Delish Oreo Chocolate Chip Pudding Cookies

Okay, so I have to tell you about these Delish Oreo Chocolate Chip Pudding Cookies. They’re like, the holy grail of cookie dough. Imagine your favorite chocolate chip cookie, but then someone sneaks in a packet of instant vanilla pudding, and BAM! It’s suddenly softer, chewier, and just… better. It’s the magic ingredient, for real. If you’re looking for a cookie that’s ridiculously easy and tastes like you spent way more time on it than you actually did, you HAVE to try these.

My husband, bless his heart, is not picky, but he *is* easily impressed by baked goods. The first time I made these, he took one bite and his eyes went wide. He then proceeded to inhale three more before they’d even cooled enough to properly hold. Since then, they’ve become his absolute go-to. If I even *suggest* making cookies, his first question is always, “Are they the pudding ones?” I’ve learned that if I want to keep the peace (and a steady supply of my favorite cookie), baking a batch of these is non-negotiable. They’re just… *our* cookie now.

How to Make It

Alright, listen. This is going to be so easy, you’ll feel like you’re cheating at baking. First, you’re going to cream together your butter and sugars. Then, you’ll add in the egg and vanilla, just like usual. Dump in your dry stuff – flour, pudding mix, baking soda, salt. Give it a little mix until it’s *just* combined. Don’t overdo it, or you’ll get tough cookies, and nobody wants that. Then, fold in your chocolate chips and chopped-up Oreos. They’ll look a little like crumbly madness, but trust the process! Pop them on a baking sheet, give them a little space, and bake ’em until the edges are golden but the centers are still kinda soft. That’s the secret!

✔Ingredient Notes

– Instant Vanilla Pudding Mix: This is the star of the show, honestly. Make sure it’s the instant kind, not the cook-and-serve. It’s what makes these cookies crazy soft and chewy.
– Butter: I usually use unsalted butter, but salted is fine. Just give your dough a taste before adding extra salt. You know, just in case?
– Oreos: Chop them up however you like. I prefer a mix of chunks and finer bits. Some people like to leave them whole, but I think they distribute better when chopped. Don’t skip these, obviously.
– Chocolate Chips: Whatever kind you love! Semi-sweet is classic, but milk or dark chocolate work too. I’ve even thrown in white chocolate chips before when I was feeling fancy.

✔Recipe Steps

1. Cream butter and sugars.
2. Beat in egg and vanilla.
3. Mix in flour, pudding mix, baking soda, and salt.
4. Fold in chocolate chips and chopped Oreos.
5. Drop dough onto baking sheets.
6. Bake until golden and slightly soft.

What to Serve It With

These cookies are pretty much perfect on their own, but they are *amazing* with a tall glass of cold milk. Seriously, it’s the ultimate combo. They’re also pretty great crumbled on top of ice cream if you’re feeling decadent.

✔Tips & Mistakes

If your dough looks a little crumbly, don’t panic! That’s normal with pudding cookies. If it’s *really* dry and won’t hold together, you can add a tablespoon of milk or water at a time. The biggest mistake is overbaking. You want them soft in the middle, so pull them out when the edges are just golden brown.

✔Storage Tips

Once these cookies have cooled down, I usually just pop them into an airtight container on the counter. They stay super soft for a few days, which is awesome because then I can eat them cold for breakfast. No judgment here! They’re still delicious cold, or you can pop them in the microwave for about 10 seconds to get them warm and gooey again.

✔Variations and Substitutions

Honestly, these cookies are pretty forgiving. If you don’t have chocolate chips, use M&Ms or even sprinkles! If you’re out of Oreos, try other sandwich cookies, though the chocolate wafer kind works best. You could always swap out the vanilla pudding for chocolate pudding for a super chocolatey cookie, though I haven’t tried that yet.

Frequently Asked Questions