OREO PUDDING COOKIES

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
  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars.
  3. Add the egg and vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and pudding mix.
  5. Gently mix into the sugar and butter mixture until you no longer see any flour streaks in the dough.
  6. Stir in 13 broken pieces of Oreo cookies.

  7. Roll the cookie dough into medium balls onto a cookie sheet. (I use a medium cookie scoop.) Gently flatten the tops with your palm.
  8. Bake for 11-12 minutes on the lowest shelf in your oven. (Prevents over baking the tops.)
  9. Allow the cookies to finish “baking” on the hot pan for additional 5 minutes when taken out of the oven.
  10. 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.)
  11. Drizzle the melted white chocolate over all of the cookies when they cooled. Sprinkle tiny broken pieces of the other 2 Oreos.
  12. Enjoy!

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