Milk Chocolate Cookies and Cream Cookies



  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 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.
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