Cookies and Cream Chocolate Chip Cookies

Denise's Test Kitchen
by Denise's Test Kitchen
22 Cookies
25 min

My daughter, Kelsi, will send periodically send me recipes to try and then say "tell me how they taste". The "tell me how they taste" part translates to "send me some."

Cookies and Cream Chocolate Chip Cookies

This recipe is from . And I found this recipe easy to follow and easy to make. The hardest ingredient to find was malt powder mix. I ended up ordering it on Amazon and got it the next day.

So much goodness in one recipe

The ingredients mixes well together to create a one of a kind taste. I can't even explain how this taste. The malt mix just adds something, I just can't really describe. I wouldn't have even thought to add malt mix to a recipe other than malts.

Some of the ingredients you will need

The recipe calls for these cookies to be thin. So, you bang the cookie sheet against the counter to help these cookie flatten out. I had never done that either. So many first in this recipe for me. You just need to try this recipe and tell me what you think.

Cookies and Cream Chocolate Chip Cookies
Recipe details
  • 22  Cookies
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 2 sticks (1 cup) salted butter, at room temperature
  • 3/4 cup light or dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup malted milk powder (or 2 tablespoons additional flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 (rounded) cup crushed Oreo cookies
  • 2/3 cup chopped chocolate chunks or chips
  • 1/4 cup chopped white chocolate

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, malted milk powder, baking soda, and salt. Fold in the crushed Oreos, chocolate chunks, and white chocolate.
3. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet.
4. Transfer to the oven and bake for 6-7 minutes. Remove the pan from the oven and tap the baking sheet on the counter to flatten them down. Return to the oven and bake another 3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times, to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 
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  • Barbara Feeney Barbara Feeney on Nov 13, 2022

    I think there is a typo. The recipe states to " roll into 2 tablespoon size balls". It took me a while to figure out what a 2T sized ball would look like. But "lightbulb" I noticed that the recipe said it made 22 cookies. So it should be..."roll into 22 balls the size of a tablespoon (for folks like me). Thanks. On to find malt powder.

    • See 1 previous
    • Nikki Leigh Nikki Leigh on Nov 13, 2022

      A T stands for Tablespoon and a t stands for teaspoon - for folks who might not be familiar with that and who run across it on recipes :) Learned it years ago (1980) in home economics :)