Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed to combine, then increase to medium-high and beat until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium-high until mixture is fluffy and pale in color, about 2 minutes.
4. Stop the mixer and scrape down the bowl, then add the flour, cocoa powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
5. Add the Oreo cookie pieces and chocolate chips into the batter, mixing until evenly incorporated.
6. Use a 2 ounce cookie scoop to portion out equal amounts of dough. Place on the prepared baking sheets, spacing the dough 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes.
7. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely.
8. Once the cookies are completely cool, combine the chopped white chocolate and coconut oil in a microwave safe bowl and microwave for in 15 second increments, stirring between each until the white chocolate is completely melted. Drizzle the cooled cookie with the white chocolate and top with sprinkles and Oreo cookie crumbs. Let the white chocolate set completely before serving!