In a dry pan over medium heat, toast the milk powder until it turns golden brown.
Pour the melted butter into the pan with the toasted milk powder and mix to combine.
In a large bowl, combine the brown sugar, granulated sugar, and the toasted milk butter mixture.
Add the egg and mix well. Then, fold in the flour and baking soda to form a cookie dough.
Fold in the white chocolate chunks. Then, gently swirl in dollops of cream cheese and berry compote into the dough without fully mixing them in.
Cut the bagel into chunks. Toast the bagel chunks in a pan with a little butter until they are slightly crispy but still chewy.
Scoop large portions of the dough onto a parchment-lined baking sheet. Press a piece of the toasted bagel, along with extra cream cheese and berry compote, onto the top of each cookie dough ball.
Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes until the edges are golden brown. Let cool on the tray, then garnish with fresh thyme sprigs before serving.
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