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Cookies n Cream Cookies

Chewy and soft cookies filled with chunks of oreo, dark chocolate, and white chocolate chips.

Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Refrigeration 30 minutes
Total Time 57 minutes
Servings 12 cookies
Author Taavi Moore

Ingredients

  • ½ cup vegan butter, melted
  • ½ cup (102g) packed dark brown sugar
  • ¼ cup (52g) granulated sugar
  • 2 tbsp non-dairy milk
  • 2 tsp vanilla extract
  • 1 ¼ cup (173g) all-purpose flour
  • 1 tbsp cornstarch
  • ½ tsp baking soda
  • ¾ tsp kosher salt
  • ½ cup roughly chopped oreos + more for topping
  • 2 oz dark chocolate, roughly chopped + more for topping
  • 2 oz vegan or regular white chocolate chips

Instructions

  1. In a large mixing bowl, whisk together butter, sugars, milk, and vanilla until creamy.

  2. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in chopped oreos, dark chocolate, and white chocolate chips. Cover bowl with plastic wrap and refrigerate for at 30 minutes (overnight for maximum flavor).

  3. Preheat the oven to 350°F. Use a 1.5 tbsp cookie scoop to portion out dough on to a lined baking sheet. Evenly space out cookie dough on to two lined baking sheets. Top with additional chopped oreos and dark chocolate chunks.

  4. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.