Soft, chewy Cookies and Cream Cookies made with Oreo pudding mix, chunks of Oreo cookies, and white chocolate chips. The pudding mix is the secret to getting perfectly soft cookies every single time — no chilling required!
These Cookies and Cream Cookies have been a regular treat in my house for years, and for good reason — they are just that good. My sister introduced me to this recipe a while back and it has been a family favorite ever since. With Oreo pudding mix mixed right into the dough, crushed Oreo cookies folded in at the end, and white chocolate chips throughout, these cookies deliver everything you want: soft centers, slightly chewy edges, and that unmistakable cookies and cream flavor in every bite.
If you love Oreos, you are going to absolutely love these.
Why You’ll Love This Recipe
- Perfectly soft every time: The Oreo pudding mix in the dough is what makes these cookies so incredibly soft and tender. It’s the same trick that makes pudding cookies a step above every other cookie recipe.
- No chill time required: The dough comes together quickly and goes straight into the oven — no waiting around.
- Big Oreo flavor: Between the pudding mix, the Oreo chunks folded into the dough, and the white chocolate chips, every bite is packed with cookies and cream flavor.
- Crowd favorite: Every single time I bring these somewhere, people ask for the recipe. That says everything.
- Simple ingredients: Nothing fancy here — just pantry staples and a box of Oreo pudding mix.\
Ingredients in Cookies and Cream Cookies
- Oreo cookies: Crushed into large chunks, not fine crumbs. The bigger the pieces, the better the cookies. Feel free to add a few extra if you love big Oreo chunks in every bite.
- Butter: Make sure it’s fully softened to room temperature before you start. Softened butter creams properly with the sugar, which is what gives you that perfect cookie texture. See the tips section below if you need a quick way to soften it.
- Light brown sugar: Adds moisture and a subtle depth of flavor. Make sure yours is soft and fresh — dried-out brown sugar will affect the texture of your cookies.
- Granulated sugar: Adds sweetness and helps the edges of the cookies set up nicely.
- Oreo Cookies and Cream instant pudding mix: This is the star ingredient and what makes these cookies so distinctively soft. You can usually find it at Walmart. If you absolutely can’t locate it, vanilla pudding mix works as a substitute, though the Oreo flavor makes a real difference.
- Eggs: Two large eggs. Always use large eggs in baking for the most consistent results.
- Vanilla extract: Use a good-quality vanilla extract or vanilla bean paste for the best flavor.
- All-purpose flour: All-purpose flour works best here. You can also use bread flour or pastry flour in a pinch.
- Baking soda: The leavening agent that helps the cookies rise just enough. Make sure yours isn’t expired.
- White chocolate chips: These add a creamy sweetness that pairs perfectly with the Oreo flavor. You can leave them out if you prefer, but I highly recommend keeping them in.
Tips for the Best Cookies and Cream Cookies
Full instructions are in the recipe card below, but here are the tips that make the biggest difference:
- Preheat the oven. Always. Starting with a properly preheated oven makes a real difference in how your cookies bake and hold their shape.
- Don’t over-crush the Oreos. You want chunks, not crumbs. The best method is to place the Oreos in a zip-top bag and smash them with a rolling pin or meat mallet — this gives you full control over the size of the pieces. If you use a food processor, pulse just once or twice. Large cookie pieces throughout the dough are what make these cookies look and taste amazing.
- Cream the butter and sugar well. Spend a full 2–3 minutes creaming them together. This step makes a real difference in the final texture and consistency of your cookies — don’t rush it.
- Don’t overbake. This is the most important tip. Pull the cookies out when they still look slightly underdone in the center — they will continue baking on the hot pan for another 2 minutes after you take them out of the oven. Wait for the edges to just barely turn golden. The tops should not be brown at all.
- Use a cookie scoop. For perfectly uniform cookies that all bake at the same rate, a cookie scoop is the way to go. It also makes the process faster and less messy.
- Use parchment paper or a silicone baking mat. The cookies will slide right off cleanly, and you’ll have perfectly shaped cookies every time without any scraping.
- Check your flour. If your dough feels overly sticky, add a tablespoon of flour at a time until it comes together. Too little flour is the most common reason cookies spread too much and come out flat.
How to Store Cookies and Cream Cookies
- At room temperature: Store in an airtight container for up to 5 days. Add a slice of bread to the container to keep the cookies soft longer — the cookies absorb moisture from the bread and stay fresh days longer than they would otherwise.
- In the freezer (baked): Freeze baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container once solid. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
- In the freezer (unbaked dough): Scoop dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 350°F, adding 2–3 minutes to the bake time.
COOKIES AND CREAM COOKIES RECIPE
Ingredients
- 1 cup butter softened
- ½ cup brown sugar
- ½ cup sugar
- 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 cup white chocolate chips
- 15 Oreo cookies coarsely crushed (you want big chunks!)
Instructions
- Cream the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well. Add the flour and baking soda and continue mixing.
- Stir in the white chocolate chips and Oreo cookie chunks.
- Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet.
- Bake for 10 minutes at 350°. Enjoy!
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Nutrition
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Cookies and Cream Cookies — Troubleshooting
Why are my cookies flat? Flat cookies almost always come down to one of two things: not enough flour or butter that was too warm. If your dough is sticky and loose, add flour one tablespoon at a time until it firms up. Also make sure your butter is softened, not melted — melted butter causes cookies to spread out flat in the oven.
How do I soften butter quickly? The easiest method is the microwave. Place the unwrapped stick of butter in the microwave and heat in 6–7 second intervals, checking after each one. The defrost setting works even better — it takes about 30 seconds total and is more forgiving than full power, making it easier to soften without accidentally melting.
Why are my Cookies and Cream Cookies hard or crispy? Overbaking is almost always the culprit. Remember that cookies keep baking on the hot pan after they come out of the oven, so you want to pull them early — before the tops look done. Look at the bottom edges: when those just start turning golden, they’re ready to come out.
Can I use a different pudding mix? Yes. If you can’t find Oreo Cookies and Cream pudding mix, vanilla pudding mix is the best substitute and works well. The cookies will still be soft and delicious — they just won’t have quite as much Oreo flavor.
Can I add more Oreos? Absolutely. The recipe gives you a starting point but feel free to add extra Oreo chunks. Just make sure they’re in large pieces, not fine crumbs, so you get that satisfying cookies and cream texture in every bite.
Can I make the dough ahead of time? Yes — you can refrigerate the dough for up to 48 hours before baking. The cookies may spread a little less when baked from cold dough, which actually gives them an even chewier texture.
How should I store these cookies? Store in an airtight container at room temperature for up to 5 days. They also freeze well — freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.
More Cookie Recipes You’ll Love
If these Cookies and Cream Cookies hit the spot, here are a few more favorites worth baking next:
- Blackberry Oatmeal Cookies — Soft, hearty oatmeal cookies loaded with fresh blackberry flavor. A unique cookie that always surprises people in the best way.
- Banana Cream Cookies — Soft and pillowy cookies with a rich banana cream flavor. If you love pudding cookies, these are a must.
- Mint Chocolate Pudding Cookies — Another pudding cookie recipe with a cool mint chocolate flavor. Soft, chewy, and completely irresistible.
- Double Fudge Mint Cookies — Rich, fudgy chocolate cookies with a hint of mint. Perfect for anyone who loves a chocolate mint combination.
- Peanut Butter Oatmeal Chocolate Chip Cookies — Chewy oatmeal cookies packed with peanut butter flavor and chocolate chips. A classic combination that never gets old.
Cookies & Cream Cookies are made with Oreo pudding mix, white chocolate chips, and chunks of Oreo cookies. This delicious cookie recipe yields perfectly soft and chewy cookies every time!
Ann says
I made these for the first time by request of my fiance as what he thought would be a great Christmas cookie! We loved them, although it makes a TON. This is the first thing I made in my new standup mixer I got for Christmas. I followed the recipe exactly, and found that 10 mins at 350 was making them very crispy on the bottom. Not burnt but definitely brown. I tried the next 2 baking sheets at 350 for 9 mins and 325 for 10, and I think the last one was best but still more brown than the pictures here. Maybe it’s my baking sheets – dark nonstick and used silicone baking mats. Delicious cookies, though! And now the man says he feels like he is dying because he ate too many cookies! Haha, that’s a baking win!
Paige says
Have you checked the temperature of your oven? It might be hotter than what it says.
Katherine says
I just tried making these and I followed the recipe to a T and took them out of the oven around 8/9 minutes because they were browning on the edges on top, but the cookies flattened out really thin and stayed doughy in the middle. I’ve ate these cookies before but this is the first time I made them and they are definitely subpar 🙁 Any advice?
Nellie says
Oh, no! Usually, if cookies thin out too much, it is because the butter was melted before adding it, or there isn’t enough flour. Or sometimes both. Are you at a high altitude? I’ve never had to add additional flour to this recipe, but go ahead and add 1/4 cup more of flour and see if that helps. And make sure that your butter is just soft, not melted. Another possible problem could be with the cookie sheets you are using. I’ve never had much success with really dark pans – the cookies tend to start browning on the outsides but don’t get done on the insides! If your cookie sheets are dark, you can line them with parchment paper or a silicone baking mat and that will help with this. Hopefully that helps – these cookies really are soooo yummy!
Ashley says
Made these for my restaurant today and they were a hit! I had people asking if they were a one-time thing, or if I’d be putting them on my menu permanently…. I think that means they liked them, ha! They are soft and the white chocolate chips are glorious in there. Thanks for a great recipe!!
Alison says
These are our favorite! We make them all the time and everyone always asks for the recipe! Plus they are so easy to make!
Karen Smith says
Does it matter if you use light or dark brown sugar?
Jessica says
It doesn’t- only thing that will be different is how dark the cookies are, so for that reason I use light brown sugar.
Jaclyn says
I made these on a whim once and they were incredible. This cookie has now become my party staple and i get specific requests to make these for events and birthdays. Everyone knows me for these now! I love them and so does everyone I know, thanks for a great recipe! The only thing I do differently is add a 1/2 teaspoon salt (and I also melt my butte cause I’m impatient). A+++ so creative and unique than normal chocolate chip cookies!
Paula says
Came across this recipe recently on national collie day and decided to try it. I have to say, some of the best cookies I’ve ever had. I didn’t stray away from the recipe at all and they came out amazing. I was worried about the cooking time and ended up adding two minutes to each batch. Everyone who has tried them has LOVED them. My husband keeps asking when I’ll make them again. Thank you for sharing, these are amazing!
Alison says
Thank you so much Paula! These are a favorite of ours as well!
Mark says
Thank you for posting this. I’ve used this for a cookie competition at my job’s christmas party. And, I actually came in first place. Highly recommended.
Alison says
Congrats Mark! Glad you won!
Christine Bachofen says
I’ve made this recipe many times and EVERYONE LOVES THEM!!!! Thanks for sharing this recipe!
Christine Bachofen says
Also – I love making them with red filled oreos at Christmas & Valentine’s day!
Missy says
These are absolutely a new favorite in my household. Do you have any nutritional information on them? Thank you!
Jessica says
So glad you like them Missy! I updated the recipe card to display the nutritional info per cookie. Enjoy!
Virginia says
As I am a disaster as a baker, I try but I usually overcook or they come out to crispy; so this is the first time I made a great cookie. Followed the directions to a T. Delicious. Will definitely be making these again and again.
Alison says
It is great to hear these were a success for you Virginia!
Valentina S. says
I have a question. What can I use to substitute the pudding mix?
Nellie says
I’ve never tried this recipe without the pudding mix – it adds so much Oreo flavor! If you can’t find the Oreo pudding though, you could just use vanilla pudding mix and add more Oreos to the cookies.
Biff says
Self rising or all purpose flour?
Nellie says
All purpose flour. Hope you enjoy the cookies!
Biff says
Delicious! Even better than I’d expected. The only hard part was finding the pudding. I’ll be making these again.
Shelley says
Hi! Looking forward to trying this, and appreciate you sharing with us. Should the butter be salted or unsalted? And brown sugar light or dark?
Thanks again!
Nellie says
I usually use salted butter, but unsalted works too! And I use light brown sugar. Enjoy the cookies!
Asia Burney says
What kind of butter did you use?
Alison says
Hi Asia, I use salted butter but I recommend using what you have on hand!
Nellie says
I always use salted butter in cookies, but unsalted works fine too!
Tor Valle says
Wondering if this cookie dough freezes well?
Nellie says
Yep, it does! I like to form the dough into balls and then freeze them spaced out on a cookie sheet for about an hour before placing all the dough balls in a ziplock bag in the freezer.
Isabel says
Hello ! I made these the first time and they turned out awesome!! 🤗 Today, I made them for the second time, but I used a different butter and they took way longer to bake and I think I over baked them 🙈 I was just wondering… What kind of butter do you use?
Nellie says
Whatever kind of butter I can get a good deal on! Not picky about brands, but I always use salted butter. Hope that helps!
Angela says
Do you just use pudding mix or make the pudding first?
Nellie says
Just add the pudding mix straight into the cookie dough!
Heather says
If I use unsalted butter, how much salt do you recommend adding? I always have unsalted butter on hand so I would like to use it up! Please and thank you!
Nellie says
I would just about 1 tsp salt. Sometimes I’ve used unsalted butter and not added salt and I honestly can’t usually tell the difference, depending on the cookie!
Sara says
Quick question, can bite size Oreos be used and if so, do you have a recommendation for how many?
Nellie says
Bite size Oreos can definitely be used and the amount is totally up to you. I would start with about 1-2 cups of them and then if you think you need more, go ahead and add more!