Awesome oreo Cookies & Cream Pudding Cookies


Oreo Cookies & Cream Pudding Cookies Best Of oreo Cookies



Ingredients









  • 3/4 cup (1 1/2 sticks) butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 1/4 cup all-purpose flour

  • 1 box (4.2 oz) Cookies & Cream Instant Pudidng Mix

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup chopped Oreos

  • 2 bars (1.55 oz each) Hershey Cookies & Cream candy
    bars, roughly chopped













































Instructions






  1. Heat oven to 350F. Prepare a cookie sheet by lining with
    parchment paper or a silpat liner.

  2. In a large bowl, or bowl of a stand mixer, blend together
    the butter, brown sugar, and sugar until light and fluffy. Add in the eggs and
    blend until completely combined. Add in the vanilla. Blend again. 

  3. In another bowl, combine the flour, pudding mix, baking
    soda, and salt and stir with a wire whisk to break up any clumps. Add into the
    creamed mixture and mix until combined. Stir in the Oreos and candy bar chunks
    with a wooden spoon. 

  4. Roll dough into balls (slightly smaller than the size of a
    golf ball) and place on the baking sheet. Bake in the oven for 8-10 minutes, or
    until set. Let cool on cookie sheet for about 10 minutes and then remove to
    wire rack to cool completely. 

  5. * Cookies will still be very pale even when cooked. I have
    never had to bake mine for longer than 9 minutes. 

  6. The cookies do not spread much while baking. You can leave
    them puffier OR gently press a few additional chopped Oreo pieces and candy bar
    pieces onto the tops of the cookies. They will gently spread out slightly if
    you do this.










Read Full Recipe >>>> Click Here








Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more