These cookies are soft, chewy, and packed with crushed chocolate sandwich cookies, creamy pudding mix, and sweet white chocolate chips. They are easy to make, bake quickly, and taste like a bakery-style cookies-and-cream treat.
Why You’ll Love This Recipe
This recipe uses simple pantry ingredients and needs no chilling. The pudding mix keeps the cookies tender, while the crushed cookies add crunchy bits in every bite. They are perfect for parties, lunchbox treats, bake sales, or a quick homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 package, 4.2 ounces, cookies and cream instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup white chocolate chips
15 chocolate sandwich cookies, coarsely crushed
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes, until creamy and smooth. Add the pudding mix and mix until fully combined.
Beat in the eggs one at a time, then add the vanilla extract. Mix until the dough looks soft and even.
Add the flour and baking soda. Mix on low speed until a thick cookie dough forms. Do not overmix.
Fold in the white chocolate chips and crushed chocolate sandwich cookies. Keep the cookie pieces slightly chunky for the best texture.
Scoop rounded tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft. Let the cookies rest on the baking sheet for 3 minutes, then move them to a wire rack to cool.
Servings and timing
Servings: 36 cookies
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Use vanilla pudding mix if cookies and cream pudding mix is not available. Add extra crushed cookies for a stronger flavor. You can also swap white chocolate chips for semi-sweet chocolate chips or add a small handful of dark chocolate chunks for a richer cookie.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a small piece of bread in the container.
Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
To warm a cookie, microwave it for 8 to 10 seconds.
FAQs
Can I make these cookies without pudding mix?
Yes, but the cookies will be less soft. Vanilla pudding mix is the best substitute.
Do I need to chill the dough?
No, this dough can be baked right away.
Why did my cookies spread too much?
The butter may have been too warm, or the dough may need 1 to 2 extra tablespoons of flour.
Can I use salted butter?
Yes, but the flavor will be slightly saltier.
Should the sandwich cookies be finely crushed?
No, coarse chunks give the cookies better texture.
Can I freeze the dough?
Yes. Scoop the dough, freeze until firm, then store in a freezer bag for up to 2 months.
How do I bake frozen dough?
Bake from frozen and add 1 to 2 extra minutes.
Can I make smaller cookies?
Yes, reduce the baking time by 1 to 2 minutes.
Are these cookies chewy or crispy?
They are soft and chewy with lightly crisp edges.
Can I double the recipe?
Yes, double all ingredients and bake in batches.
Conclusion
Cookies and cream cookies are a fun, easy dessert with a soft center, creamy sweetness, and plenty of cookie chunks. They come together quickly and are great for sharing, gifting, or enjoying with a glass of milk.
Soft and chewy cookies packed with crushed chocolate sandwich cookies, creamy pudding mix, and white chocolate chips for a rich cookies-and-cream flavor.
Ingredients
1 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 package (4.2 ounces) cookies and cream instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup white chocolate chips
15 chocolate sandwich cookies, coarsely crushed
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat butter, brown sugar, and granulated sugar for 2–3 minutes until creamy.
Add pudding mix and mix until fully combined.
Beat in eggs one at a time, then add vanilla extract and mix well.
Add flour and baking soda, mixing on low speed until a thick dough forms.
Fold in white chocolate chips and crushed cookies, keeping chunks slightly large.
Scoop tablespoon-sized dough portions onto baking sheet, spacing them apart.
Bake for 8–10 minutes until edges are set and centers are slightly soft.
Let cookies rest for 3 minutes on the baking sheet, then transfer to a wire rack to cool.
Notes
Do not overmix the dough to keep cookies tender.
Use slightly softened butter, not melted, to prevent spreading.
Keep cookie chunks coarse for better texture.
Add a piece of bread when storing to maintain softness.
