Cookies n’ Creme Pudding Cookies

 Perfectly soft, thick, and chewy cookies with all the flavors you love in Hershey’s Cookies n’ Creme chocolate bar!

While I am a humongo fan of all things chocolate, whether it’s dark, milk, or white, I have to say that I lean more toward the white side of the spectrum. People may argue that white chocolate isn’t technically classified as “chocolate,” but to me, it’s always going to be my favorite CHOCOLATE.

Growing up, one of my favorite CHOCOLATE bars was the Hershey’s Cookies n’ Creme chocolate bar.

I loved the texture and flavor combinations of the dark chocolate Oreo cookie bits mixed throughout my favorite luxuriously sweet and milky white chocolate.

So, in honor of my favorite CHOCOLATE bar, I decided to make a soft, chewy, and sinfully sweet cookie reminiscent of all things Cookies n’ Creme!

Ladies and Gentlemen, meet the Cookies n’ Creme Pudding Cookie…

Just to clear things up, you don’t have to be a white chocolate fanatic like myself to be utterly in love with these cookies. If you’re a fan of Oreos (who isn’t??), then you will go wild for these sweet and oh-so soft bundles of cookie joy! Not only are there chunks of Oreo cookies mixed throughout the dough, but you also have Oreo pudding baked into the cookie! Not to mention the Oreo bits laced throughout the Hershey’s Cookies n’ Creme bars! These should almost be called Triple Oreo Pudding Cookies! Maybe I should rethink the title…

If you’ve never tried adding pudding mixes into your cookies, you should start…like yesterday! They make your cookies stay unbelievably soft and chewy for days! That’s assuming they’ll even last that long without millions of hungry hands demolishing the entire plate. This recipe has that perfect combination of tender chewiness on the outside and soft and fluffy on the inside.

Mmmmmm…..

The Oreo pudding was the perfect match with the chopped up Hershey’s Cookies n’ Creme chocolate bars. Instant vanilla pudding could easily be substituted for the Oreo pudding, but I really liked the Cookies n’ Creme flavor that it added to the cookie.

The crunch of the chopped up Oreo cookies in the cookie went perfectly with the chewy and soft texture of the cookie! I loved the explosion of textures going on inside this cookie!

And let’s not forget the true star of the show, those sweet chunks of Hershey’s Cookies n’ Creme chocolate bar studded throughout the cookies! 

Cookies n' Creme Pudding Cookies

Perfectly soft, thick, and chewy cookies with all the flavors you love in Hershey's Cookies n' Creme chocolate bar!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 42 minutes mins

Course Dessert

Cuisine American

Servings 2 Dozen

Ingredients

  

• 2 ½ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter softened to room temp.
• 1 cup granulated sugar
• ¼ cup brown sugar
• One whole egg
• One egg yolk
• 1 teaspoon vanilla
• 1 (4.2 oz) box Oreo pudding mix (dry)
• 6 ounces Hershey's Cookies n' Creme chocolate bar coarsely chopped (plus extra for pressing into cookies)
• 1 cup chopped Oreo cookies

Instructions

 

• In a medium bowl, whisk the flour, baking soda, baking powder, and salt until combined. Set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the egg and egg yolk one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
• With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Stir in chopped Hershey Cookies n' Creme chocolate and Oreos.
• Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 3 days.*
• Once dough has chilled, preheat oven to 350ºF. Line two large baking sheets with parchment paper.
• Scoop balls of chilled cookie dough onto lined baking sheet, placing them about 2 inches apart. Lightly press the top of each cookie, but don't smash them down--this will allow them to bake more evenly so you don't end up with a lump in the center. Press a few chunks of candy bar on top of each cookie dough ball, if desired. Make sure to keep dough chilled in between batches.
• Bake cookies for 10-12 minutes (I took mine out at 11 minutes), or until slightly browned around edges. The centers might look underdone at first but, they will finish baking up as they cool. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

*Please be sure to take the extra time to chill the dough before baking. This is what helps the cookies to stay nice and puffy!