Strawberry Cheesecake Oreos

Strawberry Oreo cheesecake cookies on a white serving plate.

4.75 from 4 votes

Strawberry Cheesecake Oreos

Strawberry Oreo Cheesecake Cookies - Pillowy soft strawberry cookies with velvety cream cheese and bites of cookies and cream!

Author: Nikki Lee

Servings: cookies

Prep Time 5

Cook Time 9

Additional Time 1

Total Time 1 14

Ingredients

▢ 1 package strawberry cake mix 15.25 ounce - tested with Duncan Hines Perfectly Moist Strawberry Supreme
▢ 8 tbsp butter softened, room temperature (1 stick)
▢ 4 ounces cream cheese softened, room temperature
▢ 1 large egg
▢ 1 teaspoons vanilla
▢ 2 cups oreos crushed into chunks (about 14-15 cookies)
▢ ½ cups white chocolate chips
▢ ½ cups semi-sweet chocolate chips

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Instructions

In a stand mixer or with an electric hand mixer, mix together cake mix, butter, egg, vanilla extract, and cream cheese until a soft dough forms.
1 package strawberry cake mix, 8 tbsp butter, 4 ounces cream cheese, 1 large egg, 1 teaspoons vanilla
Stir in the Oreo cookie chunks and chocolate chips by hand.
2 cups oreos, 1/2 cups white chocolate chips, 1/2 cups semi-sweet chocolate chips
Refrigerate dough for at least 1 hour.
Preheat oven to 350℉. Remove the cookie dough from the refrigerator and scoop the dough into 24 cookies (I use a medium cookie scoop).
Bake for 8 - 10 minutes. Do not overbake (see note)!
Let the cookies cool on the baking sheet for 2-3 minutes.
I like to garnish mine with a few extra cookie chunks and white and chocolate chips while they are resting before moving to the cooling rack. This helps them set into the cookie while still warm.
If you want a flatter cookie, you can lightly tap the tops of the cookies (before garnishing them) with a flat spatula to even them out.
Remove with a spatula to a wire cooling rack to cool completely.
Store in a sealed, airtight container once they are completely cooled.

Notes

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 Note: 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 will still 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 use a gel coloring that does not have a taste to it.

Substitute: Golden Oreos and use all white chocolate chips for a Strawberry Shortcake Cheesecake cookies.

Nutrition

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