Oreo Pudding Cookies – Pudding mix makes for super thick, soft, and chewy cookies. And using Oreo pudding means you get that cookies and cream flavor in every single bite!
Cookies might be one of my favorite things to bake. You can mix up the flavor a ton of different ways, so they always come out a little different. My Perfect Chocolate Chip Cookies are my go to when I just want a classic soft and chewy cookie, but sometimes you want to mix it up!
I pretty much want all my cookies to be thick, soft and chewy. These Peanut Butter Chocolate Chip Cookies may be one of the best ever for those. Seriously, so soft! Pudding mix does amazing things to a cookie dough to make the cookie stay soft, so today we are using Oreo Pudding mix for decadent cookies and cream taste!
Using vanilla pudding in cookies doesn’t change the flavor at all, but you can use other pudding mix to really give your cookies a twist. These Butterscotch Pudding Cookies give the entire cookie a butterscotch flavor that is amazing. Plus you add in different kinds of chocolate chips and it is just a win all around.
For these Oreo pudding cookies not only are we using Oreo pudding mix, but I chopped up a Cookies n’ Cream candy bar to add in with the chocolate chips. So you get little bits of white chocolate and cookie bits here and there that makes them extra yummy.
If you have never made pudding cookies before, you need to stop what you are doing and change that! They are literally some of the best cookies you will ever have. They are so soft, chewy, full of flavor and even a little gooey when they come out of the oven. Trust me, you are going to wonder what you were waiting for! These Soft Double Chocolate Chip Cookies use vanilla pudding and are some of the best and softest cookies!
Tips and Tricks for Pudding Cookies
- Do not make the pudding mix. You use a box of instant pudding mix that just gets mixed in with the cookie dough. The pudding mix is what helps the cookies stay so soft for days and what gives it the distinctive flavor.
- Make sure you’re using instant pudding, not “cook and serve”. The coagulants in the “cook and serve” are different than the instant, containing a large amount of cornstarch. The texture will be altered and it won’t bake up as nicely.
- Brown sugar is key! I like to use more brown sugar than regular white sugar in cookies because it gives it that caramelized flavor that I want in cookies, but it also helps keep cookies softer. You will notice flat crispy cookies often use more white sugar in the recipe.
- Refrigerate the dough. This is the worst part about making cookies! You mix up the dough, you want to bake them and eat them right away. But I think getting the dough nice and chilled means a thicker cookie. The butter gets harder again, so it melts slower once you start to bake it. Trust me, it is worth the time (not long, we are talking 30 minutes) to take this step.
Can you Freeze Pudding Cookies
Absolutely you can! I like to freeze the dough, so that I can bake fresh cookies whenever cravings strike. To do this I scoop balls of dough onto a baking sheet and then place in the freezer for about an hour. Once the balls of dough are frozen I put in a food storage bag and put in the freezer until I am ready to use.
You can also freeze the baked cookies once they have cooled completely. Just put them in a food storage bag or air tight container. They will stay good in the fridge for a couple of months.
So mix it up and try different pudding mixes. So many different combinations that you can try!
- I bet lemon pudding mix with white chocolate chips would be delicious!
- Pistachio pudding with chopped pistachios and maybe white chocolate
- Strawberry pudding with white chocolate
- Banana pudding with peanut butter chips
- Coconut Pudding with chocolate chips
The list goes on…..what will you try first?
Craving more Cookies?
- Double Tree Chocolate Chip Cookies – just like they give you at the hotel when you stay there!
- Soft Monster Cookies – all the traditional mix-ins in a super soft and tender cookie
- Andes Mint Cake Mix Cookies – cake mix make the easiest cookies ever!
- Chocolate M&M Cookies – M&M’s just make life more fun!
- Malted Double Chocolate Cookies – malt powder gives these cookies such great taste!
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 (4.2 ounce) package instant Oreo Pudding mix
- 2 1/4 cups flour
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 1 king sized Hershey's Cookies N Cream Candy Bar, chopped
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicon baking mat.
- Whisk together flour, baking soda, and salt. Set aside.
- Cream together butter, sugar and brown sugar until fluffy. Blend in pudding mix.
- Add eggs and vanilla.
- Add flour mixture, stir to combine.
- Fold in cookies n' cream and chocolate chips. It will be very thick.
- Scoop dough onto lined baking sheet. Bake for 10 minutes.
- Remove from oven and allow to cool for a few minutes before placing on a cooling rack.
Recipe from The Girl Who Ate Everything
Amount Per Serving Calories 176 Total Fat 10g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 3g Cholesterol 25mg Sodium 157mg Carbohydrates 22g Net Carbohydrates 0g Fiber 1g Sugar 14g Sugar Alcohols 0g Protein 2g