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Oreo Cookies and Cream Cookies

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5 from 2 reviews

  • Yield: 24 1x


  • 1 C room temperature butter
  • 3/4 C brown sugar
  • 1/4 C sugar
  • 4.2 ounce package instant Oreo pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 1/4 C flour
  • 1 tsp baking soda
  • 2 C semi sweet chocolate chips
  • 1 C white chocolate chips
  • 5 Oreos, chopped small


  1. Preheat oven to 350 degrees.  In your electric mixer, cream together the butter and both sugars until light and fluffy.  Beat in the dry pudding mix until completely mixed in.  Add the eggs, one at a time and beat until combined.  Scrape down the sides of your bowl.  Add the vanilla and mix again.
  2. Add the salt, flour and baking soda and mix until completely incorporated.  Add the chips and pieces of Oreos and mix just until combined.  Don’t pulverize the Oreo pieces.  Using a 1 1/2″ cookie scoop, place level scoops of dough on your ungreased cookie sheet and bake for 9-10 minutes until just set.  Don’t over bake!  They will look pale in color.  Allow the cookies to cool on the hot cookie sheet for 5 minutes before removing them to a cooling rack.
  • Author: Carole


  • Serving Size: 1 cookie
  • Calories: 320
  • Sugar: 30g
  • Sodium: 148mg
  • Fat: 17g
  • Saturated Fat: 11g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 36mg