Double cookie dessert treats

These irresistibly soft, chewy cookies transform the beloved Oreo flavor into cookie form with a triple threat approach—Oreo pudding mix in the dough, chunks of actual Oreo cookies throughout, and sweet white chocolate chips for creamy contrast. The result is a tender cookie with the perfect balance of vanilla sweetness and distinctive cookies-and-cream flavor in every bite. With their bakery-quality texture and nostalgic taste, these cookies consistently disappear from cookie jars within hours of baking.

I first made these cookies for a neighborhood potluck and came home with an empty platter and multiple requests for the recipe. What makes them special is how they capture the essence of Oreos but in a soft, bakery-style cookie format that's even more satisfying than the original inspiration. Even my friend who claims she 'doesn't like sweets' asked for extras to take home—they're that irresistible!

Ingredients

• Butter: Creates a rich foundation and perfect cookie texture. Real butter at room temperature is essential for proper creaming with the sugars.
• Brown sugar: Adds moisture, chewiness, and depth of flavor. Make sure it's fresh and soft for best results.
• Granulated sugar: Provides structure and the perfect amount of sweetness. The combination with brown sugar creates ideal texture.
• Oreo pudding mix: The secret weapon that infuses cookies-and-cream flavor throughout while ensuring incredible softness. Look for the instant variety.
• Eggs: Bind the ingredients and add richness. Large eggs at room temperature incorporate more evenly.
• Vanilla extract: Enhances the cookies-and-cream flavor. Use real vanilla extract rather than imitation for best flavor.
• Flour: Provides structure to the cookies. All-purpose works perfectly, creating cookies that are neither too soft nor too firm.
• Baking soda: Helps the cookies rise and spread appropriately. Make sure it's fresh for proper leavening.
• White chocolate chips: Add creamy sweetness that mimics the 'cream' in cookies and cream. Their smooth texture contrasts beautifully with the Oreo chunks.
• Oreo cookies: Provide authentic cookies-and-cream flavor and appealing texture contrast. Crush them into chunks rather than fine crumbs for best results.

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Instructions

Prepare your ingredients properly:

Begin by bringing your butter and eggs to room temperature—this is essential for achieving the perfect cookie texture. Softened butter should yield to gentle pressure but still maintain its shape. Measure all your ingredients before starting, with special attention to the flour, which should be spooned into the measuring cup and leveled off rather than scooped directly from the container (which can compact it). For the Oreo cookies, place them in a zip-top bag and crush with a rolling pin or the bottom of a measuring cup, but don't pulverize them—you want visible chunks that will create appealing texture and visual contrast in the finished cookies.

Create the perfect cookie base:

In a large mixing bowl, cream together 1 cup (2 sticks) of softened butter with ¾ cup brown sugar and ¼ cup granulated sugar. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy—don't rush this step, as proper creaming incorporates air that helps create the ideal cookie texture. Add in one 3.4-ounce package of Oreo pudding mix (just the dry mix, not prepared) and beat until fully incorporated. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract. The mixture should be smooth and creamy at this point, with no streaks of butter visible.

Add dry ingredients with care:

In a separate bowl, whisk together 2¼ cups all-purpose flour and 1 teaspoon baking soda until well combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until incorporated. Overmixing at this stage can develop gluten and result in tough cookies, so stop as soon as no flour streaks remain. Gently fold in 1 cup of white chocolate chips and 1½ cups of crushed Oreo cookie pieces using a rubber spatula. This folding technique preserves the texture of the Oreo pieces and ensures they're evenly distributed throughout the dough without being broken down further. The dough will be fairly thick at this point, which is exactly what you want.

Scoop, bake, and cool with precision:

Using a medium cookie scoop (about 2 tablespoons), portion the dough onto parchment-lined baking sheets, spacing them about 2 inches apart. This spacing allows for spreading during baking. For perfectly round cookies, roll each portion briefly between your palms to form smooth balls. Bake in a preheated 350°F oven for 10-12 minutes, or until the edges are just set but the centers still appear slightly underdone—this is crucial—the cookies will continue to bake from residual heat after removal from the oven. Allow them to cool on the baking sheet for 5 minutes, during which time they'll firm up to the perfect consistency, then transfer to a wire rack to cool completely. This cooling process ensures the perfect chewy texture that makes these cookies so irresistible.

I discovered the importance of proper Oreo crushing through trial and error. In my first batch, I pulverized them too finely in a food processor, which caused the cookies to darken and lose the distinctive chunks that make the texture so appealing. Now I place them in a zip-top bag and crush with a rolling pin, applying uneven pressure to create a mix of larger chunks and smaller pieces. This method preserves those beautiful black specks throughout the cookie while ensuring you get the full Oreo experience in every bite.

Storage and Freezing Tips

These cookies stay remarkably soft for days when stored properly. Place them in an airtight container at room temperature with a slice of bread to maintain moisture. They'll remain fresh for 4-5 days, though they rarely last that long before being devoured!

For longer storage, these cookies freeze beautifully. Place completely cooled cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer-safe container or zip-top bag with parchment between layers to prevent sticking. They'll keep for up to 3 months.

The dough also freezes exceptionally well, allowing you to enjoy fresh-baked cookies whenever the craving strikes. Scoop the dough into portions, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

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Creative Variations

While the classic recipe is perfect as-is, several variations can create exciting flavor twists:

For a mint chocolate version, substitute mint Oreos for regular ones and add ¼ teaspoon of mint extract to the dough. The cool mint flavor pairs beautifully with the white chocolate chips.

Create a peanut butter cookies and cream variation by using peanut butter Oreos and substituting half of the white chocolate chips with peanut butter chips. The combination of peanut butter and cookies-and-cream creates an irresistible flavor profile.

For special occasions, try a golden cookies and cream version using Golden Oreos and vanilla pudding mix instead. The lighter color creates a beautiful base for adding festive sprinkles to match any holiday or celebration.

After making these cookies countless times, I've discovered that chilling the dough for just 15-20 minutes before baking yields cookies with the perfect thickness—not too flat, not too puffy. I've also found that reserving about ¼ cup of the Oreo chunks to press into the tops of the dough balls just before baking creates a more visually appealing cookie with distinctive black and white contrast.

Frequently Asked Questions

→ Can I use a different flavor of pudding mix?

Yes! Try vanilla, chocolate, or cheesecake flavored pudding mix for different variations. Just keep the package size the same (around 4 oz).

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months in a freezer-safe container or bag.

→ Why do my cookies spread too much when baking?

This could be because your butter was too warm. Make sure it's softened but still cool to the touch. Also, try chilling the dough for 30 minutes before baking if you're having spreading issues.

→ Can I make the dough ahead of time?

Yes! You can make the dough up to 3 days ahead and store it covered in the refrigerator. You can also freeze cookie dough balls for up to 3 months and bake them straight from frozen (just add 1-2 extra minutes to the baking time).

→ What's the best way to crush the Oreos?

For the chunky texture this recipe needs, place the Oreos in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup. Don't use a food processor as it will make the pieces too fine.