Cookies and Cream Cookies
These Cookies and Cream Cookies are soft, buttery, and packed with white chocolate and chunks of Oreo cookies in every bite. Grating the cold butter makes them tender and chewy, while the instant pudding keeps them perfectly moist. They’re fun to bake, fun to eat, and a sweet treat for snack time, dessert plates, or sharing with friends and family.
Servings: 22 cookies
Calories: 256kcal
Ingredients
- 1 cup (2 sticks / 227 g) cold unsalted butter, (straight from fridge or freezer for easier grating)
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- ½ cup (100 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 box (3.4 ounces) vanilla instant pudding mix, or Oreo flavor if you can find it
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (168 g) white chocolate chips
- 15 Oreo cookies, roughly crushed
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
- Using the large holes of a box grater, grate the cold unsalted butter (straight from the fridge or freezer for easier grating). Work quickly so the shreds stay cold; you should end up with fluffy, pea-sized pieces.
- In a large bowl, whisk together the flour, baking soda, brown sugar, granulated sugar, and vanilla pudding mix until evenly combined.
- Add the grated butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
- In a small bowl, whisk the eggs and vanilla extract together. Pour into the crumbly mixture and stir with a sturdy spoon or spatula just until the dough starts to come together. It will be shaggy and a bit dry at first; that’s normal.
- Gently fold in the white chocolate chips and crushed Oreos until evenly distributed. The dough should hold together when squeezed. If it’s too crumbly, add a tiny splash of milk, 1 teaspoon at a time.
- Using a 3-tablespoon cookie scoop, form dough balls and place them 2 inches apart on the prepared sheets. You can gently press the tops slightly if you want flatter cookies, but they naturally stay thick.
- Bake for 10 to 12 minutes, until edges are set and lightly golden, but centers still look soft. They will firm up as they cool.
- Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 256kcal