Now look, I completely agree, crushing up perfectly good cookies to make new cookies DOES seem weirdly redundant. If you’re squarely in this camp I don’t blame you, I’m halfway there myself. The other half hears my friends and children and children’s friends rave about the cookies and makes them three times to perfect the amounts and is happily saving the recipe right here to make again and again for years to come.
The recipe below makes A LOT of cookies. They freeze great and are my kids favorite lunch box dessert request. I don’t buy Oreos so using half a box for a recipe made no sense – if I was buying a whole pack of them I needed to use them up. You’ll need 40 cookies and will have about six leftover. I ate them.
Cookies and Cream Cookies
Makes 6 dozen
8 oz. (1 block) cream cheese, softened
1 c. (two sticks) unsalted butter, softened
2 c. light brown sugar, packed
2 large eggs
2 tsp.  vanilla extract
3 c. all purpose flour
1 c. nonfat dry milk powder
1 1/2 tsp. baking soda
1 tsp baking powder
1 tsp salt
40 Oreos (1 family sized box of Oreo Cookies-not double stuffed will suffice, you’ll have several leftover cookies)
1 1/4 c. mini semi sweet chocolate chips
3/4 c. white chocolate chips
- In standing mixer (or with handheld electric mixer), beat softened cream cheese and butter until smooth. Add sugar, eggs and vanilla. Beat until smooth.
- In a smaller bowl combine flour, milk powder, baking soda, baking powder and salt. Add to mixer and mix until just combined.
- Place oreos in ziplock gallon plastic bag and crush with a heavy saucepan or rolling pin. Add to mixer with both chocolate chips and mix to just combine.
- Chill batter in fridge for 30 minutes or up to 24 hours.
- Preheat oven to 350 and line baking sheets with parchment or silpat. Arrange heaping tbsp. amounts at least two inches apart. Bake for 10-12 minutes or until edges are starting to turn golden brown. Let cool about five minutes on sheet pan and transfer to wire rack to cool completely.
