Oreo Cookies & Cream Pudding Cookies


  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 box (4.2 oz) Cookies & Cream Instant Pudidng Mix
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped Oreos
  • 2 bars (1.55 oz each) Hershey Cookies & Cream candy bars, roughly chopped


  1. Heat oven to 350F. Prepare a cookie sheet by lining with parchment paper or a silpat liner.
  2. In a large bowl, or bowl of a stand mixer, blend together the butter, brown sugar, and sugar until light and fluffy. Add in the eggs and blend until completely combined. Add in the vanilla. Blend again. 
  3. In another bowl, combine the flour, pudding mix, baking soda, and salt and stir with a wire whisk to break up any clumps. Add into the creamed mixture and mix until combined. Stir in the Oreos and candy bar chunks with a wooden spoon. 
  4. Roll dough into balls (slightly smaller than the size of a golf ball) and place on the baking sheet. Bake in the oven for 8-10 minutes, or until set. Let cool on cookie sheet for about 10 minutes and then remove to wire rack to cool completely. 
  5. * Cookies will still be very pale even when cooked. I have never had to bake mine for longer than 9 minutes. 
  6. The cookies do not spread much while baking. You can leave them puffier OR gently press a few additional chopped Oreo pieces and candy bar pieces onto the tops of the cookies. They will gently spread out slightly if you do this.

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Oreo Cookies & Cream Pudding Cookies
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