There is nothing like a cookie to hit the spot. And wow, did these do the trick. I love Oreo’s soooo much! You’ve probably noticed from the many Oreo recipes I have blogged about lately that I am working my way through a craze. Hopefully you can join me because these are darn good.
I made these for my friends when I was at their house for dinner last week. They were actually a follow up to the cajun chicken pasta I posted about on Monday. It was quite a decadent evening hehe and a much needed one! Not only was it wonderful for my daughter to have a playmate, but it was great to socialize with some old friends, myself : )
If you are overwhelmed with too much chocolate than you can easily change things up with these cookies. Instead of chocolate chips, you can use peanut butter or white chocolate chips. Instead of regular Oreo’s you can use golden one’s or maybe just change up the flavor by choosing mint Oreo’s. They are pretty versatile to suit your own tastes.
And where does the crunch come into play with these chocolate fudge Oreo “crunch” cookies? Well, the contrasting textures of course! The cookies themselves are soft and chewy, like that of a chocolate chip cookie. With the addition of Oreo’s there are not only melted chocolate chips but crunchy chocolate cookies as well. It’s ammmmmazing! What a wonderful cookie for all of us chocolate lover’s out there ; )
- 1 cup (2 sticks) butter, at room temperature
- 1½ cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 cup crushed Oreo cookies
- Preheat oven to 350 degrees F. Line a sheet pan with parchment or silicone mat.
- In a large bowl, sift and whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, mixing for 1 minute after each addition. Add vanilla. Mix in flour mixture until just combined. Stir in chocolate chips and Oreos. Refrigerate dough for at least 2 to 4 hours (or more).
- Scoop dough out onto sheet pan in tablespoonfuls. Bake 10-12 minutes. Cool completely
adapted from How Sweet It Is
