The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Indulge in the ultimate Cookies and Cream Cookies! Loaded with chocolate chips and chunks of Oreo cookies, these treats are pure cookie bliss.
It costs approximately $9.11 to make these cookies. The recipe makes forty servings for about $0.22 per cookie.
Cookies and Cream Cookies
You’re going to love these cookies! They have a crispy edge with a soft and chewy center. The chunks of Oreo cookies and melted chocolate chips are a match made in Heaven. They are a fun twist on a traditional chocolate chip cookie. We love how tender these cookies are due to the pudding mix.
The best part is how easy these cookies are, so grab your kiddos and get in the kitchen. They are fabulous for parties, potlucks, or after-school snacks. Enjoy them with a glass of cold milk or a scoop of vanilla ice cream.
What You’ll Love About Oreo Pudding Cookies
- Texture: The soft and chewy texture with chunks of cookies and bits of chocolate. The cookies are moist and tender with slightly crisp edges.
- Rich flavor: The cookies are full of Oreo flavor between the pudding and the Oreo chunks. The chocolate chips add a decadent taste that will satisfy any chocolate lover’s craving.
Ingredients & Estimated Cost:
- 2 ¼ cups all-purpose flour – $0.26
- 4.2 oz box instant Oreo pudding mix – $2.39
- 1 teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.01
- 1 cup unsalted butter – $2.24
- ¾ cup brown sugar – $0.43
- ¼ granulated sugar – $0.12
- 2 large eggs – $0.46
- 1 teaspoon vanilla extract – $0.50
- 1 ½ cups semi-sweet chocolate chips – $1.73
- 8 Oreos – $0.96
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in July 2023.
How To Make Cookies and Cream Cookies
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F and line the baking sheets with a silicone mat.
- Then, whisk the flour, pudding mix, baking soda, and salt.
- Next, beat the butter, brown, and granulated sugar until creamy and fluffy.
- Beat in the vanilla extract, followed by the eggs one at a time.
- Gradually add in the flour mixture and mix until combined.
- Mix in the chocolate chips and Oreo cookies.
- Then, scoop the dough onto the baking sheets using a cookie dough scoop.
- Bake for eight to ten minutes or until the edges are set.
- Finally, allow the cookies to cool for two minutes before transferring them to a wire rack to cool completely before serving.
Recipe Variations and Substitutions
- Double-Stuffed Oreos: Use double-stuffed Oreos instead of regular Oreos for an extra creamy and indulgent twist.
- Mint Chocolate Chip: Swap the Oreo pudding mix for an instant mint chocolate chip pudding mix for a refreshing and minty flavor.
- White Chocolate Chips: Replace the semi-sweet chocolate chips with white chocolate chips for a cookies and cream variation with a sweeter and creamier taste.
- Nutty Addition: Add chopped nuts, such as walnuts or pecans, to the cookie dough for a crunchy and nutty texture.
- Peppermint Crunch: Crush some peppermint candies or candy canes and mix them into the cookie dough for a festive and pepperminty touch.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the cookies gluten-free and suitable for those with gluten sensitivities.
- Pudding Swap: If you don’t have Oreo pudding mix, use vanilla or chocolate instead.
Serving and Storage Tips
SERVE: Savor the cookies and cream cookies, either warm or at room temperature, and experience their deliciousness.
STORE: Preserve the freshness of the cookies by storing them in an airtight container at room temperature. They will keep for 2-3 days.
FREEZE: Extend the enjoyment of your banana cookies by freezing them. Place them in a freezer-safe airtight container or Ziploc bag and freeze for up to three months.
THAW: Thaw the frozen cookies at room temperature for 60-90 minutes when ready to indulge.
Yes! Cocoa powder is listed as an ingredient in Oreo cookies, classifying this cookie as one of the chocolate family.
The best tip we can give you is to soften your butter before mixing the butter in with the other ingredients.
Keep the cookies in an airtight container or a resealable Ziploc bag to keep your cookies the most fresh tasting.
Get Kids Involved
Ages 2-3: Have your kiddos help gather the ingredients and cooking utensils. Teach them the names of the tools to help start familiarizing them with the kitchen.
Ages 4-5: Your kids will enjoy crushing the Oreos. They can count the number of Oreos as they put them in a bag to crush.
Ages 6-8: Your child can help scoop and shape the cookies and place them on the baking sheets before baking them.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
You can buy generic brand ingredients to save on cost. The quality difference is hardly noticeable for basic staple ingredients.
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Oreo Pudding Cookies
- baking sheets
- Measuring cups and spoons
- mixing bowls
- handheld mixer
- cookie dough scoop
- rubber scraper
- 2 ¼ cups all-purpose flour
- 4.2 oz box instant Oreo pudding mix dry
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 6-8 Oreo cookies roughly chopped
PREP OVEN AND BAKING SHEETS:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Line baking sheets with a silicone mat or parchment paper.
MAKE COOKIE DOUGH:
- In a medium bowl, whisk together the flour, pudding mix, baking soda, and salt.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy and fluffy.
- Beat in the vanilla extract.
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Gradually add the flour mixture and mix until combined, being careful not to overbeat.
- Stir in the chocolate chips and cookies.
- Divide the batter using a cookie dough scoop or tablespoon onto the prepared baking sheets.
- Bake for 8-10 minutes or until the edges are set and lightly golden brown. These cookies are best slightly underbaked.
- Allow the cookies to cool on the pan for 2 minutes, then transfer them to a wire rack to cool completely for 1 hour.