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Cookies and Cream Cookies

yield: 20 (3-inch) cookies
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Ingredients

For the Cream Crumbs

    (makes around 1 1/2 cups)

    • 1/4 cup plus 2 tablespoons milk powder, divided into 1/4 cup and 2 tablespoon portions
    • 2 tablespoons all-purpose flour
    • 1 tablespoon cornstarch
    • 1 tablespoon granulated sugar
    • 1/4 teaspoon kosher salt
    • 2 tablespoons unsalted butter, melted and cooled
    • 1 1/2 ounces white chocolate, melted and cooled

    For the Cookies

    • 2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • 3/4 cup granulated sugar
    • 2/3 cup light brown sugar, tightly packed
    • 2 large eggs
    • 3/4 cup Oreo crumbs (around 12 Oreo cookies — but see baker's note)
    • 1 1/2 cups cream crumbs (1 portion from recipe above)

    Instructions

    For the Cream Crumbs

    • Preheat the oven to 250 (F) and prepare a baking tray by lining it with parchment paper or a Silpat mat.
    • Combine 1/4 cup milk powder, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon granulated sugar and 1/4 teaspoon kosher salt in a medium bowl and whisk together to combine. Add 2 tablespoons melted butter and toss with a rubber spatula, until the mixture starts to come together and form small clusters.
    • Spread the clusters on the prepared baking tray and bake for 20 minutes. After 20 minutes, allow the crumbs to cool completely.
    • Use your fingers to crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and place the crumbs in a medium bowl. Add 2 tablespoons milk powder and toss until the milk powder is evenly distributed throughout the mixture.
    • Pour 1 1/2 ounces melted white chocolate over the crumbs and toss until the clusters are covered. Continue tossing every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

    For the Cookies and Cream Cookies

    • In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1 teaspoon kosher salt until thoroughly combined. Set aside.
    • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup unsalted butter, 3/4 cup granulated sugar, and 2/3 cup light brown sugar. Cream on medium high for 3 minutes. Scrape down the sides of the bowl before adding 2 eggs, and continue beating for another 7 minutes. DO NOT SKIMP ON THIS CREAMING PROCESS — this looonnggg creaming process is the secret behind every perfectly textured cookie, I promise.
    • Reduce the mixer to its lowest speed and add the dry ingredients from the 1st step. Mix just until the dough comes together, no longer than 1 minute — do NOT overmix. Scrape down the sides of the bowl with a rubber spatula.
    • Turn the mixer back on to its lowest speed and add 3/4 cup Oreo crumb and mix until they're incorporated, but no more than 30 seconds. Add 1 1/2 cups cream crumbs and mix until they're incorporated, but no more than 30 seconds. Cover the bowl with plastic wrap and freeze the dough for 1 hour — DO NOT SKIP THIS STEP. If you do, your cookies will come out misshapen and weird looking! No, really.
    • When the dough has frozen for at least 1 hour, center a rack in the oven and preheat to 350 (F). Prepare 2 baking trays by lining with parchment paper or a Silpat mat. Use a 4-tablespoon sized cookie dough scoop to portion out the dough into the prepared baking pans, leaving a minimum of 4 inches between each cookie. Bake for 18 minutes, before allowing the cookies to cool on their baking trays on wire racks for 10 minutes. Once the cookies have cooled on the tray for 10 minutes, turn them out to a wire rack to cool completely.