Monday, July 16, 2018
COOKIES & CREAM OREO PUDDING COOKIES
INGREDIENTS:
- 1/2 cup butter, softened
- 2/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
- 1 box of Oreo Cookies N' Cream Instant Pudding Mix (not sugar-free)
- 1 tablespoon strong brewed coffee or water
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 cups Hershey’s Cookies N' Cream baking chips, divided (or just mix equal parts white and semi-sweet chocolate chips)
DIRECTIONS:
- Using an electric mixer fitted with the paddle attachment, cream butter, and both sugars. Mix in vanilla and egg until smooth. Mix in cocoa powder and pudding mix ( don't make the pudding, just use the powder mix). Beat in coffee or water, flour, and baking soda until well blended. Stir in 1 1/4 cups of baking chips.
- Drop cookie dough balls (I used a 1 1/2 tablespoon cookie scoop, then made a few with an ice cream scoop) onto a parchment paper lined cookie sheet (you can also use a Silpat). Press a few of the remaining chocolate chips into each cookie. Cover with plastic wrap and chill for at least 2 hours. (Chilling the just the bowl of dough will need 4 hours of chill time, and it will make it harder to scoop out the cookies.)
- Preheat oven to 350°F. Remove prepared cookie sheet from the freezer. Bake for 10-13 minutes (I baked the big cookies for 14 minutes), until the edges lose their sheen. I like my cookies slightly under-done, so I usually bake for the minimum amount of time.
https://tidymom.net/2018/oreo-pudding-cookies/
