Oreo Pudding Cookies
Soft, chewy Oreo pudding cookies loaded with big Oreo chunks and white chocolate chips. These are made with instant pudding for that just-baked texture. This easy cookie recipe is great for baking with the kids, cookie trays, and sharing at parties.
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3 large eggs 2 eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3.4 ounces vanilla instant pudding mix must be instant
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 20 regular Oreo cookies about 8.15 ounces
- 1 cup white chocolate chips
Instructions
- In a large mixing bowl, cream together the butter, brown sugar and white sugar with an electric mixer until fluffy.1 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup white sugar
- Separate one of the eggs so you have just the egg yolk. Add two eggs, the extra egg yolk, vanilla extract and mix until combined. Discard the extra egg white or use it in another recipe. Pour in the instant pudding (dry mix only!) and mix until fully mixed in.3 large eggs, 1 teaspoon vanilla extract, 3.4 ounces vanilla instant pudding mix
- In a separate bowl add the flour, baking soda and salt and mix to combine. Add this dry mixture to the wet mixture and mix with an electric mixer until a cookie dough forms.2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Add the Oreo cookies straight to the mixing bowl. Mix with an electric mixer for about 30 seconds, mixing the Oreo cookies into the dough. This will give you large chunks of Oreo in your cookies instead of crumbs.20 regular Oreo cookies
- Fold in the white chocolate chips, mix into the dough until just mixed. Chill the dough for 30 minutes.1 cup white chocolate chips
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- With a medium cookie scoop, portion the dough into two tablespoon dough balls. Leave two inches between cookies when placing on the prepared cookie sheet. Top each cookie dough ball with several extra chocolate chips for a prettier finished cookie.
- Bake the cookies for 10 to 12 minutes, until the edges are set and lightly browned. You don’t want to overcook these, it's better to underbake in the middle slightly for a gooier cookie.
- Let the cookies cool for 2-3 minutes on the pan, then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy!
Notes
I have tried this recipe with a slightly smaller instant pudding that was 2.9 ounces, the sonic vanilla milkshake instant pudding. I’ve found the most important part is using an instant pudding mix with four servings in the dry package.
I tried this recipe with regular semisweet chocolate chips and dark chocolate chips, both worked ok. Milk chocolate chips are a little too sweet with the Oreo chunks in the cookie.
Nutrition
Calories: 191kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 121mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 1mg
Found on: onmykidsplate.com/oreo-pudding-cookies/