Cookies and cream cookies are kicked up a notch by the addition of malted milk powder.
Cookies and cream is one of my all time favorite dessert flavor combinations. I’ll almost always choose it when going out for ice cream (though turtle or salted caramel are also safe bets), and it’s great in baked goods. See these Oreo chocolate chunk cookies, cookies and cream cupcakes, and Oreo-bottomed cupcakes with peanut butter Oreo frosting if you don’t believe me.
These cookies and cream cookies are kicked up a notch by the addition of malted milk powder. Ever had a malted milk ball? Yeah, that flavor. All through these cookies.
This recipe comes from Joanne Eats Well With Others.
You’ll need (makes 36 cookies):
- 1 1/2 cups all-purpose flour
- 1/2 cup malted milk powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 oz. cream cheese, softened
- 1 stick unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 20 Oreos, roughly chopped
- 1 cup chocolate chips
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the cream cheese and butter until combined and smooth (about 3 minutes on medium speed).
Add the brown sugar, egg, and vanilla extract and mix for another 3 minutes, or until light and fluffy.
In two batches, add the dry ingredients to the wet, and mix until just combined. Add the chopped Oreos and chocolate chips, mixing to distribute throughout.
Scoop the dough onto the prepared baking sheets in 2 tbs-sized balls of dough. Bake for 10-12 minutes, or until the edges start to set and brown.
Cool on the pan for 5 minutes before moving to a wire rack to finish cooling completely.