Makes about 25-27 medium size cookies. These will stay fresh for up to 3 days in an air tight container.
Ingredients
- ½ cup butter, softened
- ⅓ cup brown sugar
- ½ cup granulated sugar
- 1 (4.2 oz) package Oreo pudding mix
- 2 teaspoons vanilla
- 1 egg
- ¾ teaspoon baking soda
- ½ cup plus 1 tablespoon all purpose flour
- 15 Oreo cookies
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream together the butter and both sugars.
- Add the egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda, and pudding mix.
- Gently mix into the sugar and butter mixture until you no longer see any flour streaks in the dough.
- Stir in 13 broken pieces of Oreo cookies.
- Roll the cookie dough into medium balls onto a cookie sheet. (I use a medium cookie scoop.) Gently flatten the tops with your palm.
- Bake for 11-12 minutes on the lowest shelf in your oven. (Prevents over baking the tops.)
- Allow the cookies to finish “baking” on the hot pan for additional 5 minutes when taken out of the oven.
- Melt chocolate pieces over a double boil. (Chocolate is in a heat safe bowl setting over a pot of hot water. Do not let the water touch the bowl.)
- Drizzle the melted white chocolate over all of the cookies when they cooled. Sprinkle tiny broken pieces of the other 2 Oreos.
- Enjoy!
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