Outrageous Cookies and Cream Cookies are thick, gooey Oreo Pudding Chocolate Chip Cookies sandwiched between a Double Stuf Oreo cookie!
Love big, THICK cookies? Make sure to try my Super Thick Chocolate Chip Walnut Cookies that are a perfect Levain Bakery copycat!
I have to tell you…when I made these just a few days ago, I didn’t really have any intention of posting the recipe here…and I certainly didn’t plan on posting the recipe so quickly! But you know, life has a tendency of turning what was supposed to be a quick cookie experiment into a freaking delicious cookie accident!
And since today is “back to school” day for my kids, I decided all the mamas out there needed a cookie to celebrate. With a side of rosé. It’s called self care, people.
These are every bit as indulgent as they look. They’re huge, for one. And they are a thick, gooey pudding cookie, that is sandwiched between a Double Stuf Oreo cookie. It’s what cookies and cream dreams are made of.
I riffed on my Oreo Pudding Cookie recipe that I posted a while back…which is fantastic, by the way. BUT I knew I wanted the cookie to be a little thicker, and instead of chopping Oreos up inside the cookie, why not just use Jenny’s idea for Oreo stuffed chocolate chip cookies and do it backwards? A Cookie stuffed Oreo! Some ideas are just good.
Obviously the cookie dough is super simple. I am not trying to complicate your life.
I used Double Stuf for today’s experiment, but please, feel free to use Mega. ORRRRRR how about mix and match Oreo cookies (they’ve got some fun flavors) with pudding mix in the cookie. The flavor possibilities are HUGE!
Of course you can use regular Oreos…but do people still buy those?
Then twist your Oreos in half and using your biggest cookie scoop, make a sammich.
Press it down so the top Oreo bakes right into the cookie and place them on a parchment lined baking sheet.
Bake them up until they are lightly golden around the edges.
When they come out of the oven you can press the Oreo cookie down a little more to get the filling to squeeze out a little bit. It just makes them pretty!
And GET GOING! These cookies aren’t going to eat themselves!
ENJOY!!
Print
Outrageous Cookies and Cream Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Cuisine: Dessert
Description
Outrageous Cookies and Cream Cookies are thick, gooey Oreo Pudding Chocolate Chip Cookies sandwiched between a Double Stuf Oreo cookie!
Ingredients
- 1 cup salted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 (4.2- ounce) Instant Oreo Pudding Mix
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all purpose flour
- 1 cup white chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
- 24 Oreo cookies (I used Double Stuf)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 3 minutes on medium speed, until light and fluffy.
- Add in the dry pudding mix and mix for another minute.
- Scrape down the sides of the bowl as necessary and mix in the eggs, vanilla, baking soda, and salt for 1 minute, until smooth and evenly combined.
- Turn the mixer to low speed and add in the flour, mixing until just combined.
- Stir in the white and semi-sweet chips until evenly mixed.
- Separate each Oreo cookie into 2 cookies. Try your best to keep the filling on one of the sides, this doesn’t have to be perfect.
- Using a large (3 tablespoon) cookie scoop, portion each mound of dough out. Sandwich the dough in between each Oreo cookie half, placing the side with more cream on top (*see note). Place on your prepared baking sheet 2- inches apart.
- Bake for 10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
*If the top cookie slides when baking it’s ok! Just slide it back on top and press it into the cookie gently.
Store airtight for up to 3 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 528
- Sugar: 42.8 g
- Sodium: 412.5 mg
- Fat: 25.6 g
- Carbohydrates: 70.9 g
- Protein: 5.4 g
- Cholesterol: 38 mg
Opinion on prepping and refrigerating the dough overnight or freezing taking out and then baking or baking and freezing? Thank you!
I was so excited to make these but when I put the first batch in the oven, they didn’t turn out at all. The cookie dough spread a lot in the oven and the oreo cream just melted making the cookies slide off the cookie…. did I do something wrong? I’m an experienced baker but this just did not turn out at all
Mine did the same!!
I have made these twice before and today I think the double stuff I bought were slightly stale or something because they totally fell apart!! When I made with success they were to die for though! I love your recipes.
Mine did the same!
Very disappointed. I am an experienced baker and followed the recipe exactly. The Oreos all broke in the oven and the ten minute baking time was not nearly long enough. The cookies were completely raw. I think the oven temperature is too low for such a large cookie.
Strange that your Oreos broke! I have never had that happen, unless I pressed them too hard. Also, oven baking times certainly do vary. Possibly you could have just baked them for a few minutes longer if you thought they needed a few more minutes 🙂
These were AWESOME! I had this one saved up as something to try and ended up making them last night. I brought them into work and everyone LOVED them!!
Thanks for the amazing recipe! It truly is something special. 🙂
I think I’ve made these a dozen times since they were posted, and I keep forgetting to post a comment. They are out of this world, and EVERYONE loves them. Kidas and adults. Thanks for sharing!
This makes me so happy!! Thank you for the comment and SO glad you like them!
made them …substituted hershey’s white chocolate pudding cause i couldn’t find oreo pudding …crushed two cookies for the powdery effect ..it was a hit .this recipe is a keeper
SO glad you liked them! Love your adaptations and so glad they came out great!
I made these this past weekend to take to my son at college. He texted me today and said “these oreo cookies are insane!”. I do have a question though, a lot of the tops of the oreos cracked and fell off. I wonder if I put too much dough in between? I will definitely be making these again!
When they come out of the oven I usually press them down gently so the cookie tops really stick. Just a gentle push when they are hot and they will stick even if the tops break!
Do these freeze well??
Yes they do!!
Where can I find Oreo pudding? Have never seen it on our store shelves in Alberta Canada
In the States it’s on the same shelves as the other instant pudding 🙂
I’ve been waiting for this post every since I saw it on your Instagram stories! Thanks for posting!