Oreo Pudding Cookies

photo by Kim Fleming

I've got something to admit -- I'm kind of a cookie snob.  A new cookie recipe has got to be absolutely.insanely.fabulous for me to use it again, much less share with anyone.  Well, I tried these Oreo Pudding Cookies from The Girl Who Ate Everything and  I couldn't stop eating them.  I can't stop thinking about how they are some of the best cookies that I've had in years.  

Think about it...chocolate chip cookies with oreo pudding mix with (here is the kicker) cookies and cream Hershey's bars mixed in.  To.Die.For.

Try them. You'll thank me.

Oreo Pudding Cookies

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 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 3 regular sized bars, but next time, I'd use the King Sized bars, maybe 3 of them)

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. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen (When I made them, I got more).

Incidentally, everything that I've tried from  The Girl Who Ate Everything has been fabulous!