Introduction

Remember those late-night cravings for something sweet, creamy, and oh-so-indulgent? Picture this: warm, gooey cheesecake nestled inside a crispy, chocolatey Oreo-studded cookie shell, all dusted with a delicate veil of powdered sugar. These Deep-Fried Oreo Cheesecake Cookies are the stuff of dreams, a perfect blend of textures and flavors that will transport you right back to childhood – or maybe even create a brand new, even better memory! And the best part? They’re surprisingly easy to make, even if deep-frying seems a little intimidating. Trust me, the result is worth every delicious calorie. This recipe is perfect for parties, potlucks, or simply a special treat on a Wednesday night (because why not?). So grab your apron and let’s get started on this culinary adventure!

Why You’ll Love This Deep-Fried Oreo Cheesecake Cookie Recipe

• Unbelievably Delicious: The combination of creamy cheesecake and chocolatey, Oreo-infused cookie dough is a match made in dessert heaven. The warm, crispy exterior gives way to a molten, gooey center that is pure bliss.
• Surprisingly Easy: Don’t let the deep-frying scare you! This recipe is straightforward, even for beginner bakers. The steps are simple and easy to follow.
• Crowd-Pleaser: These cookies are guaranteed to be a hit at any gathering. They’re the perfect conversation starter and a guaranteed crowd-pleaser, from kids to adults.
• Perfect for Special Occasions: Birthdays, holidays, game days – these cookies are the perfect celebratory treat. They elevate any occasion and add a touch of homemade magic.
• Fun to Make: Rolling the dough, filling it with cheesecake, and watching them puff up in the hot oil is a truly enjoyable experience. Get the whole family involved for a fun baking project!

Ingredients

Let’s gather our ingredients! For this recipe, you’ll need two main components: the creamy cheesecake filling and the Oreo-studded cookie dough. Here’s the breakdown:

Cheesecake Filling:

• 8 ounces cream cheese, softened: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling. I like to take mine out of the fridge about an hour before I start baking.
• ¼ cup granulated sugar: This sweetens the cheesecake filling just right.
• 1 teaspoon vanilla extract: A touch of vanilla enhances the overall flavor. Pure vanilla extract is best, but imitation works in a pinch.
• 1 large egg: This helps bind the cheesecake filling and gives it a richer texture.
• ½ cup crushed Oreo cookies: This is where the magic happens! Crushed Oreos add that signature flavor and a delightful crunch.

Cookie Dough:

• 1 cup all-purpose flour: Regular all-purpose flour works perfectly for this recipe.
• ½ cup granulated sugar: For a touch of sweetness in the cookie dough itself.
• ¼ cup unsweetened cocoa powder: This gives the cookie dough its rich, chocolatey flavor. I prefer Dutch-processed cocoa powder for a deeper, more intense chocolate taste.
• ½ teaspoon baking powder: This helps the cookies rise and become light and airy.
• ¼ teaspoon baking soda: Works in tandem with the baking powder for the perfect texture.
• ¼ teaspoon salt: A pinch of salt balances the sweetness and enhances the other flavors.
• ½ cup milk: Any kind of milk will work, from whole milk to almond milk.
• ¼ cup vegetable oil: This adds moisture and helps create a tender cookie.
• 1 teaspoon vanilla extract: Just like in the cheesecake filling, vanilla extract adds a depth of flavor.
• ½ cup crushed Oreo cookies: More Oreos! Because you can never have too many.

Frying:

• Vegetable oil, for frying: Use an oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.
• Powdered sugar, for dusting: The final touch! Dusting the warm cookies with powdered sugar adds a touch of sweetness and elegance.

How to Make Deep-Fried Oreo Cheesecake Cookies

1. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the vanilla extract and egg until well combined. Gently fold in the crushed Oreos. Set aside.
2. Make the Cookie Dough: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix! Gently fold in the crushed Oreos.
3. Assemble the Cookies: Divide the cookie dough into 12 equal portions. Roll each portion into a ball, then flatten it slightly into a disc. Place a spoonful of the cheesecake filling in the center of each disc. Carefully pinch the edges of the dough around the filling, sealing it completely and forming a ball. Make sure there are no gaps, or the cheesecake filling might leak out during frying.
4. Fry the Cookies: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a candy thermometer to ensure the oil is at the right temperature. Carefully drop the cookie balls into the hot oil, working in batches to avoid overcrowding the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
5. Drain and Dust: Remove the cooked cookies from the oil using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. While still warm, dust generously with powdered sugar.
6. Serve and Enjoy: Serve these Deep-Fried Oreo Cheesecake Cookies warm. They are absolutely divine fresh out of the fryer!

Substitutions & Additions

• Different Cookie Crumbs: Feel free to experiment with other cookie crumbs! Try using Golden Oreos, chocolate chip cookies, or even graham crackers.
• Chocolate Chips: Add a handful of chocolate chips to the cookie dough for extra chocolatey goodness.
• Nuts: Chopped nuts, like pecans or walnuts, would add a delightful crunch.
• Drizzles: Drizzle melted chocolate, caramel sauce, or even a fruit glaze over the finished cookies for an extra touch of decadence.

Tips for Success

• Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
• Seal the Filling Completely: Make sure the cheesecake filling is completely enclosed by the cookie dough to prevent it from leaking out during frying.
• Monitor the Oil Temperature: Maintaining the correct oil temperature is crucial for evenly cooked cookies.
• Don’t Overcrowd the Pot: Fry the cookies in batches to ensure they cook evenly and the oil temperature remains consistent.

How to Store It

These cookies are best served fresh and warm. However, you can store leftovers in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. Reheat them in a warm oven or air fryer for a few minutes to restore their crispy texture.

FAQs

• Can I bake these cookies instead of frying them? While these cookies are designed for deep-frying, you could try baking them at 350°F (175°C) for 12-15 minutes. Keep in mind that the texture will be different.
• What can I use if I don’t have a candy thermometer? If you don’t have a candy thermometer, you can test the oil temperature by dropping a small piece of dough into the hot oil. If it sizzles and floats to the surface within a few seconds, the oil is ready.
• Can I make the cheesecake filling ahead of time? Yes, you can make the cheesecake filling ahead of time and store it in the refrigerator for up to 2 days.

Conclusion

There you have it! Your guide to creating the most decadent, delicious Deep-Fried Oreo Cheesecake Cookies. These treats are a true indulgence, perfect for satisfying your sweet tooth and impressing your friends and family. So, gather your ingredients, put on some music, and get ready to experience the joy of biting into a warm, gooey, and utterly irresistible cookie. Happy baking!