These Oreo pudding cookies are the kind of dessert that make people stop mid-bite and ask, “What’s in these?” They’re soft, chewy, and full of big Oreo pieces, with a simple instant pudding trick that gives them that just-baked, bakery-style texture.
Why We Love Oreo Pudding Cookies
- Soft, Chewy, and Hard to Stop Eating – The instant pudding mix is the secret ingredient here. It keeps these cookies soft in the middle with just-set edges, so they still feel fresh even the next day.
- Fun To Make With The Kids – This is one of those recipes where helpers can actually jump in. Crushing Oreos, scooping dough, and pressing extra chips on top makes baking feel like an activity. These cookies can give chocolate chip cookies a run for their money.
- These Cookies Get Noticed– I took these to a picnic and had a friend do a full double-take after one bite. “Wait, what is IN these cookies?” Big Oreo chunks make them feel a little fancy, like my Oreo stuffed chocolate chip cookies, but in a slightly smaller size.
Ingredients For Oreo Pudding Cookies
- unsalted butter
- brown sugar – I use a mix of brown sugar and white sugar for the best tasting cookie
- white sugar
- eggs – this recipe adds an extra egg yolk to give the cookies a gooey, chewy texture.
- vanilla extract
- vanilla instant pudding mix – this gives the cookies a soft and chewy mouth feel. You can also use an Oreo flavored instant pudding or french vanilla
- flour
- baking soda
- salt
- Oreo cookies – or another similar chocolate sandwich cookie
- white chocolate chips – cheesecake flavored chips are also delicious
How To Make Oreo Pudding Cookies
- In a large mixing bowl, cream together the butter, brown sugar and white sugar with an electric mixer until fluffy.
- Separate one of the eggs so you have just the egg yolk. Add two eggs, the extra egg yolk, vanilla extract and mix until combined. Discard the extra egg white or use it in another recipe. Pour in the instant pudding (dry mix only!) and mix until fully mixed in.
- In a separate bowl, add the flour, baking soda and salt and mix to combine. Add this dry mixture to the wet mixture and mix with an electric mixer until a cookie dough forms.
- Add the Oreo cookies straight to the mixing bowl. Mix with an electric mixer for about 30 seconds, mixing the Oreo cookies into the dough. This will give you large chunks of Oreo in your cookies instead of crumbs.
- Fold in the white chocolate chips, mix into the dough until just mixed. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- With a medium cookie scoop, portion the dough into two tablespoon dough balls. Leave two inches between cookies when placing on the prepared cookie sheet. Top each cookie dough ball with several extra chocolate chips for a prettier finished cookie.
- Bake the cookies for 10 to 12 minutes, until the edges are set and lightly browned. You don’t want to overcook these, it’s better to underbake in the middle slightly for a gooier cookie.
- Let the cookies cool for 2-3 minutes on the pan, then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy!
Kristy’s Tip For Bakery Style Cookies
For extra pretty bakery-style cookies, press a few Oreo chunks and white chocolate chips into the tops of the dough balls right after baking while the cookies are still warm. This is something the kids can do, and they make the cookies look gourmet!
Oreo Pudding Cookies FAQ
Chilling helps the cookies hold their shape and keeps them from spreading too much. If you skip it, the cookies will still bake, but they may come out thinner and softer in the center.
Yes! Scoop the dough into balls and freeze on a baking sheet until solid. Transfer to a freezer bag and freeze for up to 2 months. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
No. This recipe needs instant pudding. Cook-and-serve pudding will NOT give the cookies the same soft texture and can throw off the dough.
This usually means the butter was too warm or the dough was not chilled long enough. Make sure the butter is softened, not melted, and chill the dough for at least 30 minutes before baking.
You can, but mixing them in whole gives you big Oreo chunks instead of crumbs. If you want a more cookies-and-cream style dough, gently crush them first.
Store them in an airtight container and add a slice of bread to the container. The cookies will pull moisture from the bread and stay softer longer.
This recipe is not naturally gluten-free. If you need a gluten-free version, use a 1:1 gluten-free flour and gluten-free chocolate sandwich cookies, and double-check that the instant pudding mix and white chocolate chips are labeled gluten-free. Other ingredients may contain trace amounts of gluten, so always read labels and check with the person you are baking for about their sensitivity level. Or try my flourless chocolate brownie cookies, which are naturally gluten-free.
How Long Will Oreo Pudding Cookies Last?
These Oreo pudding cookies taste their best when enjoyed within 4-5 days. Store in a covered airtight container on the counter. Storing them in the fridge can also extend their freshness.
Oreo Pudding Cookies
Soft, chewy Oreo pudding cookies loaded with big Oreo chunks and white chocolate chips. These are made with instant pudding for that just-baked texture. This easy cookie recipe is great for baking with the kids, cookie trays, and sharing at parties.
Prevent your screen from going dark
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In a large mixing bowl, cream together the butter, brown sugar and white sugar with an electric mixer until fluffy.
1 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup white sugar
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Separate one of the eggs so you have just the egg yolk. Add two eggs, the extra egg yolk, vanilla extract and mix until combined. Discard the extra egg white or use it in another recipe. Pour in the instant pudding (dry mix only!) and mix until fully mixed in.
3 large eggs, 1 teaspoon vanilla extract, 3.4 ounces vanilla instant pudding mix
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In a separate bowl add the flour, baking soda and salt and mix to combine. Add this dry mixture to the wet mixture and mix with an electric mixer until a cookie dough forms.
2 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt
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Add the Oreo cookies straight to the mixing bowl. Mix with an electric mixer for about 30 seconds, mixing the Oreo cookies into the dough. This will give you large chunks of Oreo in your cookies instead of crumbs.
20 regular Oreo cookies
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Fold in the white chocolate chips, mix into the dough until just mixed. Chill the dough for 30 minutes.
1 cup white chocolate chips
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
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With a medium cookie scoop, portion the dough into two tablespoon dough balls. Leave two inches between cookies when placing on the prepared cookie sheet. Top each cookie dough ball with several extra chocolate chips for a prettier finished cookie.
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Bake the cookies for 10 to 12 minutes, until the edges are set and lightly browned. You don’t want to overcook these, it’s better to underbake in the middle slightly for a gooier cookie.
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Let the cookies cool for 2-3 minutes on the pan, then transfer the cookies to a wire cooling rack to finish cooling completely. Enjoy!
I tried this recipe with regular semisweet chocolate chips and dark chocolate chips, both worked ok. Milk chocolate chips are a little too sweet with the Oreo chunks in the cookie.
Calories: 191kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 121mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 1mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
