• 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



  • 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 at 375ºF 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.


  1. I don’t see a temperature to bake…guess I missed it… used 375 degrees and took 10-11 min. Dough was dry. Added extra vanilla so it would bind. It would help if you give estimates about amount of sprinkles and chocolate to decorate. Maybe I went crazy but 4 oz only decorated a half batch. That said, they were beautiful and tasted awesome!

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