These soft Cookies and Cream Cookies are a chocolate cookie packed with Hershey’s Cookies and Cream bars. This easy recipe makes the perfect cookie!
Cookies and Cream Cookies
You’re going to love these gooey chocolate cookies. When they’re warm, you get that gooey factor that wows all of your guests. They’re a huge hit!
Try my BEST Brown Butter Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For The BEST Cookies and Cream Cookies
- Salted butter
- Dark brown sugar
- Granulated sugar
- Large eggs
- pure vanilla extract
- All-purpose flour
- Dark cocoa powder
- Instant chocolate fudge pudding
- Baking soda
- Kosher salt
- Hershey’s Cookies and Cream Bars
- Chocolate Chunks, I use the block from Trader Joe’s
How To Make Cookies and Cream Cookies
- Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
- Place butter, brown sugar and sugar into a large mixing bowl or stand mixer. Beat until well combined.
- Add eggs and vanilla mixing well. Add flour, cocoa powder, pudding mix, baking soda and salt, slowly mix until dough forms.
- Stir in chocolate chips or chunks and Hershey’s Bars.
- Scoop 1/3 cup size dough, roll into balls and place onto baking sheets 2 inches apart. I do 2 per row with 6 balls per sheet.
- Bake for 10 minutes and remove for soft gooey cookies. Bake for 12-14 minutes for more firm cookies.
- Let cool completely before transferring to cooling rack.
Hershey’s Cookies and Cream Bars
I like to get the XL Hershey’s Cookies and Cream Bars at the grocery store. Break them either into bars or keep them in their rectangle shape for giant chunks in each cookie.
Now this is my kind of chocolate cookie dough 🙂
Scoop 1/3 cup pieces of cookie dough onto your baking sheet a good 2 inches a part. You can also make normal size cookies placing 1 inch apart.
The most beautiful chocolate cookies I’ve ever seen.
If you break apart the cookies while they’re warm, this is what you’ll get. Magic!
Enjoy!
Chocolate Cookies and Cream Cookies
Equipment
- Oven
- Bowl
- stand mixer
Ingredients
- 2 sticks salted butter softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder I use Hershey's Dark
- 1/4 cup Chocolate Fudge Instant Pudding Mix
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups chocolate chunks or chips I use Trader Joe's Milk Chocolate Block and chop it myself
- 2 XL Hershey's Cookies and Cream Bars broken into rectangles
Instructions
- Preheat oven to 375 degrees F. and line baking sheets with parchment paper.
- Place butter, brown sugar and sugar into a large mixing bowl or stand mixer. Beat until well combined. Add eggs and vanilla mixing well. Add flour, cocoa powder, pudding mix, baking soda and salt, slowly mix until dough forms. Stir in chocolate chips or chunks and Hershey's Cookies and Cream Bars. Scoop 1/3 cup size dough, roll into balls and place onto baking sheets 2 inches apart. I do 2 per row with 6 balls per sheet. Bake for 10 minutes and remove for soft gooey cookies. Bake for 12-14 minutes for more firm cookies. Let cool completely before transferring to cooling rack.
Nutrition
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Hai Jenny,
There’s not instant pudding mix in my country, could i skip this one? is there any difference outcome if i skip this one?
thank u.
Hi there, substitute with more flour equal to the pudding mix, should be just fine 🙂
These look delicious. How many packages of instant pudding mix do I need to get 1/4 cup? Thank you for your great blog!
Less than one package. It’s 4 tablespoons or 1/4 cup 🙂