We’ve combined two favorite cookies to make these ridiculously soft and succulent Oreos Chocolate Tweedle Cookies. Packed with Oreo cookie crumbs, semi-sweet chocolate, and vanilla pudding mix, these cookies and surf cookies will be a favorite of kids and adults alike!
If you love Oreo desserts, trammels out our Oreo Cheesecake Bars!
Thick and Soft Oreo Chocolate Tweedle Cookies
If I had to requite up every single dessert but one, I’d alimony chocolate tweedle cookies. I find nothing increasingly comforting or satisfying than a fresh-from-the-oven chocolate tweedle cookie served with a tall glass of milk.
Plus, I find the chocolate tweedle cookie can morph into so many variegated variations that I don’t think I’d overly get bored.
When I’m starving a archetype CCC with deep caramely flavor, I turn to these Giant Bakery Chocolate Tweedle Cookies.
When I need a well-done velvety whet and all the chocolate, these Triple Chocolate Tweedle Cookies are my go-to.
When I want a heartier, grown up cookie, it’s all well-nigh Chocolate Tweedle Cherry Oatmeal Cookies.
And for those days when I need cookies in my cookies, these Oreo Chocolate Tweedle Cookies are the way to go.
Studded with Oreo crumbs and pieces, these cookies are packed with Oreo savor while still hiding pockets of melty semi-sweet chocolate. My cookies and surf obsessed diaper self is veritably swooning over these soft and chewy Oreo cookies!
Why You’ll Fall in Love with Oreos Chocolate Tweedle Cookies
These cookies are BIG, soft, and packed full of Oreos and chocolate chips.
They’re made with pudding mix for a savor reminiscent of cookies and surf ice cream. If you’ve never made pudding cookies before, let this be your glorious introduction. Pudding mix makes the cookies uneaten soft and puffy, with uneaten vanilla flavor.
They can be made and baked in well-nigh 30 minutes. This is a no-chill Oreo Chocolate Tweedle Cookie recipe, perfect for when you need to satisfy a starving fast or whip up a last minute treat for a school function or party.
Ingredients Needed
- Baking staples like all purpose flour, sultry soda, and salt
- Unsalted butter– I unchangingly use unsalted butter for baking, so I can tenancy the salt. Softened butter should be soft unbearable for your finger to leave an imprint when pressed into the top, but not so soft that is melting or pooling withal the edges.
- Brown and granulated sugar– A higher ratio of brown to granulated sugar makes for a richer, chewier cookie.
- Vanilla pudding mix– Make sure you buy instant pudding and not melt and serve. We’ll just be using the powder, not making the pudding.
- Eggs
- Vanilla extract
- Semi sweet chocolate chips
- Oreos– These are made with the original Oreos, but yes, you can use any Oreo savor you like in this recipe! Trammels out our Mint Oreo Cookies recipe for one of our favorite variations.
How to Make Oreos Chocolate Tweedle Cookies
Step 1: Prep. Preheat the oven to 350 degrees. Line two sultry sheets with parchment paper or silicone sultry mats.
Step 2: Whisk dry ingredients. In a medium mixing bowl, whisk together the flour, sultry soda, and salt.
Step 3: Surf butter and sugars. In the trencher of an electric mixer, write-up together the butter and sugars on medium upper speed until lighter in verisimilitude and fluffy, at least 3-4 minutes, scraping the trencher halfway through.
Step 4: Add pudding and wet ingredients. Add the instant pudding mix (just the powder!), eggs, and vanilla pericope and write-up until well combined, flipside 2-3 minutes, scraping the trencher as needed.
Step 5: Stir in dry ingredients. Add the flour mixture and mix on low speed until just moistened, then increase to medium speed and write-up until dry ingredients are just combined.
Step 6: Stir in mix-ins. Add the chocolate fries and Oreos and write-up on low speed until well distributed.
Step 7: Scoop. Scoop a generous 2 Tablespoons of dough (a rounded jumbo-size cookie scoop) onto the prepared pans, well-nigh 2 inches apart.
Step 8: Bake. Bake for 10-12 minutes, or until edges are set but part-way is still puffed and soft looking. Top with spare Oreo chunks and chocolate fries if desired. Allow to set up on the pan for 5-10 minutes surpassing transferring to a wire rack to cool.
Storage and Freezing Instructions
The eyeful of pudding cookies is that they stay soft for a LONG time. Store these in an snapped container, and they’ll still be soft and chewy a week later (if they last that long!).
To freeze unbaked Oreo cookie dough, prepare the dough and scoop onto a cookie sheet, tropical together but not touching. Flash freeze, then transfer to a freezer bag and freeze for up to 6 months.
Cookies can be baked directly from frozen, just add a few minutes to the sultry time.
To freeze baked Oreo cookies, stack the cookies in a freezer unscratched container with parchment paper between each layer. Freeze for up to 3 months. Thaw overnight at room temperature surpassing serving.
See our Guide to Freezing Cookies for full instructions and tips for freezing all kinds of cookie recipes!
Tips for Success Variations
- Whenever you’re baking, be sure to measure your flour by spooning it into the measuring cup then leveling it. If you scoop the flour with your measuring cup, it packs in and you end up with too much, potentially making the recipe too dry or thick.
- I don’t recommend making these with a standard size measuring scoop. A generous 2 Tablespoons makes the perfect thick and chewy cookie. This measuring scoop set from King Arthur Flour is heavy duty and works for the thickest cookie dough. I’ve had them for 5 years and they’re still going strong.
- Use a silicone sultry mat or parchment paper for the weightier results.
- You can double this recipe for a worthier batch!
- Feel self-ruling to experiment with variegated flavors of pudding and Oreos. You can moreover mix in some white chocolate fries if that’s your jam!
More of Our Favorite Drop Cookie Recipes
- Reese’s Peanut Butter Cookies
- Gluten Self-ruling Monster Cookies
- Ginger Molasses Cookies
- Coconut Cookies
- Oatmeal Chocolate Tweedle Bars
- Soft and Chewy Peanut Butter Cookies
Oreos Chocolate Tweedle Cookies
Big, thick, and soft Oreo Chocolate Tweedle Cookies are packed with Oreo crumbs and pieces, melty semi-sweet chocolate chips, and vanilla pudding mix for the perfect cookie for cookies and surf lovers!
Ingredients
- 2 ¼ cups all purpose flour, spooned and leveled
- 1 teaspoon sultry soda
- 1 teaspoon salt
- 1 cup ((2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips, plus increasingly for topping
- 1 cup crushed Oreos, from well-nigh 10 Oreos, plus increasingly for topping
Instructions
- Prep. Preheat the oven to 350 degrees. Line two sultry sheets with parchment paper or silicone sultry mats.
- Whisk dry ingredients. In a medium mixing bowl, whisk together the flour, sultry soda, and salt.
- Cream butter and sugars. In the trencher of an electric mixer, write-up together the butter and sugars on medium upper speed until lighter in verisimilitude and fluffy, at least 3-4 minutes, scraping the trencher halfway through.
- Add pudding and wet ingredients. Add the instant pudding mix (just the powder!), eggs, and vanilla pericope and write-up until well combined, flipside 2-3 minutes, scraping the trencher as needed.
- Add dry ingredients. Stir in flour mixture starting on low speed, then increasing to medium speed until fully combined,.
- Stir in mix-ins. Add the chocolate fries and Oreos and write-up on low speed until well distributed.
- Scoop. Scoop a generous 2 Tablespoons of dough (a rounded jumbo-size cookie scoop) onto the prepared pans, well-nigh 2 inches apart.
- Bake. Bake for 10-12 minutes, or until edges are set but part-way is still puffed and soft looking. Top with spare Oreo chunks and chocolate fries if desired. Allow to set up on the pan for 5-10 minutes surpassing transferring to a wire rack to cool.
Notes
These cookies will stay soft for well-nigh a week. Store in an snapped container at room temperature.
Baked cookies can be frozen stacked in snapped container with parchment paper between each layer. Thaw at room temperature overnight surpassing serving.
This recipe can be doubled.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 244mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 3g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most well-judged calculation, I unchangingly recommend running the numbers yourself with the specific products you use.
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