Oreo Pudding Cookies are an Oreo lover's dream! Chewy cookies made with Oreo pudding mix, chopped Oreo cookies and chopped Cookies 'n Cream candy bars. You won't be able to eat just one.
These cookies are the most irresistible cookies I've made in a long time.
Also, I was a spelling bee champ and I birthed a spelling bee champ and yet I had to google the spelling of irresistible.
Could not get it right.
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Oreo Cookies and Cream Pudding Cookies
Mr. 17, who isn’t the biggest fan of chocolate, can’t stop eating them.
They are soooooooooooooooo good.
But, don’t take our word for it, make a batch yourself.
Here’s what you’ll need.
Oreo Cookies and Cream Cookies Ingredient List
Eggs
Vanilla extract
Kosher Salt
Baking soda
Jell-O Instant Oreo Cookies n' Cream Pudding & Pie Filling (4.2 oz box)
OREO Mini Chocolate Sandwich Cookies, 8 oz Snack Sak
Hershey's Cookies 'n' Creme Snack Size Bars
This is an easy drop cookie, suitable for new bakers.
It's delicious and easy. You might want to add it to your holiday baking list.
Cookies and Cream Tips
You'll need to chop up whatever form of Cookies n' Creme candy bars you're going to use.
I suggest chopping the chocolate between two layers of wax paper for easy pouring into the dough and easy clean up.
I have a fondness for wax paper and you can use it so many ways.
The Oreo cookies need to be crushed into chunks as well.
I used the miniature but use whatever you already have. Regular size Oreos will need just a bit more chopping.
Using miniature candy bars aren't necessary. Use whatever form of cookies n' creme bars you can find.
I chopped the cookies with a knife.
However, if you're having children help you or you're clumsy, put the cookies in a resealable plastic bag and use a rolling pin to crush them.
Have you ever wondered what to make with Oreo Pudding Mix?
Now you know, make these cookies.
Oreo Cookies and Cream Pudding Mix Substitute
You should be able to find Oreo pudding mix at a Walmart.
That's where I found it.
I saw the mix in the baking aisle and knew I had to make cookies with it.
I knew my teenager would adore cookies made with the pudding mix.
And I was right!
But, if you can't find the Oreo pudding mix (the dry, packaged mix) you could substitute vanilla pudding mix or white chocolate pudding mix.
Thanks to the envelope of dry pudding mix, these cookies retain their chewiness even a few days after baking.
Oreo Pudding Cookie Recipe Mixing Tips
A note on mixing the dough.
Mix the dough with an electric mixer or a stand mixer if you have one.
I tell you this because I'm reminded of a time I interviewed a home baker for the paper.
She mixed everything by hand!
I was kind of shocked but tried not to show it.
Her mother always mixed by hand and so she did as well. She was in her 50's when I interviewed her. And that was nearly 20 years ago.
Do you use an electric mixer?
I would encourage the use of electricity in mixing up this dough.
Once you add the cookie chunks and the chopped candy bars, the dough gets really thick.
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Oreo Pudding Cookies (The One You Won't Stop Eating)
Oreo Pudding Cookies are irresistible. They taste like a mashup of chocolate chip cookie and Oreo. You won't be able to stop eating them.
Ingredients
- 1 cup butter, (two sticks) room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 pkg Oreo pudding mix (might be called Cookies and Creme)
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 ¼ cup all purpose flour
- 1 cup chopped Oreo cookies (I used the miniature Oreos for less work)
- 1 cup chopped Cookies and Cream candy bars (I used Hershey's)
Instructions
Beat butter and sugars in a mixing bowl with an electric mixer or in the bowl of a stand mixer until fluffy and pale yellow--at least three minutes on medium speed.
Note, you can go old school and mix these by hand but be warned, you’ll get a solid workout.
Once you’ve added the chopped cookies and chocolate the dough is really thick.
Add pudding mix and beat until combined.
Add eggs and vanilla extract.
Beat until combined.
Slowly add dry ingredients and mix on low until just combined.
Add chopped cookies and chocolate and mix on low until all the mix-ins have been thoroughly incorporated.
Try to stop sampling the dough so you have more than a dozen cookies left.
Preheat oven to 350.
Line a baking sheet with parchment paper.
Using a one-inch cookie scoop or two teaspoons, portion out dough and place two inches apart on cookie sheet.
Don’t bake more than 12 at a time.
Bake at 350 for 12 to 15 minutes, depending on how hot your oven runs.
Pay attention to how they smell. If they smell done, they probably are.
Let rest on cookie sheet for two minutes before removing to a wire rack to finish cooling.
You can bake these cookies right away.
However, I think they’re best when they’ve chilled overnight in the fridge. You be the judge.
Makes 48 two-inch cookies.
Dough can be frozen for up to three months.
Notes
If you can't find the Oreo pudding mix, substitute vanilla pudding mix.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
Nutrition Information
Yield 48 Serving Size 1Amount Per Serving Calories 110Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 152mgCarbohydrates 20gFiber 1gSugar 12gProtein 2g
Another soft cookie are these Candy Corn White Chocolate Cookies for Halloween.
Of course, Lemon Shortbread Hearts are among my very favorites.
Have you started holiday baking yet?
Jennifer xo
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