Strawberry Cheesecake Oreos

Decorating Tips for Strawberry Oreo Cheesecake Cake Mix Cookies

Oreo Chunks Tip: I cut the Oreos into chunks with a large knife. Remove the fine crumbs so that they do not turn the batter grayish.  You can save the crumbs in a baggy or Tupperware to top ice cream. 

These cookies are perfect any time of the year, but it’s getting close to Valentine’s Day so I plated them with sprinkles of pink and white sugars for extra color.

• Add sprinkles on top before baking or just out of the oven for more pops of color.
• Put a few drops of red or pink food coloring into the dough if you want them to have more color.
• Served on holiday-themed or colored trays for whichever occasion you will be using them.

How to Make Strawberry Cheesecake Oreos

These cookies are so easy to prepare and make.

Step 1: Mix up the cookie dough.
In a large mixing bowl (or stand mixer if you’ve got one), beat together the strawberry cake mix, softened butter, cream cheese, egg, and vanilla. It’ll come together into a soft, slightly sticky dough that smells like strawberry heaven.

Step 2: Add the goodies.

Chop up the Oreos with a sharp knife. Don’t pulverize them—you want some chunky bites! I don’t leave out those tiny pieces so that the batter doesn’t turn gray.

Now gently fold in the crushed Oreo chunks (don’t pulverize them—you want some chunky bites!) along with the white chocolate chips and semi-sweet chocolate chips. This is where the cookie magic really starts to happen.

Step 3: Chill the dough.
Pop that dough into the fridge for at least an hour. This helps the dough firm up so the cookies hold their shape and don’t spread too much while baking.

Step 4: Scoop and bake.
Preheat your oven to 350°F. Once your dough is chilled, scoop it into balls and place them on a baking sheet. I usually get about 24 cookies using a medium cookie scoop.

Bake for 8 to 10 minutes—just until the edges are set. Don’t overbake them! The centers will still look soft, and that’s exactly what you want.

Step 5: The finishing touch.
Let the cookies cool on the baking sheet for 2 to 3 minutes.

While they’re still warm, I like to gently press in a few extra Oreo chunks and white & chocolate chips on top. Not only does it make them look extra pretty, but it also gives you more of that sweet-crunchy bite.

Optional tip: Want a flatter cookie? Lightly tap the tops with a spatula while they’re still warm (before adding the extra toppings).

Step 6: Cool and store.
Transfer the cookies to a wire rack to cool completely.

Once they’re fully cooled, store them in an airtight container. (If they even make it that far—these tend to disappear fast!).

Recipe Tips

• Oreo Chunks Tip: I cut the Oreos into chunks with a large knife. Remove the fine crumbs so that they do not turn the batter grayish.  You can save the crumbs in a baggy or Tupperware to top ice cream. 
• Cooking Time Varies:  8 to 10 minutes; 9 minutes is the perfect cooking time in my oven. Since ovens vary, make sure to keep an eye on them. You do not want to overbake these. The cookies should be a nice pink color and still soft, so pull them out before that pink turns to an orangeish hue (they are overcooked at this point). Remember, they will still cook on the cookie sheet while resting.
• Coloring: These cookies will be a light pink color. You can add red food coloring to brighten up the pink or add in as much as you like to get a nice deep red cookie. I prefer to pick a gel coloring that does not have a taste to it.