Go Back

Oreo Pudding Cookies

These Oreo Pudding Cookies are so impossibly soft and chewy - a texture given to them by the addition of instant dry pudding mix in the cookie dough! The best part? NO chilling the dough!!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 20 -24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 cup (2 sticks) unsalted butter softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • cups all-purpose flour
  • 4.2 ounces (One 4.2 ounce box) INSTANT dry Oreo pudding mix if you cannot find this Oreo pudding mix, simply substitute with a 3.4 ounce box instant dry vanilla or French vanilla pudding mix
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup mini Oreo cookies coarsely crushed

Instructions

  • Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper; set aside.
  • Cream together the butter and sugars in the bowl of a stand mixer until combined and creamy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. Beat in the baking soda, salt, flour, and dry pudding mix until a soft dough comes together. Lastly, beat in the chocolate chips and crushed mini Oreo cookies on low-speed until just combined.
  • Drop heaping, rounded Tablespoon-sized balls of dough 2" apart on the baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before storing, or eat while still warm!