White Chocolate Gingerbread Oreo Pudding Cookies

4 years ago


White Chocolate Gingerbread Oreo

Oh. my. goodness! 

Those were the words that fell out of my mouth when I discovered that Oreo came out with a Gingerbread flavor this year, maybe it's been around for a while but this was the first time I saw it. I should have bought about five packages so I could make a ton of these cookies, they are that good. The thought of Wal*Mart scares me, especially this time of year, but that's the only place I've been able to find them. However, now that I've eaten the last of them, I'm totally thinking their worth the chaotic trip to hell on earth (yes, that's what I call Wal*Mart) to get more. 

Yup, these cookies were THAT good!

Makes 45 Cookies

Ingredients:

  • 3/4 cup Brown Sugar
  • 1/4 cup Sugar
  • 1 stick Unsalted Butter (room temp)
  • 1 - 3.4 oz pkg White Chocolate Instant Pudding
  • 2 Eggs
  • 1 tsp Homemade Vanilla Extract
  • 2 1/2 cups Flour
  • 1 tsp Baking Soda
  • Dash of Salt
  • 12 Gingerbread Oreos (chopped)
  • 1 1/2 cups White Chocolate Chips

*Just a note: Wal*Mart is the only place I've been able to find the Gingerbread Oreos.

Directions:

  • Cream butter and sugars together until smooth.
  • Add pudding, eggs, and vanilla. Beat for about one minute on medium speed. 
  • In a separate bowl, combine flour, baking soda, and salt.
  • Add dry ingredients to the wet ingredients a 1/2 cup at a time. Mix until combined. 
  • Fold in chopped gingerbread Oreos and chocolate chips.
  • Mold into a giant ball and wrap tightly in plastic wrap.
  • Chill for at least two hours, preferably overnight.
  • Scoop tablespoon sized scoops onto a nonstick baking sheet about two inches apart. I use this kind of scoop.
  • Bake at 350 F for 10-13 minutes until edges are golden brown.
  • Cool on pan for a couple of minutes before transferring to a cooling rack.

Cookies will be good/soft for about 4 days. You can freeze the dough for up to three months or store it in the fridge for up to a week before baking. If you do freeze it, add about a minute or so to the normal bake time.

I seriously think I've found my new favorite cookie for the holidays. I love gingerbread, but I love how these lighten up that spicy flavor with the sweetness of white chocolate. The pudding makes these super soft and perfect dunked in milk. I think Santa would much prefer these over your traditional sugar cookies. He works hard doesn't he? So treat him to something awesome!

Find more of my great recipes and projects here: http://www.livingbettertogether.com

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