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Tips, tricks and little sneak cheats to make our baking lives easier- like using pudding mix in homemade cookies -are a busy baker’s dream come true! Using chocolate pudding and loading these cookies with chopped up Oreos make baking these
Why I Think You’ll Love These Oreo Pudding Cookies!
- I love Oreos. (that’s it, that’s the reason.) If you love Oreo’s then you are going to want to make these cookies, my friends.
- Pudding cookies are one of my favorite baking hacks,
The dough is going to be a little bit dry, but don’t worry, they will bake up all lovely and chewy!
These are the devil in a cookie form, seriously. They are too good. They are evil. You will snack on them until you are filled with regret and then freeze them.
And then you will realize that these cookies are even better frozen.
Not that I would know from experience. Ahem.
I will be posting links to the various video segments from this morning as soon as they are online, so watch for them!
Love you more than chocolate,
Karlynn
Oreo Chocolate Pudding Cookies
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 36 cookies
- Calories
- 118
- Author
- Karlynn Johnston
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 113 gram packages instant chocolate pudding
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/4 cup cocoa
- 12 Double Stuffed Oreo cookies coarsely chopped
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa and baking soda and set aside.
- In a large bowl attached to stand mixer with the paddle attachment, or using a hand mixer with beaters , cream together the butter, brown sugar, granulated sugar and pudding mix until well combined. Beat in the eggs and vanilla until fully incorporated.
- Slowly beat in the flour mixture, adding in increments, until fully combined.
- Fold the Oreo cookies into the batter, mixing throughout.
- Form cookies using a tablespoons sized cookie scoop and place on a parchment lined baking sheet two inches apart.
- Bake for 10-12 minutes, or until the bottoms are golden brown are the sides of the cookies are well set and cooked.
- Remove and let cool on the sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Store in a closed container at room temperature for up to 5 days, or store in the freezer for up to 3 months.
Recipe Notes
- Calories will depend on which Oreo cookies you add to the mix
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Daniela says
I would love to make the oreo cookies, I just need a little advice… the instant chocolate pudding, is this one where you just add milk and beat until fluffy (so no boil) or is it the actual pudding powder you would use when cooking pudding on the Stove? Im german so Im not familiar with the difference. Love your receipes <3
Mr. Kitchen Magpie says
The pudding that you don’t cook is the one you use. Hope you like them!
Amber Alexander says
OMG YES!!!! this weekend!!!
Dayna Burnell says
Can we make these ASAP Amber ??
Linda Orsoli says
These are definitely a must try!!
Jessie Smith VanNeste says
What was in their coffee?
Donna Andrus says
Wish I was there!
Debbie Jansen says
Those look sinful!!