Double Stuf Oreo Pudding Cookies

After biting into the unbelievably light + chewy pumpkin pudding cookie I made recently, I’ve become a firm line straddler. Previous to discovering the quick + easy and equally tasty pudding mix cookie, I was a staunch crisp ‘n chewy cookie lover. My salted chocolate chip cookies are the perfect example of the texture that I love.

I honestly thought that the pumpkin pudding cookies I made would be tasty enough, but would be rather uninspiring. So wrong. So very wrong.

I’m not yet certain enough that I’ll be a fan of a pudding mix cookie without any thing chunky + crunchy in it, so I amped up the cookies ‘n cream factor immensely in this recipe by dumping in a bunch of frozen + crumbled Double Stuf Oreos.

This recipe is scaled to be perfect for a cookie swap, with a yield of 50+ cookies. I’m not sure I know many [if any] people that aren’t fans of cookies and cream, so these should be a sure-fire success!



[Double Stuf] Oreo Pudding Cookies

adapted from my Cranberry White Chocolate Chip Pumpkin Pudding Cookies

Prep Time : 20 minutes  Bake Time : 12 minutes  Yield :  52 2″ cookies [#40 3/4 oz purple scoop]


1/2 cup + 2 tbsp unsalted butter, room temperature

1/4 cup + 1 tbsp vanilla non-fat Greek yogurt

3/4 cup + 3 tbsp light brown sugar, packed

1/4 cup + 1 tbsp granulated cane sugar

1 1/2 tsp vanilla extract

2 large eggs, room temperature

1 [4.2 oz] box instant Oreo Jell-O pudding mix

1/4 tsp salt

1 heaping tsp baking soda

2 3/4 cup + 1 tbsp all-purpose flour

1 cup Double Stuff Oreo crumbs [from 8 cookies]

1/2 cup dark chocolate chips


1. Preheat oven to 350.

2. Add flour, baking soda, salt and Oreo Jell-O mix to a medium bowl. Whisk until all ingredients are well combined.

3. Cream butter, yogurt and sugars in bowl of an electric stand mixer until light and fluffy, about 3-4 minutes. [seriously. do it. you’ll thank me!]

4. Add the eggs, one at a time, then the vanilla extract to the sugar mixture. Mix until all ingredients are incorporated.

5. Add the flour mixture to the butter mixture in thirds, mixing on low until just combined.

6. Add Oreo crumbs and chocolate chips to mixer bowl and mix by hand until well incorporated.

7. Scoop dough out onto prepared cookie sheets. Flatten cookies slightly with palm of hand or bottom of a glass. Cookies do not spread much, so you can place with as little as 1″ of space between.

8. Bake for 10-12 minutes, rotating pans halfway through.

9. Let cool on cookie sheets for 5 minutes before removing to wire rack to cool completely.

Baker’s Note : Cookies will stay fresh in an airtight container for up to 3 days.

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