INGREDIENTS:
- 1 c. Salted Butter, Softened
- 1 c. Dark Brown Sugar
- 1/4 c. White Sugar
- 1 tsp Vanilla Extract
- 1 Whole Egg & 1 Egg Yolk – Room Temperature
- 2 1/4 c. Flour
- 1 tsp Baking Soda
- 1 x 3.4 oz Package Instant Vanilla Pudding
- 6 Oreos, Finely Crushed
- 6 Oreos, Broken Up into Larger Pieces
- 1/2 c. Cookies & Cream Chocolate, Chopped
- 1/2 c. Semi-Sweet Chocolate Chips
- 1/2 c. White Chocolate Chips
- Extra Melted Chocolate to Dip Cookies
- Mardi Gras Sprinkles
INSTRUCTIONS:
- In a large mixing bowl, combine flour, instant pudding mix and baking soda. Set aside.
- In a stand mixer fitted with a paddle attachment, beat together butter, brown sugar and white sugar until light and fluffy. Approximately 3-5 minutes.
- Beat in vanilla extract.
- Add in eggs one at a time, beating between each addition.
- Slowly add in dry ingredients and mix until just combined.
- Add in cookies & cream chocolate, semi-sweet chocolate chips, white chocolate chips, crushed Oreos and broken Oreos and mix until thoroughly combined.
- Chill in fridge for 1 hour.
- Scoop 2 tbsp portion balls onto baking sheet lined with parchment paper. Bake for approximately 6-7 minutes or until edges are slightly golden.
- Pull pan from oven and allow cookies to sit on hot pan for another 5 minutes.
- Transfer to cooling rack to allow cookies to cool completely.
- Once cooled, dip half of your cookies into extra melted chocolate.
- While chocolate is still wet, garnish with Mardi Gras sprinkles.