Jumbo 'Oreo' Cheesecake Cookies

I was inspired to make these cookies from a local popcorn shop called Popcorn Bistro they have over 100 different flavors of just popcorn like some traditional and some that are not.  Some traditional flavors like Caramel, Kettle Corn, Butter, Movie Theatre Butter, Cheddar and some that are non-traditional like Oreo Cheesecake (my favorite), Beignet, Peanut Butter Chocolate, S'mores, Strawberry Cream, Salt and Vinegar,
and even Cajun.
Enough about popcorn let talk about these cookies.  I've searched the internet for recipes cheesecake cookies and found plain cheesecake cookies or the Oreo ones are tiny and I like my cookies BIG.
I loved Oreos growing up, I could put away a whole package in maybe a week but when I went organic I couldn't eat them anymore.  So I went on a mission to find organic or all natural alternative and I found a couple of brands that just like Oreos but maybe even better. Plus they are not that expensive and not as sweet.
I tasted the dough before I baked them and it is so good.  Maybe next time I make this I'll subtract the egg, baking soda and baking powder and just eat the dough unbaked.  

These cookies are nice and thick, chewy, not too sweet and creamy. My niece was over she tried one and she approves.

Place the cream cheese and butter out for a couple of hours to soften, 2 to 3 hours before baking depending on the temperature of your house.
Place egg out for 10 to 15 minutes before using. Room temperature items mix better than straight from the refrigerator.
Chilling dough helps the dough not spread so much.

Prep 20 minutes
Chill time 1 hour
Baking 13 minutes

Yield: 15 Big Cookies

30 Organic Chocolate Sandwich Cookies*, equals out to be around 2 1/2 cups of cookie crumbs
2 1/2 cups of Unbleached All Purpose Flour
1 1/2 cups of Sugar
16 oz of Cream Cheese, softened
1/2 cup (1 stick) of Unsalted Butter, softened
1 egg, room temperature
1/2 teaspoon of Sea Salt
1 teaspoon of Baking Powder
1/2 teaspoon of Baking Soda
1 tablespoon of Homemade Vanilla 
*I used an Organic 'Oreo' cookies for mine, you don't have to but I recommend it.

Place cookies in a gallon bag and take out your frustrations out on the cookies with a rolling pin or heavy object.  Don't smash the cookies too fine.

Cream together softened butter and sugar for a couple of minutes.
Add the softened cream cheese, vanilla, salt, baking powder, baking soda and egg to a creamy consistency.
In a different bowl, fold the cream cheese mixture, flour and cookie crumbs together until well combined.
Cover bowl and chill dough for an hour.
Preheat oven to 325 degrees.
Place a sheet a parchment paper on two cookie sheets then scoop out cookies. I used two spoons to scoop it out but you use an ice cream scope. Lightly roll dough balls with hands to shape it, if the dough starts to get warm pop in the freezer for 5 minutes.
Bake for 13 minutes.  Rotate them halfway through the baking.
Let them cool on the cookie sheet for 10 minutes then slide the cookies off the pan with the parchment paper and let them cool completely.

Enjoy! I know that I did.


  1. These sound delicious. I totally agree with you about the room temp items mixing better, especially butter and eggs.

    1. They are quite delicious. Room temp items just blend well and takes less time to actually mix it together.

  2. These sound VERY delicious! I would LOVE to make (and/or try some) someday! :)

  3. not the prettiest I've ever seen but they sound yummy!

    1. They might not the prettiest but they are really good.


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