“Pigpen Dark Chocolate Chip Cookies”

Look, I know what you’re about to say these are the ugliest cookies you’ve ever laid your eyes on. Well underneath all the ugly is one of the most delicious, chewy, and buttery chocolate chip cookies you have ever tasted. Pigpen Dark Chocolate Chip Cookies are a creation adapted from cookiesandcups.com. I love following this website and you will too. It’s amazing to me what all you can do with a good basic cookie dough. Take a few chances and let your imagination run wild. Even better, make a batch of these cookies as soon as possible.

Pigpen Dark Chocolate Chip Cookies

Wondering why I call them Pigpen? Remember Pigpen and his cloud of dust in Peanuts animations. Once baked that’s what this cookie reminded me of. The chocolate dust on the outside is from Oreo crumbs. The dough balls are rolled in the dust before baking as a result giving the cookies that grungy, dirty look. However, don’t let the pigpen look foul you because scrumptious is the name of the game here.

Pigpen Dark Chocolate Chip Cookies

I have doubled this recipe to make about 5 dozen cookies, therefore making them perfect for sharing. You can easily mix all ingredients in a 5-quart without a problem. Besides Oreo crumbs used, chunks of Oreo cookies and extra dark chocolate chips are incorporated in the dough. Streaks of white cream from the Oreo’s and oozy melted chocolate make every bite one to remember.

Pigpen Dark Chocolate Chip Cookies

In conclusion of my post let me just say make this recipe ASAP and don’t sit or stand to close to someone when take that first bite. I promise that first bite will make you slap somebody and your eyes roll back in your head. This cookie is a must bake. May I also mention if you’re at home, grab a tall glass of milk. You will need it so hop to it! Happy Baking!

Pigpen Dark Chocolate Chip Cookies

Pigpen Dark Chocolate Chip Cookies

48 Oreo cookies, divided

2 cups unsalted butter, softened

2 cups packed light brown sugar

1 cup granulated sugar

4 large eggs

1 T. pure vanilla extract

2 t. baking soda

2 t. kosher salt

5 cups unbleached all-purpose flour

2 bags (11.5 oz.) Guittard Extra Dark Chocolate Chips

Coarsely chop 24 Oreo cookies and set aside. Scrape cream filling from the remaining Oreo cookies and grind into fine crumbs using a food processor. Store crumbs in an airtight container and set aside for later use.

In bowl of stand mixer, beat butter, brown sugar, and granulated sugar at medium-high speed for 2 minutes. Add in eggs, vanilla, baking soda, and salt and beat for an additional minute. Scrape down sides of bowl as needed.

Reduce speed on mixer to low and gradually add in flour, mixing until just combined. Use a large rubber spatula to mix in chopped Oreo cookies and chocolate chips.

Refrigerate cookie dough for at least 2 hours to overnight.

To bake cookies, heat oven to 350 degrees. Line two cookie sheets with parchment paper. Roll cookie dough into walnut-size (2 T.) balls. Roll dough balls in Oreo crumbs and place 2-inches apart on cookie sheets. Bake 10 to 12 minutes or until edges become lightly brown.

Remove to wire racks to cool completely and store in airtight containers.

Makes about 5 dozen cookies. Recipe can be evenly cut in half for a smaller batch.

Adapted from Cookies and Cups