Cookies and Cream Chocolate Chip Cookies

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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.

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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.

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Fold in the chopped Oreos.

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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.

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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.

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Bake the cookies for 10-11 minutes, until edges begin to brown but the middle is still a bit gooey!

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Cool before serving to allow them to hold their shape.

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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.


2 thoughts on “Cookies and Cream Chocolate Chip Cookies

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