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.
These cookies come from the brilliant sweet-treat mind of Graham Blackall. You know Graham from the blog Glazed and Confused, or perhaps his King Cake French Fries. Lordy. I like the way he thinks.
Cookies in cookies.
These Chocolate Chip Cookies aren’t just chocolate chip cookies. They’re tender, moist, and divinely rich thanks, in part, to butter and cream cheese.
CREAM CHEESE! Thank you.
Softened very well and stirred together until glossy smooth.
Brown sugar, too.
A cookie isn’t a cookie without brown sugar.
One egg, for binding for glue.
In addition to the usual (dry ingredient) suspects: flour, salt, and leavening… we also have MILK POWDER!
Adding milk powder to cookies makes them more, whats the best word, lavish. Like decorating an already lovely room with velvet.
Besides, Christina Tosi does it and so should we.
Stir the dry into wet.
You may find that the milk powder is a bit lumpy. Keep stirring. Stir some more. And the lumps and bumps will absorb and subside after resting in the fridge.
Crumbled Oreo cookies and milk chocolate chips!
Because we’re bold and a little bit ridiculous.
Graham uses white chocolate instead of milk chocolate in these cookies. The trick with white chocolate: make sure it’s actually white chocolate and not oils and sugar passing as white chocolate. A block of chocolate is better than chips.
Don’t taste it. Don’t even start down that road. I’m telling you… don’t.
After the dough rests in the refrigerator for an hour (or even overnight), dough balls are scooped. Generous scoops. They might as well be big cookies.
Crisp on the outside. Gooey on the inside. Oreo-studded. Melted milk chocolate. Creamy. Rich. Completely over the top. We all owe Graham a high-five. Maybe a double.
PrintMilk Chocolate Cookies and Cream Cookies
- Prep Time: 80
- Cook Time: 12
- Total Time: 1 hour 32 minutes
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 salt
- 2 cups coarsely chopped Oreo cookies (about 18–20 cookies)
- 1 cup 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 2 tablespoons 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.
Catherine
I’ve now made these several times and they are my favorite cookie to bake AND eat! The first time I made them they looked exactly as they do in the picture. Every time after that they have refused to spread out while baking. I have no idea what changed, but I’m hoping to figure it out next time! In any case, these cookies are so delicious that it truly does not matter how much they spread. I’m obsessed and so is everyone else I share them with. :)
Matt
Needed to leave a comment to let you know these are my favorite cookies ever and I keep making them and sharing the recipe with everyone I know. Thanks!!
Liz
Why did the recipe disappear?.
Erin
Amazing! Just had one of these fresh from the oven and they are so delicious and happy.
Tania Theriault
Looks delish!!! How many cookies does this recipe make??
Dori
I know the milk powder adds a certain something to the cookies, but would the cookies come out alright if it was left out of the recipe? I don’t have milk powder and never buy it.
Liz
oh my gosh – how did I miss these when you first wrote this! So yummy. Love oreos.
brett
I made these with red oreos for christmas and they look so festive! And taste amazing. Thanks Joy!
Melissa
How many cookies does this recipe yield?
Mary Stathis
NEED THE BREAKDOWN OF THE COOKIE(MILK CHOCOLATE COOKIES AND CREAM) PER CARBS,CALORIES, ETC. TO HELP MY TYPE 1 GRANDCHILD EAT THEM WITH SAFE INFO
GRANDMA MARY
Hania
Joy! These look delish! Can you please share which brand of milk chocolate chips you used?
joythebaker
Ghirardelli!
Yvette Nelson
I don’t have milk powder
donna hamilton
it is more helpful to have comments from people who have actually baked these. is there a way to segregate the “sounds wonderful” from the more p practical questions about ingredients and baking results
Kayla Claire
Does anyone know how to adjust these for high altitude? Thanks!!
Wendy
Joy, what’s the approximate yield for this recipe (assuming the 2 tbsp. measure)?
joythebaker
I think just over two dozen
Deborah Talor
Hi Joy! How can I replace the instant milk powder?
joythebaker
No, you really need that in this recipe
Stacy
Hi! I don’t see where it says how many this will make. Help!
Molly
My husband’s favorite cookie, called a Dalmatian cookie, comes from a bakery up the street. For his birthday, I wanted to recreate something similar at home and I stumbled across this recipe. The only change I made (to make to more similar to the bakery) was do half chocolate and half white chocolate chips. This recipe is PERFECT! Both of us absolutely loved them. Easy to make and extremely easy to eat (sometimes 3 at a time)!! Thanks for sharing, these are amazing!
Dominique
Made these for an office baking competition. They won. ‘Nuff said.
joythebaker
THE BEST!
Jessica Nuttall
I made these cookies yesterday, and WOW! I didn’t listen, and sampled some cookie dough, and almost ended up eating the entire batch of cookie dough! So yummy! I made my cookies quite large–because I get really lazy after the first batch, but YUM! These were amazing cookies and I will definitely be making these again! SO DELICIOUS!
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..
Maia
Hi Joy! I apologize if the question is redundant but I’m really new to baking, these cookies are soooooo good, I was wondering if I could freeze the dough to bake at a later date?
joythebaker
Yes! You can freeze the dough to bake at a later date.
Nicole
Mine came out pale in color and didn’t flatten out at much. Still tasted delish! But am I missing a step?
joythebaker
Possibly more time in the oven or place them in a higher rack in the oven. Hope that helps!
Claudia's Cookbook
I made these for a weekend at the cabin with some friends. They were a massive hit. So delicious. The cookies didn’t spread/flatten out as much as your photos, but that didn’t matter. They still turned out great!
Tina Llopis
Thank you, Thank you, Thank you! I have some – not all of these ingredients, but, they are now on my shopping list for tomorrow! I have made many different types of chocolate chip cookies, but these look so amazing! As soon as I bake them, I’ll write back! I. CAN’T. WAIT!
Eamonn Sterley
So I take it this makes 12? Hiding the dough in the refrigerator – even making the dough is problematic as there is a genuine cookie monster in the home that insists on eating dough. “No words can soothe [her], no prayer remove [her], and I must hear forevermore”.
Gwen Watson
Milk chocolate and cookies and cream are wonderful complements to each other. These cookies are a nice way to combine these ingredients. I also find that substituting dark chocolate instead of milk chocolate intensifies the chocolate flavors nicely.
Clarice
These cookies are amazing! I’ve already made them twice and they keep getting better each time; however, my cookies don’t flatten and stay as a ball after they are scooped and baked in the oven. I’ve had to manually squash them down to achieve a flatter cookie. Do you have any tips to prevent this from happening?
Zena
I can only find nonfat instant milk powder… is this ok?
Kimber-Leigh
i’ve put oreo cookies in a sugar cookie recipe and YUM. will have to try these out too!
Caroline Leigh
Hi Joy! big fan here. I make lots of your recipes but hardly ever comment. I made these tonight and they were SO good….and you’re right about the dough! my curious mind wonders, and you are great at explaining the why’s and how’s of baking: why the milk powder? does it give the cookies a creamy taste? thanks!
Kelly
I had some Red Velvet Oreo’s lingering in my pantry (because I’m a sucker for a new flavor) and I used this recipe with white chocolate chips – TOTAL HIT!! I brought them to work and I’ve never had a baked good disappear so fast! Thanks!!
cookiesfromhome
Glorious recipe.Love all chocolate recipes.Perfect food kids.Thanks for this.
Lots of love
Regards
cookiesfromhome
Nancy
I ate the dough. I went down that road. That long lonely road to cookie dough heaven!
joythebaker
Hahahahah!
dw
I made these for a church meeting on Sunday, and they were a HIT. So delicious, thanks for sharing the recipe!! :)
Melissa
Just had cream cheese-butter base cookies for the first time…and they were good, but now I am deeply regretting that I didn’t spot this recipe first. Going to buy some Oreos immediately!
joy
Hello! I just baked these, however they didn’t turn out crispy and gooey though they looked promising to be when they came out! How do you know when to take these cookies out of the oven?
Kevin M.
I had that same problem.
Cindy
I made a vegan version of these and they were a hit! Not one is left! Thank you!
Lauren
Oh wow, I need to make these this weekend! Pinning now, thanks x
http://www.wonkylauren.com
joe
Do these need to be refrigerated after baking because of the cream cheese?
joythebaker
they’re totally fine left out at room temperature.
Sarah
First, love the “part bird, part fairy” line in your post – what a delightful phrase! Second, what an incredible recipe!! I made these cookies to bring to dinner at a friend’s house and know they will be a big hit. They came out delicious! I had never baked with milk powder before, but something tells me it will become a regular staple in my baking. :-). Thanks for sharing this recipe!
Juliet
Is the milk powder non fat?
Emily Love
drool…is it possible to sub dark chocolate for milk? thanks!
joythebaker
go for it!
Juliet
Is the milk powder non-fat?
joythebaker
Sure is!
Alex
Will malt powder work instead of milk powder?
joythebaker
No, I would suggest using milk powder.
Elisabeth Hayes
These look unbelievably delicious, definitely pinning for future reference!
xo, Liz
http://lipstickandconfetti.com
Ashley
Can malted milk powder be used?
joythebaker
No, I think dry milk powder is best.
Bailey
How many do these make? I need to impress some family members on vacation.
joythebaker
They make about two dozen.
Frankie
I know this is a touch obnoxious – but thoughts on substitutes or omissions re: milk powder? I need to make these tonight and also really don’t need to venture to the store….
joythebaker
Sorry, this recipe requires the milk powder.
rachel
I also get a tooth whistle that makes me sound like the beaver from Lady and the Tramp! These cookies sound the perfect treat for a tooth whistle.
Rachel x
http://www.foodnerd4life.com
Trang Do
Wow!! Looks Yummy!! I can’t wait to make this!!
Xoxo,
Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}
Theresa
I read this blog post this morning, and I made them tonight. They came out of the oven not too long ago, and they are delicious! I’ll admit, when I first took a bite, I wasn’t sure what to think since my mind couldn’t make sense of the milk powder and cream cheese…yet. And then all the flavors came together and my brain got it! Eureka! A few things – I used reduced fat Oreos and didn’t notice that it compromised taste; and I couldn’t wait to eat them when they came out of the oven, but after letting them sit to cool a little longer, I definitely preferred them cooled since the cookie dough has time to set and instead of being soft, it has more of a bite and chew to it. My husband says it’s a keeper!
joythebaker
awesome awesome! thanks for the feedback! i’m glad they were a success!
Susan M.
Will these work without the oreos? or do they need the extra cookie to hang together?
joythebaker
if you’d like a more traditional chocolate chip cookie, i’d use this recipe: https://joythebaker.com/2014/05/the-best-brown-butter-chocolate-chip-cookies/
stephyharrison07
Drool comes out of my mouth every time I read your posts.
Stephanie
http://ishowedupinboots.com
Theresa
These look amazing, like I-must-make-tonight amazing. Question though – your recipe and the original recipe indicate using light brown sugar. However, your “light” brown sugar in your pictures actually look like “dark” brown sugar. Just making sure which I should use?
joythebaker
either one is just fine!
Ali
these will be perfect for my series on chocolate chip cookies and finding the best recipe, every tuesday! you’ll definitely be getting a shoutout :)
joythebaker
awesome!
susie
they look amazing! just curious – what size scoop is that???
Sweet Tea Sweetie
These look so delicious! I would love to try one!
Kari
http://www.sweetteasweetie.com
rachelinflight
Oh my lawd…. are you kidding me??? These are to-die-for!! If I accomplish anything this week, it will be making these!
Rachel
http://rachelinflight.com
sundiegoeats
the tooth whistle! like Job in Arrested Development haha
joythebaker
oh my gosh EXACTLY!
Lucy @ Lucyeats
My gosh, a cookie in a cookie? How positively indulgent!
robi
can i use regular milk rather than milk powder? its diffiuclt to find where I live! thanks!
joythebaker
I’m afraid regular milk will add far too much moisture to the cookies. Milk Powder is the only way to go.
Bryony Owen
These look out of control amazing! I might have to make these, like, tomorrow.
Maryse
Is there a way to leave out the milk powder? Because I think I need these in my life asap, but can’t have milk powder…
Paula
You are both a delight and a menace to my eating habits. Don’t ever change.
alyssa breed
is this real life? i need these in my mouth yesterday.
Manali
stop it, joy the baker, just stop it. I’m about to gain 10lbs just looking at these! yum!
joythebaker
i know. it’s a problem.
Carolyn Selheim-Miller | Boxes and Jars
Oohhh my goodness. I think these might solve alll my problems. Ingredient list = my grocery list now.
Laura (Blogging Over Thyme
These are glorious!
Sara @ Cake Over Steak
Amazing! These sound ridiculous. I’m currently eating a tuna salad on my lunch break, but I totally wish I was eating these instead.
Robin
Mother of Pearl! forget those ice cream bars–what wouldn’t I do for one of these? (Oh, who am I kidding–ONE?!)
Pat Stevens
These cookies look delicious, I can’t wait to make them!
Jenna
OMG these look like the ultimate cookie!! I’ve never tried adding cream cheese to cookie dough, sounds great! Adding Oreos to anything can never turn out wrong!!
Lisa
awwww these look delish!!! Love the Oreo twist!
Lx
http://workingmumy.blogspot.com
Penny
I love the part where you say “Don’t taste it!” You just know there wouldn’t be any left to bake!
Sydney | Modern Granola
So many mind-blowing things happening here! Cream cheese, milk powder, and cookies IN cookies! I’m in love. I’m curious if malted-milk powder would work in these as a substitute for milk powder? I am so looking forward to getting a taste of these!
Brava!
xx Sydney
Amanda Panda
Oh my word! I just slid down my office chair and down to the floor….these look glorious!!
Ashlyn
OH MY GOODNESS!! These look incredible! Also, the idea of adding cream cheese to cookies thrills my heart! I’m so excited to try these!
Jennie
Wow. It’s a masterpiece.
Warm Vanilla Sugar
Oh joy, this just made my morning!! These cookies look unreal!!
3xmommy
what is milk powder? Is it instant milk? Or something else? thanks – this looks soooo yummy!