Outrageous Cookies and Cream Cookies are thick, gooey Oreo pudding chocolate chip cookies sandwiched between Double Stuf Oreo cookies.
If you love big, thick cookies, try my Super Thick Chocolate Chip Walnut Cookies for a Levain-style treat.
I made these recently as a quick kitchen experiment and ended up with a delicious happy accident. With the kids heading back to school, I figured fellow parents deserved a decadent cookie to celebrate — self care, with a side of rosé, of course.
These cookies are every bit as indulgent as they look: large, ultra-thick, and wonderfully gooey thanks to instant pudding mix in the dough. Each cookie is baked around a Double Stuf Oreo so you get a melty cookie exterior with that classic cookies-and-cream center. It’s cookie nirvana.
I based this on my Oreo pudding cookie recipe but wanted a thicker cookie and a bolder Oreo presence. Instead of folding chopped Oreos into the dough, I used the reverse idea of an Oreo-stuffed cookie: the cookie dough becomes the filling for the Oreo, creating a “cookie-stuffed Oreo.” Simple and brilliant.
The dough itself is straightforward—no complicated steps or techniques—so these are easy to make on a weeknight or for a special occasion. I used Double Stuf Oreos for maximum cream, but feel free to use Mega Stuf, regular Oreos, or any flavor you like. Different Oreo flavors with the pudding mix would be fun to experiment with.
To assemble, twist each Oreo in half and use a large cookie scoop to mound dough onto the cream side, then sandwich with the other half. Press the top Oreo down gently so it bakes into the cookie and place the assembled cookies on a parchment-lined baking sheet.
Bake until the edges are lightly golden. After baking, you can press the Oreo top down a bit to coax some filling out for a prettier, slightly gooey finish. These are best enjoyed warm.
Get baking—these cookies won’t eat themselves!
Enjoy!
Outrageous Cookies and Cream Cookies
4.4 from 15 reviews
- Author: Shelly
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Cuisine: Dessert
Description
Outrageous Cookies and Cream Cookies are thick, gooey Oreo pudding chocolate chip cookies sandwiched between Double Stuf Oreos.
Ingredients
- 1 cup salted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 (4.2-ounce) instant Oreo pudding mix
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all-purpose flour
- 1 cup white chocolate chips
- 1 1/2 cups semi-sweet chocolate chips
- 24 Oreo cookies (Double Stuf recommended)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about 3 minutes, until light and fluffy.
- Add the dry pudding mix and mix for another minute.
- Scrape the bowl as needed, then mix in the eggs, vanilla, baking soda, and salt for 1 minute until smooth and well combined.
- Turn the mixer to low and add the flour, mixing until just combined.
- Fold in the white and semi-sweet chocolate chips until evenly distributed.
- Separate each Oreo into two halves, trying to keep most of the cream on one side.
- Using a large (3-tablespoon) cookie scoop, portion dough and sandwich it between the two Oreo halves, placing the side with more cream on top. Place the sandwiches on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
If the top Oreo shifts while baking, simply slide it back on and press gently. Store airtight for up to 3 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 528
- Sugar: 42.8 g
- Sodium: 412.5 mg
- Fat: 25.6 g
- Carbohydrates: 70.9 g
- Protein: 5.4 g
- Cholesterol: 38 mg