Halloween Oreo Chocolate Chip Pudding Cookies Recipe 435

OREO PUDDING CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350F.
• Sift together flour, baking soda, and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy
• Add in pudding mix and beat until well blended. Then add eggs and vanilla extract, beat again to mix.
• Add flour mixture slowly until well incorporated. Add chocolate chips and the crushed Oreos, beat just until they are incorporated.
• Roll into 36 balls (approx 1.5" round)and place on a non-stick baking sheet lined baking sheet. Let chill for at least 1 hour; or overnight.
• Bake for 8-10 minutes, until the center is just set. Remove from oven and let cool for 5 minutes before removing to cool on a wire cooling rack.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 350 F.
• Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies.
• In a large bowl, cream butter and sugars together.
• Add in pudding package and beat until well blended.
• Add eggs and vanilla.
• Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated.
• Stir in crushed Oreos and chocolate chips.
• With a cookie scoop or spoon, scoop 1" cookie dough balls onto a baking sheet.
• Bake at 350 F for 8-12 minutes.

OREO PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in two bars of cookies n' cream pieces (reserve 1 bar for after the cookies cook) and chocolate chips. Batter will be thick.
• Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Break remaining cookies and cream bar into pieces and press into cookies. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes 30 cookies.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.

OREO FILLED CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Mix the softened butter, brown sugar and sugar until combined well. Then beat in the eggs and vanilla.
• Add in the salt, baking soda, and flour and mix until combined. Then fold in the chocolate chips.
• Chill dough for about 30 minutes.
• Roll into 1 inch balls. Slightly flatten the dough ball and place the oreo on top of it. Then flatten another dough ball and place on top of the oreo. Mold the cookie dough around all sides of the cookie sealing the edges closed.
• Place on a cookie sheet covered with a silpat baking sheet or parchment paper.
• Bake cookies at 350 degrees F for about 13 minutes or until golden brown.

CHOCOLATE HALLOWEEN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
• Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.