Mint Oreos Chocolate Chip Cookies

A Mint Oreo Chocolate Chip Cookie on a cooling rack.

Mint Oreos Chocolate Chip Cookies

Big, thick, and soft Oreo Chocolate Chip Cookies are packed with Oreo crumbs and pieces, melty semi-sweet chocolate chips, and vanilla pudding mix for the perfect cookie for cookies and cream lovers!

5 from 1 vote

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 20 cookies

Calories: 289kcal

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Ingredients

2 ¼ cups all purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened (2 sticks )
¾ cup packed brown sugar
¼ cup granulated sugar
3.4 ounces vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips (plus more for topping)
½ cup crushed original Oreos
½ cup crushed mint Oreos (plus more for topping)

Instructions

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking soda, and salt.
In the bowl of an electric mixer, beat together the butter and sugars on medium high speed until lighter in color and fluffy, at least 3-4 minutes, scraping the bowl halfway through.
Add the instant pudding mix (just the powder!), eggs, and vanilla extract and beat until well combined, another 2-3 minutes, scraping the bowl as needed.
Add the flour mixture and mix on low speed until just moistened, then increase to medium speed and beat until dry ingredients are just combined.
Add the chocolate chips and Oreo pieces and beat on low speed until well distributed.
Scoop a generous 2 Tablespoons of dough (a rounded jumbo-size cookie scoop) onto the prepared pans, about 2 inches apart.
Bake for 10-12 minutes, or until edges are set but center is still puffed and soft looking. Top with additional Mint Oreo chunks and chocolate chips if desired. Allow to set up on the pan for 5-10 minutes before transferring to a wire rack to cool.

Notes

Scooping flour with your measuring cup can pack it down too much, potentially making the recipe too dry or thick. Instead, measure your flour by spooning it into the measuring cup then leveling it.
These cookies will stay soft for about a week. Store in an airtight container at room temperature.
Baked cookies can be frozen stacked in airtight container with parchment paper between each layer. Thaw at room temperature overnight before serving.
This recipe can be doubled.