Oreo Pudding Cookies, You Won't Stop Eating

by Jennifer
36 cookies
32 min

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.

You'll use either mini Oreo cookies or you can chop up regular size Oreo cookies to stir into this cookie dough!

If you have teenagers in the house, maybe think about making a double batch because these Oreo Pudding Cookies are downright delicious!

Use a cookie scoop like this one if you'd like your cookies to turn out uniformly sized and shaped.

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!

Oreo Pudding Cookies, You Won't Stop Eating
Recipe details
  • 36  cookies
  • Prep time: 20 Minutes Cook time: 12 Minutes Total time: 32 min
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  • 1 cup butter, (two sticks) room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 pkg Oreo pudding mix (might be called Cookies and Creme)
  • 1 Tbsp vanilla extract
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/4 cup all purpose flour
  • 1 cup chopped Oreo cookies (I used the miniature Oreos for less work)
  • 1 cup chopped Cookies and Cream candy bars (I used Hershey's)

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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  • Nia Donovan Nia Donovan on Jan 18, 2021

    Does this recipe use instant pudding?

    • Jennifer Jennifer on May 11, 2021

      Sorry for the late reply Nia--I don't get notified when someone comments here. Yes, it uses a package of instant pudding, the OREO Cookies and Cream flavor. You can substitute a box of vanilla instant pudding if you can't find the OREO flavor.