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COOKIES AND CREAM PUDDING COOKIES
Cookies and cream pudding cookies are soft-baked cookies loaded with Oreo cookie chunks, cookies and cream chocolate bar pieces, and Oreo instant pudding mix.Â
If you love soft cookies that are thick and puffy then you must try these Oreo loaded cookies and cream cookies. The pudding mix makes the cookies soft for days and it really is the “secret ingredient” to a great cookie.Â
My family loves pudding cookies! Our other favorites are these white chocolate funfetti pudding cookies and these m&m chocolate chip pudding cookies.Â
HOW TO MAKE COOKIES AND CREAM COOKIES WITH A PUDDING MIX
Butter – I always use salted butter for everything. Feel free to use unsalted butter if that’s what you’re used to baking with. You may have to add additional salt (optional) if using unsalted butter.Â
Light Brown Sugar & Granulated Sugar
Large Eggs
Vanilla Extract
All-Purpose Flour
Baking Soda & Salt
Oreo Cookies & Cream Instant Pudding Mix – Don’t replace this with another instant pudding mix. This is common in most grocery stores so be sure you get this specific one.Â
Oreo Cookies
Hershey Cookies & Cream Chocolate Bars – You will find these at the checkout stand with the other candy bars, gum, and mints.Â
MY TIPS FOR THIS PUDDING COOKIE RECIPE
- Don’t replace the Oreo instant pudding mix with another variety. You want that specific one so if you can’t find it, I would highly recommend waiting until you can. It is very common and I see it every time I am at the grocery store so it should be easy to find.
- If you don’t want to buy the larger pack of Oreo cookies just for the small amount needed in this recipe then buy a $1 snack pack of mini Oreos. This is what I do and it’s the perfect amount needed for the recipe plus some extra to garnish the cookies with when they come out of the oven (if wanted).
- Just roughly chop the Oreo cookies. You don’t want them in ground up pieces but rather larger chunks of Oreo cookie through out the cookie. I think the cookies are better that way.Â
- These cookies are very pale even when they’re cooked so don’t let the light color fool you into thinking they need to cook longer. The cookies will be puffy and look done (meaning the tops of the cookies don’t look wet like there is still raw cookie dough).
YOU WILL LOVE THESE OTHER COOKIES AND CREAM RECIPES
Oreo Cookies & Cream Blondies – The best blondie recipe loaded with Oreo cookies and cookies & cream chocolate bars. These blondies are thick, chewy, and start with a brown sugar base.Â
No Bake Oreo Cream Pie – My kids love this so much they they request it for their “birthday cake” every single year!
Triple Layer Oreo Cream Pudding Pie – Three layers of creamy and cool Oreo pudding with chunks of Oreo cookies in a Oreo cookie crust.Â
Cookies and Cream Oreo Brownies – Brownies stuffed with whole Oreo cookies and then frosted with Hershey cookies & cream chocolate bars. The chocolate bars melt into the warm brownies and create the perfect “frosting” for these brownies.Â
Cookies & Cream Pudding Cookies
Ingredients
- 3/4 cup (1½ sticks) butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cup all-purpose flour
- 1 box (4.2 oz) oreo cookies & cream instant pudding mix (do not prepare!)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped Oreo cookies
- 2 bars (1.55 oz each) Hershey Cookies & Cream candy bars chopped
Instructions
- Heat oven to 350°. Prepare a cookie sheet by lining with parchment paper or a silpat liner.
- In a large bowl with a handheld mixer, or bowl of a stand mixer, beat together the butter, brown sugar, and sugar until light and fluffy. Add in the eggs and blend until completely combined. Add in the vanilla. Blend again.Â
- In a separate small bowl combine the flour, pudding mix, baking soda, and salt and stir with a wire whisk to break up any clumps. Add into the creamed mixture and mix until combined. Stir in the Oreos and candy bar chunks with a wooden spoon.Â
- Roll dough into balls (slightly smaller than the size of a golf ball) and place on the baking sheet. Bake in the oven for 8-10 minutes, or until set. Let cool on cookie sheet for about 10 minutes and then remove to wire rack to cool completely.* Cookies will still be very pale even when cooked. I have never had to bake mine for longer than 9 minutes.
- The cookies do not spread much while baking. You can leave them puffier OR gently press a few additional chopped Oreo pieces and candy bar pieces onto the tops of the cookies. They will gently spread out slightly if you do this.
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
I made these. They are delicious.
That’s great to hear! Thanks for coming back to let me know. These are on of my very favorite cookies. So yummy.
Can’t wait to make these. About how many cookies does this recipe make? Thank you!
This will make about 2 dozen cookies. Enjoy!
I made these cookies for my granddaughter’s18th birthday party for a bunch of 18-20+ year olds and everyone just raved over them. Making them again to take to a family get-together next week. Thanks for the recipe!!
This makes me so happy to hear! We love these cookies too. SO glad to hear everyone enjoyed them 🙂
I can’t find the Oreo pudding in my town what can I substitute with? Vanilla pudding?
Not all my grocery stores carry it. I would suggest trying to find it as the recipe is based around the Oreo pudding mix. You could use a vanilla pudding mix but I would maybe add some crushed/chopped Oreos in with it as well.
One of my grands is diabetic & must count carbs.
Any idea how many carbs per cookie?
I hope these cookies are delicious !! I am going to make them for my family I will reply back when I taste it and make it.
I’d like to make one giant cookie for my son with this recipe, anyone have any suggestions on how to successfully do this?
These cookies look so yummy! I’m definitely trying this one out soon! Thank you for sharing :-).
These are very good! I just made them, exactly as written, and everyone loved them!
I made these cookies I followed recipe my cookies did not spread flat they were more like drop cookies I wish I could post pictures as I did take them during the making of the dough to the finished product
They are supposed to be a puffy, thicker cookie. I don’t like flat cookies so you will rarely, if ever, see a flat cookie recipe on my blog. If you do want them flatter, then press them into a cookie shape before baking them. That should help them not be so thick and puffy.
These are delicious! I added a few more Oreos than the recipe called for and I baked them at 330 degrees for 7 min and they were uber soft and remained very soft. Not undercooked but really soft which is how I like my cookies! But great recipe, huge hit in our household and at work!
On the ingredients list, there is no flour listed. How much flour is needed? Thank you!
I am so sorry! I recently updated this post and I think there were problems transferring the recipe over. It’s fixed now. It’s 2 1/4 cups all-purpose flour.
I feel silly seeing as others have made the recipe but I’m not seeing the flour amounts anywhere?
I am so sorry! I recently updated this post and I think there were problems transferring the recipe over. It’s fixed now. It’s 2 1/4 cups all-purpose flour.
How much flour? There is no measurement for flour, just says to mix in flour.
I am so sorry! I recently updated this post and I think there were problems transferring the recipe over. It’s fixed now. It’s 2 1/4 cups all-purpose flour.
Silly question:What kind of butter do you typically use! Sweet, salty, unsalted, etc?
I always use salted butter for everything. I think it makes things taste better cause it has more flavor. If you use unsalted (especially in baked goods) you will have to add additional salt.
Made these they are sooooo good!!! Soft and yummy and Oreo- lishous!!!!!
How do you store these? Thinking of making for school bake sale but want to make sure they’ll keep well!
I store them covered at room temperature. For bake sales, I always put a couple in a Ziploc bag.
Hello, I see the recipe calls for butter and additional salt, so did you use salted or unsalted butter? Thanks!
I always use salted butter for everything. So the butter is salted plus the additional salt too to balance out the sweetness in the recipe. If you’re worried about the salt then just don’t add the additional salt listed in the recipe. Enjoy!
I made this recipe and it’s super yummy and delicious!! Very soft and tasty! My family and friends truly enjoyed this treat!
We love them. The pudding makes such a difference.
Great recipe! I use this as a base and change the type of pudding and add ins go make many different types of cookies!
These were such yummy cookies! Shared with my neighbor & his buddies. Now I gotta make more. ?
Made these for Thanksgiving and they were a hit in our home along with my in laws at our family gathering. Request for more! My children ask me daily when I am going to make them again. My son and are about to bake some now ? Thank you!
I’m always on the lookout for a new great cookie recipe and most are not up to par. This one is awesome! Thank you for sharing your recipe! The only thing I changed is, since my family prefers flatter cookies, was I gave them a “smack” on the counter right out of the oven. Perfection!