Halloween Oreo Chocolate Chip Pudding Cookies Recipe 435

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 350 F.
• Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies.
• In a large bowl, cream butter and sugars together.
• Add in pudding package and beat until well blended.
• Add eggs and vanilla.
• Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated.
• Stir in crushed Oreos and chocolate chips.
• With a cookie scoop or spoon, scoop 1" cookie dough balls onto a baking sheet.
• Bake at 350 F for 8-12 minutes.

OREO PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in two bars of cookies n' cream pieces (reserve 1 bar for after the cookies cook) and chocolate chips. Batter will be thick.
• Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Break remaining cookies and cream bar into pieces and press into cookies. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes 30 cookies.

HALLOWEEN OREO CHOCOLATE CHIP PUDDING COOKIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Break the Oreo cookies into chunks. I don't crush the Oreos to dust. I keep quite a few big chunks to keep the Oreo flavor and crunch in the cookies. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Stir flour and baking soda together in small bowl. Add flour mixture slowly to cookie batter until well incorporated. Stir in crushed Oreos and chocolate chips. With a cookie scoop or spoon, scoop 1-inch cookie dough balls onto a baking sheet. Bake at 350°F for 8 to 12 minutes.

HALLOWEEN OREO CHOCOLATE COOKIE BARS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Combine flour, oats, brown sugar and butter in large bowl; mix well. This mixture will be crumbly. Line a 13 x 9-inch baking pan with parchment paper and lightly grease the paper with shortening. This is VERY important to do or your bars are going to stick to the bottom of the pan. Reserve 1 cup oat mixture and press remainder onto bottom of the baking pan. Bake 10 minutes. While the cookie bars are cooking, chop the Halloween Oreos into pieces. After removing from oven, immediately pour sweetened condensed milk evenly over crust. Sprinkle with chocolate and white chocolate chips and top with Oreo pieces. Top with reserved oat mixture; press down firmly. Bake an additional 25 minutes. Topping will be lightly browned. Cool. Cut into bars.

CHOCOLATE CHIP PUDDING COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the flour and baking soda. Set aside.
• Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

HALLOWEEN CHOCOLATE CHIP COOKIES

Steps:

• Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
• Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
• Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
• Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.

CHOCOLATE HALLOWEEN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
• Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.

OREO PUDDING COOKIES

Steps:

• Cream butter and sugars.
• Add eggs and vanilla and beat well.
• Sift flour, pudding mix, salt and baking soda.
• Gradually add to butter mixture.
• Stir in crumbled oreos.
• Drop by teaspoon full onto ungreased cookie sheet.
• Bake at 350 for 9-10 minutes.