These Oreo Pudding Cookies are the ultimate treat for cookie lovers who can’t get enough of that classic cookies-and-cream flavor. Infused with Oreo pudding mix and loaded with chunks of Hershey’s Cookies ‘n’ Cream candy bars, these cookies are soft, chewy, and bursting with chocolatey goodness. The addition of semi-sweet chocolate chips gives each bite a perfect balance of sweetness, making these cookies an irresistible dessert or snack.
Ingredients:
- Cookie Dough:
- 1 cup butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 (4.2 oz) package instant Oreo Pudding mix (see Note)
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 3 (1.55 oz) Hershey’s Cookies ‘n’ Cream candy bars, broken into small pieces (reserve 1 bar for topping)
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, cream together the room-temperature butter, brown sugar, and white sugar until light and fluffy.
- Add Pudding Mix:
- Beat in the instant Oreo pudding mix until fully blended into the butter-sugar mixture. This adds extra moisture and flavor to the cookies, ensuring they stay soft and chewy.
- Incorporate Wet Ingredients:
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- Combine Wet and Dry Mixtures:
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough will be thick.
- Stir in Add-ins:
- Fold in two of the broken Hershey’s Cookies ‘n’ Cream candy bars and the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape and Bake:
- Using a cookie dough scooper, drop golf ball-sized dough balls onto the prepared baking sheet. Bake at 350°F for 8 minutes. Be careful not to overbake – these cookies should remain soft and chewy.
- Top with Candy Bar Pieces:
- While the cookies are still warm, gently press pieces of the reserved Hershey’s Cookies ‘n’ Cream candy bar into the tops of the cookies.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set while maintaining their soft texture.
- Store:
- Store the cookies in an airtight container to keep them fresh. These cookies are best enjoyed within a few days of baking.
Tips:
- Oreo Pudding Mix: The instant Oreo pudding mix is what gives these cookies their unique cookies-and-cream flavor and soft texture. If you can’t find Oreo pudding mix, you can substitute vanilla or chocolate pudding mix for a slightly different flavor profile.
- Baking Time: These cookies are meant to be soft and chewy, so be careful not to overbake them. They may look slightly underdone when you take them out of the oven, but they will continue to set as they cool.
- Add-ins: Feel free to get creative with the add-ins! You can substitute the Hershey’s Cookies ‘n’ Cream bars with your favorite candy bar, or try adding white chocolate chips or crushed Oreos for even more cookies-and-cream goodness.
- Storage: These cookies can be stored at room temperature in an airtight container for up to a week, but they’re so delicious they likely won’t last that long!
These Oreo Pudding Cookies are a delightful twist on traditional chocolate chip cookies, offering a rich, creamy flavor that’s hard to resist. Perfect for sharing or indulging on your own, they’re sure to become a favorite in your cookie repertoire.
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