Recipe updated June 29th, 2021. This Cookies and Cream Cookie is one of the best chocolate chip cookies and one of the mosts popular recipes on Joy the Baker and has been updated in images and recipes! Please leave reviews and comment below as you make and enjoy these fine cookies! xo Joy
I have this tooth whistle. One of my teeth, maybe it’s two… in combination with my tongue and the letter ‘s’… it whistles.
That’s a weird way to start a cookie recipe. With a tooth whistle.
It’s an elusive whistle. It arrives unexpectedly with the sound of an ‘s’, just every few months. One short whistle and it’s gone again only to surprise with its presence months later. Something about the stars aligning just so.
I’m always delighted by its presence. Like I’m part bird and party fairy for just half a second. I think so hard about what I’m trying to say that when part of it comes out as a whistle… well that’s just a bonus.
I know it’s just a tooth whistle. But I’ve come to cherish it.
I mention my tooth whistle today for two reasons, because… I was thinking about it, and that’s how this whole blog things works. You have to endure banal stories about my teeth in order to get the very best cookie recipes. But also… a truly stellar, gooey, delicious, addictive, PERFECT cookie recipe is as elusive and delightful as a tooth whistle. The stars have aligned and our cookie is here.
Here’s What You’ll Need To Make Cookies and Cream Cookies:
• unsalted butter and cream cheese, both softened to room temperature
• brown sugar
• powdered milk (which will lend a creaminess and chewy texture to the cookies)
• all-purpose flour or an all-purpose gluten-free flour blend
• baking soda, baking powder, and salt
• a large egg
• vanilla extract
• milk chocolate chips (though white chocolate chips are fun, too!) and Oreo cookies coarsely chopped
If you’ve ever wondered:
How To Make The Best Chocolate Chip Cookie
well there are two possible answers: browned butter and/or cream cheese.
Browned butter adds a nutty richness to the cookies as evidenced by Dad’s Perfect Browned Butter Chocolate Chip Cookie.
For today’s incredible chocolate chip cookie we’re using:CREAM CHEESE to make a tender, moist, and divinely rich cookie. Perfectly chewy around through the center and crisp around the edges.
Start these chocolate chip cookies by first whipping the softened butter and cream cheese together in a medium bowl.
The two fats have slightly different consistencies so to ensure the two play nice together, ensure that they’re both very soft. This might even mean popping the cream cheese in the microwave for a few seconds to get any chill off.
Secondly, we beat the brown sugar and an egg into the butter and cream cheese mixture.
Lastly, before we add the dry ingredients we’ll beat in a dash of vanilla extract.
You’ll notice that the batter feels almost stretchy! That’s the cream cheese doing us a great favor and the start of perfectly chewy cookies.
Next, in a small bowl whisk together the dry ingredients. Whisk the flour, milk powder, leavening, and salt in a separate bowl (even though it dirties another bowl ugh I know!) to ensure that all the ingredients are evenly combined preventing over-beating the cookie dough.
Add the dry ingredients all at once to the butter and sugar mixture and beat until just combined.
Lastly, stir in the Oreo pieces and chocolate chips.
You may find that powdered milk is a bit grainy. Not to worry, it will absorb the liquid in the batter and ease before baking.
Refrigerate the dough for at least an hour before baking to re-chill the fats and allow the flour and milk powder to settle and absorb the liquids.
Portion the dough balls into generous tablespoon size portions and place a few inches apart on a parchment lined baking sheet.
Bake at 35p until just golden around the edges. I like these chocolate chip cookies a tad under baked and just a touch gooey in the center.
Cool what you don’t eat straight from the oven on a baking rack!
Cookies and Cream Cookies Chocolate Chip Cookies
The best chocolate chip cookie recipe made with milk chocolate chips and big chunks of Oreo cookies. A chewy on the inside and crisp around the edges perfect cookie inception.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: about 24 cookies 1x
- Category: cookies, dessert
Ingredients
- 4 oz. (half a block) cream cheese, well softened
- 1/2 cup (1 stick, 113 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (62 grams) dry 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)
- 1 cup (170 grams) milk chocolate chips
Instructions
- 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 beat on medium-low speed for 3 minutes until pale and fluffy. Beat in vanilla.
- 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 milk chocolate chips.
- Wrap the dough in plastic wrap (or cover the bowl in plastic wrap) and refrigerate for at least 1 hours, or overnight.
- Place a rack in the center and upper third of the oven and preheat oven to 350F. Line a baking sheet with parchment paper.
- Spoon out dough balls – a heaping tablespoonful of dough for each cookie. Place on the prepared baking sheets, providing at least 1 1/2 inches between each cookies. Bake the cookies for 11-12 minutes, until edges begin to brown but the middle is still a bit gooey! Cool before serving to allow them to hold their shape.
- Store cookies in an airtight container at room temperature for as long as your will power will allow.
Notes
- This recipe can also be made GF with an all-purpose gluten-free flour blend from Bob’s Red Mill or King Arthur Flour.
Nutrition
- Serving Size: 24
Keywords: chocolate chip cookies, cookies and cream, cookies, chocolate, joy the baker, easy baking, dessert,
Photos with the wonderful Jon Melendez.
Amanda
So, I haven’t baked them yet, I am a dough eater so I threw caution to the wind and ate some. Now, I can’t leave a recipe alone…while I’m sure your recipe is all kinds of tasty I still messed with it a shade. Mostly because I wasn’t willing to go buy milk chocolate chips or milk powder. I used coconut milk powder cause it’s hella good. I then used dark chips cause I had them and then I added a half a cup of unsweetened fine coconut shreds. I’m not going to lie….I’ve eaten most of the extra Oreos and a fair amount of the dough. Thank you for posting this recipe it has changed my life!
Jade
Just made these and they are so tasty! I’m just a lil bummed that mine were somewhat dry. They also had some height to them. I’m wondering if it makes a difference in the texture if you flatten them down before baking?
JK Scglione
Hi Joy, Where do I find instant milk or the dried milk you speak of? Thank you very much;.
JK
joythebaker
The grocery store, sometimes it’s in the cereal section
Janette
I’m craving these cookies and have all the ingredients except the cream cheese :( Can I substitute with more butter?
joythebaker
I’m not sure, I’ve never tested it with butter. I feel the flavor would be different.
Kevin M.
I’ve made these a couple times now. I’m having a little trouble with the cookies getting overdone. I moved the oven rack up to the very top notches, and that seemed to help. My family even loves the burned ones, so you can imagine how wonderful the not-burned ones are! :-)
Amélie
Hello! I’ve just made your chocolate&bacon cookies which are amazing and I can’t wait to make this recipe. The only is that the place where I’m gonna make them has no fridge…
What will happen if I skip the “refrigerator step”?
Thank you for such lovely recipes and pictures.
Betimedet
Dear Joy,
I’m having trouble with this fabulous recipe. I’ve attempted it three times but each time the cookies puff up in the oven vs spread out into a cookie-like shape. I’ve also noticed that my batter is thicker and way more pale than in your pictures. Any ideas?
Happy thanksgiving!
joythebaker
It’s possible you’re measuring out too much flour?
Ethan
Long-time fan, first time poster. Had a quick q: Want to make some for the office but I’m not sure if I should double it or not. What is the expected yield for this? A dozen? Two dozen?
Kerri
Genius! These cookies are to die for! I was a little worried when the dough came out of the refrigerator still quite sticky, but the cookies baked up fat and chewy. A keeper for sure.
Caroline
Hi! I was wondering if I could use dry coconut milk instead of dry milk powder? I know there will probably be a different taste but do you think it would still work the same? Thanks!
joythebaker
No, coconut milk is more absorbent and would throw off the moisture of the cookies.
Caroline
Hi! I wanted to let you know that I ended up trying it with the dry coconut milk since my store was out of dry milk powder and it ended up tasting delicious!! Will definitely make again!
Sydney
How many cookies does this make?
joythebaker
It makes about two dozen cookies.
Erika
I made these for my coworkers last week and they were a HUGE hit! Soo chewy and delicious! Great recipe.
cori
Soooo I made these about a month ago for inventory at work. We work until like 2am and count our store. I bake for every single one and these were a huge, crazy, insane hit. So this month I’m trying the same recipe but I cut the oreos out and the milk chocolate and replaced it with hardly-crushed cinnamon toast crunch and white chocolate. The dough is awesome!
Sarah
Did your cinnamon toast crunch and white chocolate version turn out?
lucy
Hi Joy I’ve been dying to make these cookies. I live in Ireland and I’ve searched high and low for instant milk powder (or powdered milk) with no joy whatsoever. Is there any substitute you would suggest for this? Thanks so much in advance.
ei j
when i try the oreo on my banana cupcake, it just that is not good or maybe something need to add. im just little confuse..