Food Blogger, Jillian Hatsumi made decadent cookies 'n creme pudding cookies. Click here for Jillian's blog, "A Bajillian Recipes".
Cookies n’ Creme Pudding Cookies
YIELDS: 3 Dozen
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- One whole egg
- One egg yolk
- 1 teaspoon vanilla
- 1 (4.2 oz) box Oreo pudding mix (dry)
- 6 ounces Hershey's Cookies n' Creme chocolate bar, coarsely chopped
- 1 cup chopped Oreo cookies
1. In a medium bowl, whisk the flour, baking soda, baking powder, and salt until combined; set aside.
2. In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the egg and egg yolk one at a time, mixing after each addition until combined. Then stir in the vanilla and pudding mix.
3. With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Stir in chopped Hershey Cookies n' Creme chocolate and Oreos.
4. Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 3 days.*
5. Once dough has chilled, preheat oven to 350ºF. Line two large baking sheets with parchment paper.
6. Scoop balls of chilled cookie dough onto lined baking sheet, placing them about 2 inches apart. Lightly press the top of each cookie, but don't smash them down--this will allow them to bake more evenly so you don't end up with a lump in the center. Make sure to keep dough chilled in between batches.
7. Bake cookies for 10-12 minutes (I took mine out at 11 minutes), or until slightly browned around edges. The centers might look underdone at first but, they will finish baking up as they cool. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.