Oreo Pudding Cookies
Let’s examine this cookie…
…bits of Oreo
…chunks of Cookies ‘N Cream candy bar
…gooey melted chocolate chips
Um…you had me at Oreo.
I’ve actually never been a fan of pudding mix in cookies. Why? I have no idea. Maybe it was the same time I decided I hated mushrooms to which I have whole heartedly repented of. The pudding mixture makes the cookies so moist and they just melt in your mouth.
These are some of the best things I’ve eaten in a while.
And….I eat a lot of….things.
These come from my SIL Kristy over at Sweet Treats and More. Somehow we were born with the same palate so I trust everything she makes. I changed her recipe ever so slightly just to fit what I had on hand.
And thank goodness I bought 3 Cookies N’ Cream bars just in case because my babysitter helped herself to one while we were out. Which I don’t mind at all because it probably made her happy and I like happy people watching my kids.
Oreo Pudding Cookies
Ingredients
- 1 cup butter room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 4.2 ounce package instant Oreo Pudding mix (see Note)
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 Hershey's Cookies N Cream Candy Bars broken into small pieces I used 2.6 ounce King Sized bars
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.
- Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.
Recipe Notes
Note: I found Oreo Pudding mix at my grocery store but I also saw it at our Walmart and Target.
Source: Sweet Treats and More
How many days in advance can I make these? I want to make them for a cookie exchange. Thanks!
You can make a day or two ahead of time or freeze them!
I put them in for 8 minutes and they came out like dough. Is that a typo?
No. You might need to add a couple of minutes depending on your oven. All ovens are different.
Everyone else in my family’s favorite seems to be the S’mores cookies, but these are mine! SOOOOOOOOOO delicious. I have also tried the recipe with white chocolate pudding mix, some cocoa powder, and white chocolate chips. They were delicious too!
Hi, if I can’t find oreo pudding mix in my country, can I just put vanilla pudding mix and add to it some cocoa powder, powdered sugar, and crushed oreos? Like create my own oreo pudding mix. If this can’t work, what should I use instead?
I think that would work but I have never tried it.
These cookies were delicious! I was prejudice to the whole pudding mix idea but they truly are soft and stay soft. Mine came out a little flatter than yours but my butter was a little too soft. I would definitely make these again but I would reduce the sugar by at lease half. The pudding mix already has the equivalent of one cup of sugar in it. Thanks for the recipe!
Can you use chocolate pudding if oreo pudding is not available?Also do you just add the dry pudding to the other ingredients or do you follow instructions on the pudding package and then add?Thanks!
You leave the pudding dry. I would try a vanilla pudding or cheesecake pudding. I’m afraid a chocolate pudding would overpower it.
These are the best!
They are my go to cookie recipe, never fails 🙂
I made these for the first time today and this is a simple to make and very tasty cookie; as the author states, it is VERY important to NOT OVERBAKE THEM — I have an electric oven and baked them for 8 minutes but wasn’t sure they were ‘done’; tried 9 minutes but this was actually too long as far as softness goes, so I went with 8 to 81/2 minutes depending on the size I scooped out. I did not do golf ball scoop size cookie dough – too big! Also, I could only find two size of the cookies ‘n crème candy bars so I combined the two sizes to equal the ounces specified — this amounted to about 1-3/4 cups of broken up candy bar pieces. Recommend you don’t skimp on the chocolate chips either – they really make the cookie! I even added an additional 1/2 to 3/4 cup of good Ghirardelli white chocolate chips. Received rave reviews from people at work (I work in a fancy restaurant) who are foodies and really picky – keep them soft though by underbaking!
Yes, I agree. The key is to not overbake!
These sound too good to be true. They have Oreo’s in them so how can you go wrong? I am putting them on my must make list.
Have a blessed Easter,
Bev
You too! Thanks Bev
I made these tonight as a test to see if I wanted to make these for a cookie exchange I’m going to. These are bites of heaven! I followed this recipe to the letter and was able to get 42 2.5″ cookies out of one batch! I think for the cookie exchange I’m going to melt some white chocolate, mix it with some crushed Oreo cookies and drizzle it on the top of them.
Thank you for this recipe! It is amazing and have made them several times and they always disappear! I switched it up for Fall and used pumpkin spice pudding mix and white chocolate chips…oh my please try them this way. please. Oh and HAPPY HALLOWEEN!