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Oreo Pistachio Pudding Cookies

Oreo Pistachio Pudding Cookies

These Oreo Pistachio Pudding Cookies are incredibly soft, chewy, and packed with chopped Oreo cookies! You can whip up these cookies in 25 minutes!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 36 cookies

Calories: 135 kcal per serving

Ingredients

  • 1 cup - salted butter*
  • ½ cup - granulated white sugar
  • ½ cup - brown sugar
  • 1 packet - instant pistachio pudding powder mix
  • 2 - eggs
  • 1 tsp - vanilla extract
  • 2 cups - all-purpose flour
  • 1 tsp - baking soda
  • 1 ½ cups - Oreo cookies* including filling

Instructions

  1. Preheat the oven to 350℉. Line baking sheet(s) with parchment paper.
  2. In a large bowl using a handheld electric mixer on high speed, cream the softened butter, white sugar, brown sugar, and pistachio pudding mix for 1 minute or until creamy. Add the eggs and vanilla extract and cream on high speed again for another minute or until fluffy and smooth.
  3. Add the flour and baking soda and blend at low speed just until fully incorporated. Gently fold in the chopped Oreo cookies, being careful not to break them up too much.
  4. Roll the dough into balls using about 1 ½-2 tablespoons of dough for each cookie. Place each cookie dough ball at least 2 inches apart on the prepared baking sheet(s). Bake in the preheated oven for 8-10 minutes or until slightly golden around the edges. Let cool for 5 minutes on the pan before transferring to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!

Nutrition

Energy: 135 kcal | Total Fat: 7 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 24 mg | Total Carbs: 18 g | Fiber: 0 g | Sugars: 10 g | Proteins: 1 g | Sodium: 109 mg | Polyunsaturated: 0 g | Monounsaturated: 2 g

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