Cookies and Cream Cookies
Soft and thick cookies and cream cookies are loaded with chopped Oreo's, white chocolate chips, and a secret ingredient! These cookies are so delicious, everyone will go crazy for them!
Servings: 44 cookies
Ingredients
- 1 cup butter - softened to room temperature
- 1/3 cup granulated sugar
- 2/3 cup light brown sugar - packed
- 1 4.2 oz Oreo cookies and cream pudding mix - dry
- 2 large eggs - at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cup white chocolate chips
- 16 Oreo cookies - coarsely crushed
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, or bowl of an electric mixer, cream the butter and sugars on medium speed for 2 minutes. Add the eggs, and vanilla extract and beat on medium speed for 1-2 minutes or until fully combined.
- Add the pudding mix and mix until combined. Then add the flour, baking soda and salt mix until just combined. Mix in the chocolate chips and Oreo chunks.
- Using a 2 T sized cookie scoop, scoop the dough onto the parchment paper, leaving 2 inches between each cookie. Bake for 9-10 minutes. The cookies will be set and barely golden on the edges.
- Remove from the oven and let cool on the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Store in an airtight container for up to 4-5 days.
Notes
To freeze: scoop the dough into cookie dough balls. Place the on a wax paper or parchment lined tray, baking sheet or plate, and flash freeze for 30-60 minutes. Transfer the frozen cookie dough balls to a large ziplock bag and freeze for up to 3 months.
When ready to bake place the frozen cookie dough balls on the prepared baking sheet and bake at the same temperature, but you’ll need to bake for an additional 2-3 minutes.
How to crush oreos
- Use a food processor and pulse until they are coarsely chopped.
- Use a knife and chop the Oreos on a cutting board. (My preferred method).
- Place Oreos in a large ziplock bag and use a rolling pin to crush the oreos.
- You don’t want the Oreos to be too crushed because you want the Oreo chunks in the cookies!