Oreo Pudding Cookies

Oreo Pudding Cookies
source: The Girl Who Ate Everything
1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix (see Note)
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick.

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to over bake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.

Note:  I had to cook my cookies about 1 min longer.

Oreo Fluff

Another super easy recipe, and great for those family gatherings. I've seen a million different recipes with different measurements, and some with one or two different ingredients, an all still called OREO FLUFF. But I will post the one I used, because it was SO DELICIOUS! The family literally licked the bowl clean!

And since my attempt of taking a picture that involved a pudding salad did not look all that appetizing (even though it truly is the BEST!)... I'm going to borrow some pics from the web world. They are pics of the many different variations of the FLUFF, and I'm sure all are delicious. (links included)

This is the recipe I used:

  • 2 (small) boxes instant vanilla pudding
  • 2 3/4 cup cold milk
  • 8 oz Cool Whip
  • 1 package Oreos (I only ended up using about 1/2 of the smashed Oreos.)
  1. Beat the pudding and milk until it starts to thicken.
  2. Refrigerate for 15 mins. Crush Oreos in this time.
  3. Fold cool whip in with pudding. 
  4. Add crushed Oreos. As much/little as you want.
  5. Refrigerate for at least 2 hours or overnight. (If you do overnight, I'd suggest not adding Oreos til a couple hours before planning to eat. That way they won't get too soggy.)

Great presentation! But I didn't mash my oreos this small. I kinda like to have them chunky.  
Find this variation HERE.

 This looks more like what I made. This recipe is from HERE.

 This looks so pretty! Find this one HERE

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