These soft and chewy Cookies and Cream Cookies have Oreo bits in every single bite! Made using both Oreo cookies and Oreo pudding mix- these are soft, chewy, and sure to be a new favorite cookie recipe!
Be sure to check out How to Freeze Cookie Dough– This post is gold and will ensure you have fresh baked cookies ANYTIME the craving strikes.
Recipe Features:
- Chopped Oreo pieces in every bite!
- Freezer Friendly: Roll the dough into balls and freeze. You’ll have fresh baked cookies whenever the mood strikes!
- Easy to Customize: Add chocolate chips, white chocolate chips, or a chocolate frosting!
- No Chill: I almost always recommend chilling cookie dough. This helps solidify the butter giving you those thick and beautiful cookies everyone loves. Thankfully, due to the addition of pudding mix, this dough does NOT need to be chilled before baking!
These cookies. They have it all. Soft, fluffy, long lasting, and FULL of Oreo pieces. Easily in my top 5 favorite cookie recipes. I mean, cookies INSIDE cookies? Who wouldn’t love the double dose of sweet?!
What exactly is cookies and cream?
It’s no secret that cookies and cream is a top loved flavor in our household, but what exactly is the flavor?
Cookies & cream originally started as an ice cream flavor. Smooth vanilla ice cream would be swirled with bits of chocolate sandwich cookies giving you that classic black and white speckled treat. Over time the flavor has branched out into all dessert types, including pies, cakes and cupcakes, bars, and brownies.
What You Need
Full disclosure, this recipe was slightly adapted from one I found on AllRecipes after I tried the treat at a family function. 100% was blown away how easy it is to adapt and create your own flavor variations. You don’t need much, just a handful of basic baking ingredients and a pudding mix:
- Butter: Use real butter. I grew up on margarine, but I promise real butter is going to give your cookies better flavor and structure.
- Sugar: A mix of both white and brown sugar is ideal.
- Pudding Mix: DRY pudding mix, straight from the box. You can actually find an Oreo flavored pudding, but vanilla will work in a pinch.
- Chocolate Sandwich Cookies: Roughly 2 cups of Oreo cookies. But make sure you keep the chopped pieces on the larger size. I cut each cookie in half and each half into thirds.
How to Make Cookies & Cream Cookies
- Preheat the oven to 350 degrees.
- Optional, line your baking tray with parchment paper or silicone baking mats for easy cleanup.
- Whisk together the flour and baking soda. Set aside.
- Combine the butter and sugars inside the bowl of an electric mixer fitted with the paddle attachment, or a glass bowl with a hand mixer.
- Beat for 2 to 3 minutes at medium speed, scraping once halfway through, or until the butter and sugar have combined and are light and fluffy.
- Stir in the dry pudding mix.
- Add the eggs and vanilla extract. Mix until fully incorporated into the batter.
- Mix the dry ingredients, one cup at a time- to avoid spillage, into the dough.
- Once combined, scrape the sides of the bowl and fold in the cookie pieces.
- OPTIONAL: Add 1 cup of white chocolate chips.
- Roll the dough into 1/4 cup mounds.
- Bake 10 to 12 minutes, or until the edges are lightly browned.
Helpful Tools for Baking Cookies
There are two items I could not live without when it comes to baking cookies:
- A Cookie Scoop (affiliate): These make it super simple to get the dough out in even amounts in just minutes.
- Silicone Baking Mats (affiliate): These are a killer score. Super cheap and beat out parchment paper for most cookies. Nothing sticks to your pan and they are a breeze to wipe clean.
Recipe Tips and FAQs
Yes and no. Traditional cookies and cream was created using Oreo brand cookies. The only difference is a touch of vanilla.
Pudding mix inside a cookie dough will produce the most incredibly soft cookies. They give a tiny bit of lift and keep the dough moist as it bakes.
Not a fan of using pudding mix in your cookies? I would suggest using my chocolate chip cookie recipe and replace some of the chips with chopped Oreo pieces. Although, you won’t get the same flavor and texture as these.
Store cooled cookies in an airtight container on the counter or inside the pantry. You could also keep these inside a large zip top bag for optimal freshness.
These cookies will last 4 to 5 days at room temperature, if you don’t eat them all by then. You can also freeze them for up to 3 months.
More Cookie Recipes:
- Homemade Thin Mints
- Sugar Cookie Recipe
- Brown Butter Chocolate Chip
- Chewy Oatmeal Chocolate Chip Cookies
- Lime Coconut Sugar Cookies
- Fudgy Double Chocolate Cookies
- The BEST Chocolate Chip Cookies
- Peanut Butter Cookies
- M&M Cookie Recipe
- Brownie Cookies
- Copycat Oatmeal Cream Pies
- Chewy S’mores Cookies
More Oreo Recipes
- Oreo Mug Cake Recipe
- Easy Oreo Truffles
- Copycat Oreo’s
- Pumpkin Pie Truffles
- Oreo Ice Cream
- 3-Ingredient Lemon Truffles
- Cookies and Cream Cupcakes
- Oreo Fudge
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Cookies and Cream Cookie Recipe
Ingredients
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 4.2oz package of Oreo or Vanilla pudding, dry
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped chocolate sandwich cookies
- Optional: 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Optional, line your baking tray with parchment paper or silicone baking mats for easy cleanup.
- Whisk together the flour and baking soda. Set aside.
- Combine the butter and sugars inside the bowl of an electric mixer fitted with the paddle attachment, or a glass bowl with a hand mixer.
- Beat for 2 to 3 minutes at medium speed, scraping once halfway through, or until the butter and sugar have combined and are light and fluffy.
- Stir in the dry pudding mix.
- Add the eggs and vanilla extract. Mix until fully incorporated into the batter.
- Mix the dry ingredients, one cup at a time- to avoid spillage, into the dough.
- Once combined, scrape the sides of the bowl and fold in the cookie pieces.
- OPTIONAL: Add 1 cup of white chocolate chips.
- Roll the dough into 1/4 cup mounds.
- Bake 10 to 12 minutes, or until the edges are lightly browned.
Notes
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