Oreo Pudding Cookies

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How about Oreo cookie pieces inside of some Oreo Pudding Cookies?

Whenever I go to the store to buy Oreos, I have to purchase more than one package.  Usually the reason being, one is for a recipe and the other pack is to munch on while I’m making the recipe.  I do the same thing with chocolate chips.  It’s bad, I know.

Oreo Pudding Cookies by SimplyGloria.com

So, the good thing is… all you need is one package of Oreos .  Because, you’ll only be using about 15 of those delicious cookies.  And with the rest, you can choose to eat while waiting for these cookies to come out of the oven.

Oreo Pudding Cookies by SimplyGloria.com #cookies

With Oreo cookie pieces already mixed throughout these cookies, there’s even more crumbled on the tops.

But then, you have even MORE Oreo love inside…with an Oreo pudding mix!  It gives it more Oreo flavor, of course.  It also helps thicken up the cookie dough without using too much flour.

Oreo Pudding Cookies Ingredients

With all of these ingredients, makes for a soft cookie.  Unless you are a crunchy cookie type– just bake a bit longer.

You could put some of the white chocolate chips inside of the cookie dough.  Where as I just melted them to drizzle across the tops.  I’d figured it was already bunchy with all the Oreos.  You still need some dough to keep the cookie together.

Oreo Pudding Cookies2

Preheat your oven to 350 degrees.  Cream together both sugars with the butter until creamy.  Add the egg with the vanilla.  Then all of the dry ingredients, including the pudding mix.

Oreo Pudding Cookies3

Tip:  Remember to never over mix when you put the flour in any batter/dough.  The gluten (protein) in the flour starts to develop in with the wet ingredients.  Once there is too much or if the gluten is over mixed, the batter/dough will be tough (and dry).

A good rule of thumb is to just mix in the flour until you no longer see any streaks in the batter/dough.

Whenever you’re going to add something to your batter/dough, (after you’ve already mixed in the flour) gently stir in the chocolate chips or whatever you’re wanting to use.  In this case, it’s the huge pieces of broken Oreos!

Oreo Pudding Cookies - SimplyGloria.com #cookies

Roll the cookie dough into medium balls onto a cookie sheet.  Gently flatten the tops with your palm.  By doing this, it allows the middle of the cookie dough to bake evenly with the sides.  Bake for about 11-12 minutes on the lowest shelf in your oven.  Depending upon your oven.  My oven puts out more heat from the very top… therefore my cookies want to over cook on the top.  Especially these, because of the pudding mix inside.  They tend to be a little sensitive.  (Remember no tough cookies!)

Oreo Pudding Cookies - SimplyGloria.com

When you pull them out of the oven, they may seem not all the way done.  Allow the cookies to finish “baking” on the hot pan for additional 5 minutes.  I will usually do this to all of the cookies I bake.  It makes them soft and chewy.  (Then you can put them on a cooling rack or paper towels.)

Oreo Pudding Cookies by SimplyGloria.com #oreos

Now for those white pieces of chocolate.  (As you probably know by now, I love white chocolate.)  Melt chocolate pieces over a double boil.  Meaning, the chocolate is in a heat safe bowl setting over a pot of hot water.  (Do not let the water touch the bowl.)

Oreo Pudding Cookies by SimplyGloria.com #puddingcookies

Drizzle the melted white chocolate over all of the cookies when they’re some what cooled.  Sprinkle some broken pieces of Oreos.  Allow the chocolate to set up for a few minutes.  Otherwise, they are ready to eat!

Enjoy, my friends!

Oreo Pudding Cookies

Makes about 25-27 medium size cookies. These will stay fresh for up to 3 days in an air tight container.
  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • ½ cup granulated sugar
  • 1 (4.2 oz) package Oreo pudding mix
  • 2 teaspoons vanilla
  • 1 egg
  • ¾ teaspoon baking soda
  • ½ cup plus 1 tablespoon all purpose flour
  • 15 Oreo cookies
  • ¾ cup white chocolate chips

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars.
  3. Add the egg and vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and pudding mix.
  5. Gently mix into the sugar and butter mixture until you no longer see any flour streaks in the dough.
  6. Stir in 13 broken pieces of Oreo cookies.
  7. Roll the cookie dough into medium balls onto a cookie sheet. (I use a medium cookie scoop.) Gently flatten the tops with your palm.
  8. Bake for 11-12 minutes on the lowest shelf in your oven. (Prevents over baking the tops.)
  9. Allow the cookies to finish “baking” on the hot pan for additional 5 minutes when taken out of the oven.
  10. Melt chocolate pieces over a double boil. (Chocolate is in a heat safe bowl setting over a pot of hot water. Do not let the water touch the bowl.)
  11. Drizzle the melted white chocolate over all of the cookies when they cooled. Sprinkle tiny broken pieces of the other 2 Oreos.
  12. Enjoy!

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These Oreo Pudding Cookies are linked up to share with {Mom On Timeout} &{Tatertots and Jello} & {Six Sisters Stuff} &  {Cooking With Curls} & {A Little Clairification} & {Little Miss Celebration}


  1. says


    Second, I totally buy more than 1 package of Oreos. I use to buy one to bake with then I would eat one cookie because I was hungry, but who can really eat just 1? So then I would eat 2. Then I would finish a row. And by that time you might as well as just eat the entire bag because you need more Oreos for the recipe. They do it to me everytime!
    Pamela @ Brooklyn Farm Girl recently posted…First Watermelon Harvest of the SeasonMy Profile

    • says

      I’m so happy to hear I’m not the only one that does this with a package of oreos! So funny, Pamela! I love how you described our addiction after we open a package up! (=

    • says

      Tahny, that is so cute! My little Easton (is 6 1/2 still considered “little”?!) loves to watch me click away on the food blogs…”Make that one, mom!” is what he says to all of the pics. (He loves Pinterest!) Thanks for sharing! (=

    • says

      Aww, thank you for your sweet words, Julianne! I get sprinkling ingredients on for that shot…and forget the egg. The egg! Silly me…(=

    • says

      Amanda, you are so funny! My sis asked me if I had any left for her…I said she was up in the night! These go fast…unless you hide some for later!

  2. says

    I just finished photographing an Oreo dessert and this is what I see. Love it! I am exactly like you when I shop for Oreos. They are always present in my cupboard. Your pudding cookies are simply gorgeous Gloria. I know what to do with the remaining Oreos:-)
    Sugar et al recently posted…Chocolate Pistachio MuffinsMy Profile

  3. says

    Oh my goodness, these cookies look insanely gorgeous Gloria! Pinning! Oreos are so dangerous, I can’t just eat one either and always end up eating too many to count in one sitting 🙂 Hope you have a great weekend!

    • says

      Kelly, so true! I actually had some out on the counter yesterday (bad mistake!)…I’m grabbing one here and there as I’m preparing dinner! I then realize, I’ve been eating them as I’m walking outside to fire up the grill, then back inside as I’m preparing the meat…it was terrible! No counting was going on!

    • says

      Thank you Tanya! I love to always keep some in the baking part of my pantry for those (emergency) recipes that call for these cookies!

    • says

      You’ll love making some pudding cookies…especially because you don’t have to use as much flour. I always think about you when I’m adding more cocoa powder instead of more flour in something. Same thing with the pudding mix. (=

  4. says

    Gorgeous as alway, Gloria! I love the drizzle over the cookies.
    I am addicted to oreos so we don’t keep them in the house because I’d eat them all. Hehe.
    I’ve always wanted to try oreo cookies. After the cookies have baked do the oreo pieces stay hard in the cookies or do they take on the consistency of the cookie (meaning soft cookie, soft oreo pieces)? Hope that makes sense.
    Tina @ Tina’s Chic Corner recently posted…Blueberry PieMy Profile

    • says

      That totally makes sense! I’m very picky about things like that…so the oreo pieces actually stay a little on the crunchy side. But, it also depends really how big or small the pieces are. If they’re too little…they will obviously get absorbed into the texture of the cookie dough. But the broken pieces of oreos sprinkled on after the cookies are baked…gives them even more of the original oreo crunch.
      You’re so sweet, Tina…thank you for asking! (I thought I was the only one that thinks of things like this!) Have a most fabulous day!

  5. Amanda says

    I made these this afternoon and they turned out very flat. I followed the directions exactly how you had them posted.

    They do taste amazing but they are not as good looking as yours!

    • says

      Believe it or not, it could depend on the elevation you are at. (I know, weird.) But I have found this to be true after moving from a different elevation and finding my cookies go flat. (From recipes I’ve always made.) My suggestion is to put 1 more tablespoon of flour into the batter. And, lessen your baking soda to 1/2 teaspoon instead of 3/4 teaspoon. When you add them to the cookie sheet, keep them in a ball. Let me know if this helps. I’m glad you liked them! Nothing’s worse than having a flat cookie…(=
      Thank you, Amanda!

  6. Tanya H says

    If you have a gluten allergy could you sub the Oreo pudding mix with vanilla pudding and just increase the gluten free “Oreos” used &/or possibly increase the GF flour by a bit?

    • says

      I am not much of a pro when it comes to gluten allergies. BI do know the GF flour would definitely work with the GF oreos. But, not quite sure about using the different pudding mix. I wish I was more help, Tanya! Thank you for stopping by to ask your question! Hope you enjoy the week that is ahead of you! (=

  7. says

    Ok. I made these yesterday and they sure didn’t look like yours. I don’t know what I did wrong but, they came out so flat I had to scrape them off the pan and into the trash. any ideas? I followed the recipe to the letter. Thanks

    • says

      Diane, I am so sorry that happened! There are a few things I can think of that I’ve learned along the way with baking cookies…. making sure not to over beat the butter and sugars. It puts too much air in it and later deflates the cookies. Another is, the butter may be too soft. When it comes to butter in general, I am very picky. I have found that (some) no name brands of (real unsalted) butter have too much water in it. Which makes for a flat cookie. (Tillamook is my favorite trusted brand.) One more thing, using half (real) butter and half butter flavored shortening would help lift the cookie up. Butter is so tricky … and deceiving, to say the least. 🙂
      Thank you so much for taking the time to stop by! I really appreciate you informing me about this. I may have to write a post about elevation baking, too. I’ve had to learn from the hard way when I moved up from 4,500 feet to just 5,800 feet. I had to adjust almost all of my cookie recipes. But butter is one of my main factors …that I have experienced with personally.
      Enjoy the rest of your weekend, Diane… and thank you, again! 🙂

    • Michelle Carroll says

      Me too Diane, I think there should be more flour it it, I commented to her to have her recheck her recipe, think that is it, never have seen cookies made with so little flour.

  8. Michelle Carroll says

    Are you sure there is only 1/2 plus 1 tablespoon of flour? I just made them and they ran all over the pan, they didn’t stick together like cookies are supposed to, I have never seen cookies made with so little flour, I have made these in the past and thought your recipe was the one I used but now I realize it is not, last time they turned out perfect, this time not so much, small ball flattened turned into large flat crispy mess even though I cooked and prepared everything like your recipe said. Any ideas? Is there a misprint in your recipe and if so please change it and correct it so no one else has a batch like this. Will be using it as ice cream toppings, so no waste! Thanks

  9. Michelle Carroll says

    Ok, just double checked the butter package, looks like I read it wrong, used two sticks for 1/2 cup and should have been only one stick, that is probably part of my problem. Thanks!

    • says

      Michelle, oh yes! Too much butter (which is the fat) makes a flat cookie… in most cases, that is. If it makes you feel any better, I’ve read recipes that say 2 cups of butter and I’ve used only use 2 cubes. Was wondering forever what I did wrong. LOL Have a merry Christmas!!

  10. Courtney says

    Thank you so much! I’ve been dying to make these cookies for months but I can’t find the oreo pudding mix anywhere in Philadelphia. Is there another way to get the pudding mix?


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