Have you ever wanted to combine all of your favorite vegan treats into one epic recipe? When trying out the amazing new cookie dough flavors from Cappello's, I knew I wanted to do something over the top. So I got together with my good friend Brenna and we made extravagant cookies topped with cookie butter, chocolate and speculoos cookie crumbs, mini marshmallows, chocolate covered caramels and extra melted chocolate for good measure. But feel free to go crazy with whatever toppings sound good to you!
Ingredients
vegan cookie dough (I used Cappello's Double Chocolate Chip)
speculoos cookie butter
chocolate cookies (I used Jovial Crispy Cocoa Einkorn Cookies)
speculoos cookies (I used Biscoff)
Mini Dandies Marshmallows
Cocomels Chocolate Covered Coconut Milk Caramels
4-6 oz vegan chocolate
1/2 tablespoon coconut oil
vegan cookie dough (I used Cappello's Double Chocolate Chip)
speculoos cookie butter
chocolate cookies (I used Jovial Crispy Cocoa Einkorn Cookies)
speculoos cookies (I used Biscoff)
Mini Dandies Marshmallows
Cocomels Chocolate Covered Coconut Milk Caramels
4-6 oz vegan chocolate
1/2 tablespoon coconut oil
Directions
Preheat oven and bake cookie dough as directed. I used Cappello's Double Chocolate Chip Cookie Dough and flattened the cookies slightly prior to baking so they would be easier to load up with toppings.
Allow the cookies to cool slightly before adding toppings. First, spread the speculoos cookie butter on top of all of the cookies. This will act as the "glue" for the other toppings, so if you decide to use something else for this I would recommend a nut or seed butter.
Next, load up the cookies with chocolate and speculoos cookie crumbs. Then add mini marshmallows and caramels, and return to the oven for 2-5 minutes to allow them to melt into the cookies. Remove from oven.
In a microwavable bowl, melt the chocolate in 30 second intervals until smooth. Allow to cool slightly then transfer to a ziplock or piping bag and drizzle overtop the cookies. I refrigerated the cookies at this point to allow the chocolate drizzle to harden. Enjoy!
Preheat oven and bake cookie dough as directed. I used Cappello's Double Chocolate Chip Cookie Dough and flattened the cookies slightly prior to baking so they would be easier to load up with toppings.
Allow the cookies to cool slightly before adding toppings. First, spread the speculoos cookie butter on top of all of the cookies. This will act as the "glue" for the other toppings, so if you decide to use something else for this I would recommend a nut or seed butter.
Next, load up the cookies with chocolate and speculoos cookie crumbs. Then add mini marshmallows and caramels, and return to the oven for 2-5 minutes to allow them to melt into the cookies. Remove from oven.
In a microwavable bowl, melt the chocolate in 30 second intervals until smooth. Allow to cool slightly then transfer to a ziplock or piping bag and drizzle overtop the cookies. I refrigerated the cookies at this point to allow the chocolate drizzle to harden. Enjoy!