Wednesday, April 4, 2012

Double Fudge Oreo Crunch Cookies

My apologizes for the lack of posts! Work has been crazy lately and it’s been tough finding the time to load my pictures. Anyway, let’s just dive back in! Recently I tried these Double Fudge Oreo Crunch Cookies from Brandy’s Baking.

Brandy's Baking
I decided this would be a good time to try out this food processor my mom gave me for Christmas. So, I used it to chop of the Oreos.

I think it chopped up the Oreos too finely. Although, it would be perfect for the Oreo Truffles.

Then I whipped up the batter.

The dough then needs to chill in the fridge for 2-4 hours. Good thing I started to make these in the morning because I didn’t read the recipe ahead of time - rookie mistake!

Anyway, once the dough was chilled, I rolled it into balls and placed it on the cookie sheet.

Bake at 350 for 10-12 minutes.

Let cool, then enjoy!

The Verdict: These were delicious! I brought them to work the next day and people just loved them! I will say that they are very chocolately. They would taste great with milk (if I actually liked milk). The cookies with the bigger Oreo chunks in them were the best ones.

Things to note/consider: The dough was very sticky/tacky and a bit hard to work with. I used the whisk attachment and if I were to do it again, I would use the beater attachment with the flex edge.  

The only other thing I would change if I were to make these again, is that I wouldn’t use the food processor to crush up the Oreos. I would do it the regular old rolling pin & zip lock bag way. The Oreos were crushed up too fine and it lost the “crunch” factor of the cookies.  

Double Fudge Oreo Crunch Cookies
adapted from Brandy’s Baking

1 cup butter
1 ½ cups sugar
2 eggs
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

  • Cream butter, sugar, eggs, and vanilla until fluffy
  • Add flour, cocoa powder, baking soda, and salt. Mix until combined.
  • Fold in chocolate chips and crushed Oreos.
  • Chill dough for 2-4 hours.
  • Roll into balls and place on baking sheet.
  • Bake at 350 for 10-12 minutes.

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