Chocolate Cookies and Cream Pudding Cookies

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

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Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

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!

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

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):

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 Pudding Cookies | A Nerd Cooks

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks
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Lemon White Chocolate Chip Pudding Cookies

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

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Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

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.

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

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!

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

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):

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.

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Spring Confetti Blondies

Celebrate the return of Spring with a colorful, sweet, and fun blondie!

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Spring Confetti Blondies | A Nerd Cooks

These chewy blondies are loaded with lots of good things: chocolate chips, peanut butter chips, sprinkles, and peanut butter-filled candy eggs. Admittedly, they’re a bit of a sugar bomb, but I think that they’re worth it.Spring Confetti Blondies | A Nerd Cooks

I made these these blondies in anticipation of the Easter holiday, but, not surprisingly, couldn’t get it together enough to post these last week. Since Easter has come and gone, you can feel free to substitute any candy you’d like in place of the egg-shaped Reese’s Pieces candy that I’ve used. Think M&Ms, regular Reese’s Pieces, and so on.

These sweet and chewy blondies serve as the perfect backdrop for whatever candy or mix-ins you choose to add.

Spring Confetti Blondies | A Nerd Cooks

The base of this blondie recipe comes from The Cookies & Cups Cookbook.

You’ll need:

Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with aluminum foil. Spray the foil with cooking spray and set aside.

Whisk the flour, baking powder, and salt together in a medium-sized bowl. Set aside.

Cream the softened butter and brown sugar together in the bowl of a stand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract. Beat until combined. Add the flour mixture, a little at a time, until well combined. Scrape down the sides of the mixing bowl as needed.

Add the mini chocolate chips, peanut butter chips, and sprinkles. Beat until all of the mix-ins are distributed throughout the dough.

Press the dough into the prepared baking dish in an even layer. Top with extra mini chocolate chips and sprinkles. Lightly press the Reese’s Pieces eggs into the dough, distributing them randomly over the surface.

Bake for 20-25 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the blondies to cool completely before cutting them into bars.

Spring Confetti Blondies | A Nerd Cooks

Spring Confetti Blondies | A Nerd Cooks

Double Chocolate M&M Cookies

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

Chocolate M&M Cookies | A Nerd Cooks

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.Chocolate M&M Cookies | A Nerd Cooks

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.Chocolate M&M Cookies | A Nerd Cooks

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 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.

Chocolate M&M Cookies | A Nerd Cooks

Chocolate M&M Cookies | A Nerd Cooks<div?

Funfetti Cake Dip – Updated!

This dip is sweet, fun, and couldn’t be easier to whip up.

Funfetti Cake Dip | A Nerd Cooks

You know Funfetti, right?  In case you don’t… Basically, it’s white cake with a butt ton of sprinkles swirled into the batter.  When baked, the sprinkles look like confetti.  And we all know that confetti = a party.  Ideally the frosting is covered in sprinkles, too.

I’ve been bringing this dip to parties lately, and it’s consistently a hit.  It tastes just like Funfetti cake, but in the form of sweet, fluffy dip.  I actually took this batch to a friend’s house last weekend, which explains the disposable pie plate in the photos.

Funfetti Cake Dip | A Nerd Cooks

One really nice thing about this dip is that it’s not that terrible for you, if you ignore the entire box of cake mix that goes into it.  I like to think that the fat-free yogurt and whipped topping count for something.  This recipe is also easily made gluten free by using GF Funfetti cake mix (found in most grocery stores) and GF treats for dipping.

ALSO!  You can totally customize this dip for holiday celebrations.  Wanna make it for your Christmas celebrations?  Top with red and green sprinkles.  I’m going to be making this on Christmas Day, when family comes over to my parents’ house in the evening.

Need more Funfetti action?  Check out these Homemade Funfetti Cupcakes!Funfetti Cake Dip | A Nerd Cooks

I originally found this recipe on the blog Eat Yourself Skinny, and posted about it nearly 4 and a half years ago, here.

You’ll need:

  • 1 box Funfetti cake mix (easily made gluten free by using GF Funfetti mix)
  • 2 cups plain, fat-free yogurt (I use 0% Fage Greek yogurt)
  • 8 oz Lite Cool Whip
  • Extra sprinkles, for garnish (optional, but definitely recommended)
  • Graham crackers, Nilla Wafers, animal crackers, cookies, etc. (for dipping)

In a large bowl, mix the cake mix, yogurt, and Cool Whip together until everything is combined.  An electric hand mixer can help speed things along.  Top with additional sprinkles, if desired.

Cover and refrigerate for 4 hours or so.

Serve with graham crackers, Nilla Wafers, animal crackers, or whatever you’d like to use as a vehicle for getting this dip into your mouth.

Funfetti Cake Dip | A Nerd Cooks

Funfetti Cake Dip | A Nerd Cooks

Eggnog Cookies

Simply put, these cookies taste like Christmas.

Eggnog Cookies | A Nerd Cooks

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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.

Eggnog Cookies | A Nerd Cooks

 

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.

Eggnog Cookies | A Nerd Cooks

Eggnog Cookies | A Nerd Cooks

Double Chocolate Brownie Cupcakes

These cupcakes have the texture of brownies and are intensely chocolate-y . Frosted with chocolate buttercream and decorated with mini chocolate chips, these cupcakes are a chocoholic’s dream.Double Chocolate Brownie Cupcakes | A Nerd Cooks

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I made these super chocolate-y cupcakes for Sean’s birthday, which he celebrated last week.  He’s a pretty serious chocolate lover.  Check out this epic chocolate cake I made for him a couple of years ago.  These cupcakes seemed like a fitting choice for his birthday this year.

Double Chocolate Brownie Cupcakes | A Nerd CooksNot only was it Sean’s birthday, but he turned 30!  I managed (with help, of course) to arrange for three of our good friends and some of his family to come down to Durham to visit for the weekend.  He had no idea that anything was happening, and was completely surprised.

After the surprise visitors arrived, we went to the Hurricanes-Canadiens game, and then had a party at our house the day after.  I made these cupcakes for the party.Double Chocolate Brownie Cupcakes | A Nerd Cooks

The recipe for these brownie cupcakes, along with the basis for the buttercream frosting recipe, comes from Joy the Baker’s 2nd cookbook.

You’ll need:

For the cupcakes (makes 12) –

  • 1 cup unsalted butter, softened
  • 8 oz. dark chocolate, coarsely chopped
  • 1 cup light brown sugar, packed
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 1/2 cup dark chocolate chips

Preheat the oven to 350 degrees F.  Line a muffin tin with paper or foil liners and set aside.

Put the butter and dark chocolate in a heat-proof bowl over a saucepan of simmering water (make sure that the bottom of the bowl isn’t touching the water).  Stir the butter and chocolate together until they are completely melted and combined.  Whisk in the brown sugar and vanilla extract.  Remove from the heat, set aside, and allow it to cool slightly.

After the chocolate mixture has cooled just a bit, whisk in the eggs one at a time, making sure that they are each thoroughly combined before adding another.  Whisk in the flour, salt, and baking powder.  Fold in the dark chocolate chips.

Divide the batter among the prepared muffin tins.  Bake for 20-25 minutes, or until a toothpick, when inserted into the center, comes out clean.  Allow the cupcakes to cool in the pan for 10 minutes before removing them to a wire rack to finish cooling completely.

For the buttercream frosting (makes more than you’ll likely need for 12 cupcakes) –

  • 1 cup unsalted butter, softened
  • 3/4 cup cocoa powder
  • 4-5 cups powdered sugar
  • 1/2 tsp kosher salt
  • 2 tsp vanilla extract
  • 2-3 tbs milk/heavy cream
  • mini chocolate chips, for decorating (optional)

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.  Beat it on medium for about 1 minute.

While the butter is being beaten, whisk together the cocoa powder and powdered sugar.

Add 2 cups of the powdered sugar/cocoa powder mixture, the salt, and vanilla extract. Beat on low speed until the powdered sugar is incorporated.

Add another 2 cups of the powdered sugar.  Beat on low speed, and add the additional 1 cups of sugar as needed to thicken the frosting.  Use the milk/heavy cream to thin things out as needed.

Once the frosting is as stiff as you’d like it to be, beat it on medium speed for about 4 minutes, or until the frosting is fluffy and smooth.

Frost the cooled cupcakes and decorate with mini chocolate chips, if desired.

Double Chocolate Brownie Cupcakes | A Nerd Cooks

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