Double Fudge Oreo Crunch Cookies

So, these cookies!  Double Fudge Oreo Crunch Cookies, yeah baby!  I found this recipe online and my life will never be the same.

So, how do you feel about having a Cookie Week?  I have a couple cookie recipes that I would like to share with you.  I’m going to be hanging out in Florida (on the beach!) for a couple days, but I have some posts cued up and ready to go.  Next time, I’m going to ask for guest bloggers, but I was just way too shy to do it this time.  🙁
I’m pretty excited about this little vacation.  The sad truth is that I haven’t been on an airplane since well before the birth of my first child–almost 8 years ago!  Why yes, that does indeed mean I haven’t gone anywhere outside of a couple hours drive of home base in 8 years, folks!  Generally, I do prefer home sweet home, but a girl needs to get away every now and then.

So, how to make Oreo Crunch Cookies ?

I’ll keep it short, so you can get your ingredients together right away and make these.
Cocoa Powder + Chocolate Chips = The Double Fudge 🙂
Oreos = The Crunch
Make ’em!  You really shouldn’t go another day without them.Double Fudge Oreo Crunch Cookies


On a side note, check out Sweet as Sugar Cookies if you are looking for some fabulous Chocolate Chip Cookie recipes.  She’s on a quest–The Great Chocolate Chip Cookie Quest of 2011.  It’s serious business, friends!  She’s baked, tested and reviewed several CCC recipes.  Check her out!

Happy Cookie Week!

Double Fudge Oreo Crunch Cookies recipe

Ingredients:
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup crushed Oreo cookies

Directions:
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
Fold in chocolate chips and crushed Oreos. Chill dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls or scoop with a medium to large-ish cookie dough scooper and place on baking sheet.
Bake at 350 for 10-12 minutes. Let cool completely.  (Makes about 32-36 cookies.)

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