I've been neglecting my roots lately. And no, I'm not talking about my hair. Those are so far gone that labeling my overgrown roots as ombre is totally passable.
Let's put the hair drama aside, I'm talking about my baking roots.
Like many a home baker, my journey through the wonderful world of sugar started with pre-made cookie dough. Looking back, I shudder at the very thought of cookie dough that isn't congruent with my regularly scheduled fantasies of mountains of dough made with fancy European butter, Tahitian vanilla, or twenty plus dollars worth of quality chocolate. You can say I've spoiled myself, I just like to think I take my cookie dough very seriously.
Given that I haven't posted a cookie recipe in more than a hot second and I was beginning to quite literally feel the absence of brown sugar-laced mounds of deliciousness from the blog, I'm sharing one of my absolute favorite recipes today: the famed cookies & cream cookies.
These cookies are a total fan favorite. Every baker has an arsenal of perfected cookie recipes, but these are easily the most requested of the bunch. I oblige at every request, mainly just so I can eat some of the cookie dough before I bake them and wrap them up for my friends. Beware cookie dough bingers! This stuff is LETHAL.
I could write an entire fan fiction about me and these cookies, but to spare you the ranting, I have developed a super helpful list of why you should drop everything and bake these immediately:
- Uh, there are COOKIES inside of COOKIES. This is a good enough reason on its own. (Side note: Can we make #cookieinception a thing?)
- Because dipping Oreos in milk is the greatest and these cookies are the cookie equivalent of going through a whole sleeve of Oreos and a glass of milk in five minutes flat.
- The cookie dough itself is out of this world. Like... eat-four-cookies-worth-of-dough-every-single-time good.
- There's cream cheese and brown sugar involved, so these bad boys will stay soft for days and days. This means that you can have a cookie for breakfast, lunch, and dinner for five consecutive days without them going stale on you. Caloric hoarding, ftw!
- You'll be introduced to the wonderful world of milk powder, which is essentially the MSG of the baking world.
- THEY HAVE ACTUAL, REAL LIFE GROUPIES. (I'm looking at you, Ali, Ashley, Abbey, and Brooke.)
- Do I need to mention the fact that there's Oreos in them again?
Just bake the damn cookies. Seriously, you won't regret it.
- My special secret to the deliciousness of these cookies lies in the addition of milk powder to the dry ingredients. Milk powder makes creamy, milky flavors more pronounced. Milk powder can be found in the powdered drink aisle of your local grocery store, or by the powdered baby formula. (But please, for the love of God, don't use Similac in these cookies.)
- When baking with white chocolate, I try to stray away from baking chips, as they are generally of pretty poor quality. Unless you're using the Whole Foods brand of baking chips, do yourself a favor and buy individual bars of white chocolate and chop them up yourself. I prefer Lindt or Callebaut.
Cookies & Cream Cookies
- 4 oz. (half a block) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tsp. vanilla bean paste or extract
- 1 1/2 cups all-purpose flour
- 1/2 cup + 2 tablespoons instant milk powder ** (see note)
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 2 cups coarsely chopped oreos (about 18-20 cookies)
- 1 cup chopped white chocolate
- sugar for rolling
Preheat oven to 350F. Line a baking sheet with parchment paper. In a small bowl, combine oreos with 2 tablespoons of instant milk powder and set aside.
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. Add the brown sugar and egg and beat on medium-low speed for 3 minutes until pale and fluffy. Stir in vanilla. Add in the dry ingredients and mix until combined. Fold in the coated oreos and white chocolate.
Measure out 1/4 cup portions of cookie dough. Roll each cookie in sugar and arrange on the prepared baking sheets, providing at least 3 inches between each cookies. Bake the cookies for 12-13 minutes, until edges begin to brown but the middle is still relatively gooey! Cool and enjoy with a big glass of milk!