Best Halloween Oreo Chocolate Chip Pudding Cookies Recipe 435 Recipes

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.

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:

• Put butter in a large mixing bowl.
• Using an electric mixer, beat on medium speed until creamy.
• Gradually add brown sugar, sugar, and pudding mix; beat well to combine.
• Add eggs, and vanilla; mix well to combine.
• In another bowl, add the flour, and baking soda.
• Gradually add to the batter and mix well.
• Add in chocolate morsels and pecans; stir to combine.
• Drop batter by rounded teaspoonfuls onto an ungreased baking sheet.
• Bake at 375° for 8-10 minutes.
• Let cool on baking sheet 3 minutes.
• Transfer to wire rack and let cool completely.
• Freezes well in air-tight container up to 8 months.