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Happy Valentine’s Day!
Here is a cookie recipe combining Godiva Dark Chocolate Pudding based cookie dough stuffed with Oreos. I also threw in pieces of a Hershey’s Cookies ‘n’ Creme Candy Bar for extra chocolatey creaminess. If you’re a chocolate lover, this cookie is for you!
I like to brown 1/2 of the butter measurement for a toffee, caramel taste. Baking them until just barely done and letting rest in the pan to cool will result in a crispy outside with a chewy center.
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Godiva Dark Chocolate Pudding Oreo Cookies | Erica Robbin
Chocolatey, comforting goodness all-around.
Credit: ericarobbin.com
Godiva Dark Chocolate Pudding Oreo Cookies
- 1 cup of butter, softened (brown 1/2 cup over med-high heat, let cool, set aside)
- 1 cup brown sugar
- 2 tablespoons vanilla extract
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 3.6 oz Godiva Dark Chocolate Instant Pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 row sleeve of Oreo cookies, coarsely chopped
- 1.55 oz Hershey’s Cookies ‘n’ Creme Candy Bar, coarsely chopped
Godiva Dark Chocolate Pudding Oreo Cookies
- In a large bowl or mixer, beat 1/2 cup softened butter, 1/2 browned butter, sugar together until fluffy.
- Add vanilla and eggs, mix well.
- In separate bowl, combine dry ingredients.
- Mix wet and dry ingredients together.
- Fold in Oreos and Hershey’s Cookies ‘n’ Creme Candy Bar
- Refrigerate dough for 30-60 minutes.
- Preheat oven to 350 degree (177 C).
- Bake cookies for about 8-12 minutes, until almost not quite baked in the center.
- Let cool on pan to finish baking.
What are you baking for Valentine’s Day this year? Let me know if you try this recipe in the comments below!
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One response to “Godiva Dark Chocolate Pudding Oreo Cookies”
Wow, these cookies sound absolutely decadent!