Yep. You read it right. Cookies ‘n Creme Cookies. AKA cookies made of MORE COOKIES! The ultimate cookie lover’s dream. (Let me say “cookie” one more time…)
Sometimes I feel like Angelica from The Rugrats. You know, the evil, pig-tailed toddler whose cookie obsession constantly led her to do crazy things? All you 90’s kids know what I’m talking about. While my “crazy things” *obviously* don’t include forcing babies on wild adventures, they do involve finding new ways to incorporate new delicious (often ridiculous) ingredients into my cookies.
And these bad boys…they are definitely packed with some ridiculous ingredients. Cream cheese, pudding and chocolate sandwich cookies are these cookies’ main ingredient culprits. All three play a distinct yet equally important role in pushing these cookies into the next realm of deliciousness that you may not have known was previously possible.
If these ingredients were applying for a job in other cookies, here’s how their resume would read:
- Cream cheese
- Brings a subtle tanginess to help offset some of the sweetness
- Vanilla Pudding
- Gives the cookies the perfect soft texture
- Provides a rich vanilla background flavor
- Chocolate Sandwich Cookies (I used JoJo’s from Trader Joes)
- Packs in chocolate flavor
- Adds a crunch factor to the cookies, while the creme contributes to the pillowy texture
You seriously need these cookies in your life. Oreos, JoJo’s, grocery store brand…any sandwich cookies will work. I have also added white chocolate chips in addition to the semi-sweet, which provides a nice pop of color. Enjoy!
- ½ cup butter, softened
- 4 oz. cream cheese, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 3.5-ounce packet instant vanilla pudding mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 14 chocolate sandwich cookies (such as Oreos or JoJos)
- 1 cup semi-sweet chocolate chips
- In a large bowl, add butter, cream cheese and sugars. Using an electric mixer, beat for 2-3 minutes, until light in color. Mix in egg and vanilla.
- In a separate bowl, whisk together pudding, flour, soda and salt.
- Add half of flour mixture to butter mixture and mix together. Pour in remaining flour mixture and beat until just combined.
- Add sandwich cookies to a plastic bag. Seal tight. Crush cookies with a rolling pin or another hard object until small pieces remain.
- Fold in cookie pieces to dough. Stir in chocolate chips.
- Cover dough and refrigerate for at least 3 hours.
- When ready to make cookies, remove dough and preheat oven to 350 degrees.
- Place 1-inch dough balls on a baking sheet. Bake for 11-12 minutes, or until cookies are set and light brown. Do not overbake.Let rest on baking sheet for 2 minutes, then cool on cooling rack.
- Store cookies in an airtight container for 1 week.