Soft, pillow cookies that are studded with chocolate chips and Oreo Cookie chunks is what makes these Oreo Pudding Chocolate Chip Cookies irresistible.
These are some of the most addicting cookies out there. They are soft, chocolate, and have a great texture from the Oreo cookies chunks in the cookie.
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I am working on something at work that is ‘hurting my brain’. In fact my coworker and I feel like we have hit a road block test fitting a space. Hope that turns around today since today is the last day to get it done. Ugh.
I would much rather be at home baking my troubles away. I would be blasting some music and making baking a double batch of these yummy Oreo Chocolate Chip Pudding Cookies.
Oreo Pudding Chocolate Chip Cookies
I really love creating different variations of my Chocolate Chip Pudding Cookies. It’s fun to come up with new versions of that delightful cookie.
I will change up the pudding, chips, and sometimes add in things to make them extra fun. For this recipe, I changed up the pudding mix and added in cookie pieces.
These cookies are the combination of 3 great things… chocolate chip cookies+ Oreos+ pudding
The end result is a tender, cookie that has a lot of chocolate flavor from the chocolate chips, pudding mix, and the cookies inside.
My favorite thing to do to make a batch of cookies, but only bake what I want and freeze the rest of the dough balls. Then I bake the cookies as needed directly from the freezer. When baking frozen cookie dough balls, you end up with an extra soft and ooey gooey center.
Once you make these Oreo Chocolate Chip Pudding Cookies you will be hooked. Grab a big glass of milk and a few cookies! They are epic!
What are the ingredients?
Like a traditional chocolate chip cookie, these cookies have butter, sugar, eggs, vanilla extract, flour, baking soda, and chocolate chips.
To make these cookies extra special you add in Oreo instant pudding mix and crushed up Oreo cookies into the dough before you form and bake the cookies.
Do you need to chill the dough?
I suggest that you chill the dough because it allows the flavors to come together and it helps the cookies to achieve the best results.
If you are crunched for time and you can’t wait the hour for them to chill in the fridge, then I suggest placing them in the freezer for 15-20 minutes
I often will make them in advance and freeze them, then bag the dough balls in a plastic bag. You can take them right out the freezer and bake them, but you’ll just need to add another 2-3 minutes to the baking time.
- 2 Cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 4.2 oz package instant Oreo pudding
- 2 eggs
- 2 teaspoons vanilla extract
- 12 ounces chocolate chips
- 8 Oreos, crushed
- Preheat oven to 350F.
- Sift together flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy
- Add in pudding mix and beat until well blended. Then add eggs and vanilla extract, beat again to mix.
- Add flour mixture slowly until well incorporated. Add chocolate chips and the crushed Oreos, beat just until they are incorporated.
- Roll into 36 balls (approx 1.5" round)and place on a non-stick baking sheet lined baking sheet. Let chill for at least 1 hour; or overnight.
- Bake for 8-10 minutes, until the center is just set. Remove from oven and let cool for 5 minutes before removing to cool on a wire cooling rack.
If you don't have time to chill the dough for at least 1 hour, 20 minutes in the freeze will work as well.
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Nutrition Information:Yield: 36 Serving Size: 36 cookies
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 131mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g