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 notflatten 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
NOTE: The pudding mix mustbe 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.