COOKIES & CREAM CHOCOLATE CHIP COOKIES
These cookies. They are everything that is right in the world, wrapped up in a (somewhat) neat, delicious, chocolatey package.
We moved into our first house about a month ago, and things are finally starting to feel normal. Even with that other thing. The (now) 11-week-old puppy we decided it would be a good idea to rescue at the same time as moving. That puppy's name is Wilbur, and he is a fluffy bear dog (aka Schnauzer/Terrier mix) that makes every day burst with adventure and joy.
Every day gets a little more outrageous and fun with Wilbur. And (hear me out)... that's kind of like these cookies. Because we don't NEED to make cookies with other cookies inside of them. But sometimes we SHOULD.
These start out like your average cookies. Butter and cream cheese, brown sugar, egg... then things get interesting. You know Christina Tosi? The creator of Milk Bar in New York City? She makes everything with a little milk powder. You can find this right by the evaporated milk and sweetened condensed milk in the baking aisle. It makes all the flavors pop and everything is just a little more creamy.
Try your best not to eat all of the dough—but unofficially, I recommend sampling just a little pinch of it. It's tooooo good.
You're going to chill the dough for about an hour just so the cookies don't spread too much. If you like flatter cookies, you can bring this down to 30 minutes. The dough ends up a little sticky—I ended up hand-rolling the dough balls, rinsing my hands every 7 or so.
4 oz. cream cheese, softened
1 stick unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup instant milk powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups coarsely chopped oreos (about 18-20 cookies)
1 cup chocolate chips (i used semisweet)
1. in a large bowl, beat together the cream cheese and butter until light and creamy, about a minute. make sure that both the cream cheese and butter are very well softened to avoid any lumps. add the brown sugar and egg and beat on medium-low speed for 3 minutes until pale and fluffy, then add vanilla.
2. in a medium bowl, whisk together flour, milk powder, baking soda, baking powder, & salt until well combined.
3. add the dry ingredients to the wet & mix until combined. fold in oreos & chocolate chips.
4. cover the bowl in plastic wrap & refrigerate at least 1 hour or overnight.
5. preheat oven to 350º. line a baking sheet with parchment paper.
6. form dough balls, a heaping 2 tablespoons of dough for each cookie. place on the prepared baking sheets, providing 1-2 inches between each cookie. bake 11-12 minutes, until edges begin to brown but the middle is still a bit gooey!
7. cool before serving to allow them to hold their shape.
this recipe was adapted from joy the baker.