Updated: January 8, 2013 9:42AM

MAKES 24 SERVINGS

For the cookie dough:

6 tablespoons unsalted butter, at room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 tablespoon milk
or cream

1 teaspoon vanilla extract

1/4 teaspoon salt1

1/4 cups all-purpose flour

3/4 cup mini chocolate chips

For the dip:

2 (8-ounce) packages cream cheese, softened

2 cups confectioners’ sugar

6 tablespoons milk

1 teaspoon almond extract

Pinch salt

1/2 cup sour cream

10 Oreo (or similar) cookies, crushed

To make the cookie dough, in a large bowl use an electric mixer to beat the butter and both sugars until light and fluffy. Add the milk, vanilla and salt, then mix well. Add the flour and mix just until thoroughly blended. Mix in the chocolate chips.

Divide the mixture into chunks, about 1 teaspoon each. They don’t need to be perfectly rounded. Arrange them without touching on a parchment paper-lined baking sheet, then place in the freezer for 15 minutes.

Meanwhile, in a food processor combine the cream cheese and confectioners’ sugar. Process until smooth and creamy. Add the milk, almond extract, pinch of salt and sour cream, then process. Transfer to a bowl, then use a spatula or spoon to gently stir in the crushed cookies.

Once the cookie dough chunks have chilled, gently stir them into the dip. Transfer to a serving bowl and serve immediately or chill until ready to serve.

J.M. Hirsh, AP

---