Cooking Pasta

Amazing Cookies & Cream Oreo Pudding Cookies – So soft and incredibly easy to make. You’ll love the burst of cookies & cream flavor in every bite!

When it comes to cookies I am all about a nice soft cookie. Anyone who prefers a crunchy cookie over a soft one, I respect your opinion, but you’re wrong.

Once I heard about pudding cookies I was in heaven. Don’t be fooled by the name because these cookies don’t actually include mixed up pudding. You simply use the dry instant pudding mix powder when mixing the ingredients.

Apparently, that powder must just be some magical cookie powder, because it’s what keeps the cookies soft! It still blows my mind that I just found out about this secret just over a year ago.

We’ll just keep on the train of fun facts about me, an I’ll tell you that I’m also obsessed with anything Oreo flavored. I don’t know what it is about those little sandwich cookies, but I could eat them every day and never get sick of them.

When I found out they make an Oreo instant pudding mix, I knew what had to be done.

INGREDIENTS

•  1/2 cup butter, softened
•  2/3 cup brown sugar, packed
•  1/4 cup granulated sugar
•  1 teaspoon vanilla extract
•  1 egg
•  2 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
•  1 box of Oreo Cookies N' Cream Instant Pudding Mix (not sugar-free)
•  1 tablespoon strong brewed coffee or water
•  1 cup all-purpose flour
•  1/2 teaspoon baking soda
•  1 1/2 cups Hershey’s Cookies N' Cream baking chips, divided (or just mix equal parts white and semi-sweet chocolate chips)

INSTRUCTIONS

1. Using an electric mixer fitted with the paddle attachment, cream butter, and both sugars. Mix in vanilla and egg until smooth. Mix in cocoa powder and pudding mix ( don't make the pudding, just use the powder mix). Beat in coffee or water, flour, and baking soda until well blended. Stir in 1 1/4 cups of baking chips.
2. Drop cookie dough balls (I used a 1 1/2 tablespoon cookie scoop, then made a few with an ice cream scoop) onto a parchment paper lined cookie sheet (you can also use a Silpat). Press a few of the remaining chocolate chips into each cookie. Cover with plastic wrap and chill for at least 2 hours. (Chilling the just the bowl of dough will need 4 hours of chill time, and it will make it harder to scoop out the cookies.)
3. .................................................

for full recipes please see : tidymom.net