I keep a fairly long list of ‘to-make’ recipes in a variety of spots (pinterest, my iPhone’s notepad, bookmarks, post-its on cookbooks, etc). A lot of the time, these recipes remain there for months (or longer), some even get forgotten forever (I’m sorry homemade pho, I will make you one day!). Somehow, I legit can’t explain, but this recipe has sat in THREE of these places for over a year.
Joy puts cookies inside of cookies and then adds more chocolate, to make the most perfect chocolatey cookieception ever. These cookies are life-changing in the best possible way. Don’t be like me…make these ASAP. You can thank me (and Joy) later.
Cream together the room temperature cream cheese (weird, but go with it!) and butter until light and creamy, about a minute, making sure there are no lumps.
Add the brown sugar and egg and beat on medium speed for 2-3 minutes. Add the vanilla and mix to combine.
In a medium bowl whisk together flour, milk powder (don’t skip this – the flavor this adds cannot be replaced), baking soda, baking powder, and salt until well combined. These ingredients may need to be sifted, since the milk powder can be a bit lumpy.
Add the dry ingredients to the wet and mix until combined. Fold in the white chocolate, and semi-sweet chocolate chips.
Fold in the chopped Oreos.
Form the dough into a round and wrap in plastic wrap. Refrigerate for an hour (or overnight).
When ready to bake, preheat oven to 350F.
Line a baking sheet with parchment paper.
Spoon out dough balls, about 1-2 tablespoons of dough for each cookie, and place on the prepared baking sheets with at least an inch between each cookie.
Bake the cookies for 10-11 minutes, until edges begin to brown but the middle is still a bit gooey!
Cool before serving to allow them to hold their shape.
Adapted from: Joy the Baker
Makes: 24-30 cookies
Prep: 70 minutes, Cook: 10 minutes, Total: 80 minutes
- 4 oz. cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup instant milk powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups coarsely chopped Oreo cookies (about 18-20 cookies)
- 2 oz. (half baking bar) white chocolate
- 1/2 cup semi-sweet chocolate chips
Cream together the room temperature cream cheese (weird, but go with it!) and butter until light and creamy, about a minute, making sure there are no lumps.
Add the brown sugar and egg and beat on medium speed for 2-3 minutes. Add the vanilla and mix to combine.
In a medium bowl whisk together flour, milk powder (don’t skip this – the flavor this adds cannot be replaced), baking soda, baking powder, and salt until well combined. These ingredients may need to be sifted, since the milk powder can be a bit lumpy.
Add the dry ingredients to the wet and mix until combined, and fold in the white chocolate, and semi-sweet chocolate chips.
Fold in the chopped Oreos.
Form the dough into a round and wrap in plastic wrap. Refrigerate for an hour (or overnight).
When ready to bake, preheat oven to 350F.
Line a baking sheet with parchment paper.
Spoon out dough balls, about 1-2 tablespoons of dough for each cookie.
Place on the prepared baking sheets with at least an inch between each cookie.
Bake the cookies for 10-11 minutes, until edges begin to brown but the middle is still a bit gooey!
Cool before serving to allow them to hold their shape.
Crunchy Salty Sweet 
Oh my goodness! So delectable!
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Thanks Cecilia! They’re so delicious!! 😀
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