Oreo Pudding Cookies
Indulge in the ultimate Oreo pudding cookies! Loaded with chocolate chips and chunks of Oreo cookies, these treats are pure cookie bliss.
Servings: 40 cookies
Calories: 149kcal
Cost: $9.11
Equipment
- baking sheets
- Measuring cups and spoons
- mixing bowls
- whisk
- handheld mixer
- cookie dough scoop
- rubber scraper
Ingredients
- 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
Instructions
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 COOKIES:
- Bake for 8-10 minutes or until the edges are set and lightly golden brown. These cookies are best slightly underbaked.
COOL:
- Allow the cookies to cool on the pan for 2 minutes, then transfer them to a wire rack to cool completely for 1 hour.
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 61mg | Fiber: 1g | Sugar: 11g | Vitamin A: 157IU | Calcium: 12mg | Iron: 1mg