Description
Outrageous Cookies and Cream Cookies are thick, gooey Oreo Pudding Chocolate Chip Cookies sandwiched between a Double Stuf Oreo cookie!
Ingredients
Scale
- 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
