Oreo White Chocolate Pudding Peppermint Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
25 mins
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Servings
36 cookies
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Calories
169 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oreo White Chocolate Pudding Peppermint Cookies
Description
This cookie recipe begins by creaming butter with brown and granulated sugars before adding white chocolate pudding mix, eggs, and vanilla extract. The dry ingredients—flour, baking soda, and salt—are whisked and then combined with the wet mixture. Chopped Oreos, white chocolate chips, and crushed peppermint candy canes are folded in to distribute texture and flavor evenly.
Scooped and baked at 350 degrees F, the cookies develop slightly golden edges but remain soft inside. The white chocolate pudding mix contributes to a moist, tender bite, while the crushed peppermint candy adds seasonal coolness and crunch. Chopped Oreos give chocolate contrast, with white chocolate chips balancing sweet richness.
Cookies stay soft for several days when stored in an airtight container at room temperature, making them suitable for holiday gifting or celebrations.
Ingredients
- 1 cup butter at room temperature, unsalted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 white chocolate instant pudding mix can use vanilla, 3.4 oz package
- 2 egg large
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Oreo cookies I used holiday Oreos, chopped
- 1 cup white chocolate chips
- 1/2 cup candy canes crushed
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat and set aside.
- Using a mixer, beat together butter and sugars until creamy. Add in white chocolate pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the Oreos, white chocolate chips, and crushed candy canes.
- Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 minutes, or until slightly golden around the edges and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.
- Note-these cookies will stay soft for 3-4 days. Store in an air-tight container on the counter.
Notes
- If white chocolate pudding mix is unavailable, vanilla pudding mix can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 96mg | 4% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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