Jam-packed with mix-ins, these thick and chewy cookies are full of classic cookies and cream flavor that the whole family is sure to love.
Ah, cookies and cream. Such a classic flavor and one of my all-time favorite. I could eat a whole sleeve of Oreo’s in one sitting (and I have. Multiple times. No shame.).
I’ve seen and made quite a few cookies and cream cookie recipes floating around online, but for someone who loves cookies and cream, I thought why not add in even more cookies and cream deliciousness?
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) packages instant vanilla pudding mix 2 eggs
- 1 tsp vanilla extract
- 33 Oreos
Instructions
1- Preheat oven to 350 degrees F. Sift together the flour and baking
soda, set aside.
2- In a large bowl, cream together the butter, brown sugar, and white
sugar until creamy and fluffy.
3- Beat in the instant pudding mix until blended. Beat in the eggs and
vanilla.
4- Mix in the flour mixture at low speed until fully incorporated into the
dough. Add 15 oreos and mix on low to medium speed, letting the mixer crush the oreos until oreo cookies are crushed into small pieces and mixed into dough.
5- Using a 1.5 tbsp cookie scoop, scoop out 18 dough balls and place on cookie sheets lined with parchment paper or silpat mats, spacing dough balls at least 2 inches apart.
6- Press dough balls completely flat and thin out the dough rounds until they are wide enough to hold a whole Oreo. Place an Oreo onto each dough round. Scoop out another eighteen 1.5 tbsp dough ball with cookie scoop and place on top of Oreos.
7- Using your hands, help smooth the dough so that the cookie is completely covered in the dough.
8- Bake for about 12-13 minutes until edges turn golden brown and center of cookies are set. Let cookies cool on cookie sheets before removing.
