Introduction

These Cookies and Cream Cookies are a delightful twist on a classic favorite, featuring chunks of Oreo cookies and a hint of creamy pudding. Soft, chewy, and packed with flavor, they’re perfect for any cookie lover looking to try something a little different.

The image shows several soft cookies with a light golden brown base studded with black cookie chunks and white chocolate chips, placed directly on a white marbled surface. Some whole black sandwich cookies and broken pieces are scattered around the cookies, adding contrast to the scene. The texture of the cookie dough looks soft and slightly chewy, with visible melted chocolate pieces inside. The overall scene is bright and clean, focusing on the mix of colors from the cookie dough, black cookie bits, and white chocolate chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened)
½ cup brown sugar
½ cup sugar
1 (4.2 oz) package Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
1 cup white chocolate chips (optional)
15 Oreo cookies (coarsely crushed, you want big chunks!)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Using a hand mixer, cream together the softened butter, brown sugar, and sugar for 2-3 minutes until light and fluffy. Add the Oreo Cookies & Cream pudding mix and blend well.
Step 3: Add the eggs and vanilla extract to the mixture, mixing again for 2-3 minutes until fully combined.
Step 4: Gradually add the flour and baking soda, mixing until just combined.
Step 5: Gently fold in the white chocolate chips and coarsely crushed Oreo cookie chunks with a wooden spoon.
Step 6: Drop rounded teaspoonfuls of dough onto a greased cookie sheet, using a cookie scoop if you have one. Bake for 8-10 minutes until the edges are set but the centers remain soft.
Step 7: Remove from oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, chill the dough for 30 minutes before baking to help cookies hold their shape better.
If you prefer, substitute dark or milk chocolate chips for the white chocolate.
Be sure to crush the Oreos into large chunks rather than fine crumbs to get delightful cookie bites in every piece.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies in a low oven or microwave briefly to soften before enjoying.

How to Serve

The image shows two thick, rectangular dessert bars stacked on a white scalloped plate. Each bar has a creamy, light beige base filled with many small black and white cookie pieces mixed evenly throughout. The top bar is placed slightly angled over the bottom bar, showing its rough, crumbly texture and extra cookie crumbs on the edges. The background has a soft, bright white marbled look that highlights the dessert bars clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pudding mix flavor?

Yes, you can experiment with other pudding flavors like chocolate or vanilla, but keep in mind this will change the overall taste of the cookies.

Do I need to grease the cookie sheet?

Greasing the cookie sheet helps prevent sticking, but you can also use parchment paper or a silicone baking mat for easy cleanup and even baking.

Cookies and Cream Cookies Recipe

Print Recipe

★★★★★

4.8 from 285 reviews

Delight in these rich and chewy Cookies and Cream Cookies featuring a unique twist with Oreo Cookies & Cream pudding mix and chunks of real Oreo cookies. Soft butter and sugars blend perfectly with white chocolate chips for a decadent treat that’s easy to make and perfect for any occasion.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup butter (softened)
½ cup brown sugar
½ cup sugar
1 (4.2 oz) package Oreo Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda

Add-ins

1 cup white chocolate chips (optional)
15 Oreo cookies, coarsely crushed (large chunks preferred)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your cookie dough is prepared.
Cream Butter and Sugars: Using a hand mixer, cream together the softened butter, brown sugar, and sugar for 2-3 minutes until light and fluffy. Then, add the Oreo Cookies & Cream pudding mix and blend well to combine all ingredients evenly.
Add Eggs and Vanilla: Mix in the eggs and vanilla extract for another 2-3 minutes, ensuring the mixture is smooth and well incorporated.
Add Dry Ingredients: Gradually add the all-purpose flour and baking soda into the wet mixture while continuing to mix. Blend until a consistent dough forms.
Incorporate Mix-Ins: Using a wooden spoon, gently fold in the white chocolate chips and large chunks of coarsely crushed Oreo cookies for extra texture and flavor.
Shape and Bake Cookies: Drop rounded teaspoonfuls of dough (or use a cookie scoop) onto a greased cookie sheet, spacing them adequately. Bake for 8-10 minutes, or until edges are set but centers remain soft. Allow to cool slightly before transferring to a wire rack.

Notes

For best results, make sure butter is softened but not melted to achieve proper creaming.
The white chocolate chips are optional but add a nice sweetness and contrast to the cookies.
Coarsely crushing the Oreo cookies into large chunks will give a satisfying texture in each bite.
Do not overbake; cookies will firm up as they cool for a chewy center.
Use parchment paper or silicone mats to prevent sticking if you prefer instead of greasing the baking sheet.

Keywords: cookies and cream cookies, Oreo cookies, cookies recipe, white chocolate chip cookies, dessert, baking