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Oreo Cheesecake Cookies

Pink Oreo Cheesecake Cookies

These Pink Oreo Cheesecake Cookies offer the beloved crunch of Oreos and the rich, tangy flavor of cheesecake in a soft, chewy, perfectly pink cookie. This showstopper recipe is surprisingly simple, using a cake mix shortcut and cream cheese in the dough for an unbelievably moist and tender texture. It's a decadent, impressive dessert that's easy to make for any occasion.
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Prep Time 1 hour 15 minutes
Cook Time 14 minutes
Total Time 1 hour 29 minutes
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 (8-ounce) block cream cheese, softened
  • 1 large egg, at room temperature
  • 1/4 cup vegetable oil
  • 1 (15.25-ounce) box strawberry cake mix
  • 12 Oreo cookies, coarsely crushed
  • 1/2 cup powdered sugar, for rolling

Equipment

  • electric mixer
  • Large mixing bowl
  • Rubber spatula
  • Baking sheets
  • parchment paper
  • Cookie scoop
  • Wire rack

Method
 

Instructions
  1. Prep Your Station: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth. Add the egg and oil and mix on low speed until just combined.
  3. Add Dry Ingredients: Gradually add the strawberry cake mix to the wet mixture, mixing on low until a soft dough forms. Use a rubber spatula to fold in the crushed Oreo cookies.
  4. Chill the Dough: Cover the bowl and refrigerate for at least one hour. This step is crucial for preventing the cookies from spreading too much.
  5. Form the Cookies: Place the powdered sugar in a small bowl. Scoop out rounded tablespoons of chilled dough and roll them into balls. Roll each ball in the powdered sugar to coat completely.
  6. Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, or until the edges are set and the centers look slightly underdone.
  7. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

For best results, use full-fat, block-style cream cheese. Chilling the dough for at least 60 minutes is a non-negotiable step to prevent spreading. A cookie scoop is recommended for uniform cookies. Store cookies in an airtight container in the refrigerator for up to 5 days. Dough balls can be frozen for up to 3 months and baked from frozen, adding 2-3 minutes to the baking time.