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Oreo Cookies and Cream Cookies

The combination or Oreos, milk chocolate chips and white chocolate chips in these cookies are what dreams are made of. These cookies are soft and gooey, full of yummy bits and are a crowd pleaser.
Course cookies, Dessert
Cuisine American
Keyword cookie recipe, cookies and cream cookies, oero cookies
Prep Time 10 minutes
Servings 30 cookies

Ingredients

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 16 oreo cookies broken into pieces double stuffed works great

Instructions

  • First, you want to get a large bowl or bowl of a stand mixer, all your ingredients and a hand mixer ( or you can use your KitchenAid with the paddle attachment).
  • First, the wet ingredients, In your large mixing bowl, you want to cream together the room temperature butter, brown sugar, and white sugar on medium-high speed. Once it has been mixed for a couple minutes, you will want to add the eggs and vanilla extract and continue to mix. Stop and scrape the dough off the bottom and sides to make sure all is blended well. Now, you add the secret ingredient, dry vanilla pudding mix and stir it together until it is light and fluffy.
  • Next, you are going to add the dry ingredients. Add the all purpose flour, baking powder, and salt until it is all mixed well. Do not over mix though. Now to add the yummy parts. First, take the Oreos and crush them up into smaller pieces. I like them to be a medium size. Gently fold in the Oreo chunks, milk chocolate chips and white chips with a rubber spatula or wooden spoon. I have also used my paddle attachment on my mixer on low speed too.
  • Next, preheat your oven to 350 degrees F and start preparing your cookies. You can use a cookie scoop to get consistent sizes or use whatever spoon you'd like. I like to make these on the large size. They are about 2 inch sized cookie dough balls. As you roll out your balls, place them on a prepared baking sheet with parchment paper or a silicone mat. Press the top down slightly so it flattens just a bit. This will help the cookies to end up baking at an even height. Otherwise the middle will stay a bit too high.
  • Bake these in the oven for about 8-9 minutes on the middle oven rack. I like to under cook them just a bit because my kids love them ooey and gooey. Take them out of the oven and place cookies on a wire rack. They will seem a bit soft and gooey but once they cool they will be so soft and yummy.
  • Store any extras in an airtight container. They can also be frozen as well as the dough! Shape the dough balls and freeze on a sheet pan. Transfer to a ziplock bag for long term.