Copycat Crumbl Cookies & Cream Cookies

These cookies are beyond delicious. Think a soft and chewy chocolate chip cookie, but with the crunch of Oreos in place of chocolate chips. Oh, and it’s topped with a white chocolate drizzle. It’s an out-of-this-world cookie.

About the cookie

According to crumbl, this cookie is a “warm cookies & cream cookie topped with Oreo® pieces and a white chocolate drizzle.”

Power Ingredients

Below are a few ingredients that play the biggest role in making these cookies successful and delicious.

All-purpose flour: This gives these cookies structure, however packing the flour into your measuring cup can lead to dry cookies. Use the spoon and level method or weigh your flour for success.

Vegan butter: This is the base of almost all of my vegan cookies. It’s important to use butter sticks in this recipe.

Brown and granulated sugars: The combination of these sugars is common in classic chocolate chip cookies and is perfect in this recipe.

Oreos: Yes, these cookies are loaded with more cookies. Use Oreos or your favorite chocolate sandwich cookies for that classic cookies & cream flavor.

Vegan white chocolate chips: These are topped with a white chocolate drizzle, made by melting white chocolate chips with a little coconut oil. There are lots of vegan white chocolate chips on the market. I typically order the King David brand, but Nestlé and Great Value also have vegan versions.

Tips and tricks

Measure your flour : Use the spoon-and-level method or weigh your flour to ensure the cookies don’t turn out dry.

Don’t overmix: For the best results, you should mix the dry ingredients into the wet until they are just combined.

Don’t overbake: The cookies will look lightly golden-brown, but you don’t want to overbake them. They will set as they cool and they’ll be deliciously soft in the center.

Cold butter: You’ll want the butter to be cold for these cookies. This ensures the dough isn’t super soft and the cookies don’t spread too much as they bake.

Let me know your thoughts!

If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!

Copycat Crumbl Cookies & Cream Cookies

These cookies are beyond delicious. Think a soft and chewy chocolate chip cookie, but with the crunch of Oreos in place of chocolate chips. Oh, and it's topped with a white chocolate drizzle. It's an out-of-this-world cookie.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Course Dessert

Servings 5 giant cookies

Ingredients

  

• 1/2 cup (113 g) vegan butter, cold and cubed
• 1/3 cup (66 g) granulated sugar
• 1/3 cup (73 g) brown sugar
• 2 tbsp (30 ml) nondairy milk
• 1 tsp pure vanilla extract
• 1 2/3 cups (208 g) all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 oreos broken up into pieces

For topping

• 2 oreos broken up into pieces

For drizzle

• 1/4 cup (56 g) vegan white chocolate chips
• 1/2 tsp refined coconut oil

Instructions

 

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Add the cubed butter, sugar, and brown sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
• Add the milk and vanilla extract. Beat again until well combined.
• Add the flour, baking powder, baking soda, and salt. Mix until just combined.
• Stir in the oreo pieces (8 oreos).
• Split the dough into five equal pieces and roll into balls. Top with the pieces of the remaining 2 oreos. Place on the baking sheet, leaving room in between.
• Bake for 12-14 minutes, until lightly golden.
• Make the drizzle: Place the white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until melted and creamy.
• Allow the cookies to cool slightly on the baking sheet, then drizzle with the white chocolate. Enjoy!