These delicious Cookies and Cream Pudding Cookies have the PERFECT texture! They’re SO easy to whip up, and taste amazing! The best cookies and cream cookie recipe!
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For our family, these amazing Oreo cookies and cream cookies have become a new favorite! It’s the best thing about rainy days and snuggling up watching Netflix with friends or family! They come out with such soft centers, totally melt-in-your-mouth goodness! It’s like a good cookies & cream ice cream but in cookie form! YUM!
They’re super easy to make in a pinch for parties, holidays or any occasion! We’ve received nothing but rave reviews from our kids, colleagues and family on these delicious, chewy cookies. Package up a stack of cookies in plastic wrap, tie it with a cute bow and you’ve got a ready-to-go handmade gift! Or just sit back and enjoy them all on your own with a big glass of milk!
Even though we haven’t traveled as much as we wanted to over the past months, making these chocolate cookies always gave us something to look forward to! These days we’re always ready to bring out our cookie scoop, parchment paper, and stand mixer for another baking session. You don’t need room-temperature ingredients for this one, so they’re the perfect cookies for impromptu baking time!
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Cookies N Cream Cookies Recipe
The secret ingredient to get these perfectly moist cookies is – you guessed it — instant pudding powder! Make sure you have that, and the following ingredients below to make the perfect Cookies and Cream Cookies!
Ingredients Needed for Cookies and Cream Chewy Cookies:
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Wheat Flour
- Instant Vanilla Instant Pudding Mix
- Baking Soda
- Corn Starch
- Salt
- Oreo Cookie Chunks
- Cookies & Cream Chocolate Bar
NOTE: The pudding mix must be the instant kind, not the cook-and-serve pudding mixes. Add the dry instant pudding mix to the cookie dough mix as is; you don’t want to make this into pudding, as directed on the box. Always work with fresh ingredients to achieve the best cookies!
Supplies Needed for America’s Favorite Cookies:
You will also need the following supplies to make your own pudding cookies.
How to Make Chocolate Pudding Cookies:
On high speed, beat together butter, granulated sugar, and brown sugar in a large mixing bowl with your stand mixer’s paddle attachment. Beat it for about two minutes or until the ingredients are well mixed.
Beat in the eggs and vanilla for about another two minutes, or until you achieve a creamy texture.
In a separate medium bowl, stir wheat flour, dry pudding mix, baking soda, cornstarch, and salt together.
Pour the dry ingredients into the wet ingredients and beat everything together until combined. Don’t overmix.
Add the chopped chunks of Oreo cookies and the cookies and creme bars into your cookie batter.
Use a 2-tablespoon size cookie scoop to form evenly sized cookies. Use your hands to shape the pudding cookie dough balls — do not flatten the cookies! Place the cookies on a parchment-lined cookie sheet. You can place all the cookies on one prepared baking sheet to fit in the freezer simultaneously, as long as they don’t touch one another.
Move the cookies into the freezer for ten minutes. This step is crucial; it keeps the cookies from spreading too much as they bake.
Preheat the oven to 350°F while they freeze.
Take some cookies out of the freezer and place them on a separate baking sheet lined with parchment paper. They should be three inches from one another on the baking sheet.
Place cookies into the oven one baking tray at a time. Only bake cookies one tray at any given time to ensure an even baking temperature for all the cookies.
Bake each tray of cookies for 10 to 12 minutes or until the edges seem set and become slightly golden brown. The cookie tops may still look underdone, but they’ll continue to bake while on the hot baking sheet.
Let the soft cookies cool completely on baking sheets before enjoying. This is sure to become one of your family’s favorite cookie recipes!
Frequently Asked Questions
Can I Freeze These Cookies After They’ve Been Baked?
Yes, you can freeze baked cookies for up to three months if stored properly in an airtight container or a freezer bag.
Can I Freeze These Cookies & Cream Pudding Cookies Raw?
Yes, you can save some cookies to bake fresh later! For best results, start by freezing the raw dough balls in a single layer on a single baking sheet. This step is necessary to prevent them from sticking together. Once you freeze them for two hours, combine the raw cookie dough balls into an airtight container or ziplock bag.
I Can’t Find Cookies & Creme Candy Bars. What Can I Use As A Substitute?
You can substitute the cookies & cream bars with 1 cup of white chocolate chips!
What Can I Use In Place Of White Chocolate?
If you’re not a fan of white chocolate, you can try substituting the cookies and cream chocolate bar for some roughly chopped dark chocolate chips.
Pudding Cookies Recipe Card
Cookies & Cream Pudding Cookies
What You’ll Need:
- 3/4 Cup Unsalted Butter Slightly Melted
- 3/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar Packed
- 2 Eggs Large
- 1 Tsp Vanilla Extract
- 2 Cups All-Purpose Wheat Flour
- 1 Package Instant Vanilla Instant Pudding Mix 4-Serving Size
- 1 Tsp Baking Soda
- 1 Tsp Corn Starch
- 1/2 Tsp Salt
- 1 Cup Oreo Cookie Chunks Finely Chopped
- 1 Cup Cookies & Cream Chocolate Bar Chopped
Instructions:
- On high speed, beat together butter, granulated sugar, and brown sugar in a large mixing bowl with your stand mixer’s paddle attachment. Beat it for about two minutes or until the ingredients are well-mixed.
- Beat in the eggs and vanilla for about another two minutes, or until you achieve a creamy texture.In a separate medium bowl, stir wheat flour, dry pudding mix, baking soda, corn starch, and salt together.
- Pour the dry ingredients into the wet ingredients and beat everything together until combined. Don’t overmix.Add in the chopped chunks of Oreo cookies and the cookies and creme bars into your cookie batter.
- Use a 2-tablespoon size cookie scoop to form evenly sized cookies. Use your hands to shape the pudding cookie dough balls — do not flatten the cookies! Place the cookies on a parchment-lined cookie sheet. You can place all the cookies on one prepared baking sheet to fit the freezer simultaneously, as long as they don’t touch one another.Move the cookies into the freezer for ten minutes. This step is crucial; it keeps the cookies from spreading too much as they bake.Preheat the oven to 350°F while they freeze.
- Take some cookies out of the freezer and place them on a separate baking sheet lined with parchment paper. They should be three inches from one another on the baking sheet.
- Place cookies into the oven one baking tray at a time. Only bake cookies one tray at any given time to ensure an even baking temperature for all the cookies.Bake each tray of cookies for 10 to 12 minutes or until the edges seem set and become slightly golden brown. The cookie tops may still look underdone, but they’ll continue to bake while on the hot baking sheet.
- Let the soft cookies cool completely on baking sheets before enjoying. This is sure to become one of your family’s favorite cookie recipes!
Notes:
We hope you enjoy making these tasty Cookies and Cream Pudding Cookies at home! Don’t forget to pin this recipe for later.
Don’t Forget to Pin This Cookies and Cream Cookie Recipe for Later!
Heidi Kundin has captivated the hearts of millions with her colorful and inspiring approach to crafting, celebrations, and family fun. With over 15 years of experience, Happiness is Homemade has become a must-visit destination for those seeking quick and easy creative ideas and last-minute solutions. Heidi’s warm personality shines through her posts, inviting readers to join her on a creative journey that’s fun, rewarding, and achievable. Heidi is also the author of Homemade Bath Bombs & More and DIY Tie-Dye.