Cookies and Cream Cookie Recipe
These soft, chewy Cookies and Cream Cookies come together in under 30 minutes using simple ingredients like white chocolate chips, chopped Oreos, and instant pudding mix. This crowd-pleasing cookie recipe is perfect for weeknights, parties, or anytime sweet cravings hit.
Servings: 36 cookies
Calories: 163kcal
Ingredients
- ¾ cup butter at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 box instant cheesecake pudding 4.2 oz box
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped Oreo's
- 1½ cup white chocolate chips
Instructions
- Preheat your oven to 350℉. Line 2 baking sheets with parchment paper and set them aside.
- Mix together granulated sugar, brown sugar, and butter in a mixing bowl until light and creamy. And eggs and vanilla and mix together. You can use either a hand mixer or a stand mixer for this recipe.
- Mix salt, baking soda, flour, and instant pudding in a separate bowl with a wire whisk until there are no clumps.
- Add the flour mixture to the wet ingredients and mix together. Slowly add the white chocolate chips while the mixer is on low. Gently fold in the chopped Oreos using a spatula.
- Place the dough on the prepared cookie sheets using a 1½ inch cookie scoop. Make sure to leave about two inches between each cookie. Bake for 8-9 minutes. Be careful not to let these cookies get too dark. Remove them from the oven before they start to turn a slight golden brown color.
- Remove the baking sheet from the oven and leave the cookies on the baking sheet to cool for 5-7 minutes. Remove the cookies from the baking sheet and place them on a wire cooling rack.
- Once the cookies have cooled, serve and enjoy!
Notes
- If the dough feels too soft to scoop, chill it for 30–60 minutes to make shaping easier and reduce spreading.
- Make sure your butter is softened, not melted, for a smooth, even dough that holds its shape.
- Be sure to use instant cheesecake pudding mix to get the right texture in the dough.
- Let cookies rest for 5–7 minutes before moving to a rack so they firm up without falling apart.
Nutrition
Calories: 163kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 142mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 134IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg