Soft and Chewy Cookies and Cream Cookies

The Best Oreo Cookies You’ll Ever Bake

Soft, buttery, and loaded with chunks of Oreo cookies and creamy white chocolate — these Cookies and Cream Cookies are every cookie lover’s dream! Thanks to instant vanilla pudding mix, they stay perfectly chewy for days. No chilling required, no complicated steps — just delicious, bakery-style cookies you can whip up anytime.

Why You’ll Love This Recipe

Soft and chewy texture that stays fresh for days
Packed with Oreo and white chocolate flavor
No dough chilling required
Freezer-friendly and easy to make ahead

Ingredients

For the Cookie Dough:

¾ cup (170 g) unsalted butter, softened
½ cup (100 g) light brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (3.4 oz / 96 g) package instant vanilla pudding mix (dry)
2¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Add-Ins:

10 Oreo cookies, roughly chopped
2 (1.55 oz / 44 g each) Hershey’s Cookies ‘n’ Creme bars, chopped
Optional substitution: use white chocolate chips if desired.

Instructions

Step 1: Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy — about 2 to 3 minutes.

Step 3: Add Wet Ingredients

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth and creamy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft.

Step 5: Add the Good Stuff

Gently fold in the chopped Oreos and cookies ‘n’ creme chocolate pieces.

Step 6: Shape and Bake

Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
Bake for 8–12 minutes, or until the edges are just lightly golden and the centers look slightly underbaked.

Step 7: Cool

Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Tips for Success

Don’t overbake: The cookies should look slightly soft in the center when removed from the oven.
Extra topping: Press a few extra Oreo chunks or chocolate bits on top before baking for a bakery-style look.
Storage: Store in an airtight container at room temperature for up to 4 days.
Freezing: Freeze baked cookies or raw dough balls for up to 3 months.

Variations

Double Chocolate Cookies: Use chocolate pudding mix and chocolate Oreos for extra richness.
White Chocolate Chip Version: Swap cookies ‘n’ creme bars for white chocolate chips.
Mini Cookies: Make smaller cookies with 1 tablespoon of dough each and bake for 7–8 minutes.

Serving Suggestions

These cookies are perfect with a glass of cold milk, a scoop of vanilla ice cream, or even crumbled into a milkshake for a fun cookies-and-cream twist.

Recipe Card

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 35–40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American