These Cookies and Cream Cookies have been a family favorite for years — and the secret is one ingredient most people walk right past in the baking aisle. Oreo pudding mix goes directly into the dough and completely changes the texture of the finished cookie.

Softer centers, chewier edges, and that deep cookies and cream flavor built right into every bite. No chilling required. Ready in 20 minutes. And once you know the pudding mix trick, you will want to use it in every cookie you make.

Why You’ll Love This Recipe

• Crowd favorite — every single time these show up at a gathering, someone asks for the recipe
• Perfectly soft every time — the Oreo pudding mix is the secret ingredient that keeps these cookies soft and chewy for days, not just the day they are baked
• No chill time required — the dough goes straight from the bowl to the oven, no waiting around
• Big Oreo flavor — between the pudding mix in the dough and the large Oreo chunks folded in, every bite tastes unmistakably like cookies and cream
• Ready in 20 minutes — one of the fastest cookie recipes on this site
• Simple pantry ingredients — nothing fancy, just butter, sugar, flour, a box of pudding mix, and a package of Oreos

Our readers absolutely love these cookies too!

Ingredients in Cookies and Cream Cookies

• Butter: One cup, fully softened to room temperature. Softened butter creams properly with the sugar and gives the cookies their structure and chew. Do not use melted butter — it causes cookies to spread flat.
• Light brown sugar: Adds moisture and a subtle depth of flavor. Make sure yours is soft and fresh — dried-out brown sugar affects the final texture.
• Granulated sugar: Adds sweetness and helps the edges set up with a slight crisp.
• Oreo Cookies and Cream instant pudding mix: One 4.2 oz package, added to the dough as a dry powder. Do not make the pudding first — the dry mix goes straight in. This is what makes these cookies stay soft for days. Walmart carries it most reliably. Vanilla pudding mix works as a substitute if you cannot find the Oreo variety.
• Eggs: Two large eggs. Always use large eggs in baking for consistent results.
• Vanilla extract: One teaspoon of good quality vanilla extract or vanilla bean paste.
• All-purpose flour: Standard all-purpose flour works best here.
• Baking soda: Make sure yours is not expired. Old baking soda is one of the most common reasons cookies do not rise properly.
• White chocolate chips: One cup. They add a creamy sweetness that pairs perfectly with the Oreo flavor. You can leave them out if you prefer — the cookies are delicious either way.
• Oreo cookies: 15 cookies, coarsely crushed into large chunks. Not fine crumbs — you want big, satisfying pieces of Oreo in every bite.

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Cookies & Cream Cookies Recipe

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite! 

Course Cookies

Cuisine American

Keyword Cookies and Cream Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened
• ½ cup brown sugar
• ½ cup sugar
• 4.2 oz Cookies & Cream pudding mix
• 2 eggs
• 1 tsp vanilla extract
• 2 ¼ cups flour
• 1 tsp baking soda
• 1 cup white chocolate chips optional*
• 15 Oreo cookies coarsely crushed (you want big chunks!)

Instructions

• Preheat oven to 350°.
• First, use a hand mixer to cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
• Add the eggs and vanilla and mix for another 2-3 minutes.
• Add the flour and baking soda and continue mixing.
• Once the dough is well mixed, you can stir in the white chocolate chips and Oreo cookie chunks with a wooden spoon.
• Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 8-10 minutes.

Video

Notes

*The original recipe called for white chocolate chips. I’m just not a huge fan of white chocolate chips so I usually leave them out, but you can definitely give it a try!

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. Place them in an airtight container or freezer bag and freeze for up to 3 months. 

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 172IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg

Why Pudding Mix Makes Better Cookies

Most cookie recipes rely on butter, sugar, eggs, and flour to create texture. Adding a package of instant pudding mix to that same dough changes things in a few specific ways.

Pudding mix contains cornstarch, which absorbs moisture during baking and holds onto it as the cookies cool. That is what keeps pudding cookies noticeably softer on day three than a standard cookie would be. It also adds a small amount of fat and flavoring that enriches the dough without requiring any extra steps.

The key detail is that you add the dry powder directly to the dough — you are not making pudding. The mix dissolves into the dough during creaming and baking, and the result is a cookie with a texture most people describe as bakery-style. Dense enough to feel substantial, soft enough to pull apart easily.

For this recipe specifically, the Oreo Cookies and Cream pudding mix does double duty — it adds the soft texture and builds the cookies and cream flavor into the dough itself, so every bite tastes like cookies and cream even without an Oreo chunk in it.

Tips for Perfect Results

Full instructions can be found on the recipe card above, but here are some helpful tips!

• Do not overbake. This is the single most important tip. The cookies keep baking on the hot pan after you pull them from the oven. When the bottom edges are just barely golden and the centers look underdone, they are done. They will set up perfectly as they cool.
• Crush Oreos into chunks, not crumbs. Place them in a zip-top bag and smash with a rolling pin or meat mallet. This gives you full control over the size of the pieces. Stop when you have a mix of large irregular chunks — not powder. Large pieces are what give every bite that satisfying cookies and cream texture.
• Cream the butter and sugar fully. Set a timer for two to three minutes and do not skip it. Rushing this step results in a denser, flatter cookie.
• Check your dough consistency. If it feels too sticky to scoop cleanly, add flour one tablespoon at a time until it firms up. Sticky dough spreads too much in the oven.
• Use a cookie scoop. Uniform cookies bake evenly and look more consistent. A two tablespoon scoop is the right size for this recipe.

The Round Cookie Trick

Here is a simple trick for getting perfectly round, bakery-style cookies at home. Right after the cookies come out of the oven, while they are still hot and soft on the pan, place a round cookie cutter or the rim of a drinking glass over the top of each cookie — slightly larger than the cookie itself. Swirl it in circular motions, nudging the edges inward gently as you go. The more you swirl, the rounder and thicker the cookie becomes. Let them cool in place. This works with any drop cookie recipe and takes about 10 seconds per cookie.

How to Store Cookies and Cream Cookies

Room temperature: Store in an airtight container for up to 5 days. Add a slice of sandwich bread to the container — the cookies absorb moisture from the bread and stay soft much longer than they would otherwise.

Refrigerator: Store in an airtight container for up to one week. Let them come to room temperature before serving for the best texture.

Freezer (baked cookies): Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes.

Freezer (unbaked dough): Scoop into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 350°F, adding 2 to 3 extra minutes to the bake time.

Frequently Asked Questions

What does pudding mix do in cookies? Instant pudding mix — added as a dry powder directly to the dough — keeps cookies softer for longer than a standard recipe. The cornstarch in the mix absorbs and holds moisture during baking, which is why pudding cookies stay soft on day three when most cookies have already started to harden.

Do I make the pudding before adding it to the dough? No. The dry pudding mix goes straight into the dough as a powder — you do not prepare it first. Just open the package and add the dry mix at the same stage you would add sugar.

Can I use a different pudding mix flavor? Yes. Vanilla pudding mix is the best substitute if you cannot find the Oreo Cookies and Cream variety. The cookies will be just as soft — they just will not have as much built-in Oreo flavor throughout the dough.

Can I leave out the white chocolate chips? Absolutely. The white chocolate chips add a nice creamy sweetness but the cookies are delicious without them. Semi-sweet or milk chocolate chips also work well as a swap.

Why are my cookies flat? Almost always butter that was too warm or not enough flour. Make sure your butter is softened but not melted — even slightly melted butter causes cookies to spread flat. If the dough feels too sticky, add flour one tablespoon at a time.

Why are my cookies hard or crispy? Overbaking. Pull the cookies out when the centers still look underdone. They finish baking on the hot pan, and by the time they are fully cooled they will have the right texture.

Can I make the dough ahead of time? Yes — refrigerate covered dough for up to 48 hours before baking. Chilled dough spreads a little less in the oven, which actually gives you a slightly thicker, chewier cookie.

How do I soften butter quickly? Place the unwrapped stick of butter in the microwave and heat on the defrost setting in 6 to 7 second intervals, checking after each one. The defrost setting is more forgiving than full power and makes it easier to soften without accidentally melting.

More Pudding Mix Cookie Recipes

If the pudding mix technique is new to you, these are the other recipes worth trying next:

• Reese’s Peanut Butter Pudding Cookies: The same soft pudding cookie base with peanut butter flavor and Reese’s pieces throughout. Great flavor, just like these White Chocolate Biscoff Cookies.
• Banana Pudding Cookies: Banana pudding mix in the dough with Nilla wafer pieces folded in — soft, pillowy, and packed with banana cream flavor.
• Lemon Pudding Sugar Cookies: Soft, pillowy sugar cookies made with lemon pudding mix for a bright citrusy flavor — no fresh lemons or zest needed.
• Chocolate Pudding M&M Cookies: Triple chocolate cookies made with chocolate pudding mix, cocoa powder, mini chocolate chips, and a full bag of mini M&Ms pressed right into the top.
• Mint Oreo Pudding Cookies: The mint twist on our classic cookies and cream cookies — the same Oreo pudding base with mint extract and mint Oreo chunks folded in.

Once you discover what pudding mix does to a cookie, it is hard to go back — and these cookies and cream cookies are the perfect place to start.

The post Cookies and Cream Cookies with Oreo Pudding Mix appeared first on Family Cookie Recipes.

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

These Banana Split Cookie Cups are easily made in a mini muffin tin and then filled with a simple, 3-ingredient pineapple cream filling. I added chocolate and a cherry on top, and you could easily add sprinkles too. A cookie that tastes like a banana split!

Ingredients in Banana Split Cookie Cups

Cookies:

1 1/2 sticks butter, softened to room temperature

3/4 cup light brown sugar

1/4 cup sugar

1 small (3.4 oz) box instant banana cream pudding mix

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cups all-purpose flour

Filling: 

8 oz Cool Whip, thawed

8 oz can crushed pineapple (with juice)

1 small (3.4 oz) box instant vanilla pudding mix

Topping:

Maraschino cherries

1/2 cup semi-sweet chocolate chips + 1 Tbsp shortening

How to make Banana Split Cookie Cups

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Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry! 

Course Cookies

Cuisine American

Keyword banana split cookie cups

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 36

Calories 103kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

• 1 ½ sticks butter softened to room temperature
• ¾ cup light brown sugar
• ¼ cup sugar
• 1 small 3.4 oz box instant banana cream pudding mix
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 ¼ cups all-purpose flour

Filling:

• 8 oz Cool Whip thawed
• 8 oz can crushed pineapple with juice
• 1 small 3.4 oz box instant vanilla pudding mix

Topping:

• Maraschino cherries
• ½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

• Preheat oven to 350°.
• In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
• Add the eggs and vanilla and beat for 2 more minutes.
• Add the flour and baking soda and mix until well combined.
• Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
• Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
• Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
• When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
• In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
• The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

Calories: 103kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Can you replace the Cool Whip in the recipe?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into pudding mixture.

HOW TO MAKE STABILIZED WHIPPED CREAM

To make stabilized whipped cream, you will need the following ingredients:

• 4 ounces of cream cheese (softened to room temperature)
• 1/3 cup powdered sugar
• 1 tsp vanilla
• 1 cup heavy whipping cream

1. Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
2. In a separate bowl, beat the whipping cream just until soft peaks form.
3. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

More amazing banana cookie recipes!

• Banana Oatmeal Cookies
• Banana Chocolate Chip Cookies
• Banana Cream Pie Cookies
• Blueberry Banana Cookies
• Banana Pudding Cookies

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

The post BANANA SPLIT COOKIE CUPS appeared first on Family Cookie Recipes.

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

These delightful treats offer the perfect balance of tangy lemon filling and buttery cookie crust, satisfying your sweet tooth without the need for plates and forks. These bite-sized desserts capture all the beloved flavors of traditional lemon pie while being much easier to serve at parties, pack in lunches, or enjoy as an on-the-go treat.

Recipe Notes

Just a few things you should know ahead of time:

• The lemon flavor in these cookies comes from the lemon pudding mix. You can amp up the lemon flavor by adding 1 TBSP lemon zest to the cookie dough and topping the cookies with additional zest.
• The dough can be made ahead and refrigerated for up to 2 days. Just let it sit at room temperature for 15-20 minutes before scooping.
• You can skip making the homemade whipped cream and use store bought Whipped Topping if you’d like.

Ingredients in Lemon Pie Cookies

BUTTER: You just need 1 stick, ½ cup salted butter and it needs to be softened. If you know the night before you want to make cookies, just set the cube of butter on the countertop. You can also put the cube in the microwave on defrost for 10-15 seconds.

SUGAR: I added 1 cup brown sugar to the cookie dough to add sweetness. You’ll also add just a small amount of sugar, ½ a tablespoon, to the homemade whipped cream.

EGG: 1 large egg binds the dough beautifully.

VANILLA: You’ll add 1 teaspoon vanilla extract to both the cookie dough and the whipped cream topping

FLOUR & LEAVENING: THe structure of the cookie dough comes from 1 ½ cups flour & 1 teaspoon baking powder.

LEMON PUDDING MIX: You’ll need ½ cup instant lemon pudding mix, which is the amount in a 3.4 oz box.

MILK: 1 cup whole milk is used to make the lemon pudding topping.

HEAVY WHIPPING CREAM: You’ll add ¼ cup heavy cream to the lemon pie pudding and 1 whole cup goes towards making the whipped cream added to the very top of the cookies.

Tips for Successful Lemon Pie Cookies

1. Don’t overmix the dough once the flour is added. Excessive mixing develops gluten, resulting in tough cookies instead of the tender, melt-in-your-mouth texture everyone loves.
2. Try using a cookie scoop for uniform sizing. This ensures even baking and creates a professional look for the finished cookies.
3. Let the cookies cool completely before adding the lemon filling. Warm cookies will cause the filling to melt and run off the sides.

Storing & Freezing Lemon Pie Cookies

Store cookies in a single layer in an airtight container in the fridge for up to 3 days. 

You can also freeze these cookies in a single layer for up to 2 months. To freeze lemon pie cookies, wait until they have completely cooled after baking. This prevents unwanted moisture from forming and making the cookies soggy.

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Lemon Pie Cookies Recipe

Delightful Lemon Pie Cookies made with buttery vanilla cookies topped with lemon pudding and whipped cream! It’s a lemon cream pie in cookie form!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Pie Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12

Calories 302kcal

Author Jessica & Nellie

Ingredients

• ½ cup salted butter softened
• 1 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups flour
• 1 tsp baking powder

Lemon Pudding Topping

• ½ cup instant lemon pudding mix a 3.4 oz box
• 1 cup whole milk
• ¼ cup heavy cream

Whipped Cream Topping

• 1 cup heavy cream
• ½ TSBP white granulated sugar
• 1 tsp vanilla extract

Instructions

• Add the butter and sugar to a large mixing bowl. Use an electric mixer to whisk the ingredients together for 3 minutes, until smooth and creamy.
• Add in the egg and vanilla extract. Mix again for a couple minutes, or until the mixture is smooth and the eggs are fully incorporated with the creamed butter.
• Whisk in the flour and baking powder. Make sure there are no pockets of dry or wet ingredients in your cookie dough. Cover the bowl with plastic wrap. Let the cookie dough chill for 20 minutes and preheat the oven to 350°F.
• While the cookie dough is chilling, whisk together the milk and pudding mix until smooth. Whisk in the heavy cream. Cover and set it in the freezer.
• Scoop out 1 ½ tablespoon sized balls of cookie dough and roll them in your hands. Place the cookie dough balls on a baking sheet, leaving about 1-2 inches between each cookie to account for spreading. Bake for 12 minutes. Remove the cookies from the oven and use a teaspoon to create an indent in each cookie to hold the pudding mixture.
• Let your cookies cool completely to room temperature before filling them with a few spoonfuls of the pudding mixture.
• Use an electric mixer to whip the heavy cream, sugar and vanilla together until stiff peaks form, 3-5 minutes. Top each cookie with a star of whipped cream and lemon zest, if desired. Enjoy!

Notes

Store cookies in a single layer in an airtight container in the fridge for up to 3 days. 

You can also freeze these cookies in a single layer for up to 2 months. To freeze lemon pie cookies, wait until they have completely cooled after baking. This prevents unwanted moisture from forming and making the cookies soggy.

Nutrition

Calories: 302kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 91mg | Potassium: 137mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 654IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg

Can I add more Lemon Flavor to my Lemon Pie Cookies?

The lemon flavor in these cookies comes from the lemon pudding mix. You can amp up the lemon flavor by adding 1 TBSP lemon zest to the cookie dough and topping the cookies with additional zest. Another idea would be to add 1 tsp lemon extract to the cookie dough.

Where to Serve Lemon Pie Cookies

Do you need a reason to make these? I love them anytime! But they’re also perfect to make for birthdays, Mother’s Day, and for a Spring or Summer cookout like Memorial Day or Labor Day. They’re fantastic for any lemon lover!

In the mood for Pie? More Pie Cookies:

I love the buttery lattice crust in these Strawberry Pie Cookies!

Similar to these Lemon Pie Cookies are our Lemon Cream Pie Cookies which use cookie cups to hold the creamy filling. We also have a Cherry version here in our Cherry Pie Cookies!

Tap into your fancy side with these Boston Cream Pie Macarons. So pretty!

I adore Banana Cream Pie! We have several banana pie cookies like these classic Banana Cream Pie Cookies, the popular Caramel Banana Pie Cookies and these Banana Cream Cookies.

These Key Lime Pie Cookies are jumbo cookies that look like they’re from a bakery!

Our Apple Pie Cookies are one of the most popular recipes on our site!

Tangy Lemon Pie Cookies made with chewy cookies topped with lemon pudding and a dollop of whipped cream! It’s a lemon cream pie in cookie form!

The post LEMON PIE COOKIES appeared first on Family Cookie Recipes.

Chocolate Pudding M&M Cookies made with classic ingredients for a chewy, chocolaty cookie loaded with M&M candies!

These chocolate chocolate chip cookies are soft, chewy, and packed with rich delectable flavor. The addition of pudding mix and mini M&M’s takes this pudding chocolate chip cookie recipe to the next level, making them a great option for any occasion or event!

Triple Chocolate Cookies Made with a Pudding Mix

These cookies made with a pudding mix are the perfect treat for any chocolate lover. They are tender, delicious, and packed with rich chocolatey flavor.

The pudding mix is the secret ingredient that makes these cookies so special. It not only adds flavor but also helps to keep the cookies soft and chewy. The cocoa powder adds even more chocolate flavor and gives the cookies a rich, dark color. Enjoy these incredibly decadent treats with a glass of milk or a cup of coffee for the ultimate chocolatey treat!

Why You’ll Love This Chocolate Cookie Recipe

• Perfect Texture: The addition of chocolate pudding mix to the cookie dough gives these cookies an amazing texture that is sure to please. The mini chocolate chips and M&M’s add a nice crunch to the cookies, making them even more enjoyable to eat.
• Chocolate Overload: If you are a chocolate lover, then this recipe is definitely for you. These cookies are packed with chocolate flavor, thanks to the chocolate pudding mix, cocoa powder, mini chocolate chips, and M&M’s. Every bite is a chocolatey delight.
• Perfect for Any Occasion: Whether you are looking for a sweet treat to enjoy with your afternoon coffee, a dessert to bring to a party, or a fun baking activity to do with your kids, these Chocolate Pudding M&M Cookies are the perfect choice. They are versatile, delicious, and always a crowd-pleaser.

Chocolate M&M Cookie Ingredients

Butter: Use 1 cup of butter, softened (2 sticks), to give the cookies a rich taste and texture.

Sugar: For soft, sweet cookies you need 1 cup of granulated sugar.

Brown sugar: Adding 1 cup of light brown sugar, packed, will give these cookies an amazing depth of flavor.

Eggs: Help bind the ingredients together by using 2 large eggs in this cookie dough.

Milk: Give the cookies a bit more moisture, add ¼ cup of milk to the recipe.

Vanilla extract: Enhance all the incredible flavors with 1 tsp of vanilla extract.

Flour: You will need 3 cups of all-purpose flour for the gluten structural base of these treats.

Pudding mix: Adding one 3.4-oz box of chocolate pudding mix makes these cookies incredibly soft and flavorful.

Cocoa powder: For a more chocolatey taste, you will want to add 1 TBSP of cocoa powder.

Baking soda: The leavening agent in this dough is 1 tsp of baking soda.

Salt: Balance the flavors in this recipe by using 1 tsp of salt.

Chocolate chips: You need 1 ½ cups of mini chocolate chips to ensure there is plenty in every bite.

M&M’s: Use one 11-oz bag of Mini M&M’s, divided, for a wonderful pop of color and even more deliciousness in each cookie.

How to make Chocolate Pudding M&M Cookies

Prep

Get started by preheating the oven to 350°F and then line two cookie sheets with parchment paper, then set them aside.

Dough

Next in a large bowl, using an electric mixer, cream the butter for about 2 minutes, until pale and fluffy.

Then add the white and brown sugars, mix until well combined.

After that add the eggs, vanilla extract, and milk. Mix on low-medium speed until all ingredients are well combined.

In a separate bowl, whisk the flour, dry pudding mix, cocoa powder, baking soda, and salt.

Proceed to pour the dry ingredients into the butter mixture and mix until the flour is completely incorporated, and no white streaks remain.

Now stir in the mini chocolate chips and half the bag of mini-M&M’s. Place the other half of the M&M’s in a small bowl.

Shape & add candies

Scoop dough level using a medium cookie scoop, then press the ball of dough into the bowl of mini-M&M’s, so that candies coat the top part of the cookie dough ball.

Place the dough balls about 1.5-2″ inches apart on the prepared baking sheets.

Bake

Continue to place the cookies in the preheated oven and bake for 11-12 minutes. Let them cool on the cookie sheets for 10 minutes before transferring to cooling rack. Serve the cookies warm and enjoy!

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Chocolate Pudding M&M Cookies

Chocolate Pudding M&M Cookies made with classic ingredients for a chewy, chocolaty cookie loaded with M&M candies!

Course Cookies, Cookies, Dessert, Dessert, treat

Cuisine American

Keyword Chocolate Pudding M&M Cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 24 cookies

Calories 336kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened (2 sticks)
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 2 large eggs
• ¼ cup milk
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 3.4 oz box chocolate pudding mix
• 1 TBSP cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cup mini chocolate chips
• 11 oz bag Mini M&M’s divided

Instructions

• Prep: Preheat oven to 350°F and line two cookie sheets with parchment paper, then set them aside.
• Dough: In a large bowl, using an electric mixer, cream the butter for about 2 minutes, until pale and fluffy.
• Add the white and brown sugars, mix until well combined. Add the eggs, vanilla extract, and milk. Mix on low-medium speed until all ingredients are well combined.
• In a separate bowl, whisk the flour, dry pudding mix, cocoa powder, baking soda, and salt. Pour the dry ingredients into the butter mixture and mix until the flour is completely incorporated, and no white streaks remain.
• Stir in mini chocolate chips and half the bag of mini M&M's. Place the other half of the M&M's in a small bowl.
• Shape & add candies: Scoop the dough level using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M's, so that candies coat the top part of the cookie dough ball. Place balls about 1.5-2" inches apart on the baking sheet.
• Bake: Place the cookies in the preheated oven and bake for 11-12 minutes. Let them cool on the cookie sheets for 10 minutes before transferring to cooling rack. Serve the cookies warm and enjoy!

Notes

These chocolate cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

If you want to store them longer, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 336kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 286mg | Potassium: 53mg | Fiber: 1g | Sugar: 35g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg

How do you ensure cookies with pudding mix stay soft?

The addition of pudding mix to the cookie dough helps to keep the cookies soft and moist. To ensure that the cookies stay soft, it is important not to overbake them. The cookies should be removed from the oven when they are just set and still slightly soft in the center. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

What’s the difference between using mini M&Ms and regular sized M&Ms in cookies?

Using mini M&Ms in cookies provides a more even distribution of chocolate throughout the dough, while regular sized M&Ms can create larger pockets of chocolate. Mini M&Ms also tend to have a thinner candy shell, which can result in a more even texture in the cookie.

What is the optimal creaming time for butter and sugar when making cookies?

The optimal creaming time for butter and sugar when making cookies is typically around 2-3 minutes. This allows the butter and sugar to become light and fluffy, which helps to create a tender and crumbly cookie. Over-creaming can result in a cookie that is too dense and heavy.

Variations of this Chocolate Cookie Recipe

• Peanut Butter and Chocolate Cookies: If you love the classic combination of peanut butter and chocolate, try adding 1/2 cup of creamy peanut butter to the cookie dough. This will give the cookies a nutty flavor and a soft, chewy texture.
• Oatmeal Pudding Cookies: For a heartier cookie, add 1 cup of old-fashioned oats to the cookie dough. The oats will add a chewy texture and a nutty flavor that complements the chocolate pudding mix.
• Gluten-Free Cookies: To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend. You can use any brand of gluten-free flour blend that is designed for baking. Make sure to check the label to ensure that it does not contain any wheat or gluten. You can also use gluten-free chocolate chips and M&M’s to ensure that the entire recipe is gluten-free.

Does the addition of cocoa powder affect the texture of cookies?

The addition of cocoa powder to the cookie dough can result in a slightly denser and chewier texture. It also adds a deeper chocolate flavor to the cookies. However, too much cocoa powder can make the cookies dry and crumbly, so it is important to use the recommended amount.

Chocolate lover like us? Try more incredible recipes here:

• Chocolate Cherry Cookies
• Reese’s Chocolate Peanut Butter Cookies
• Peppermint Chocolate Sandwich Cookies
• Surprise Chocolate Kiss Cookies
• Jumbo Chocolate Chip Cookies
• Double Chocolate Oatmeal Cookies
• Chocolate Malt cookies
• Frosted Double Chocolate Cookies
• Reese’s Chocolate Chip Cookies
• Chocolate dipped Oreos
• Chocolate Turtle Cookies
• Chocolate Mint Brownie Cookies

Chocolate Pudding M&M Cookies are made using simple ingredients and the results are a delightful M&M covered cookie. These cookies with m&ms make a great dessert to bring to your next family gathering, birthday party, or just a special treat for your family.

The post CHOCOLATE PUDDING M&M COOKIES appeared first on Family Cookie Recipes.

No-Bake Pumpkin Cookies are packed with oats and pumpkin flavor, and they come together in just minutes without ever turning on the oven. This easy fall cookie recipe is quick, delicious, and the perfect way to enjoy pumpkin season!

Recipe Highlights

• No oven required: Perfect for busy days or when you don’t want to heat up the kitchen.
• Quick & easy: Just 5–10 minutes of prep and a short set time.
• Fall flavor: Pumpkin spice pudding and warm spices make these cookies taste like autumn in every bite.
• Family-friendly: Kids can help scoop the dough and watch the cookies set.
• Versatile: Customize with pudding mix flavors or extra add-ins like mini chocolate chips or chopped nuts.

Recipe Highlights

• Versatile: Try swapping in different pudding flavors (like vanilla, cheesecake, or chocolate) for fun variations, or fold in add-ins such as mini chocolate chips, dried cranberries, or even a sprinkle of toasted coconut.
• No oven required: Perfect for busy days, college dorms, or hot summer afternoons when baking feels like too much effort. These cookies require only a stovetop and a mixing bowl.
• Quick & easy: With just a handful of ingredients, this recipe can be prepped in under 10 minutes, making it ideal for last-minute gatherings or a weeknight treat.
• Fall flavor: The combination of pumpkin spice pudding and pumpkin pie spice brings all the warm, cozy flavors of autumn without being overpowering. Each bite tastes like fall wrapped up in cookie form.
• Family-friendly: Kids can help scoop the cookies and watch them set—no hot oven means less stress if little hands are in the kitchen.

Ingredients in No-Bake Pumpkin Cookies

• Sugars – You will need sugar and brown sugar for these no-bake cookies. For best results, make sure the brown sugar is soft and fresh.
• Butter – Another key ingredient in most cookie recipes. The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.
• Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.
• Pumpkin spice pudding mix – You need a small box (3.4 oz) of instant Pumpkin Spice pudding mix. If you can’t find pumpkin pudding mix, you can use vanilla pudding mix and then double the amount of pumpkin pie spice in the recipe.
• Pumpkin pie spice – The recipe calls for one teaspoon of pumpkin pie spice. If you don’t have pumpkin pie spice, you can easily make your own with nutmeg, cinnamon, ginger, allspice, and cloves.
• Vanilla – The higher the quality of the vanilla, the better.
• Oats – Quick oats work best in no-bake cookies. You will need 3 1/2 cups.

Helpful Tips

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Serving ideas: These cookies pair perfectly with apple cider, chai tea, or hot cocoa. For a festive party tray, alternate these with traditional chocolate no-bakes for a colorful fall spread.
• Boil time matters: A rolling boil for two full minutes is crucial. Undercooking will result in cookies that don’t firm up, while overcooking can make them dry or crumbly.
• If cookies won’t set: Chill them in the fridge or freezer for 15–20 minutes. This not only helps them firm up but can also give them a refreshing bite.
• Flavor swaps: If pumpkin spice pudding isn’t available, vanilla pudding plus extra pumpkin spice works beautifully. Chocolate pudding can turn these into a fun pumpkin-chocolate mashup.
• Add texture: Mix in chopped pecans, walnuts, or pepitas for crunch. A handful of mini chocolate chips or white chocolate chunks can also take these up a notch.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days. Great for keeping on the counter for quick snacking.
• Refrigerator: Keeps for up to a week and helps the cookies hold their shape better. Chilled no-bake cookies also have a firmer, fudgier bite.
• Freezer: Freeze for up to 3 months. Place cookies in a single layer on a baking sheet first, then transfer to a freezer bag. Let thaw at room temperature for about 30 minutes before serving.

Print

No Bake Pumpkin Cookies Recipe

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no bake cookie recipe is quick, delicious and perfect for fall!

Course Cookies

Cuisine American

Keyword No-Bake Pumpkin Cookies

Prep Time 5 minutes minutes

Resting Time 5 minutes minutes

Servings 24 cookies

Calories 180kcal

Author Jessica & Nellie

Ingredients

• 1 ½ cups sugar
• ½ cups brown sugar
• ¾ cup butter
• ⅔ cup milk
• 3.4 oz box instant Pumpkin Spice Pudding Mix
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 3 ½ cups quick oats

Instructions

• In a medium saucepan, combine sugars, butter and milk. Over medium heat, stirring occasionally, bring the mixture to a boil and boil for 2 minutes.
• Remove the mixture from heat and add the pudding mix, stirring until well combined.
• Add the pumpkin pie spice and vanilla and mix well. Mix in the oats and then let the mixture sit for about 5 minutes.
• Use a cookie scoop to drop the mixture by tablespoonfuls onto a cookie sheet lined with wax paper. Allow them to cool completely in order to fully set. Store at room temperature or in the refrigerator.

Video

Nutrition

Calories: 180kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 62mg | Fiber: 1g | Sugar: 21g | Vitamin A: 188IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg

FAQs

What if I can’t find pumpkin spice pudding mix?
You can order it online, but if that’s not an option, use vanilla pudding and double the pumpkin spice. The flavor will be slightly different, but still delicious.

Do no-bake cookies need to be refrigerated?
Not necessarily. They’ll stay fresh at room temperature, but refrigerating them helps maintain a firmer texture and extends shelf life.

Which oats work best?
Quick oats are recommended. Old-fashioned oats may cause the cookies to feel too chewy and not set properly, while instant oats can make them mushy.

How long do they take to set?
At room temperature, about 15–20 minutes. If you’re in a hurry, refrigerate them for 10 minutes and they’ll be ready to enjoy even faster.

Can I freeze no-bake pumpkin cookies?
Yes! Freezing not only helps them set quickly but also makes them a perfect cool treat to pull out later.

More pumpkin cookie recipes to try:

• Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
• Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
• Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
• Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
• Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no-bake cookie recipe is quick, delicious, and perfect for fall!

The post NO-BAKE PUMPKIN COOKIES appeared first on Family Cookie Recipes.

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Cookies made with pudding mix are always so soft and chewy and those recipes are some of my absolute favorite cookie recipes. I’ve made dozens of pudding cookie recipes, but I’m not sure why I never tried butterscotch pudding before now. I think I may have a new favorite! And I’m not usually a huge butterscotch fan, so that’s saying something.

Why you need to try these Butterscotch Chocolate Chip Cookies:

• Delicious flavors. The butterscotch flavor combined with milk chocolate chips is incredible. But if you aren’t wanting butterscotch or you don’t have butterscotch pudding on hand, you can swap out the pudding with another flavor. Lots of possible combinations!
• Amazing texture. Pudding mix in cookies yields soft and thick cookies – just the way I like them!

Ingredients in Butterscotch Chocolate Chip Cookies

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Butterscotch pudding mix – A small box of instant butterscotch pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.

Eggs – Two eggs will help bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.

Milk chocolate chips – Milk chocolate chips pair perfectly with the butterscotch flavor of the cookies, but you can use semi-sweet if you prefer.

Tips for making Butterscotch Chocolate Chip Cookies

The full recipe for Butterscotch Chocolate Chip Cookies can be found below on the recipe card, here are a few helpful tips!

• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t over bake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

STORAGE AND FREEZING INSTRUCTIONS

Butterscotch Cookies can be stored in an airtight container at room temperature for 4-5 days. If you want to freeze them, place the cookies in a Ziplock bag or airtight container and freeze for up to 3 months.

Print

Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Course Cookies

Cuisine American

Keyword butterscotch chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 3.4 oz box instant butterscotch pudding mix
• 2 eggs
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 bag 12 oz milk chocolate chips

Instructions

• Preheat oven to 350°.
• Cream butter and sugars for 2-3 minutes. Add pudding mix and mix for another minute. Add eggs and vanilla and mix for 2-3 more minutes.
• Add flour and baking soda and mix into the batter just until completely mixed. Stir in the chocolate chips.
• Use a cookie scoop to scoop the dough onto prepared cookie sheets. Use cookie sheets lined with silicone baking mats or parchment paper or lightly grease the cookie sheets.
• Bake cookies for 9-10 minutes or until the middles are set and the edges barely start to brown up.

HOW DO YOU KEEP COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

More delicious butterscotch cookies to try:

• Need to make something quick? These Easy Butterscotch Cookies are made with only 5 ingredients!
• These Butterscotch Pretzel Cookie Bars are the perfect combination of salty and sweet. If you make cookie bars, you don’t have to scoop individual cookies.
• Want to add lots of flavor to your cookies? These Butterscotch Apple Cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon!

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

The post BUTTERSCOTCH CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

Banana Oatmeal Cookies are soft and chewy, made with banana pudding mix and fresh bananas. This is an easy banana oatmeal cookie recipe with tons of flavor!

Oatmeal cookies are a favorite of mine, but I like trying different variations as well. I had some ripe bananas in my kitchen and decided that they would be good in cookies. The results are kind of like banana bread but in cookie form. The cookies have tons of flavor and the consistency is perfect – these cookies definitely didn’t last long in my house!

Our readers love them too!

Ingredients in Banana Oatmeal Cookies

Butter– I always use salted butter, but unsalted works fine too! Make sure it is softened to room temperature before making the cookies.

Butter-flavored shortening – Using shortening and butter helps to make the cookies soft and keeps the consistency perfect.

Brown sugar and granulated sugar – Light brown sugar works best. Make sure your brown sugar is fresh (not dry and hard) for best results.

Eggs – I always use large eggs. Two eggs will bind all of the other ingredients together.

Vanilla extract – The higher the quality of vanilla, the better!

Banana cream pudding mix – You will need one small box (3.4 oz) of instant banana cream pudding mix to add to the cookie dough.

Banana – Adding a banana intensifies the banana flavor in the cookies. Use an overripe banana and mash with a fork before adding to the recipe.

Flour – I always just use all-purpose flour in cookies, but I’m guessing an oat flour or gluten-free substitute would work well in this recipe as well!

Baking soda – This is the leavening agent in the cookies. For best results, make sure that the baking soda isn’t old or expired.

Cinnamon – A little bit of cinnamon tastes so good with the banana!

Salt – Just a little bit of salt helps all of the other flavors to pop.

Oats – I usually use old-fashioned oats in this recipe because I like my oatmeal cookies a little bit chewier, but you can use quick oats if you’d like. Or even a combination of the two!

How to make Banana Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.

Add the eggs and vanilla and beat for another 1-2 minutes.

Add in the pudding mix and banana and mix again.

In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined.

Add in the oats and stir in with a spoon, just until barely combined.

Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).

Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Print

Banana Oatmeal Cookies

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

Course Cookies

Cuisine American

Keyword Banana Oatmeal Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter
• ½ cup butter flavored shortening
• 1 cup light brown sugar
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 small box 3.4 oz instant banana cream pudding mix
• 1 banana smashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt
• 3 cups rolled oats

Instructions

• Preheat oven to 350°.
• In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.
• Add the eggs and vanilla and beat for another 1-2 minutes.
• Add in the pudding mix and banana and mix again.
• In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined. Add in the oats and stir in with a spoon, just until barely combined.
• Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).
• Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 94IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it comes down to personal preference. I love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it makes the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

More delicious oatmeal cookie recipes to try:

• Short on time? These 5-Ingredient Monster Cookies are so simple to make…and these Microwave Oatmeal Chocolate Chip Cookies are ready in less than 5 minutes!
• Oatmeal is perfect for no-bake cookies, and no-bake cookies are wonderful if you don’t feel like baking! No-Bake Oatmeal Raisin Cookies, Lemon Oatmeal No-Bake Cookies, and Nutella No-Bake Cookies are some of our favorites!
• If you love bananas in oatmeal cookies, you’ve got to try some other types of fruit too! Lemon Oatmeal Cookies are packed with lemon flavor and Raspberry Oatmeal Cookies and Blackberry Oatmeal Cookies are favorites too!

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

The post BANANA OATMEAL COOKIES appeared first on Family Cookie Recipes.

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese’s peanut butter cups too!

Reese’s Peanut Butter Pudding Cookies are one of those recipes you’ve just got to try. I love peanut butter cookies. My go-to Chocolate Chip Peanut Butter Cookie recipe has been made at my home way more times than I’d like to admit and I loved it so much that I never even really tried any other recipe. Both of these recipes are among the most popular cookie recipes on our site!

One day, I started thinking about how a lot of my other favorite cookies had pudding mix added to them and I began to wonder why I’d never tried to make peanut butter cookies with pudding in them. So I tried it and the results are delicious!

I had some mini Reese’s peanut butter cups in the pantry and thought they would be good, so I chopped them up and threw them in along with some mini chocolate chips. This combination was amazing in the cookies, but Reese’s Pieces would work well or just regular chocolate chips would be fine. You don’t have to put anything in the dough if you don’t want to – the plain peanut butter cookie is so good by itself that you would still be loving the results!

Ingredients for Reese’s Peanut Butter Cup Cookies

Butter – I usually use salted butter, but unsalted works too. Be sure the butter is softened to room temperature before mixing. Avoid using margarine.

Peanut Butter – Regular creamy peanut butter, like Jif or a store brand, works best. Natural peanut butter can make the cookies turn out differently because of the oil separation.

Sugars – You’ll need ½ cup granulated sugar and ½ cup brown sugar. Soft, fresh brown sugar gives the best texture.

Vanilla Pudding Mix – One small box of instant vanilla pudding mix adds flavor and helps create soft, perfectly textured cookies.

Eggs – Two eggs help bind the dough together.

Vanilla Extract – Use a good-quality vanilla extract for the best flavor.

Flour – All-purpose flour works best, though cake flour can also be used.

Baking Soda – Baking soda helps the cookies rise properly, so make sure yours is fresh and not expired.

Salt – A little salt enhances all the other flavors in the cookies.

Mini Chocolate Chips – Mini chocolate chips work especially well because they distribute evenly throughout the dough, but regular chocolate chips can also be used.

Reese’s Miniature Peanut Butter Cups – Mini peanut butter cups, chopped into quarters, are perfect for these cookies. You’ll need about 1 cup, though a few extra never hurts!

Tips & Tricks for making the BEST Reese’s Peanut Butter Cookies

• Freeze the chopped Reese’s before adding them to the dough. This helps keep the peanut butter cups from completely melting into the cookies while baking, so you get distinct chocolate-peanut butter chunks in every bite.
• Don’t skip the extra mixing time after adding the peanut butter and sugars. Beating them together for a few minutes creates a lighter texture and helps the pudding mix blend evenly into the dough.
• Mix the dough just until the flour disappears. Overmixing after adding the dry ingredients can make the cookies dense instead of soft and chewy.
• Slightly underbake the cookies for the best texture. The centers may look a little soft when you pull them out, but they’ll continue setting on the baking sheet as they cool, giving you perfectly chewy cookies.

How long are these peanut butter pudding cookies good for?

These Reese’s Peanut Butter Pudding Cookies will stay soft and fresh for about 4–5 days when stored in an airtight container at room temperature.

They also freeze really well! Once the cookies have completely cooled, place them in a freezer-safe bag or container and freeze for up to 2–3 months. You can thaw them at room temperature, or warm one in the microwave for a few seconds for that fresh-baked texture.

You can also freeze the cookie dough before baking. Scoop the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake straight from frozen, just adding an extra 1–2 minutes to the baking time.

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Reese’s Peanut Butter Pudding Cookies

Reese's Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and chunks of Reese's peanut butter cups too!

Course Cookies

Cuisine American

Keyword Peanut Butter Pudding Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 173kcal

Author Jessica & Nellie

Ingredients

• ¾ cup butter softened to room temperature
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3.4 oz vanilla instant pudding mix
• 2 eggs
• 1 tsp vanilla extract
• 2 ¼ cups flour
• 1 tsp baking soda
• ½ tsp salt
• ½-1 cup mini chocolate chips
• 1 cup chopped Reese’s miniature peanut butter cups

Instructions

• Preheat oven to 350°.
• In a large bowl, beat the butter until creamy and fluffy (about 2 minutes). Add the peanut butter and sugars and beat for another 2-3 minutes. Add the pudding mix and beat for another minute.
• Add the eggs and vanilla and beat for another 2 minutes.
• In a separate bowl, stir together the flour, baking soda and salt. Add this mixture to the butter mixture and mix just until combined.
• Carefully fold in the chocolate chips and chopped Reese’s peanut butter cups. And anything else you want to add in!
• Use a cookie scoop to scoop the dough onto a prepared cookie sheet, placing the cookie dough balls about 2 inches apart.
• Bake cookies for about 10 minutes – do not overbake!

Video

Notes

These Reese’s Peanut Butter Pudding Cookies stay soft for about 4–5 days in an airtight container at room temperature.

They also freeze well for up to 2–3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked texture.

Nutrition

Calories: 173kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg

HOW DO YOU KEEP PEANUT BUTTER COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER?

While the recipe calls for regular creamy peanut butter, some people may prefer to use natural peanut butter instead. However, it’s important to note that the cookies may not turn out as well with natural peanut butter. This is because natural peanut butter tends to be runnier and oilier than regular peanut butter, which can affect the texture and consistency of the cookies.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

MORE PEANUT BUTTER COOKIE RECIPES TO TRY:

• Chocolate Peanut Butter Cake Mix Cookies are an easy dessert made with cake mix, peanut butter, butter, and eggs for soft, chewy cookies full of peanut butter cup flavor.
• These Easy Peanut Butter Cookies are quick to make and perfect when you need a simple homemade treat in a hurry.
• Buckeye Cookies combine a soft chocolate cookie with a creamy peanut butter center for a decadent chocolate-peanut butter dessert.
• Our Cream Cheese Peanut Butter Cookies have an incredibly soft and chewy texture thanks to the cream cheese mixed into the dough.
• Fudge Peanut Butter Cookie Cups are soft peanut butter cookies baked in a mini muffin pan and filled with rich, creamy chocolate fudge for an irresistible sweet and salty combination.

Reese’s Peanut Butter Pudding Cookies are soft and chewy peanut butter cookies made with vanilla pudding mix and pieces of Reese’s peanut butter cups too!

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Lemon Blueberry Cookies made with fresh blueberries, folded into a sweet lemon cookie dough! Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!

Make these blueberry cookies by using basic kitchen ingredients, plus a box of pudding to make them incredibly chewy and delicious! The combination of flavors and textures in these lemon blueberry cookies is simply divine, these are a treat you want to try!

Lemon & Blueberry Cookies

White Chocolate Chip Lemon Cookies seem to perfectly fix my craving for anything and everything lemon this time of year. Making this lemon cookie recipe is so simple, with minimal prep work and only 10 minutes to bake, you will have a heavenly dessert in no time. These lemon chocolate chip cookies are so light and fluffy, loaded with exquisite flavors, this cookie does not disappoint!

Crafted with care, the combination of tangy lemon zest, velvety white chocolate chips, and plump, fresh blueberries creates a tantalizing treat. The unique addition of vanilla or lemon pudding mix to the dough not only enhances the flavor but also ensures a moist and tender cookie that’s irresistible.

Lemon Blueberry Cookie Ingredients

Sugar: You need 1 cup of sugar to make these cookies perfectly chewy and sweet.

Butter: Add in ½ cup of butter, softened, to create wonderfully rich cookies.

Egg: Use 1 egg to help bind the ingredients together and give the cookies great texture.

Sour cream: For extra moisture and softness in this cookie dough, add ⅓ cup of sour cream.

Pudding: By adding in one 3.4-oz box of vanilla or lemon pudding mix will make these cookies taste incredible.

Salt: To balance all the flavors in this recipe, add in ½ teaspoon of salt.

Baking soda: Add ½ teaspoon of baking soda to help the cookies rise as they bake.

Flour: Use 2 cups of all-purpose flour for the structural base in this cookie dough.

Lemon zest: Adding in 2 tablespoons of lemon zest will give these cookies even more amazing flavor.

White chocolate chips: Using 1 cup of white chocolate chips will make sure each bite of these cookies is heavenly.

Blueberries: Use 1 cup of blueberries, fresh or frozen, rinsed and patted dry, for even more awesome taste.

How to make Blueberry Lemon Cookies

Prep

Begin by preheating the oven to 350 degrees. Next, line baking sheets with parchment paper or silicon mats and set aside.

Dough

Now, in a large bowl, cream together sugar and butter. Then add the egg, sour cream, pudding mix, salt and baking soda, mix until mixture is smooth.

After that, add flour, 1 cup at a time, mixing until smooth between additions. Stir in lemon zest and white chocolate chips.

Continue to create a shallow well in the center of the dough, add in blueberries. Very gently, fold the dough over several times, doing your best to not squash the berries.

Bake

Proceed to drop the dough by rounded tablespoonfuls, onto the prepared cookie sheets.

Then place in the preheated oven and bake for 10-11 minutes. Transfer to a cooling rack to completely cool.

Serve slightly warm (if desired) and enjoy!

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Blueberry Lemon Cookies

Blueberry Lemon Cookies made with fresh blueberries, folded into a sweet lemon cookie dough. Soft pudding cookie recipe with lovely bright, fresh flavor from blueberries and lemon zest!

Course Cookies, Dessert

Cuisine American

Keyword Blueberry Lemon Cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 30 cookies

Calories 135kcal

Author Jessica & Nellie

Ingredients

• 1 cup sugar
• ½ cup butter softened
• 1 egg
• ⅓ cup sour cream
• 3.4 oz vanilla pudding mix or lemon
• ½ tsp. salt
• ½ tsp. baking soda
• 2 cups flour
• 2 TBSP lemon zest
• 1 cup white chocolate chips
• 1 rounded cup fresh blueberries washed & patted dry

Instructions

• Prep: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Dough: Cream together sugar and butter. Add egg, sour cream, pudding mix, salt and baking soda. Mix until smooth. Add flour 1 cup at a time, mixing until smooth between additions. Stir in lemon zest and white chocolate chips.
• Create a shallow well in the center of the dough, Add in blueberries. Very gently, fold dough over several times, doing your best to not squash the berries.
• Bake: Drop by rounded tablespoonfuls onto prepared cookie sheet. Bake at 350°F for 10-11 minutes. Transfer to a cooling rack and enjoy!

Notes

Store cookies in an airtight container in the fridge for up to 3 days. 

Cookies can be frozen for up to 1 month. Store & thaw in a single layer for best results. 

Nutrition

Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg

Frequently Asked Questions

In creating delicious baked goods, home bakers often have questions about ingredient substitutions, the effects of those ingredients on texture and flavor, and techniques to achieve the best results. The following are answers to some common queries.

What can be used as an alternative to instant vanilla pudding mix in cookie recipes?

If the recipe calls for a vanilla pudding mix and that isn’t available, using a homemade mixture of milk powder, cornstarch, sugar, and vanilla extract can serve as a substitute. Alternatively, for a different flavor profile, instant lemon pudding mix can be used to complement the lemon zest already required in the recipe.

How does adding pudding mix to cookie dough affect the texture of the final product?

Incorporating pudding mix into cookie dough results in cookies that are softer and more tender. The cornstarch in the pudding acts as a softening agent, making the final product moist and extending its shelf life.

What is the role of lemon zest in baked goods, and can it be replaced with another ingredient?

Lemon zest brings a fresh, citrusy brightness to baked goods that can enhance other flavors. If lemon zest is unavailable, orange or lime zest can provide a similar zesty note, although the specific citrus flavor will be different.

How do you prevent blueberries from bleeding into the dough when making fruit cookies?

To prevent blueberries from bleeding into the dough, toss them lightly in flour before adding them to the mixture. This helps to create a barrier and absorb excess juice, keeping the blueberries intact during mixing and baking.

In what ways does the consistency of homemade pudding mix differ from store-bought?

Homemade pudding mix tends to have a less uniform texture compared to the finely powdered consistency of store-bought mixes. The homemade variant may also vary in flavor intensity and sweetness, depending on the specific quantities and types of ingredients used.

Can You Freeze Blueberry Cookies?

Freezing blueberry cookies effectively preserves their freshness for later enjoyment. To ensure optimal results, one should follow a meticulous process.

Initial Preparation:

• Ensure cookies cool completely post-baking.
• Flash-freeze the cookies on a baking sheet for about 20 minutes.

Storage:

• Place the cookies in a single layer inside an airtight container. If necessary, separate layers with wax paper to prevent sticking.

Freezing Duration:

• Blueberry cookies are best when consumed within 3 months of freezing.

Thawing:

• Thaw cookies at room temperature for several hours before serving.

Special Notes:

• Handle gently to maintain the structure and avoid crushing the blueberries.
• Refrain from decorating or icing cookies pre-freezing to prevent moisture buildup.

By adhering to these guidelines, the cookies will retain their texture and flavor in the freezer.

How to Store Cookies with Fresh Blueberries

Storing cookies with fresh blueberries requires careful handling to preserve their texture and flavor. Here are the best practices:

Room Temperature:

• Place cookies in a single layer in an airtight container.
• If stacking is necessary, use wax paper between layers to prevent sticking.
• Keep the container in a cool, dry place away from direct sunlight.
• Cookies stored this way will last for 2 to 3 days.

Refrigeration:

• For longer storage, refrigerate the cookies in the same manner as above.
• Chilled, they can last up to one week.
• To serve, let them come to room temperature or warm slightly for improved texture and taste.

Freezing:

• For long-term storage, freezing is an option.

1. Wrap each cookie individually in plastic wrap.
2. Place wrapped cookies in a heavy-duty freezer bag or an airtight container.
3. Freeze for up to 3 months.

• To enjoy frozen cookies:

1. Thaw at room temperature for about an hour.
2. Alternatively, heat in the oven at 300°F for a few minutes until warmed through.

Note: Condensation can cause sogginess, so it’s important to thaw cookies properly.

Remember, cookies with fresh fruit are more prone to moisture, so check them regularly and consume promptly for the best quality experience.

Cookies with fresh fruit are amazing! Here are more to try:

• BEST FRUIT PIZZA COOKIES
• FROSTED BLUEBERRY COOKIES
• BLUEBERRY OATMEAL COOKIES
• BLACKBERRY OATMEAL COOKIES
• STRAWBERRY COOKIE RECIPES
• LEMON RASPBERRY COOKIE CUPS
• RASPBERRY CHOCOLATE CHIP COOKIES
• RASPBERRY ALMOND KISS COOKIES
• BLUEBERRY BANANA COOKIES
• STRAWBERRY THUMBPRINT COOKIES
• CRANBERRY MACADAMIA NUT COOKIES

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Blueberry Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut flavor & fresh blueberries! These blueberry cookies are a delightful twist on oatmeal cookies that everyone loves!

Make this pudding cookie recipe by using basic kitchen ingredients, plus a box of pudding to make these cookies incredibly tender and delicious! The combination of flavors and textures in these oat cookies with blueberries is simply divine, these are a treat you want to try!

What are Oatmeal Blueberry Cookies?

These cookies are not ones you will see on the grocery store shelf, but it is one you can easily make at home! Using staple kitchen ingredients like sugar, brown sugar, eggs, and flour, plus a couple special additions like coconut pudding and blueberries, these cookies are one of a kind! This unique cookie recipe is a combination of flavors and textures that complement each other so well, give them a try and see just how amazing they taste!

WHY YOU’LL LOVE THIS BLUEBERRY COOKIE RECIPE

• Amazing flavor. The combination of flavors is one you will not soon forget. The blueberries mixed with the oats and coconut pudding, makes for an incredibly delicious treat.  
• Simple to make. This recipe is easy to make, just combine ingredients, mix, scoop and bake! Seriously a simple and delicious dessert!
• Basic ingredients. Another great thing about this recipe is that most of the ingredients are probably already in your kitchen. Using pantry staple ingredients like sugar, flower, baking soda, and salt gets you halfway to making these amazing cookies.

Ingredients for Blueberry Oatmeal Cookies

Butter: Add in ½ cup of butter, softened, to create wonderfully rich cookies.

Shortening: You need ½ cup of butter flavored shortening for even more moisture and richness to these amazing cookies.

Brown sugar: For a great depth of flavor, use 1 cup of packed light brown sugar.

White sugar: To help make the cookies nice and chewy, add in ½ cup of white sugar.

Eggs: Adding 2 eggs to the cookie dough will help bind the ingredients together and give them great texture.

Vanilla extract: Enhance all the wonderful flavors by adding 1 teaspoon of vanilla extract.

Coconut extract: For more great flavor, use 1 teaspoon of coconut extract or emulsion.

Pudding: You need one 3.4-oz box of instant coconut cream pudding mix.

Flour: Use 1 ½ cups of all-purpose flour for the structural base in this cookie dough.

Baking soda: Add 1 teaspoon of baking soda to help the cookies rise as they bake.

Salt: To balance all the flavors in this recipe, add in ½ teaspoon of salt.

Oats: You will need 3 cups of rolled oats for the most amazing texture in these cookies.

Coconut: Adding 1 cup of sweetened coconut takes these cookies to the next level of deliciousness.

Blueberries: Use 1 cup of blueberries, fresh or frozen, rinsed and patted dry, for even more awesome taste.

How to make Blueberry Oatmeal Cookies

Prep

Begin by preheating the oven to 350 degrees. Next, line baking sheets with parchment paper or silicon mats and set aside.

Dough

Now, in a large bowl, cream together the softened butter, shortening, both white and brown sugar, eggs, and vanilla and coconut extracts, stir until all is well combined and smooth.

After that, add in the pudding mix and stir again until combined.

In a separate small bowl, whisk together the flour, baking soda, and salt. Then, stir the flour mixture into the creamed butter mixture until just incorporated.

Proceed to stir in the oats and coconut flakes until well mixed. Then gently fold in the blueberries.

Bake

Continue to drop the dough by the rounded teaspoonfuls onto the prepared cookie sheets.

Then, bake in the oven for 9-11 minutes or until the cookies are light and golden in color.

Let the cookies cool for a few minutes, serve slightly warm and enjoy!

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Blueberry Oatmeal Cookies

Blueberry Oatmeal Cookies are soft & chewy oatmeal cookies with lovely coconut flavor and fresh blueberries! These are a delightful twist on oatmeal cookies that are perfect for breakfast or snacks!

Course Cookies, Dessert

Cuisine American

Keyword BLUEBERRY OATMEAL COOKIES

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 24 cookies

Calories 231kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• ½ cup butter flavored shortening
• 1 cup light brown sugar packed
• ½ cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tsp coconut extract or emulsion
• 3.4 oz instant coconut cream pudding mix or vanilla
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups rolled oats
• 1 cup sweetened coconut
• 1 cup blueberries fresh or frozen, rinsed and patted dry

Instructions

• Prep: Preheat oven to 350 degrees. Next, line baking sheets with parchment paper. Set aside.
• Dough: Now, in a large bowl, cream together the softened butter, shortening, both white and brown sugars, eggs, and vanilla and coconut extracts, until all is well combined and smooth. After that, stir in the pudding mix until combined.
• In a separate small bowl, whisk together the flour, baking soda, and salt. Then, stir the flour mixture into the creamed butter mixture until just incorporated. Stir in the oats and coconut flakes until well mixed. Gently fold in the blueberries.
• Bake: Drop the dough by the rounded teaspoonfuls onto the cookie sheets. Then, bake in the oven for 9-11 minutes or until the cookies are light and golden in color. Let the cookies cool for a few minutes, serve slightly warm and enjoy!

Notes

Store leftover cookies in an airtight container for 2 days. Shelf life of these cookies can be prolonged another 2-3 days by storing them in the fridge (since they contain fresh blueberries!)

Cookies can be frozen for up to 2 months. 

Nutrition

Calories: 231kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 169mg | Potassium: 82mg | Fiber: 2g | Sugar: 18g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

How long are these cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge. Also, a trick I learned years ago, put a piece of bread in the container with the cookies. The cookies pull moisture from the bread and stay fresh and soft longer!

Tips for how to make better cookies:

It’s worth it to use an electric mixer! You can use a handheld one or a stand mixer; I prefer a stand mixer, but use what you have on hand.

Cream the Butter & Sugars for Longer. Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.

Preheat the oven. This will help your cookies turn out right every time!

Cookie Scoops for Perfect Cookies. Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.

Make Sure your Cookies don’t Stick to the Pan! Use parchment paper or a silicone baking mat. Doing this will make it easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!

Take them out of the oven Earlier. Make sure not to overbake your cookies.  They may not even look totally done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

Love cookies with fruit? Try more great recipes here:

• Apple Cinnamon Oatmeal Cookies
• Caramel Apple Cake Mix Cookies
• Lemon Cake Mix Cool Whip Cookies
• White Chocolate Strawberry Cake Mix Cookies
• Strawberry Lemonade Cake Mix Cookies
• Best Fruit Pizza Cookies
• Blueberry Sugar Cookies

Blueberry Oatmeal Cookies are tender, sweet, oatmeal cookies with amazing coconut flavor and bites of fresh blueberries! These blueberry cookies are an incredible twist on oatmeal cookies, perfect for breakfast, lunch treat or a snack!

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