Oreo White Chocolate Pudding Peppermint Cookies
These festive cookies combine the rich flavors of white chocolate, crushed Oreos, and refreshing peppermint for a delightful holiday treat.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, at room temperature Make sure it's at room temperature for easier mixing.
- 3/4 cup brown sugar Packed brown sugar works best.
- 1/4 cup granulated sugar
- 1 package white chocolate instant pudding mix (3.4 oz) Vanilla pudding mix can be used as a substitute.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Sifted for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins
- 1 cup chopped Oreos
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes Use for garnish if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the unsalted butter with brown sugar and granulated sugar until light and creamy (about 2-3 minutes).
- Add the white chocolate pudding mix, eggs, and vanilla extract; beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped Oreos, white chocolate chips, and crushed candy canes.
- Use a rounded tablespoon to drop the cookie dough onto the prepared baking sheet, spacing them apart.
Baking
- Bake in the preheated oven for about 10 minutes, or until the edges are slightly golden.
- Let the cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack.
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Notes
Store leftovers in an airtight container at room temperature for up to a week. Freeze leftovers for up to three months.