Wow, sorry for the little hiatus. Arizona was good to me. Our Ragnar Relay was so much fun and our team even placed 28th out of 306 teams. It was a pleasant surprise since we were really just in it for the fun.
Afterward, I spent a few extra days visiting my brothers and their families that live there. I got my first rays of sunshine and a touch of color that was desperately needed. Pink cheeks and a splash of pink on one arm. But at this point, my pasty skin will take what it can get.
I made two batches of chocolate pudding cookies like these while there, ate a dozen or so, then came home and wanted more. Instead of using chocolate pudding I used Oreo Instant pudding to make these babies over the weekend.
These are pretty dreamy. I took them to a friends and we ate them with cookies and cream ice cream. Overload? Not one bit!
I love how soft and moist pudding makes these. I want to try every flavor of pudding in a cookie. I don’t think you can go wrong.
Oreo Pudding Cookies
1 cup butter, room temp
3/4 cup brown sugar
1/4 cup sugar
1 (4oz) package instant Oreo Pudding mix
2 1/4 cups flour
1 tsp baking soda
1 tsp vanilla
2 Hershey’s Cookies N Cream Candy Bars broken into small pieces
2 cups milk chocolate chips
Preheat oven to 350 degrees.
Combine flour and soda in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture. Stir in cookies n cream pieces and chocolate chips. Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.