1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This step reminds me of my early baking days, learning the importance of creaming the butter and sugar well for the perfect texture.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
6. Gently fold in the crushed cookies and cream sandwich cookies.
7. Using a tablespoon or cookie scoop, portion the dough and roll into balls. Roll each ball in powdered sugar until fully coated.
8. Place the cookies about 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, until the edges are set but the center is still soft. The cookies will continue to cook as they cool on the baking sheet for about 5 minutes before transferring to a wire rack.

These cookies are a testament to how a little effort can yield something truly delightful, much like the first time I attempted my grandmother’s biscuit recipe and realized the beauty in simplicity.