The Chocolate Trifecta
If there’s one way I’m going to go, it’s going to be from these Death By Chocolate Crunch Cookies. Ironically, I would not describe myself as a chocoholic. In fact, I almost always prefer vanilla over chocolate. However, when it comes to Halloween Candy, I definitely prefer chocolate candy over sour gummy candy. So for this Halloween, I wanted to create an over-the-top cookie filled with the best of the best chocolate treats!
Like I mentioned, I’m not a chocolate lover, but these Death By Chocolate Crunch Cookies unlocked the chocoholic in me that I didn’t even know was there. It’s a chocolate based dough mixed together with KitKats, Hershey’s Cookies n’ Creme, and Oreos. KitKat and Hershey’s Cookies n’ Creme chocolate are my favorite crunchy, chocolate candies, so I had to incorporate them into these cookies. And while Oreos may not be a candy, they’re never a bad idea and they add the perfect crunch. These cookies have just the right amount of chocolate to give you that rich depth of flavor without being too overwhelming.
Death By Chocolate
Start by adding the all purpose flour, cocoa powder, kosher salt, baking soda, and cinnamon to a bowl. Mix with a whisk until the ingredients are evenly distributed.
Then in the bowl of a stand mixer fitted with the paddle attachment, add in the melted butter, brown sugar, and granulated sugar. Mix on medium speed for about 1 minute until the mixture slightly lightens in color. While mixing on medium low speed, add in the eggs one at a time, making sure it’s been fully incorporated before adding in the next. Then mix in the vanilla extract.
Add in the bowl of dry ingredients. Mix on low speed until just combined. Then mix in 3/4 cup of the KitKats, 3/4 cup of the Hershey’s Cookies n’ Creme, and 3/4 cup of the Oreos until the chocolates are evenly distributed throughout the dough. The remaining chocolates and cookies will be use to top the cookies later. Remove the bowl from the stand mixer. Cover the bowl with plastic wrap and refrigerate for 1 hour.
The Sweetest Death
Preheat the oven to 375˚F. Line a few baking sheets with parchment paper. Scoop balls about 2 1/2 tablespoons in size. Roll them into uniform sized balls and place them onto the parchment lined baking sheet, spacing them 2 1/2 inches apart from each other. Use the remaining KitKats, Hershey’s Cookies n’ Creme, and Oreos to top each cookie dough ball.
Bake the cookies in the oven for 12-13 minutes until the edges are golden brown and set but the center is still soft. When you remove the cookies from the oven, firmly tap the bottom of the baking sheet onto the surface so that the cookies crinkle and flatten. If your cookies spread into weird shapes, immediately use a rubber spatula to push in the edges of the cookies until it forms a circle. Sprinkle flakey salt on top. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
These Death by Chocolate Crunch Cookies make for the sweetest death anyone could have. Just to reiterate, I’m not a chocolate girl, but I was actually blown away by how delicious these cookies were. They’re crispy on the outside and chewy on the inside. The flavors and textures that you get from the different treats makes for such a fun bite. If you’re a texture lover like me, you’re going to love these. Lastly, the flaky salt on top is the perfect contrast to the sweetness of the cookie. In a way, it cuts through the chocolate flavor so that it doesn’t taste too heavy. Make these Death by Chocolate Crunch Cookies for your upcoming Halloween parties or use up the leftover candy to make them. Chocoholic or not, these will have you coming back for more!
Death by Chocolate Crunch Cookies
Ingredients
- 2¼ cups All Purpose Flour
- ½ cup Dark Cocoa Powder (sifted)
- 1½ tsp Kosher Salt
- ¾ tsp Baking Soda
- ⅛ tsp Cinnamon
- 1 cup Unsalted Butter (melted)
- 1¼ cups Brown Sugar
- ¾ cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1¼ cups Chopped KitKats (about 10 KitKats)
- 1¼ cups Chopped Hershey's Cookies and Creme Chocolate Bars
- 1¼ cups Copped Oreos
- Flaky Salt (for topping)
Instructions
- Add the all purpose flour, cocoa powder, kosher salt, baking soda, and cinnamon to a bowl. Mix with a whisk until the ingredients are evenly distributed.
- In the bowl of a stand mixer fitted with the paddle attachment, add in the melted butter, brown sugar, and granulated sugar. Mix on medium speed for about 1 minute until the mixture slightly lightens in color. While mixing on medium low speed, add in the eggs one at a time, making sure it’s been fully incorporated before adding in the next. Then mix in the vanilla extract.
- Add in the bowl of dry ingredients. Mix on low speed until just combined. Then mix in 3/4 cup of the KitKats, 3/4 cup of the Hershey's Cookies n' Creme, and 3/4 cup of the Oreos until the chocolates are evenly distributed throughout the dough. Remove the bowl from the stand mixer. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375˚F. Line a few baking sheets with parchment paper. set aside.
- Scoop balls about 2 1/2 tablespoons in size. Roll them into uniform sized balls and place them onto the parchment lined baking sheet, spacing them 2 1/2 inches apart from each other. Use the remaining KitKats, Hershey's Cookies n' Creme, and Oreos to top each cookie dough ball.
- Bake the cookies in the oven for 12-13 minutes until the edges are golden brown and set but the center is still soft. When you remove the cookies from the oven, firmly tap the bottom of the baking sheet onto the surface so that the cookies crinkle and flatten. If your cookies spread into weird shapes, immediately use a rubber spatula to push in the edges of the cookies until it forms a circle. Sprinkle flakey salt on top. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
