These cookies are bad. They have no nutritional value whatsoever. But they are like heaven in your mouth and too good not to share. When I eat something “bad” I do it with full knowledge of what I’m putting in my body. I don’t pretend that it’s ok or try to justify it. I don’t do it often but when I do I make sure it’s worth every bite and consequence that goes with it. And that’s all I have to say about that J These are the real deal and I have concocted the perfect combination of flavors for you to enjoy this Valentine’s day. When making these cookies, the recipe for the dough stays the same, however you can mix and match cookie and candy combinations. Below I will give you a few of my favorites that I gave out as my Valentine’s treats this year…
Soft Batch Cookie Crunch Recipe
1 Box Vanilla Cake Mix
1 Stick of Unsalted Butter Melted
1 Room Temperature Whole Egg
4 oz. Reduced Fat Cream Cheese Softened
1 tsp. Vanilla Extract
1 Cup Chopped Oreo Cookie Chunks of Choice
1 Cup Chopped Candy Chunks of Choice
½ Cup Mini Chocolate Chips
Best Cookie/Candy Combinations:
Red Velvet Oreo Cookie + Cookies & Cream Hershey Bar + Semi Sweet Mini Choc. Chips
Golden Oreo Cookie + Butterfinger + Semi Sweet Mini Choc. Chips
Preheat the oven to 350 Degrees.
In a large mixing bowl combine, the vanilla cake mix, melted butter, one egg and vanilla extract using a hand mixer. Make Sure the butter is melted all the way and the egg is room temperature. Beat until the dough is soft and mixed thoroughly.
If necessary, microwave your cream cheese to make sure it is soft but do not melt it! Add cream cheese to the bowl and beat until incorporated.
Add the chopped candy chunks and mini chocolate chips to the mixture and fold in with a spatula.
Then add the chopped Oreo cookie chunks and fold in again carefully.
Refrigerate the dough for at least an hour. This helps the dough harden so that you can form your cookies easier. The dough is too soft as is and will not make the perfect cookie if it is not refrigerated.
When the dough is ready, line a cookie sheet with parchment paper and use a cookie scoop or spoon, roll the dough into balls. Make sure they balls are as even as possible. The dough should yield 40 perfectly sized balls.
Bake for exactly 9 minutes, take out of the oven and set the timer for an additional 2 minutes and let the cookies rest on the cookie sheet. Slide the parchment paper with the cookies onto the counter or flat surface and tap the top of each cookie with the top of a flat spatula.
Leave the cookies to completely cool before transferring to a plate or container.