Cookies & Cream Cookies

Cookies & Cream Cookies

Well BXTCHES, here’s yet another pudding cookie recipe. When you find something that works, go with it, so I did and have become quite obsessed. But really, it benefits us all, right?

The original recipe for this cookie calls for Cookies and Cream pudding mix. Here’s the thing: Jello makes this pudding and it is sometimes difficult to find (I’ve only found it at Wal-Mart and I don’t always shop there), also, one of the wonderful things about all of these pudding cookies is you can get the store brand of whatever flavor you need for around $.85/each and there is no store brand of the Cookies and Cream pudding mix. So I use an instant vanilla and it works out fine. But, if you find it and want to use it, then by all means, go for it. It does add more cookie to the mix.

Please be sure to read the recipe AND the notes before starting.

Lookin’ for the original recipe? Click here

Cookies & Cream Cookies
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Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 1/2 cup packed light brown sugar
  3. 1/2 cup sugar
  4. 1 3.5 ounce box instant vanilla pudding mix (NOT PREPARED)
  5. 2 eggs
  6. 1 tsp. vanilla
  7. 2 1/4 cups flour
  8. 1 tsp. baking soda
  9. 1 tsp. salt
  10. 10 Oreos (chopped)
  11. 1 cup white chocolate chips
Instructions
  1. Preheat oven to 350•
  2. Sift together: flour, pudding mix, baking soda, and salt
  3. Cream together: butter and sugars (make sure it is well mixed)
  4. Add eggs one at a time (mix well after each addition)
  5. Add vanilla (mix well)
  6. Slowly add flour mixture to cream mixture (mix well)
  7. Combine chopped Oreos and white chocolate chips, add to dough and mix well
  8. Spoon/scoop onto greased (or parchment paper lined) baking sheet. Bake for 9-10 minutes* or until edges turn golden brown.
  9. Cool and enjoy!
  10. *Please see notes regarding baking time and yield amount.
Notes
  1. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  2. If you choose to use the Oreo pudding mix then DO NOT sift with the flour mixture. Instead, add it AFTER you cream together your butter and sugar.
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