These soft Cookies and Cream Cookies are a chocolate cookie packed with Hershey’s Cookies and Cream bars. This chocolate packed cookie makes the perfect sweet treat!
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 with white and milk chocolate packed inside a perfect chocolate cookie!
Why You’ll Love This Recipe
- These are the perfect chocolate cookie packed with cookies and cream chocolates!
- They’re perfect for any occasion! Use them for bake sales, Holidays, after school snacks and more!
- They make the best surprise to your family and friends!
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
Here are the ingredients you’ll need to make these delicious cookies and cream cookies at home! See the recipe card located at the bottom of the post for full details and instructions.
- Salted butter– For most of my recipes I use salted butter. Unsalted works too.
- Dark brown sugar– Dark brown sugar has more molasses added which makes it darker in color.
- Granulated sugar– This fine white sugar adds sweetness to the cookies.
- Large eggs– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– Use pure vanilla extract for best tasting results.
- All-purpose flour– Flour is the main dry ingredient in the cookies.
- Dark unsweetened cocoa powder– Find cocoa powder down the baking isle of the grocery store. Make sure it says unsweetened. Hershey makes a dark chocolate version that is great if you can find it.
- Instant chocolate fudge pudding– Find instant pudding mix in the baking isle of the grocery store. Make sure the box says instant and not cook and serve.
- Baking soda– Baking soda helps the cookies rise during baking.
- Kosher salt- Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- Hershey’s Cookies and Cream Bars– Find the Cookies and Cream Bars down the candy bar isle or near the front registers.
- Chocolate Chunks– I use the milk chocolate block from Trader Joe’s if you can find them.
How To Make Cookies and Cream Cookies
Preheat Oven. Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
Cream Butter and Sugars. Place butter, brown sugar and sugar into a large mixing bowl or stand mixer. Beat until well combined.
Continue Making Cookie Dough. Pour in eggs and vanilla mixing well. Add flour, cocoa powder, pudding mix, baking soda and salt, slowly mix until dough forms.
Add Chocolate To Cookie Dough. Stir in chocolate chips or chunks and Hershey’s 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.
Place Cookie Dough Onto Baking Sheet. 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 Cookies. With oven preheated to 375 degrees F. bake for 10 minutes and remove for soft gooey cookies. For more firm cookies bake for 12-14 minutes for more firm cookies.
Cool. Let cool completely before transferring to cooling rack.
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!
Recipe Tips For Success
- Make sure butter is softened before making cookies. Makes creaming butter and sugars much easier.
- I used the cookies and cream Hershey Chocolate Bar, you can substitute a regular Hershey bar and a few Oreo Cookies crushed if needed.
- Try serving cookies warmed with a scoop of vanilla ice cream!
How To Serve
Serve cookies room temperature or warmed. Great for any occasion including after school snack time, Holidays, bake sales, cookie exchanges and more!
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 3 days. I don’t refrigerate these. Room temperature is fine.
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Chocolate Cookies and Cream Cookies
Equipment
- Oven
- Bowl
- stand mixer
- measuring cups
- measuring spoons
- mixing spoon
- parchment paper
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 a more firm cookie. Let cool completely before transferring to cooling rack.
Notes
- Make sure butter is softened before making cookies. Makes creaming butter and sugars much easier.
- I used the cookies and cream Hershey Chocolate Bar, you can substitute a regular Hershey bar and a few Oreo Cookies crushed if needed.
- Try serving cookies warmed with a scoop of vanilla ice cream!
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 🙂