June 21, 2020

Cookies and Cream Cookies

Do you like Oreos? If the answer is yes, then these are the cookies for you. I love Oreos! I love them on their own, dunked in milk, crushed up in cookies and cream ice cream, baked into brownies and especially in these cookies. This recipe is from Joy the Baker, I found it years ago and have been making them ever since. If I need to bring a fun dessert to a party or when we have friends over, I make these cookies and cream cookies and they are always a hit. The cookie dough has some surprise ingredients that create a creamy texture in the middle while leaving just the right amount of crunch on the edges. I’ve altered the original recipe just a bit by using Double Stuffed Oreos and semi-sweet chocolate instead of milk chocolate. With so many different Oreo flavors on the market these days, it’s easy to come up with tons of variations. I’ve listed my favorites below. If you’re in the mood to do some baking, add these to your list!

Ingredients:

4 oz (half a block) cream cheese, well softened
1/2 cup (1 stick) unsalted butter, softened to 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 kosher salt
2 cups coarsely chopped Double Stuffed Oreo cookies (about 18-20 cookies)
1 cup milk or semi-sweet chocolate chips

Directions:

In the bowl of stand mixer fitted with the paddle attachment, 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 vanilla and beat on medium-low speed for 3 minutes until pale and fluffy.

In a medium bowl whisk together flour, milk powder, baking soda, baking powder, and salt until well combined.

Add in the dry ingredients and mix until combined. Fold in the chopped Oreos and chocolate chips.

Using an ice cream scoop, scoop the dough onto a cookie sheet, cover with plastic wrap and refrigerate overnight.

When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper.

Place cookies 1 1/2 inches apart on the baking sheet. Bake the cookies for 11-12 minutes, until edges begin to brown but the middle is still a bit gooey and underdone. Cool slightly before serving to allow them to hold their shape.