Cookies 'n Cream Pudding Mix Cookies

A couple weeks back, while pursuing Pinterest, I came across Cookies 'n Cream Cookies.  Knowing full well that all things Oreo turn out great, I was sure this too would follow suit, which given the time of year is of the utmost importance, the 'Man in Red' himself is scheduled to visit.
It goes without saying, a good impression is required.  An impression worthy of say, a huge present (or a little present. wink, wink)

Not to brag or anything, but my track record with Oreos and baking is 2 for 2, and now after todays success story I'm happy to report we are 3 for 3.  It's all in the Oreo...

Sharing the ranks with these cookies are my Oreo stuffed chocolate chip cookies and my cookies 'n cream popcorn, both of which are completely low fat and perfectly healthy (or not, but Santa isn't worried about things like that, it's his job to be jolly.) 

The base for this recipe comes from my white chocolate coconut cookies that I made awhile back.  A few substitutions later and voila, a new cookie is born.  Today is good day! 

Cookies 'n Cream Cookies

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 - 102g package vanilla pudding mix (can also be made w/ cookies 'n cream or white chocolate mix)
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups Oreos, chopped Oreos (approximately 17 cookies)
1 cup white chocolate, chopped

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chopped Oreos and white chocolate.
3. Drop cookie dough by rounded heaping tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
Yields: approximately 3 - 3 1/2 dozen

adapted from Two Peas & Their Pod - white chocolate coconut cookies


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