You'll use either mini Oreo cookies or you can chop up regular size Oreo cookies to stir into this cookie dough!
Oreo Pudding Cookies, You Won't Stop Eating
An Oreo lover's dream! Chewy cookies made with Oreo pudding mix, chopped Oreo cookies and chopped Cookies n Cream candy bars. You won't be able to eat just one.
If you have teenagers in the house, maybe think about making a double batch because these Oreo Pudding Cookies are downright delicious!
This makes a good size cookie--about three inches in diameter. You know what they say, if it's over two inches, there aren't any calories.
One bite of these Oreo Pudding Cookies will send you into cookies and cream paradise!
- 36 cookies
- Prep time: 20 Minutes|Cook time: 12 Minutes|Total time: 32 Minutes
- Beat butter and sugars in a mixing bowl with an electric mixer or in the bowl of a stand mixer until fluffy and pale yellow--at least three minutes on medium speed.
- Note, you can go old school and mix these by hand but be warned, you’ll get a solid workout.
- Once you’ve added the chopped cookies and chocolate the dough is really thick.
- Add pudding mix and beat until combined.
- Add eggs and vanilla extract.
- Beat until combined.
- Slowly add dry ingredients and mix on low until just combined.
- Add chopped cookies and chocolate and mix on low until all the mix-ins have been thoroughly incorporated.
- Try to stop sampling the dough so you have more than a dozen cookies left.
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- Using a one-inch cookie scoop or two teaspoons, portion out dough and place two inches apart on cookie sheet.
- Don’t bake more than 12 at a time.
- Bake at 350 for 12 to 15 minutes, depending on how hot your oven runs.
- Let rest on cookie sheet for two minutes before removing to a wire rack to finish cooling.
- If you can't find the Oreo pudding mix, substitute vanilla pudding mix.
- Pay attention to how they smell. If they smell done, they probably are.
- You can bake these cookies right away. However, I think they’re best when they’ve chilled overnight in the fridge. You be the judge.
- Makes 48 two-inch cookies.
- Dough can be frozen for up to three months.
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