The Ultimate Guide to Baking Irresistibly Soft and Chewy Oreo Pudding Cookies
There are few things as comforting and satisfying as a freshly baked cookie. While classic chocolate chip cookies hold a special place in many hearts, the world of baking offers endless possibilities for delicious twists. If you’re looking to elevate your cookie game and create something truly extraordinary, these Oreo Pudding Cookies are an absolute must-try. They combine the magic of instant pudding mix with the iconic flavor of Oreo, resulting in a cookie that is unbelievably thick, incredibly soft, and wonderfully chewy – a true cookies and cream dream in every single bite!
My Perfect Chocolate Chip Cookies are always my go-to when I crave a timeless soft and chewy treat. However, sometimes you want to venture beyond the classic and infuse your cookies with exciting new flavors and textures. That’s where the secret ingredient of pudding mix comes into play, transforming ordinary cookies into a decadent experience. You might have already discovered the incredible softness pudding mix lends to cookies through my Peanut Butter Chocolate Chip Cookies – seriously, they are melt-in-your-mouth soft! Today, we’re taking that softness and infusing it with the beloved taste of Oreo, thanks to instant Oreo pudding mix.
The Magic Behind Pudding Cookies
What makes pudding cookies so special? It’s all about the instant pudding mix. When incorporated into cookie dough, it works wonders to create a uniquely tender and moist crumb that stays soft for days. Unlike traditional cookies that can dry out quickly, pudding cookies retain their irresistible texture, making them perfect for gifting, parties, or simply enjoying throughout the week. While using vanilla pudding primarily enhances texture without altering flavor, experimenting with flavored pudding mixes opens up a world of culinary creativity. For example, my Butterscotch Pudding Cookies infuse a rich, buttery caramel flavor throughout, perfectly complemented by a variety of chocolate chips.
For these particular Oreo Pudding Cookies, we’re going all out on the cookies and cream theme. Not only do we use instant Oreo pudding mix to give the dough its signature flavor and softness, but we also chop up a Cookies n’ Cream candy bar and fold it into the dough alongside semi-sweet chocolate chips. This thoughtful addition ensures that you get delightful bits of white chocolate and crunchy cookie pieces in every single bite, elevating the overall taste and texture to a truly indulgent level. The combination creates a multi-layered flavor profile that is simply irresistible.
If you’ve never had the pleasure of baking or tasting pudding cookies before, consider this your official invitation to stop everything and embark on this delicious journey! They are, without exaggeration, some of the best cookies you will ever encounter. Imagine a cookie that is exquisitely soft, perfectly chewy, bursting with flavor, and even a little gooey right out of the oven. The pudding mix ensures they achieve that desirable thick, melt-in-your-mouth quality that many bakers strive for. Once you try them, you’ll wonder how you ever baked cookies without this secret ingredient. My Soft Double Chocolate Chip Cookies, made with vanilla pudding, are a testament to the unparalleled softness and richness that pudding mix brings to any cookie recipe.
Essential Tips and Tricks for Baking Perfect Pudding Cookies
Achieving bakery-quality pudding cookies at home is simpler than you might think, especially when armed with a few key techniques. These tips will ensure your Oreo Pudding Cookies turn out thick, soft, chewy, and utterly delicious every single time.
- Do Not Prepare the Pudding Mix: This is perhaps the most crucial tip. The recipe calls for a box of *instant* pudding mix to be added directly to the cookie dough in its powdered form. Do not prepare the pudding as instructed on its box (i.e., do not add milk). The dry pudding mix is what contributes to the unique texture, incredible softness, and distinctive flavor of these cookies. It acts as a tenderizer and moisture absorber, resulting in a cookie that stays fresh and soft for days.
- Always Use Instant Pudding: Pay close attention to the type of pudding mix you purchase. You need “instant” pudding, not “cook and serve.” The reason is simple: instant pudding contains specific coagulants and starches that work differently with the cookie dough, contributing to its soft and thick texture. “Cook and serve” pudding, on the other hand, contains a larger amount of cornstarch and other ingredients designed for stovetop cooking, which will alter the cookie’s texture and prevent it from baking up as nicely. This small detail makes a big difference in the final outcome.
- Brown Sugar is Your Secret Weapon: For truly soft, chewy, and flavorful cookies, prioritize brown sugar over white sugar. In this recipe, a higher ratio of brown sugar to white sugar is used intentionally. The molasses in brown sugar provides extra moisture and a richer, caramelized depth of flavor that is highly desirable in cookies. It helps to keep the cookies exceptionally soft and chewy. Recipes that use more white sugar tend to result in flatter, crispier cookies, which is not what we’re aiming for here.
- Chill the Dough for Optimal Thickness: While it might feel like an extra step when you’re eager to bake, refrigerating the cookie dough is absolutely worth the effort. Chilling the dough, even for just 30 minutes, solidifies the butter, which then melts slower in the oven. This slower melting process prevents the cookies from spreading too rapidly, resulting in a thicker, chewier cookie with a more concentrated flavor. It also allows the dry ingredients to fully hydrate, leading to a more tender and uniform texture. A quick chill can transform a good cookie into an amazing one.
Can You Freeze Pudding Cookies? Yes, Easily!
One of the best features of pudding cookies is how well they freeze, both as dough and after baking. This makes them perfect for meal prepping your sweet treats or having a quick batch of fresh cookies whenever a craving strikes. Convenience doesn’t have to mean compromising on quality!
Freezing the Dough: This is my preferred method for ultimate flexibility. To freeze cookie dough, scoop balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about an hour, or until the dough balls are firm. Once frozen solid, transfer the dough balls into a freezer-safe food storage bag or airtight container. They can be stored in the freezer for up to 2-3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and add an extra minute or two to the baking time specified in the recipe. Freshly baked cookies with minimal effort!
Freezing Baked Cookies: If you’ve baked a big batch and want to save some for later, baked pudding cookies also freeze beautifully. Allow the cookies to cool completely on a wire rack before freezing. Once fully cooled, place them in a single layer in a freezer-safe bag or an airtight container, separating layers with parchment paper if stacking. They will maintain their quality in the freezer for up to 2 months. To enjoy, simply let them thaw at room temperature for an hour or two, or gently warm them in the microwave for a few seconds for that “fresh from the oven” experience.
Endless Flavor Combinations: Get Creative with Pudding Mixes!
The beauty of pudding cookies lies in their versatility. Once you master the basic technique, you can unleash your creativity and experiment with countless flavor combinations. Don’t limit yourself to just Oreo; the possibilities are truly endless, allowing you to tailor your cookies to any preference or occasion. Here are just a few ideas to get you started on your pudding cookie adventure:
- Lemon Pudding with White Chocolate Chips: Imagine the bright, zesty tang of lemon perfectly balanced by creamy white chocolate – a delightful spring or summer treat!
- Pistachio Pudding with Chopped Pistachios and White Chocolate: The subtle nuttiness of pistachio pudding, enhanced by crunchy chopped pistachios and sweet white chocolate, creates an elegant and uniquely flavored cookie.
- Strawberry Pudding with White Chocolate: For a burst of fruity sweetness, strawberry pudding combined with melting white chocolate chips offers a beautiful color and a delicious, vibrant taste.
- Banana Pudding with Peanut Butter Chips: Recreate the comforting flavors of banana pudding in cookie form, made even better with the addition of savory peanut butter chips for a truly decadent combination.
- Coconut Pudding with Chocolate Chips: Transport your taste buds to a tropical paradise with the rich, exotic flavor of coconut pudding paired with classic chocolate chips for a familiar yet exciting twist.
The list truly goes on and on. What unique pudding cookie combination will you try first? Share your ideas and creations with us!
Craving More Delicious Cookie Recipes?
If you’ve enjoyed these sensational Oreo Pudding Cookies and are eager to expand your cookie repertoire, you’re in luck! I have a wide array of tried-and-true cookie recipes that are sure to satisfy any sweet tooth. From classic comforts to unique flavor profiles, there’s a cookie here for everyone:
- DoubleTree Chocolate Chip Cookies – Recreate that iconic, warm hotel cookie experience right in your own kitchen!
- Soft Monster Cookies – All your favorite mix-ins like oats, peanut butter, and M&M’s combined into a wonderfully soft and tender cookie.
- Andes Mint Cake Mix Cookies – For the easiest cookies ever, these cake mix cookies flavored with Andes Mints are a simple yet impressive treat.
- Chocolate M&M Cookies – Bright, colorful, and fun, these M&M cookies are guaranteed to bring a smile to anyone’s face!
- Malted Double Chocolate Cookies – The addition of malt powder gives these rich double chocolate chip cookies an incredibly unique and delightful depth of flavor.
Oreo Pudding Cookies
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Ingredients
- 1 cup butter, softened
- 3/4 cup light brown sugar
- 1/4 cup white sugar
- 1 4.2 ounce package instant Oreo Pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 king sized Hershey’s Cookies N Cream Candy Bar, chopped
- 2 cups semi-sweet chocolate chips
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure these dry ingredients are well combined to ensure even leavening and seasoning throughout your cookies. Set this mixture aside.
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In a large bowl, using an electric mixer, cream together the softened butter, light brown sugar, and white sugar until the mixture is light and fluffy. This step incorporates air, contributing to the cookie’s soft texture. Then, blend in the dry instant Oreo pudding mix until fully incorporated.
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Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Be careful not to overmix at this stage.
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Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no dry streaks of flour are visible. Overmixing the flour can lead to tough cookies.
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Gently fold in the chopped Hershey’s Cookies N’ Cream candy bar pieces and semi-sweet chocolate chips by hand. The dough will be quite thick, which is exactly what you want for those delightfully thick and chewy cookies.
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Using a cookie scoop or two spoons, drop rounded balls of dough onto your prepared baking sheets, leaving enough space between each cookie for spreading. Bake for 10 minutes, or until the edges are lightly golden and the centers are still soft and slightly underbaked.
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Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set up without breaking. Enjoy your wonderfully soft and chewy Oreo Pudding Cookies!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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