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Cookies and Cream Cookie Recipe
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!
Course
Desserts
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
18
cookies
Author
Jesseca
Equipment
Scoop
Baking Sheets
Silicone Baking Mats
Ingredients
2¼
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
US Customary
-
Metric
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
Optional: Save a handful of cookie pieces. Press 2 or 3 in the top of warm cookies for a pretty finish