Cookies and Cream Pudding Cookies

Cookies and Cream Pudding Cookies are made with Jell-o Cookies ‘n Creme Instant Pudding Mix, white chocolate, and Oreo cookies. This recipe makes a perfectly thick and chewy soft-baked cookie every time.

cookies and cream pudding cookies with glasses of milk and cookie crumbles in the background

Looking for the perfect soft and puffy cookie? You’re in the right place. These cookies and cream pudding cookies are the absolute best. The secret ingredient to achieving the perfect soft and chewy cookie is, believe it or not, instant pudding mix!

These cookies combine the best of two types of chocolate cookies, white chocolate chip cookies, and Oreo cookies, into a delicious soft-baked cookie. What’s not to love about a cookie-loaded cookie?

ingredients for cookies and cream pudding cookies

Ingredients //

  • Butter (room temperature) – You can use salted or unsalted butter. If using unsalted butter, I recommend adding a pinch of salt to the dough to enhance the sugary-sweet flavors.
  • Brown Sugar – The brown sugar needs to be soft and fresh. If it’s dry, the cookies will not be as moist as they could be.
  • Sugar – adds more sweetness to these cookies.
  • Jell-o Instant Cookies ‘n Creme Pudding Mix – This is the secret ingredient to making perfect soft-baked cookies.
  • Eggs – give the cookies some lift so they become thick and fluffy.
  • Vanilla – enhances the crave-worthy sweet flavors.
  • Flour – All-purpose flour will work fine
  • Baking Soda – acts as a leavening agent and helps the cookies rise a bit.
  • White Chocolate Chips – You could also use white chocolate chunks.
  • Oreo Cookies (coarsely crushed) – It’s okay if the Oreo cookies are not crushed into the exact same size. A crunchy, chocolatey bite of Oreo within a soft-baked chocolate chip cookie is heavenly.

How to Make // The Steps

collage of ingredients and preparation of cookies and cream pudding cookies

Step 1 Preheat oven and prep baking sheets:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.

Step 2 Cream butter and sugars together:

In the bowl of an electric mixer, add butter, brown sugar, and white sugar. Cream ingredients together until light and fluffy (about 3 minutes).

Step 3 Mix ingredients into a cookie batter:

To the bowl, add the pudding mix and mix until well blended. Next, add the eggs and vanilla and continue to mix well. Lastly, add flour and baking soda and blend until just combined.

Step 4 Fold in chocolate and cookies:

To the bowl, add the white chocolate chips and Oreo pieces. Gently fold in by hand.

Step 5 Shape cookies:

With a cookie scoop or a rounded teaspoon, drop dough onto the prepared cookie sheets leaving at least 2″ of space between each cookie.

Step 6 Bake cookies:

Transfer cookie sheets to the preheated oven and bake for 14 to 16 minutes, rotating the pan halfway through.

ingredients mixed in a mixing bowl for cookies and cream pudding cookies

Tips & Tricks //

  • Do not be discouraged by the color. These cookies will be set in place but not browned when they are done. Be sure to remove them from the oven promptly as they can burn quickly.
  • Do not over-crush the Oreo cookies. You want large, coarse chunks of Oreo cookie. The cookies taste the best this way.
  • To crush the Oreo cookies, you can secure them in a resealable bag and gently crush them with the bottom of a mug, rolling pin, etc. You could also coarsely chop the cookies in a food processor.
scooped cookies and cream pudding cookies dough on a cookie sheet

Why are Cookies and Cream Pudding Cookies So Good?

  • The texture. Using pudding mix helps achieve cookies with lightly crisped edges and soft, tender centers.
  • If there was ever a cookie made absolutely perfect for dunking in an ice-cold glass of milk, it’s these.
  • The cookies will hold their texture and stay soft and chewy for days.
  • Cookies and cream pudding cookies are a great addition to your holiday baking list.
cookies and cream pudding cookies cooling on a cookie sheet

Variations //

Jell-O Oreo Cookies ‘n Creme pudding mix is becoming more and more readily available, but in a pinch, you can use vanilla pudding mix.

Feel free to get creative brainstorming cookies within a cookie combo. Here are few more cookie crumbles that would be delicious mixed into these chocolate chip cookies.

cookies and cream pudding cookies with milk

How to Store //

Storing: Store freshly baked pudding cookies at room temperature in an airtight container for 2 to 3 days. In the fridge, these cookies will stay soft and tender for 2 to 3 weeks.

Freezer Options //

Freezing: Let the cookies cool completely to room temperature before wrapping each cookie in plastic wrap and storing them in an airtight container in the freezer for 2 to 3 months.

cookies and cream pudding cookies on parchment paper

FAQ

Where can I buy Jell-O cookies ‘n creme instant pudding mix?

Using this flavor in these pudding cookies is a game-changer. You can usually find it at Walmart and Safeway.

Should I let my pudding cookies rest after baking?

When cookie recipes call for the egg as the majority of the moisture, you should let the cookies rest after baking for the softest texture.

Do pudding cookies spread?

As written, these cookies will rise into thick, fluffy cookies and will not spread that much on the cookie sheet. Leave 2″ of space between each cookie just in case.

More Desserts with Instant Pudding Recipes //

Christmas Light Cupcakes

Chocolate Kahlua Cake

Patty’s Whiskey Cake

Candy Corn Parfait

cookies and cream pudding cookies on a cookie sheet

Cookies and Cream Pudding Cookies

Yield: 3 dozen
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Cookies and Cream Pudding Cookies are made with Jell-o Cookies 'n Creme Instant Pudding Mix, white chocolate, and Oreo cookies. This recipe makes a perfectly thick and chewy soft-baked cookie every time.

Ingredients

  • 1 cup butter, room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 (4.2 oz) package Jell-o Instant Cookies n Creme Pudding Mix
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips
  • 15 Oreo cookies, coarsely crushed (you want some big chunks)

Instructions

  1. Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  2. Cream butter, brown sugar, and sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. 
  3. Add the pudding mix and mix until well blended. 
  4. Add eggs and vanilla and mix well. 
  5. Add flour and baking soda and mix until just combined. 
  6. Fold in white chocolate chips and Oreo pieces by hand. 
  7. Drop onto prepared cookie sheets using a cookie scoop or rounded teaspoon. 
  8. Bake for 7 minutes, rotate pan, and bake for an additional 7 to 8 minutes. Cookies will be set, but not brown. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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