oreo pudding cookies

I have seen pudding cookies pop up all over.  I was intrigues but, not intrigued enough to make them until I saw this recipe.  I am not sure what pushed me when I saw this recipe as I have never thought of myself as a cookies and cream kinda girl.  I was always so focused on peanut butter and chocolate growing up I kinda ignored cookies and cream. After making oreo truffles, oreo chocolate chip cookies, and cookies and cream cupcakes I am starting to realize that I really like cookies and cream flavored treats.  These cookies are no exception.  They are so awesome that I made 3 batches in one week.  Yep that is 6 dozen of these for a family of four.  I did bring some to a BBQ and I did freeze a dozen but, the rest ... I don't want to talk about it.  I can't talk about it because I will be huffing and puffing at the gym.  These cookies are soft and melt in your mouth with pockets of chips and melted candy bar.  I am not going to ignore the signs this time.  I may be a pudding cookie girl as well if they all taste this good.

oreo pudding cookie

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

2 1/4 cups flour

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

2 king size OR 4 regular Hershey's Cookies N Cream Candy Bars broken into small pieces

2 cups semi-sweet chocolate chips

Directions:

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. The cookies will be soft but, you don't want to over bake.  Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.

Scooped dough freezes well!  No reason not to have these any time the urge hits.