Holiday Oreo Cream Cheese Cookies (Soft, Festive & No‑Chill!)
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These Holiday Oreo Cream Cheese Cookies bake up soft, thick, and beautifully marbled with a subtle tie‑dyed green swirl — just enough color to feel festive without going full sprinkle overload. They’re loaded with two kinds of Oreos (one with chocolate cream, one with vanilla cream), giving every bite a mix of creamy, crunchy, cookies‑and‑cream goodness.
Whether you’re baking for cookie trays, parties, or a cozy night in with hot cocoa, these cookies deliver that bakery‑soft, creamy‑meets‑crunchy texture that makes them impossible to resist.
More Oreo desserts? You’ll love this Easy Oreo Pie, this Easy Dreamy Oreo Chocolate Cream Pie and these 20 Easy Oreo Desserts For Oreo Lovers! YES!
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Why You’ll Love These Oreo Cream Cheese Cookies
- Soft, thick, melt‑in‑your‑mouth texture
- Gorgeous tie‑dyed green swirl — festive without sprinkles
- Made with two types of Oreos for deeper cookies‑and‑cream flavor
- No chill time required, unless you want to
- Easy, one‑bowl dough
- Perfect for holiday gifting, cookie trays and whenever you’re in a cookies and cream mood.
Ingredients You Need for Holiday Oreo Cream Cheese Cookies
- 3 oz cream cheese, softened (Use 4 oz if you want a stronger cream cheese flavor)
- 8 tablespoons salted butter, softened
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup + 2 tablespoons all‑purpose flour
- ½ teaspoon baking powder
- 10–12 Oreo cookies, crushed (I use a mix of chocolate‑cream Oreos and vanilla‑cream Oreos — leave some larger bits for texture)
- Optional: A few drops of green food coloring for a subtle tie‑dyed holiday swirl, or whatever color you like
Instructions How to Make Holiday Oreo Cream Cheese Cookies
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened cream cheese until smooth. Add the softened butter and beat together until creamy.
- Mix in the sugar and continue beating until the mixture is light and fluffy. Add the vanilla extract and mix again.
- Add a couple drops of green food coloring and mix just until you see a light, tie‑dyed swirl. (Don’t fully blend it in — the marbled look is part of the charm.)
- Add the flour and baking powder gradually, mixing until the dough comes together and no dry streaks remain.
- Fold in the crushed Oreos, leaving some larger chunks for texture. (I use a mix of chocolate‑cream and vanilla‑cream Oreos for the best cookies‑and‑cream flavor.) Cookie dough will be thick, so be careful to not overmix.
- Scoop about 2-3 tablespoons of dough and roll into ball, or use a medium-sized or large-sized 1/4 cup cookie scoop. Place on the baking sheet and press down lightly.
- Bake for 9–11 minutes, until the edges are just starting to set and lightly brown.
The centers will look soft — that’s exactly what you want for a melt‑in‑your‑mouth texture. - Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Then carefully transfer to a cooling rack to finish cooling.
- Enjoy warm, soft, creamy‑crunchy Oreo goodness. Delish!
Storage and Freezer Tips for Holiday Oreo Cream Cheese Cookies
- Store: Keep cookies in an airtight container for 4–5 days. They stay soft thanks to the cream cheese.
- Freeze baked cookies: Freeze in layers for up to 3 months. Thaw at room temperature.
- Freeze the dough: Scoop dough balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake from frozen — just add 1–2 minutes.
🎄☘️ Holiday Variations 🌷🎂
Give these cookies a festive twist with easy swaps:
- Peppermint Oreo Cookies – use peppermint Oreos + crushed candy cane
- Red Velvet Oreo Cookies – fold in red velvet Oreos + white chocolate chips
- Grinch Cookies – use green sprinkles + green food coloring
- White Chocolate Drizzle – drizzle melted white chocolate over cooled cookies
- Extra‑Chunky Version – add chopped Hershey’s Cookies & Cream bars
- Birthday Oreo Cookies – add Birthday Oreos with sprinkles
FAQs for Holiday Oreo Cream Cheese Cookies
Do I need to chill the dough?
Nope! These cookies bake beautifully without chilling. You can chill the dough if you want thicker cookies or need to prep ahead.
Can I use different Oreo flavors?
Absolutely — peppermint, red velvet, golden, or even limited‑edition holiday Oreos all work.
Why are my cookies and cream holiday cookies spreading?
Make sure your butter and cream cheese aren’t overly soft. If needed, chill the dough 20–30 minutes to help control spread.
Can I make these gluten‑free?
Yes — use a 1:1 gluten‑free flour blend and gluten‑free Oreos.
These Holiday Oreo Cream Cheese Cookies are the kind of treat that disappears faster than you expect — soft, creamy, and full of cookies‑and‑cream magic with that festive green swirl. Bake a batch, share a few, and keep a couple for yourself. You’ll be glad you did.
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
If You Love, Love, Love Anything Oreo, You Gotta Try These!
Holiday Oreo Cream Cheese Cookies
Ingredients
- 3 ounces cream cheese add 4 ounces if you want more cream cheese flavor, softened
- 8 tablespoons butter salted, softened
- ¾ cup granulated sugar
- 1 cup + 2 Tablespoons all-purpose flour
- ½ teaspoon baking powder
- 10-12 Oreo cookies crushed, some larger bits too
- 1 tablespoon vanilla extract
- Optional: Food coloring for the holidays to swirl in the cookie dough
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment paper.
- In a large bowl beat softened cream cheese, then beat in softened butter.
- Add sugar and mix until light and fluffy. Add in vanilla and mix.
- Add flour and baking powder gradually and mix until well combined.
- Add a couple drops of a holiday food coloring for a festive touch if desired.
- Fold in Oreos and whatever add-ins you like.
- Scoop out two or 3 tablespoons and roll into a ball or just use a cookie scoop.
- Place them on your cookie sheet and press down lightly.
- Bake for 9-11 minutes – the edges will start to brown but the cookie will be soft. That's what you want. 🙂
- Remove from the oven and let them cool for a few minutes, then carefully transfer to a cooling rack to finish cooling. Delish!!
Notes
About the Color
These cookies get their festive look from a light tie‑dyed swirl of green food coloring. Add just a couple drops for a subtle marbled effect, or increase slightly for a brighter holiday pop. Don’t fully mix it in — the swirl is what makes them pretty.About the Oreos
I use two kinds of Oreos — one with chocolate cream and one with vanilla cream — for the best cookies‑and‑cream flavor. Leave some larger chunks when crushing them for extra texture and those pretty speckles throughout the dough.Texture Tip
The cookies should look slightly underbaked in the center when you pull them from the oven. They’ll finish setting as they cool and stay soft and creamy inside.Flavor Boost Option
If you want a stronger cream cheese flavor, increase the cream cheese from 3 oz to 4 oz without changing anything else.Storage
Store in an airtight container for 3–4 days. They stay soft thanks to the cream cheese. You can also freeze baked cookies or unbaked dough balls for up to 3 months.
Really good sweetie..
Thank you so much!!
So good!
Definitely the minty oreos. If you did a maybe 1/4 teaspoon mint extract or both, but mint goes a long way. Hope you enjoy!
Wanting to add some minty flair to my batch- maybe mint oreos and a bit of mint extract?
Sealed container or ziplock bag after they have cooled for 3-4 days. Enjoy!
How can you store the baked cookies?
I don’t know if you could honestly. Most cookie doughs you can though.If you do let us know how it works out. Happy Holidays! xo
Can I make this dough and then freeze for a few days before baking?
Depending on how big you make them, depends how many, but you should be able to get 2 dozen if you doing a tablespoon Danielle. Hope you enjoy!
How many can you expect to make with this recipe? Sorry if it was already asked
No, you leave them in. 🙂
I’m assuming you scrape the cream out of the oreo before crumbling in?
Hi Kristyn. I don’t know about the convection oven with these cookies. It sounds like your dough may have been too soft and needed to chill about 10-15 minutes. Sorry it didn’t work out for you, I’m not familiar with using the rolling pin method myself, although I’ve heard of others using it.
My cookies turned out flat. I followed the recipe except I did convection bake at 350. I also ended up “quickly” softening the cream cheese and butter by rolling pin. Did this make them flat?
Yes you could freeze them. 🙂
I’m wondering if these cookies can be baked then frozen?
Depending on how big you make them, depends how many, but you should be able to get 2 dozen if you doing a tablespoon.
Hi I need 60 cookies how many dose this make?
Depending on how big you make them, depends how many, but you should be able to get 2 dozen if you doing a tablespoon. Hope you enjoy! xo
Looks delish! How many does the recipe make? I need 24 for a cookie swap.
I love the idea of adding mint filled Oreo cookies in place of regular Oreos. So glad everyone enjoyed them! Thank you so much! 🙂
I made the Oreo Cream cheese cookies with mint filled Oreo cookies! They were a huge hit! I was lucky enough to eat one before the rest were gone!
Desiree, no I personally have not, but yes it would be delicious! I would try 1/4 teaspoon peppermint, as the peppermint flavor can be overwhelming if not careful! Happy Holidays and enjoy!!
Have you ever tried this recipe with peppermint extract in place of the vanilla? In theory it seems like it has the potential to be delicious…
Lori, airtight container or ziplock bag works as well. 🙂 Happy Holidays and hope you enjoy!
How should these be stored overnight? Fridge? Airtight container? Other?
Hi Stephanie! I would not do over 1/4 teaspoon, if you don’t want to overpower the cookies. Happy Holidays!! 🙂
If I want to make them with mint extract, how much do you think would work? I don’t want to overpower the recipe.
Hi Daisy. I’m so sorry they didn’t work out for you. They don’t require baking soda or baking powder though. I’ve made them several times and never had issues. I am wondering if you chilled your dough? They do require it.
Hmmm. They sounded delicious however we commented about being concerned about no leavening agent in the recipe and sadly they came out very flat with brown edges – pancake Oreos 🙁
Hi Judy, yes you could. Enjoy!
Can this recipe be doubled?
Can margarine he be substituted successfully for the butter? Anyone tried it?
It helps the dough from spreading out as much, it’s a soft dough, but you could make them anytime ahead of time. These would be good for 3-4 days.
Hi, I need to make probably 16 dozen for 2 parties, what is the reason for refrigerating 1 hour before baking? I cook with cream cheese and never refrigerated prior to baking before. Time will be for sure an issue. How many days will these be good for? Thank you!
So thrilled you liked them Andrew!! The valentine cookies you made with the additions sound really good! I’m going to have to give those a whirl! 🙂 Happy 2018!
These were amazing! Chewy and creamy at the same time! I also love how it just takes a few simple ingredients. I have tried this recipe with different add-ins and it always works great! I did chopped dried strawberries and dyed the dough pink for my kid’s school valentine’s party and they were a hit. I have also tried chocolate chips with success. Use your imagination and this will be your go-to cookie recipe for any occasion. It’s a keeper. Thanks so much for sharing it!
Hi Elizabeth, I have not frozen this dough, but I think as long as you go ahead and do everything that you would do as if you were baking the cookies, just go ahead and make the cookie dough balls the size you want your cookies to be using a cookie scoop. Place the cookies close together, but not touching on a wax paper lined cookie sheet and let them freeze for about 30 minutes. Once the cookies are hard and mostly frozen, pull them out of the freezer and you’re ready to place them in a ziplock bag until ready to bake. Depending on how you bag them up, I like to put wax paper in between layers, 3 high, but make sure the are well sealed. 🙂 Let us know how it turns out if you do! 🙂
Great recipe! Have you ever tried freezing this dough and then baking a few weeks later? I’m Doing a dozen cookies and I want to get as much done ahead of time as possible. Thank you so much!
Alana,
I don’t see why not? They should be just fine, just a little more time on baking like a minute or 2!
Hi!
Can I make the dough and refrigerate overnight if I want to bake them the next day?
Thank You!
Anne, sorry to hear that! Several things, I think you may not have added enough green food coloring. I can’t see them, but it sounds like you may have mixed the cookie bits too much in with the dough and there should be large bits too. You should fold them in just until combined. The cookies are supposed to be soft, so just when the edges are starting to brown, you take them out of the oven. You don’t want to over-bake them, but hopefully everyone will love them when they taste them. To make them a little prettier, you could always drizzle some white chocolate on top with some sprinkles.
I made the first batch and they were not pretty and green like yours, even though I added the green food coloring. I crushed up 12 Oreos which made the cookies kind of gray in color. I also baked them a lot longer than the time said because they were way too soft. I hope I did them right. I’m taking to a cookie exchange tonight. I wish they were prettier.
You are very welcome and that sounds amazing with the mint oreos!! YUM!!!
I made these with mint Oreos and wow absolutely amazing!!! Thank you fir sharing ❤️
Hi Tracy, it’s at the bottom of the page. Happy Holidays! 🙂 (I will email it to you as well.)
Trying to find the recipe HELP
Hi Lindy, no they don’t need to be. Happy Holidays!!
Should these cookies be refrigerated after baking?
Yay! 🙂
Delicious! I baked them. Yummy!
Hi Jana! If I’m understanding you right, the oreo filling is left in the cookies when you crunch or cut them up in bits. You don’t take the middle filling out. Also, if you want to add more cream cheese, for a more cream cheese flavor, you could add another ounce. The current recipe calls for 3 to 4 ounces. 🙂
I’m making these cookies for a cookie exchange party and I’m just wondering do I keep the Oreo filling? My second question is how do I get rid of the flour taste? Thanks
Hi Ashley, about 2 dozen and the cookie dough is super yummy! Happy Baking!
Hi Leisa! About 2 dozen! 🙂
2 dozen Cynamon 🙂
how many does this recipe make? I have to make 5 dozen for our cookie exchange but this doesn’t indicate how many per batch.
How many cookies does this recipe make?
Do you know how many a batch will make? I’m making these for a cookie exchange party and have to make 5 dozen.
Thank you so much! I can’t wait to try them! Hopefully the dough makes it from the bowl to the oven, because they sound delicious.
So sorry Jeremy! Updated in the recipe, and thank you! Enjoy!!
I am no expert in baking,so I am a little confused about the recipe. It calls for a tablespoon of vanilla in the ingredients but is not mentioned in the instructions.
I know what you mean Sarah! Cream cheese definitely calls our names! 🙂
You had me at “cream cheese.” 🙂 These look yummy!