cream cheese, softened - 1/4 cup granulated sugar - 1/2 teaspoon vanilla extract - 1 tablespoon heavy cream This filling is simple yet delicious. Cream cheese gives it that classic cheesecake taste. Sugar sweetens it just right. Vanilla adds flavor, and heavy cream makes it smooth and rich. You can add a fun touch with these garnishes: - Powdered sugar for dusting - Extra crushed Oreo cookies on top - A drizzle of chocolate or caramel sauce These garnishes make your cookies look great and taste even better. Dusting with powdered sugar adds a sweet touch. Crushed Oreos bring more of that classic flavor. A drizzle of sauce adds a fun finish to your cookies, making them perfect for sharing or serving at parties. To make the cheesecake filling, start with 8 ounces of softened cream cheese. Place it in a mixing bowl. Beat the cream cheese until it is smooth. Next, add 1/4 cup of granulated sugar and 1/2 teaspoon of vanilla extract. Mix these together until they are well blended. Then, add 1 tablespoon of heavy cream to make it extra creamy. Finally, fold in 10 crushed Oreo cookies. This will add great flavor. Once mixed, chill the filling in the refrigerator for about 30 minutes. Chilling helps it firm up for easy assembly. For the cookie dough, begin by creaming together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Use a large mixing bowl for this. Mix until the mixture is light and fluffy. Then, add 2 large eggs one at a time. Make sure to mix well after each egg. Now, add 2 teaspoons of vanilla extract. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture and mix until just combined. Lastly, fold in 1 cup of chocolate chips for extra sweetness and texture. Now, it’s time to assemble the cookies. Preheat your oven to 350°F (175°C). Use a cookie scoop or tablespoon to take a portion of cookie dough. Flatten it in your palm. Place about one tablespoon of the chilled cheesecake filling in the center. Wrap the cookie dough around the filling and seal it completely. Roll it into a ball and place it on a baking sheet lined with parchment paper. Repeat this process until you use all the dough. Bake the cookies in the preheated oven for 12 to 15 minutes. The edges should turn lightly golden. The centers may look a bit underbaked, but they will set as they cool. After baking, let them cool on the baking sheet for 5 minutes. Then, transfer them to wire racks to cool completely. Enjoy your Oreo cheesecake stuffed cookies! For soft and chewy cookies, use room-temperature butter. Cream it well with the sugars until fluffy. This adds air and lightness. Don't overmix the dough after adding flour. Mix just until combined to keep your cookies tender. One common mistake is using cold butter. Cold butter can lead to dense cookies. Another mistake is not chilling the cheesecake filling. Chilling helps it firm up, making it easier to stuff. Also, don’t skip the step of sealing the dough well. If the filling leaks, it can create a mess. Chill the assembled cookies for at least 15 minutes before baking. This helps them hold their shape in the oven. Preheat your oven fully to 350°F (175°C). Place cookies on parchment paper to prevent sticking. Keep an eye on them while baking. They may look underbaked, but they will firm up while cooling. {{image_2}} You can change the filling to fit your taste. Try using peanut butter instead of cheesecake. You can also mix in different cookies like Chips Ahoy or Snickerdoodles. For a fruity twist, use pie filling or jam. Just think outside the box! To make these cookies gluten-free, swap out regular flour for almond or coconut flour. You can also use gluten-free cookies for the filling. If you want a vegan version, replace the butter with coconut oil. Use a flax egg instead of regular eggs. For the filling, try vegan cream cheese or cashew cream. Add spices like cinnamon or nutmeg for extra warmth. You can also toss in chopped nuts or dried fruit. Want a richer taste? Use dark chocolate chips or a splash of espresso in the dough. You can even mix in crushed peppermint for a festive touch! To keep your Oreo cheesecake stuffed cookies fresh, store them in an airtight container. This will help them stay soft and tasty. Place parchment paper between layers to avoid sticking. These cookies can last up to a week at room temperature. If you want them to last longer, consider refrigeration. You can freeze these cookies for up to three months. First, let them cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag, removing as much air as possible. Label the bag with the date. When you're ready to enjoy, just thaw at room temperature. To reheat, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper. Bake for about 5-7 minutes. This will warm them up and make them soft again. You can also microwave them for about 10-15 seconds, but watch closely to avoid overheating. Enjoy your soft, warm cookies! Yes, you can use other cookies for the filling. Try chocolate chip or peanut butter cookies. Each cookie adds a new flavor to your stuffed delight. Be creative! Just make sure the cookie you choose blends well with cream cheese. Then, mix it in the filling as you did with the Oreos. Look for the edges to turn light golden brown. The centers might look soft or underbaked, but they will firm up as they cool. A good rule is to bake them for 12-15 minutes at 350°F. If you want a soft center, take them out early. If you prefer a firmer cookie, let them bake a bit longer. Yes, you can make these cookies ahead of time. Prepare the cookie dough and cheesecake filling the day before. Store the dough in the fridge. Chill the filling for a few hours. When you're ready, scoop and bake them. You can also freeze the unbaked cookies. Just wrap them well and bake straight from the freezer. They’ll still be delicious! In this post, we explored how to make Oreo cheesecake stuffed cookies. We covered the main ingredients and cheesecake filling, plus optional garnishes. I shared step-by-step instructions for preparing, making, and baking the cookies. Remember the tips for perfect texture and common mistakes to avoid. We also discussed fun variations and storage tips. Enjoy making these delicious treats and experimenting with your own ideas. You’ll impress everyone with your baking skills!

Oreo Cheesecake Stuffed Cookies

Indulge in the ultimate treat with these Oreo Cheesecake Stuffed Cookies! These delightful cookies are filled with a creamy cheesecake mixture and chunks of Oreo, creating a perfect blend of flavors. Follow our easy recipe to whip up a batch that everyone will love. Ready to impress your friends and family?Enjoy baking these irresistible cookies today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

10 Oreo cookies, crushed

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 tablespoon heavy cream

Instructions
 

Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar, 1/2 teaspoon vanilla extract, and heavy cream. Mix until fully combined and creamy. Fold in crushed Oreo cookies. Chill in the refrigerator for about 30 minutes to firm up.

    Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by 2 teaspoons of vanilla.

      In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the chocolate chips.

        Assemble the Stuffed Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, take a portion of cookie dough and flatten it in your palm. Place about one tablespoon of the cheesecake filling in the center, and wrap the cookie dough around the filling, ensuring it is completely sealed. Roll into a ball and place on a baking sheet lined with parchment paper.

          Bake: Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden. The centers may look underbaked but will set as they cool.

            Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

              Prep Time, Total Time, Servings: 20 min | 1 hour | 24 cookies

                - Presentation Tips: Dust the tops of the cookies with powdered sugar before serving and consider stacking a few on a decorative plate. Serve with a side of milk for dipping!