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Ingredients
Scale
- 1 cup (2 sticks / 227 g) cold unsalted butter
- 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
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (168 g) white chocolate chips
- 15 oreo cookies, roughly crushed
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Grate the cold unsalted butter using the large holes of a box grater. Aim for fluffy, pea-sized pieces.
- In a large bowl, combine flour, baking soda, brown sugar, granulated sugar, and pudding mix, whisking until well mixed.
- Add the grated butter to the dry ingredients and cut it in using a pastry cutter or your hands until coarse crumbs form.
- In a separate bowl, whisk eggs and vanilla extract, then incorporate this mixture into the crumbly dough until it begins to come together.
- Gently fold in white chocolate chips and crushed Oreos until evenly distributed. Adjust consistency with milk if too crumbly.
- Scoop 3-tablespoon portions of dough and place them 2 inches apart on prepared baking sheets, gently pressing tops if desired.
- Bake for 10 to 12 minutes, until edges are lightly golden but centers remain soft. They will firm up while cooling.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For softer cookies, refrigerate the dough for 30 minutes before baking.
Feel free to use different flavored instant pudding mixes for a unique twist.
Store cookies in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg