Cheesecake Stuffed M&M Oreo Cookies

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Dreamy and delicious, brown butter M&M Oreo cookies that are stuffed with a dollop of cheesecake filling. Name a better combo — I’ll wait.

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I know I say this all the time, but this is definitely one of my top favorite cookies. That cheesecake filling is perfection and pairs so well with these loaded brown butter cookies.

What I love about this recipe is that you’re getting your fill of cheesecake without having to bake an entire cheesecake. We’re saving time and money. Plus, it’s such an easy way to take a cookie recipe to the next level.

I decided to add chopped Oreos, mini M&M’s, and mini chocolate chips to my cookie dough, but you can add whatever sounds good to you!

Are you ready to bake your new favorite cookies? Let’s gooooo!

Read on for the full recipe for these perfect Cheesecake Stuffed M&M Oreo Cookies.

Yep, you guessed it, this recipe calls for brown butter. If you keep up with my recipes, then you know by now — the brown butter adds such a delicious flavor to the cookies that pairs so well with the cheesecake filling.

The cheesecake filling is super simple. You’ll use softened cream cheese, granulated sugar, and some vanilla extract — that’s it! I always set my cream cheese out about an hour before baking. After I measure it out, I place the cream cheese in the microwave for 5-8 seconds (take the cream cheese out of the packaging and place in a glass bowl) which softens it just a bit and makes it easier to whisk with the other ingredients. Once you add the granulated sugar and vanilla extract, whisk vigorously for 1-2 minutes or until the mixture is smooth and not grainy. Then, you’ll scoop out 12 dollops of cheesecake, place them on a plate or baking sheet lined with wax paper, and freeze them for about an hour.

If you’re not familiar with browning butter, you’ll start by using a light colored pot or saucepan on low to medium heat (I set mine lower to avoid burning). Place the butter in the pan and melt it — stirring frequently to avoid sticking. Once the butter has fully melted, continue to stir and keep it on heat. The butter will begin to bubble and appear foamy at the surface. Keep stirring. Within a few minutes, the butter will change color from yellow to a golden amber color. You’ll see tiny golden flecks (the toasted milk solids) at the bottom of the pan — these little flecks are where the delicious, nutty flavor comes from! Remove from heat immediately. I always transfer my brown butter from the hot pan to a glass bowl/measuring cup to let it cool. Make sure to let your butter cool for 10 minutes before you begin preparing the dough. If the butter is too hot, your cookies won’t bake up as thick and tall.

After that, the dough comes together very easily — no mixer required! When adding in your dry ingredients, please do not overmix your dough. Stop mixing when a few flour streaks remain and gently fold in the toppings. Overmixing can lead to a dry, crumbly cookie, which we do not want. We want the dreamiest cookies ever, obviously.

Ingredients you’ll need

• Cream cheese
• Granulated sugar
• Vanilla extract
• Unsalted butter
• Brown sugar
• Eggs, room temperature 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Oreos
• Mini M&M’s
• Mini semisweet chocolate chips
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Cookie scoop
• Parchment paper
• Baking sheet
• Cookie turner
• Cooling rack

How to make these unreal Cheesecake Stuffed M&M Oreo Cookies

Start by making the cheesecake filling. It’s very important that your cream cheese is at room temperature. However, you can soften 5 oz. cream cheese by placing it in the microwave for 5-8 seconds.

Add ¼ cup granulated sugar and ½ tsp vanilla extract to the cream cheese and mix by hand until fully combined (you can also use a stand or handheld mixer, if you prefer).

Line a baking sheet or plate with wax paper. Measure out 12 dollops of the cheesecake filling (they should be about ½ tbsp to ¾ tbsp each) and place on the wax paper. Freeze for 30 minutes to an hour.

While the cheesecake filling is setting, prepare the cookie dough. On low to medium heat, brown 1 cup unsalted butter. You’ll want to remove the butter from heat when the top is foamy and the butter is an amber/golden brown color. Set aside to cool for 10 minutes.

While the butter is cooling, combine 2¼ cups flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, add 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula. Fold in 1 cup chopped Oreo cookies, 1 cup mini M&M’s, and ½ cup mini chocolate chips.

Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Once the dough and cheesecake filling have both chilled, scoop out 12 dough balls.

Flatten each dough ball with the palm of your hand, place a frozen dollop of cheesecake filling in the middle and wrap the cookie dough around the dollop until it’s fully covered.

Line a baking sheet with parchment paper and set the cookie dough balls on the sheet. Place in the oven and bake for 11 to 13 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon or bowl and top with extra chopped Oreos, mini M&M’s, and mini chocolate chips. Add flaky sea salt on top.

Let the cookies cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Variations

This cookie combination is easily customizable! Imagine an Oreo / cookies and cream cheesecake cookie, a Reese’s (I’ve made these — see photo below!) version, a Biscoff / cookie butter variation, S’mores, Nutter Butter — I could go on and on. The options are truly endless.

When making variations, my only guidance would be to keep the amount of toppings the same. This recipe calls for 2½ cups total of toppings / add-ins. So, when modifying the toppings, just make sure that you use no more than 2½ cups total when mixing them into the dough. If you would like to add in even more, I recommend adding those extra toppings once the dough balls have been formed, right before they go into the oven OR adding them to the tops of the cookies right after they’re done baking.

For the Cheesecake Stuffed Reese’s Cookies, I subbed the toppings for the following:

• 1 cup Reese’s Pieces
• 1 cup Reese’s peanut butter chips
• ½ cup mini chocolate chips – I also added extra mini chocolate chips to the dough balls before and after baking.
• Mini Reese’s Cups – no measurement for these because I only added these to the cookie dough balls right before baking and the cookies right after they came out of the oven. I did not mix these into the dough with the other toppings.
• Flaky sea salt – for topping after the cookies are done baking

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• I like to set out my cream cheese about an hour before I start baking as it needs to be softened for this recipe. Before I add in the granulated sugar and vanilla, I’ll set the cream cheese in the microwave for about 5-8 seconds (this seems obvious, but please take the cream cheese out of the wrapping and place in a glass bowl) just to make it a bit softer and easier to whisk.
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. They will continue to bake on the sheet when they come out of the oven.

FAQs

Can I freeze these cookies?

Absolutely! Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming.

Can I make this dough in advance?

Since we’re stuffing this cookie dough, I wouldn’t recommend making the cookie dough in advance or chilling it for more than 30 minutes. If you chill the dough for longer, it may lose some elasticity, making it harder to fully cover the cheesecake filling.

How to store

Store the cookies in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

Cheesecake Stuffed M&M Oreo cookies do not disappoint. They’re delicious, full of chocolate and cheesecake filling, and totally next-level. I’m telling you, once you start adding cheesecake to your cookies, you’re not going to want to stop. Go ahead and see for yourself.

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