Cookies-and-cream cookies

With a cookies-and-cream flavor, these cookies have the soft, chewy texture of a good chocolate chip or butter cookie.

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    Pudding mix in the dough makes these cookies-and-cream cookies chewy and soft.
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There are all kinds of cookies out there and nothing goes over the top like taking cookies and making more cookies out of them. That's what caught my eye about this recipe – you add chopped Oreos to the dough but even beyond that, the base includes Jell-O's Cookies 'n Creme pudding mix so it's like amped-up Oreos in a different form.

I had a difficult time finding the pudding mix because Target, Trader Joe's, and Costco don't carry them and I don't shop anywhere else for packaged foods. So Amazon to the rescue. They're pricier than a regular box of pudding mix but in the interest of recipe tasting, I figured why not. And thank you Amazon prime and two-day shipping.

I was almost surprised by how much I liked these cookies. They didn't spread much when baked from frozen dough and on the convection setting of my oven; they stayed nice and chubby. But I also liked the flavor. They tasted like Oreos but with the soft, chewy texture of a good chocolate chip or butter cookie. I don't usually go for cookies-and-cream type of things, figuring I'd rather go straight to the source and eat an Oreo but now I can see why they're so popular. You get the same great taste but different textures.

Recommended: Brownie bonanza: A collection of brownies, blondies, and bars

Cookies-and-cream cookies
From Notes from Nessa

1 cup butter, softened 

1/2 cup packed brown sugar

1/2 cup white sugar

1 4.2-ounce package Cookies n' Creme pudding mix

2 eggs

1 teaspoon vanilla

2-1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

10 Oreos, chopped

1/2 cup white chocolate chips

1. Preheat oven to 350 degrees F.

2. Cream together butter and sugars.

3. Stir in pudding mix.

4. Add eggs and vanilla.

5. Add flour, baking soda, and salt. Stir to combine.

6. Add chopped Oreos and white chocolate chips.

7. Roll into balls and chill briefly if desired. When ready to bake, line baking sheets with parchment paper and space cookies evenly on sheet.

8. Bake for 7-9 minutes or until middles no longer look raw.

9. Cool completely on wire rack.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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