Need a last-minute Valentine’s Day treat?
These cookies are truly an anytime indulgence — perfect for tonight, tomorrow, Monday, next week, or any day you need a little chocolate comfort. The dough is dangerously irresistible, so be warned: you’ll be tempted to snack on it raw.
See? Impossible to resist.
Scooping golf ball–sized dough portions gives you a thick, chewy cookie. Serve warm with a big glass of cold milk for the full experience.
I used to dislike milk as a kid — the idea of drinking it grossed me out, and the thought of anyone slurping the leftover milk from their cereal bowl gives me chills. But these cookies changed everything.
All I could think about was a glass of milk to dunk these into — chocolate milk would have been ideal, but regular milk works perfectly too.
Sometimes baking doesn’t go exactly as planned, but that doesn’t mean the results aren’t delicious.
If you haven’t made these yet, consider this your nudge: bake a batch today. You’ll be glad you did.
Double Fudge Oreo Crunch Cookies
Makes about 30 cookies
Ingredients:
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup crushed Oreo cookies
Directions:
1. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined.
2. Add the flour, cocoa powder, baking soda, and salt. Mix until just combined.
3. Fold in the chocolate chips and crushed Oreos. For best texture, refrigerate the dough for 2–4 hours or longer.
4. When ready to bake, preheat the oven to 350°F (175°C). Roll the dough into balls or scoop with an ice cream scoop and place on a baking sheet.
5. Bake for 10–12 minutes. Allow the cookies to cool completely before serving.
These cookies are rich, fudgy, and crunchy from the Oreo pieces — a clear crowd-pleaser. Enjoy!