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Stack of the best chocolate chip cookies on a cooking rack with glass of milk

Cookies and Cream Cookies Chocolate Chip Cookies

  • Author: Joy the Baker
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 32 minutes
  • Yield: about 24 cookies 1x
  • Category: cookies, dessert


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. 


  • 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 1820 cookies)
  • 1 cup (170 grams) milk chocolate chips


  1. 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.
  2. In a medium bowl whisk together flour, milk powder, baking soda, baking powder, and salt until well combined.
  3. Add in the dry ingredients and mix until combined. Fold in the chopped Oreos and milk chocolate chips.
  4. Wrap the dough in plastic wrap (or cover the bowl in plastic wrap) and refrigerate for at least 1 hours, or overnight.
  5. Place a rack in the center and upper third of the oven and preheat oven to 350F. Line a baking sheet with parchment paper.
  6. 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.
  7. Store cookies in an airtight container at room temperature for as long as your will power will allow. 


  • This recipe can also be made GF with an all-purpose gluten-free flour blend from Bob’s Red Mill or King Arthur Flour. 


  • Serving Size: 24

Keywords: chocolate chip cookies, cookies and cream, cookies, chocolate, joy the baker, easy baking, dessert,