Oreo Pudding Cookies

It started with an eavesdropped conversation. At Shaws, I was wrapping up the end of the week by picking up my groceries when I heard someone speaking Spanish. Naturally interested, as I barely hear people speak Spanish, I awaited to hear where he was from: Costa Rica.

It turns out, he had just finalized his MBA at Babson and was looking to spread awareness on a coffee company he is helping spearhead. Talk about a neat and fun endeavor! We made a deal that if I traded some of my baked goods, I could get a bag of coffee. Sounded like a fair trade to me.

Knowing that I needed to impress, I decided to do a “pudding cookie”, a style of cookie that I came across a while back on Chef-In-Training. Knowing that he preferred chocolate, and I vanilla, I decided to bake her Oreo Pudding cookie and get both!


  • 1 1/2 sticks (or 3/4 cup) butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 (4.2 oz) package instant Oreo Cookies n’ Creme pudding mix
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2-1/4 cups flour
  • 14 Oreos, crushed


  1. Preheat oven to 350 F.
  2. Stir together flour and baking soda and set aside.
  3. In a large bowl, cream butter and sugars together.
  4. Add in pudding package and beat until well blended.
  5. Add eggs and vanilla.
  6. Add flour mixture slowly until well incorporated.
  7. Stir in crushed Oreos.
  8. Roll into 1″ balls and place on greased baking sheet.
  9. Bake at 350 F for 8-12 minutes. [ I had to bake mine at 325 F because my oven heat was too strong. ]

Tip: Always bake one cookie in the oven first. You can gage how the heat affects the baking time of the batter based off your oven settings. I’m lucky I did this or my first batch of cookies would’ve been burned.

3 Responses to Oreo Pudding Cookies

  1. Diana Mieczan says:

    I would love to have one of those cookies right now with my cup of coffee:) They look scrumptious, darling. xoxo

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