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.
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!
