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Keep reading to see how to make Peanut Butter Oreo Cheese Cake Cookies.

The 90’s and early 2000s gave us so many Nancy Meyers movies, but one movie hasn’t had quite the impact on us like the others. That movie is The Parent Trap.

Not only did the movie bring us star twin characters, Hallie and Annie (played by Lindsay Lohan), but it brought us another iconic duo…peanut butter and Oreos.

In the movie, the twins bond over their love for this snack combination, and in the following years after The Parent Trap premiered, and peanut butter and Oreos became infamous among the culinary world — forever imprinting it with a new dessert flavor pairing.

Fast forward to today, and peanut butter and Oreos are one of our favorite things to indulge on. It’s also what prompted us to create these Peanut Butter Oreo Cheesecake Cookies. We have no one other to thank than Miss Nancy Meyers, lol.

Keep reading to see how to make them!

Want more cookie recipes? Check out our other popular cookie flavors:

Peanut Butter Oreo Cheesecake Cookies

**Ingredient Snapshot*:**

Flour: We only use unbleached, all-purpose flour when baking and recommend using it to make these cookies.
Salt: A little bit of salt is added to the cookie dough to off-set some of the sweetness.
Baking Powder: Baking powder helps the cookies puff up and rise.
Cold Butter: The cold, unsalted butter is cubed, whipped and creamed with sugar. Cold butter is used, so the cookies don’t spread as much as they bake.
Creamy Peanut Butter: We used organic creamy peanut butter for this recipe. Feel free to use your favorite creamy peanut butter to add to the cookie dough.
Oreos: Oreos are roughly chopped and stirred in the cookie dough. Additional Oreo crumbles are gently pressed on the top of the cookie.
Cream Cheese: The cream cheese is the main ingredient in the cookie filling — creating that delicious cheesecake filling.
Powdered Sugar: Powdered sugar is added to the cheesecake filling to make it sweeter and create a light, creamy filling.

*This is a snapshot of the ingredients. See the complete recipe BELOW for the complete ingredient recipe.

Directions Snapshot:

Make the cheesecake filling and scoop it into small balls on a parchment paper-lined cookie sheet. Place in your freezer while you make the cookie dough.
In a medium size bowl, combine dry ingredients. Then, in a stand mixer cream butter and sugars together. Add the eggs and vanilla.
To the creamed butter-egg mixture, add the dry ingredients. Add the creamy peanut butter and mix until combined. Stir in the roughly-chopped Oreos.
Scoop a ball of dough out onto another parchment paper-lined cookie sheet. Using your fingers, make a whole in the dough, add a ball of cheesecake filling and cover the filling with the dough. Repeat until all the dough is used.
Place 6-8 cookie dough balls on the cookie sheet at a time. Gently press more Oreos on top. Bake for 15-20 minutes.

Baking Cookies Q&A

Can I use crunchy peanut butter for this recipe?

We recommend using creamy peanut butter for this recipe to create a consistent texture. However crunchy peanut butter won’t alter the taste as much as it would create more of a crunchy texture.

Should I use parchment paper or a Silpat silicone baking sheet?

Feel free to use either one! Many people will have parchment paper on hand, and that’s perfectly fine. We use both parchment paper and Silpat baking sheets.

A pro to using a Silpat baking sheet is that you don’t have to worry about greasing a pan or using an excess amount of parchment paper.

Can I use a different brand of chocolate sandwich cookies?

You certainly don’t have to use name brand chocolate sandwich cookies. Keep in mind the generic brands may not taste exactly like Oreo cookies.

We prefer the flavor of Oreos over generic brands, so we never second guess buying them.

This post is all about peanut butter oreo cheesecake cookies

Peanut Butter Oreo Cheesecake Cookies

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Author: Mozie

Print Recipe

Description

We dedicate these cookies to Nancy Meyers and The Parent Trap movie. Peanut Butter cookies with crushed Oreos, filled with a cream cheese filling and topped with more crushed Oreos.

Ingredients

Scale

Peanut Butter Oreo Cookie

3 cups flour

1 tsp salt

1 tsp baking powder

2 sticks cold butter, cubed

3/4 cup brown sugar

1/4 cup sugar

2 eggs

1 tsp vanilla extract

1/2 cup creamy peanut butter

1 1/4 cup roughly chopped Oreos + Extra Oreo crumbles for topping

Cheesecake Filling

8 oz cream cheese, softened

3/4 cup powdered sugar

1/2 tsp vanilla extract

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Instructions

Line 2 cookie sheets with parchment paper.
Combine cream cheese, powdered sugar and vanilla. Scoop into small balls on a parchment paper lined baking sheet. Set in freezer while you make the dough.
Preheat oven to 375.
In a medium size bowl, mix flour salt and baking powder. Set aside for later.
In a stand mixer, add cubed butter. On a low speed, cream your butter until it is a whipped texture.
Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
Add two eggs and vanilla extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your chopped Oreos to the batter. Using a wooden spoon, mix everything into the dough.
Using a cookie scoop, scoop a ball of dough onto the cookie sheet. Using your fingers, make a hole in the center. Add a small ball of cream cheese filling to the center and wrap the cookie dough over it. Repeat until you have 9 cookie dough balls on your baking sheet. Top each cookie with additional Oreo crumbles. Gently press into the top.
Bake cookies for 15-20 minutes. Remove from oven and eat them cool for 10 minutes. Serve and enjoy with a hot cup of coffee or milk tea.