Cookies

These treats include a beloved flavor combination baked into super soft pudding cookies. 

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Honestly? I’m not sure what to say about these cookies. What is there to say, really? They’re super soft, chocolate pudding cookies studded with white chocolate chips and chunks of Oreo cookies.

In my opinion, cookies get no better than this. Then again, I’m fairly obsessed with cookies and cream, well, everything. Check out the bottom of this post for more cookies and cream-flavored recipes!

The original recipe comes from Crazy for Crust; I’ve also shared Lemon White Chocolate Chip Pudding Cookies, too.

*dough requires ~1 hour of chilling*

You’ll need (yields approximately 24 cookies):

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 egg
• 1 tsp vanilla extract
• 1 box (3.4 oz.) instant chocolate pudding mix
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups all-purpose flour
• 1 cup white chocolate chips, plus more for pressing into the tops of the cookies
• 12 Oreo cookies (I’m partial to Double Stuf), roughly chopped

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.

Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and chopped Oreos and mix on medium-high speed until they are well distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Scoop ~2 tbs balls of dough onto the prepared cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Need more cookies and cream-flavored desserts? I got you.

• Chocolate Cookies and Cream Cake (my birthday cake from last year!)
• Malted Milk Cookies and Cream Cookies
• Cookies and Cream Cupcakes
• Oreo Chocolate Chunk Cookies

These pudding cookies are super soft and packed with bright, zingy lemon flavor.

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It’s official: pudding cookies are my new go-to cookie. They addition of pudding mix ensures that they are super soft, bake up perfectly every time, and can be flavored however you like. Want a more traditional chocolate chip cookie? Use vanilla pudding + chocolate chips. Is pistachio your jam? Use pistachio-flavored pudding. You get the idea.

Beyond being delicious, lemon and white chocolate strike me as being a perfect flavor pairing for spring time. The sweet and tangy flavor combination is also a refreshing alternative to all-sweet cookies.

In the mood for more lemony treats? Check out these Pink Lemonade Cupcakes and Whole Lemon Bars!

These cookies are adapted from the recipe found on Crazy for Crust.

*Before we dive into the recipe, know that this dough will need to be chilled for at least 1 hour before baking.*

You’ll need (yields approximately 24 cookies):

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 egg
• 1 tsp lemon extract
• 1 box (3.4 oz.) instant lemon pudding mix
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups all-purpose flour
• 1 1/2 cups white chocolate chips, plus more for pressing into the tops of the cookies

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Mix in the egg and lemon extract until smooth.

Add the pudding mix, baking soda, and salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and mix on medium-high speed until they are distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Scoop 2 tbs balls of dough onto the cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two additional baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

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These cookies are chewy, chocolaty, and can be easily dressed up for any holiday or occasion.

Since it’s February, I can share these now, right? Right.

Truthfully, I’m not very big on Valentine’s Day. Never have been. My idea of a nice Valentine’s Day is staying in, ordering takeout, and watching a movie in our PJs. I don’t want or need much more than that.

However, I can’t really resist an excuse to bake cookies. And these little chocolate numbers are all dressed for Valentine’s Day. Though you could easily swap out the red/pink/white M&Ms for red/green for Christmas, your team colors for the Super Bowl, and so on.

This recipe is an adaptation of the one used for these Peppermint Mocha Cookies, originally found on Sally’s Baking Addiction.

You’ll need (makes ~24 cookies):

• 1 cup all-purpose flour
• 3/4 cups cocoa powder (I used half regular and half dark, but use whatever you have)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 eggs
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1 cup M&Ms candy, for pressing into tops of cookies (I went with the Valentine’s Day variety M&Ms)

Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set the bowl aside.

In the bowl of a stand mixer, cream the butter and sugars together for a few minutes, until they are light and fluffy.  Beat in the egg and add the vanilla extract.

Little by little, add the dry ingredients to the wet, on low speed.  Scrape down the sides of the bowl as necessary.  Add the mini chocolate chips.  Turning the speed up a bit higher helps to incorporate them throughout the thick dough.

Next, you’re going to want to scoop and chill the cookie  dough. Scoop and roll the cookie dough into 1.5 tbs-sized balls. Place them on the prepared cookie sheet. Cover the dough balls tightly with plastic wrap and chill it for at least 3 hours, and up to overnight.  I opted for overnight.

Once you’re ready to bake the cookies, preheat the oven to 350 degrees F and line another baking sheet with parchment paper. Move half of the dough balls over to the other cookie sheet and re-position all of the dough so that it is evenly spaced, leaving a couple of inches between each dough ball.

Bake the cookies for 9-10 minutes.  The cookies will look pretty soft in the middle, and that’s okay.  Remove them from the oven and gently press the M&Ms into the warm cookies. Allow the cookies to cool on the cookie sheets for 5 minutes or so before removing them to a wire rack to finish cooling completely.

Simply put, these cookies taste like Christmas.

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What are your opinions on eggnog?  Love it?  Hate it?  It’s a pretty divisive holiday beverage!  It’s the winter holiday equivalent of candy corn.

Personally, I am staunchly anti-eggnog.  At least when it’s in liquid form.  I cannot abide any dairy-based alcoholic beverages.  Adding it to these cookies, however…  The eggnog imparts a really nice flavor to the cookies.  They’re sweet, warmly spiced, and, well, taste just like Christmas.

So, what I’m saying is, leave your preconceived notions about eggnog at the door.  If you’re an eggnog hater, these cookies just might change your mind.

This recipe comes from the blog Liv for Cake.  I doubled the recipe listed on her blog, and subbed bourbon for the rum that she used.  Because, bourbon.

You’ll need (makes ~36 cookies):

For the cookies –

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp cinnamon
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup brown sugar, packed
• 1 tsp salt
• 2 tsp bourbon
• 1 egg
• 1/2 cup eggnog

For the glaze –

• 2 cups powdered sugar
• 2 tsp bourbon
• 2 tbs eggnog
• freshly grated nutmeg and/or colored sanding sugar, for garnish (optional)

In a medium-sized bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon.  Set the bowl aside.

In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.  Add the bourbon, egg, and and eggnog.  Beat until combined.  Scrape the sides of the bowl as necessary.

Bit by bit, add the flour mixture and mix until combined.  Again, scrape down the sides of the bowl as needed.

Refrigerate the cookie dough for at least 3 hours.  I scooped the dough, using a ~1.5 tbs cookie scoop, onto parchment paper-lined baking sheets before tucking them into our chest freezer.

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper.  Transfer the chilled cookie dough to the prepared baking sheets.

Bake 9-11 minutes or until the cookies are golden around the edges.  Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

To make the glaze, combine the powdered sugar, bourbon, and eggnog in a small bowl.  Stir until the glaze comes together.  Drizzle over the cooled cookies and top with some freshly grated nutmeg and/or colored sanding sugar, if desired.