Name: Dairy Free Cookies & Cream Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 3/4 cup Dairy Free Butter, Softened; 3/4 cup Light Brown Sugar, Packed; 1/2 cup Granulated Sugar; 1 Large Egg; 1 Large Egg Yolk; 2 tsp Vanilla Extract; 2 1/4 cups All Purpose Flour; 2 tsp Cornstarch; 1 tsp Baking Soda; 1/2 tsp Salt; 15 Dairy Free Chocolate Sandwich Cookies, Chopped; 3/4 cup Dairy Free White Chocolate Chips

If you miss eating thick bakery-style cookies, you are going to love this recipe.

Most store-bought cookies with white chocolate and cream contain milk, which makes it tough for anyone avoiding dairy.

I wanted to make a homemade version that anyone can enjoy, whether you are lactose intolerant or simply cooking for someone who is.

These dairy free cookies & cream cookies bake up soft in the center with nice golden edges.

They are very simple to put together, and nobody will even guess that they are completely dairy free.

Why This Recipe Is a Keeper

Bakery Style Thickness – Chilling the dough keeps them from spreading too thin, giving you massive cookies with soft, gooey centers.

Double Chocolate Goodness – Crushed sandwich cookies and dairy free white chocolate chips create the ultimate cookies and cream flavor combo.

Ultra Soft Texture – Adding cornstarch and an extra egg yolk guarantees every single bite stays tender and melt-in-your-mouth soft.

Zero Dairy Compromise – You get all the rich, buttery flavor of traditional bakery treats without using a drop of real dairy.

Here’s What You’ll Need

3/4 cup Dairy Free Butter, Softened
3/4 cup Light Brown Sugar, Packed
1/2 cup Granulated Sugar
1 Large Egg
1 Large Egg Yolk
2 tsp Vanilla Extract
2 1/4 cups All Purpose Flour
2 tsp Cornstarch
1 tsp Baking Soda
1/2 tsp Salt
15 Dairy Free Chocolate Sandwich Cookies, Chopped
3/4 cup Dairy Free White Chocolate Chips

How to Make It

Step 1

In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.

Step 2

In a large bowl, beat the dairy free butter, brown sugar and granulated sugar for 2 minutes until light and fluffy. Beat in the egg, egg yolk and vanilla until smooth.

Step 3

Add the dry ingredients and mix on low speed just until combined. Gently fold in the white chocolate chips and most of the chopped sandwich cookies, saving about 1/2 cup for the tops.

Step 4

Cover and chill the dough for 1 hour. This firms up the soft dough so the cookies bake up thick and bakery-style.

Step 5

Preheat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into 2 tablespoon balls, press the reserved cookie pieces onto the tops and place them 3 inches apart.

Step 6

Bake for 10-12 minutes, until the edges are lightly golden and the centers look soft. Let the cookies cool on the sheet for 10 minutes, then move them to a wire rack.

Recipe Tips

Use Stick Butter Instead of Tub Butter

I recommend using block or stick dairy-free butter for this dough instead of the soft spread sold in plastic tubs.

Tub spreads contain extra water and oil that will cause your cookies to melt flat and turn out greasy on the pan.

Sticks have the right fat content to hold air when creamed with sugar, giving you a thick and chewy cookie.

Chop the Sandwich Cookies by Hand

From my experience, you will get the best results if you use a kitchen knife to cut the sandwich cookies into quarters and small chunks.

If you crush them inside a plastic bag, you will create too much fine black dust.

That dark dust will blend into the wet ingredients and turn your entire dough gray instead of keeping a bright, clean look.

Bring Your Egg to Room Temperature

You’ll get the best results if you take the egg and the extra egg yolk out of the fridge about thirty minutes before you start baking.

Cold eggs will instantly chill the dairy-free butter and cause your mixture to split into small curdles.

Room temperature eggs blend smoothly with the sugars to create an even, silky base for your dry ingredients.

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