One of the things I love about Autumn are the variety of specialty snacks and baking goods that appear. On my last trip to Target, I couldn’t resist purchasing the orange creme centered Halloween Oreos and the Nestle Toll House semi-sweet chocolate and orange colored morsels.
So what to do with these delicious and eye-pleasing Halloween treats? Put them in pudding chip cookies, of course! I doubled my mom’s pudding chip cookie recipe, adding extra vanilla extract, using the Halloween morsels in place of the all semi-sweet chocolate, and adding two dozen chopped Halloween Oreo cookies to the batter. The orange creme inside the Oreos melds into the cookie dough, giving it a festive and light orange tint. The brightly orange colored morsels pop out to the eyes and give a pleasantly soft cremy texture in relation to the black crunchy chopped Oreos.
After a wonderful taste-testing experience with my family, I sent these spooky cookies off to school with my math teacher husband. The students loved them and begged for extra, so what more could I ask for? 🙂
- 2 cups butter, softened
- 1&1/2 cups light brown sugar, packed
- ½ cup white sugar
- 2 small pkgs. jello instant french vanilla pudding mix
- 1 heaping Tablespoon pure vanilla extract
- 4 large eggs
- 2 teaspoons baking soda
- 4&1/2 cups all-purpose flour
- 24 Halloween Oreos, coarsely chopped
- 2 (10 oz.) pkgs. Nestle Halloween morsels
- Preheat oven to 375 degrees. In the bowl of a stand mixer, add the butter, brown sugar, white sugar, pudding mixes, and vanilla. Beat on medium speed until smooth and creamy.
- Add the eggs, beating on medium speed until light and fluffy. (Scrape down sides of bowl if necessary).
- Add the baking soda, followed by the flour (in several additions), beating on low speed until combined.
- Add the chopped Halloween Oreos, and mix on medium speed until Oreos have broken into smaller pieces and orange cream centers have incorporated into the cookie dough.
- Mix in the Nestle Halloween morsels until combined.
- Drop dough, using a 1&1/2 Tablespoon scoop, onto ungreased baking sheets. Bake for 9 minutes, or until edges are lightly golden and centers are almost set.