Candy Cane Oreo Cheesecake Cookies Recipe | Festive Holiday Treats
Bake candy cane Oreo cheesecake cookies for the holidays. Soft, chewy cookies with crushed Oreos, creamy cheesecake filling, and peppermint candy cane topping — perfect for Christmas parties, cookie swaps, or gifting.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 cup crushed Oreo cookies
- ½ cup finely crushed candy canes
- Optional: ½ cup white chocolate chips or melted white chocolate for drizzle
Instructions
- Cream butter, sugar, and cream cheese: Beat softened butter, cream cheese, and sugar until light and fluffy. Add egg and vanilla extract, mixing until smooth.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, stirring until just combined.
- Fold in Oreos and candy canes: Gently fold in crushed Oreos and candy cane pieces.
- Scoop dough: Line baking sheet with parchment. Scoop dough into balls and place 2 inches apart.
- Bake: Preheat oven to 350°F (175°C). Bake for 10–12 minutes until edges are lightly golden.
- Cool and drizzle: Cool on sheet for 5 minutes, then transfer to rack. Drizzle with melted white chocolate if desired.
Notes
- Tip: Crush candy canes finely to avoid sharp edges in cookies.
- Make-ahead: Freeze dough balls for up to 2 months; bake directly from frozen.
- Variations: Try double chocolate (add cocoa powder), white chocolate peppermint, or gluten-free with almond flour and GF Oreos.
- Serving idea: Perfect for holiday platters, gifting in tins, or pairing with hot cocoa.