In case Oreos aren’t enough, try these chocolate cake ball stuffed Oreo pudding cookies. As the name says, they are stuffed with a cake ball and have Oreo pudding mixed into the dough!
Happy New Year! Bust your lose weight resolutions after only two days with these chocolate cake ball stuffed oreo pudding cookies. These were originally posted on Culinarychat.culinary.net but that website no longer exists. Luckily I have all my guest posts saved in other formats so I have updated this post with the full content for your enjoyment!
Many of you may be scolding me for posting these decadent, irresistible cookies only two days into the new year when the most popular resolution is to lose weight or at least eat healthier. But I just cannot help myself! It is impossible for me to resist so why must I be alone in consuming all of these chocolate cake ball stuffed oreo pudding cookies? The more I share, the less I have to eat!
These cookies are made with chunks or Hershey’s cookies and cream candy bars, Oreo pudding mix (which makes them super soft), and chocolate chips (not to be confused with my Chocolate Cookies ‘n’ Creme Cookies). But also inside there is a surprise – a moist chocolate cake ball! It seems like I always have some sort of truffle frozen in my freezer and they are perfect for jazzing up cookies and cupcakes.
If you’re not weird like me with random cake balls stashed away in your freezer, you could definitely make regular Oreo pudding cookies without the cake ball stuffed inside. But why deprive yourself of more joy? Be extra and make some fresh cake balls! Or amp up the Oreo and stuff them with Oreo truffles.
Post updated 5/25/2023, photos above and below are the originals.
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 (4.2 ounce) package instant Oreo Pudding mix
- 2-1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2-2.6 oz. (5.2 oz. total) Hershey’s Cookies N Cream Candy Bars broken into small pieces
- 2 cups semi-sweet chocolate chips
- 3 dozen uncoated chocolate cake balls
- Preheat oven to 350 degrees. Line two cookie sheets with silicone baking mats, or parchment paper, set aside.
- Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars until light and fluffy, about 2 minutes. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips until evenly distributed.
- Using a cookie dough scooper, form golf ball sized dough balls. Flatten one out in the palm of your hand, place one cake ball in the center, and wrap the dough around it. Place on prepared baking sheet about 2 inches apart. Repeat with remaining dough and cake balls.
- Bake for 8-10 minutes or until barely golden on the edges and bottom. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.
Source: Adapted slightly from The Girl Who Ate Everything.