99 Types of Cookies: # 7 Oreo Cheesecake Pudding Cookies

This is my first time making stuffed cookies – and they were quite wonderful!  They were not difficult to make either. 

These Oreo Cheesecake Pudding Cookies feature an oreo pudding cookie base filled with oreo cheesecake.  I used actual Oreo pudding mix, but if you can’t find it, vanilla instant pudding would work just as well.

oreo pudding

I then added additional crushed Oreo cookies.  I love, love, love anything with Oreos in it!

oreo pudding cookie dough

To make stuffed cookies, you must chill the dough so that the cookies hold their shape and do not spread out too much.

wrapped oreo pudding cookie dough

The cheesecake filling is simple to make, but should be refrigerated as well.

oreo pudding dough and cheesecake filling

To make the cookies “stuffed,” you start with one scoop of cookie dough.  Slightly flatten it, and then place a teaspoon of filling on top.  Top the filling with another tablespoonful of dough.  Pinch the edges to seal the filling inside the cookie dough.  Your final product should be shaped somewhat like a hockey puck.

This recipe creates 10 very large filled cookies.  You’ll be sad when they are gone – 

Oreo Pudding Cheesecake Cookies

because they are incredible!  Look at that gooey cheesecake filling!

Inside the Oreo Pudding Cheesecake Cookie

Oreo Cheesecake Pudding Cookies

  • Servings: 10 cookies
  • Print

Cookie dough base with crushed oreos filled with oreo cheesecake

Credit: 99Taste original by Leslie


  • 1 cup plus 2 Tb all-purpose flour
  •  ½ ts baking soda
  • ½ cup butter, softened
  • 2 Tb white sugar
  • ¼ cup plus 2 Tb light brown sugar
  • 1 ts vanilla extract
  • 1/2 of a 4.2 oz Oreo Cookies and Cream instant pudding mix (or substitute vanilla instant pudding)
  • 1 egg
  • 1/4 cup oreo cookies, finely crushed

Filling ingredients:

  • 4 oz. cream cheese, softened
  • 1/2 of a 4.2 oz Oreo Cookies and Cream instant pudding mix (or substitute vanilla instant pudding plus 2 Tb finely crushed oreos)
  • 3/4 cup powdered sugar
  • 1 ts milk



1. Beat butter, brown sugar, and white sugar until creamy. Beat in pudding mix and vanilla, followed by the egg. Mix in flour and baking soda.  Blend in crushed oreo cookies.

2. Wrap dough in plastic wrap and refrigerate for at least 2 hours.

3. In a small bowl, blend the softened cream cheese with powdered sugar, milk, and other half of the pudding mix.  If you are using vanilla pudding mix, add in 2 tablespoons of finely crushed oreos.  Cover and refrigerate for 2 hours.

4. Preheat oven to 350 degrees F.  Line a large cookie sheet with parchment paper.

5. Drop a tablespoon of dough onto the cookie sheet.  Flatten the dough slightly.  Top with a teaspoon of cheesecake filling.  Drop another tablespoon of dough on top. Gently press the edges of dough together to seal.  Repeat with the remaining dough and filling, placing cookies two inches apart on baking sheet.

6. Bake for 12 minutes or until bottoms of cookies are just slightly browned.  Enjoy!

99 Flavors of Pudding: # 1 Butterfinger Banana Pudding

Butterfinger Banana Pudding

Banana pudding is a very popular dessert in the south, synonymous with peach cobber. Some versions are made with a homemade baked pudding, others instant pudding, and could be vanilla or banana flavored. Some are topped with cool whip, fresh whipped cream, or meringue. Butterfinger Banana Pudding features instant vanilla pudding, sweetened condensed milk, marshmallow fluff, whipped cream, bananas, vanilla wafers, and crushed butterfinger candies. It is sweet, creamy, and satisfying.

The first step involves mixing the pudding, which then must be refrigerated for at least an hour, so plan ahead.

Once your pudding mixture is ready, you simply create layers with vanilla wafers, bananas, and crushed butterfingers. Yum!

You do need to refrigerate the finished banana pudding again for at least three hours, although overnight works best to insure your vanilla wafers are completely softened. But this southern dessert is well worth the wait.

Butterfinger Banana Pudding

  • Servings: 8
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Layers of vanilla wafers, bananas, vanilla pudding and whipped cream, and crushed butterfinger candies


1/4 cup instant vanilla pudding

1/2 cup cold milk

1/2 cup sweetened condensed milk

1 cup heavy cream

1 ts vanilla extract

1 cup marshmallow fluff

2 bananas, ripe but not over-ripe

30-40 vanilla wafers (half of a box)

9 funsize or 18 mini butterfinger candies


1. In a small bowl, mix the vanilla pudding mix, cold milk, and sweetened condensed milk until smooth. Cover and refrigerate for at least 1 hour.
2. With an electric mixer, beat the heavy cream and vanilla extract until stiff peaks form. Gently fold the heavy cream and marshmallow fluff into the pudding mixture. Finely crush the butterfinger candies. Stir 2/3 of the butterfinger crumbs into the pudding.
3. In a loaf pan or round casserole dish, cover the bottom with vanilla wafers (15-20). Top with one sliced banana and half of the pudding mixture. Repeat the layers. Sprinkle the remaining 1/3 butterfinger crumbs over the top of the pudding. Cover and refrigerate at least 3 hours or overnight for best results.



99 Kinds of Cobbler: #1 Crust & Crumb Peach Cobbler

This post is wayyy overdue, especially since peach season is over here in Georgia.  I actually went peach picking months ago; I just wasn’t able to post this recipe earlier as a circumstance of working close to 70 hours a week.  But here it is…

Due to the weather this year, the peaches weren’t as big or plentiful as they have been other seasons.  I went peach picking with the hopes of picking three pecks and ended up coming home with only one.  This limited my peach baking.  Since I love both crumb topping and homemade flaky pie crust, I decided to make a peach cobbler with both!

This recipe does require a little pre-planning because the crust needs to be refrigerated for 24 hours.  The key to a flaky but pliable crust is to use cold butter and ice cold water. I place several ice cubes in a bowl and let it sit with a small amount of water.

making pie crust

Cutting the cold butter into the flour takes time and patience, but it is worth it.  You want a fine, even crumb.

pie crust crumb

Once the pie crust has been chilled, you are ready to prepare your peach cobbler.  Using ripe peaches works best, plus they have beautiful color.

ripe peach slices

I topped the peaches with the crust in a lattice pattern.  You can accomplish this by alternating pieces of dough over and under each other.

lattice crust for peach cobbler

The strips of pie crust are then topped with buttery streusel.

crust and crumb peach cobbler

Crust & Crumb Peach Cobbler

Once this bakes into golden deliciousness, each bite contains flaky pie crust, with gooey-buttery crumbs baked into it.  It is one of the best peach cobblers I’ve ever had.  Also, not overly sweet, so great topped with vanilla ice cream.

Crust & Crumb Peach Cobbler being scooped

half each peach & crumb peach cobbler


Crust & Crumb Peach Cobbler

  • Servings: 9
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Peach cobbler topped with lattice pie crust and crumbles


Peach filling

  • 2 TB butter, melted
  • 4-5 ripe peaches, peeled and sliced
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour

Pie Crust

  • 1 cup all-purpose flour
  • 2 TB sugar
  • 1/4 ts salt
  • 1/2 cup butter, cold
  • 3-4 TB ice cold water
  • turbinado sugar

Crumb topping

  • 4 Tb butter, cold
  • 1/3 cup all-purpose flour
  • 1/2 cup brown sugar
  • dash salt


1. Prepare the pie crust.  Combine the flour, sugar, and salt in a small bowl.  Cut in the cold butter with a pastry blender until you get a coarse meal.  Stir in the ice water 1 tablespoon at a time until the dough starts to form a ball.  Use your hands to finish combining the dough into a ball, then form into a disk.  Wrap in plastic wrap and refrigerate for 24 hours.

2. Preheat the oven to 400 degrees F.  Grease a 9 x 9 inch pan.  Remove the pie crust from the fridge while you prepare the peaches.  Mix the sliced peaches with 3/4 cup sugar and 1/2 cup flour. Pour evenly into the pan and drizzle with the melted butter.

2. Prepare the crumb topping.  Combine 1/2 cup brown sugar, 1/3 cup flour, and a dash of salt in a small bowl.  Cut in 4 tablespoons of cold butter until you get the desired crumb size.

3. Roll the pie crust on a floured surface to 1/4 inch thickness.  Cut the edges off to form a square.  Cut the square into even-sized strips, about 1 inch wide each.  Place the strips of pie crust over the peaches in a lattice pattern.

4. Sprinkle the crumble topping in between the gaps in the lattice crust, covering all the peaches.  Then sprinkle turbinado or coarse sugar on the pie crust.

5. Bake in the oven for 30 minutes or until the peaches are bubbly and the crust is slightly browned.  Serve warm with ice cream, if desired.


99 Types of Cookies: #6 Oatmeal Creme Pie & Carrot Cake Oreo Cookies

I’ve been really wanting to make a “loaded” cookie, so when I saw Carrot Cake Oreos in the store, I knew I needed to create a recipe out of them.  So, I broke them into pieces and added them to cookie dough along with chunks of oatmeal creme pies and white chocolate morsels.  The result is a flat, chewy cookie with lots of cinnamon flavor.  They are definitely yummy!

The cookie dough with all the chunks of goodies waiting to be mixed in looks amazing!

oatmeal creme pie carrot cake oreo cookie dough

Stir gently at this point so that your chunks don’t turn into tiny crumbs.  I did wrap the dough and chill for 2 hours.  Without chilling, your cookies will be extra flat and run into each other while baking.

oatmeal creme pie carrot cake oreo cookie dough ready for chilling

Once chilled, you can scoop large spoonfuls of dough onto your cookie sheets.  Each cookie will have cinnamony bites of creme pies and carrot cake oreos complimented with sweet white chips.

oatmeal creme pie and carrot cake oreo cookies

Eat one or ten (I won’t tell).  Each cookie is a little different.

Oatmeal Creme Pie & Carrot Cake Oreo Cookies

Oatmeal Creme Pie & Carrot Cake Oreo Cookies

  • Servings: about 2 dozen cookies
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Sweet, cinnamony cookies with pieces of oatmeal creme pies, carrot cake oreos, and white chocolate chips


  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ¼ cup white sugar
  • 1 ts vanilla extract
  • 1 egg
  • 1 ¼ cup all-purpose flour
  • 1 Tb cornstarch
  • 1 ts baking soda
  • 8 carrot cake oreos, broken into pieces
  • 2 large or 4 small oatmeal crème pies, broken into pieces
  • 1/2 cup white chocolate morsels


  1. In a large bowl, cream both sugars with the butter. Beat in the egg and vanilla. Stir in the flour, cornstarch, and baking soda until fully mixed. Gently fold in the oreo pieces, crème pie pieces, and white chocolate morsels. Wrap the dough in plastic wrap and chill for at least 2 hours.
  2. Preheat the oven to 350 degrees F. Line a cookie pan with parchment paper. Scoop large tablespoonfuls of cookie dough and place on pan several inches apart.
    Bake in the oven for 8-9 minutes. Remove cookies to a wire rack to cool.



99 Flavors of Pizookies: #1 Oreo Mud Swirl Pizookie

Happy 2019!  My blog is almost a year old and I know one of my resolutions for 2019 should be to write more blog posts, however my work schedule has been CRAZY lately.  I have hundreds of recipe ideas written on notes on my phone and in notebooks, but I simply haven’t had the time to test them out.  Then sometimes, when you think you have a genius food idea, it doesn’t work when you try it in the kitchen and you have to start all over again.  Some other times, a recipe may turn out and taste good, but the end product is not aesthetically pleasing enough to be blog-worthy.  The good news is that I have three new recipes tested and ready to be posted!

This is my first pizookie and I really liked the texture and buttery flavor of the cookie base.  I topped the cookie with crushed oreos mixed with chocolate pudding – yum!  You could definitely top this treat with a big scoop of ice cream, but I thought it was just as good plain.

You start with a basic cookie dough and press it into a cast iron skillet (mine is 12 inches).

pizookie dough

Then you break some oreos (because who doesn’t love oreos) and throw them on top with some chocolate pudding.

oreo mud swirl pizookie ready for baking

I love that this recipe is made quickly.  After sliding the cast iron into the oven and baking the cookie, you have a warm pizookie ready to eat.

oreo mud swirl pizookie after baking

Slice this baby into triangles like you would a pizza and enjoy.

Oreo Mud Swirl Pizookie

Oreo Mud Swirl Pizookie

  • Servings: 8
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A sugar cookie base topped with chocolate pudding and crushed oreos cooked in a cast irom skillet


  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ½ ts baking powder
  • ½ ts baking soda
  • ¼ ts salt
  • ¼ cup instant chocolate pudding mix
  • ½ cup milk
  • 12 oreo cookies, crushed
  • cooking spray


  1. Preheat oven to 350 degrees F. Spray a 12 inch cast iron skillet with cooking spray.
  2. In a large bowl, cream the softened butter with the white sugar and brown sugar. Mix in the egg. Stir in the flour, baking powder, baking soda, and salt until well combined.
  3. In a separate small bowl, stir the milk into the chocolate pudding mix.
  4. Press the cookie dough evenly into the cast iron skillet. Spread the pudding mixture on top. You can leave a little space around the edges. Top with the crushed oreos. Bake in the oven for 25 minutes, or until the edges are golden.


99 Flavors of Bars: #4 Cranberry Streusel Bars

My first post for December and these Cranberry Streusel Bars are a beautiful, blushing red, perfect for the holidays.  Before Thanksgiving, I bought extra cranberries to keep in my freezer because I knew a cranberry recipe would pop into my head.  For these bars, I used the same blondie base as my Peach Streusel Bars because it is a truly wonderful, chewy, and delicious bar.

I love the bright, bright red of the cranberries.  You need to be a bit generous with the sugar, otherwise they will be too tart.

prepping cranberry streusel bars

These bars are topped with a pecan streusel, but you can omit the pecans if you don’t like nuts (I did that for half of these bars).

cranberry streusel bars ready for baking

You definitely need to test these bars for doneness because the juice from the cranberries requires a bit more baking time.  After baking, these bars are still a beautiful red color.

Cranberry Streusel Bars

You can cut the bars as big or small as you like!  Yum!

Cranberry Streusel Bar

Cranberry Streusel Bars

  • Servings: 16 small bars
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A blondie bar base topped with cranberries and pecan streusel


  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 egg white
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt

Cranberry topping

  • 1 cup fresh cranberries
  • 3/4 cup sugar
  • zest of one orange

Streusel topping

  • 2 Tb butter, melted
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup pecans, chopped


1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. Stir together the cranberry topping ingredients in a microwave safe bowl.  Cover and microwave on high 2-3 minutes until the cranberries begin to burst.  Remove from microwave, stir, and let sit while preparing the blondie base.

2. In a large bowl, stir the brown sugar into the melted butter until well combined.  Stir in the egg, egg white, and vanilla.  Blend in the flour, baking soda, and salt until fully combined.  Spread the mixture evenly into the prepared baking pan.

3. Spoon the cranberries evenly over the blondie base (let most of the juice drain away as you’re scooping).

4. Prepare the streusel topping: fluff all of the streusel toppings with a fork in a small bowl until small balls of crumbs form.  Sprinkle over the top of the bars.

5. Bake in the oven for 30 minutes until a toothpick inserted in the center comes out clean.  Cut into bars and serve.


99 Flavors of Muddy Buddies: #1 Fruity Pebble Muddy Buddies

For some bizarre reason, I have not had muddy buddies, aka puppy chow in years.  Many years.  Then I happened to buy a bag of the pre-made stuff at the grocery store because it was buy one get one free.  I thought they’d be a good snack for my daughter’s school lunches since she’s had to eliminate some other snacks due to getting braces.  Well, she thought the muddy buddies were awesome and suggested we make some different flavors at home.  Thus, the beginning of 99 flavors of muddy buddies has been born.

We started with fruity pebbles.  My daughter is the official smasher.

fruity pebbles and rice chex

Adding white chocolate and powdered sugar makes this snack super addicting.

Fruity Pebble Muddy Buddies

I love that muddy buddies are no bake and can be made in just 15 minutes.  I can tell this is going to turn into a new obsession.

Fruity Pebble Muddy Buddies

The fruity pebbles add such a wonderful pop of color to this snack.  I may need to add this to my Christmas Eve menu.

Fruity Pebble Muddy Buddies

  • Servings: 6
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Chex mixed with white chocolate, fruity pebbles, and powdered sugar


  • 3 cups rice Chex
  • 3/4 cup Fruity Pebbles cereal, finely crushed
  • 1/4 cup Fruity Pebbles cereal, not crushed
  • 4 oz. white chocolate
  • 1 cup powdered sugar


  1. In a large bowl, gently stir the crushed fruity pebbles with the rice chex, being careful not to break the chex.
  2. Melt the white chocolate according to the manufacturer’s instructions.  I use Baker’s chocolate, microwaving it for 30 seconds and then 10 second intervals until melted.  Stir the chocolate until it is completely smooth and has no lumps.
  3. Pour the white chocolate over the chex mix.  Stir and add the powdered sugar and un-crushed fruity pebbles.  Mix until the chex pieces are coated.  Store in an airtight container.


99 Types of Cookies: #5 Chocolate Caramel Swirl Cookies

These cookies are so pretty; I may need to add them to my Christmas cookie platter this year.  This is a small batch recipe, so be ready for them to be gone.  Half chocolate cookie and half caramel cookie – the caramel cookie half is especially yummy!

Look at this cookie dough with melted caramel ready to be mixed in…I wanted to eat this right out of the bowl.  I’ll definitely have to come up with an edible caramel cookie dough.

caramel cookie dough

You don’t need to swirl the cookie dough together.  Simply scooping a small amount of each kind of cookie dough into a cookie scoop will result in a partially marbled cookie.

chocolate caramel cookie dough blob

As I mentioned, this is a small batch recipe.  I only had one dozen delicious cookies to eat.

chocolate caramel swirl cookies ready for baking

So here is how these cookies turn out: beautiful, swirled, soft, chocolately, and slightly sweet.

Chocolate Caramel Swirl Cookies

They are a nice change to the typical cookie contenders.

Chocolate Caramel Swirl Cookie

Enjoy a stack of these delicious cookies.

stack of chocolate caramel swirl cookies

Chocolate Caramel Swirl Cookies

  • Servings: about 1 dozen cookies
  • Print

Half chocolate, half caramel cookies


  • ½ cup butter, softened but still cold
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 ts vanilla extract
  • 1 cup flour
  • 1/2 ts baking soda
  • 1/2 ts salt
  • 1/4 cup cocoa powder
  • 1/4 cup caramel bits
  • 1 Tb heavy cream


  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. Beat the butter and brown sugar with an electric mixer until light and fluffy.  Add the egg and vanilla.  Beat well.  Add 3/4 cups of flour, the baking soda, and salt, and beat on low speed until mixed.
  3. In a small saucepan, melt the caramel bits over medium-low heat.  Stir in the heavy cream and a dash of salt.  Cook and stir until melted and smooth.
  4. Divide the cookie dough in half.  To one half, stir in the cocoa powder.  To the other half, add 1/4 cup more flour and the melted caramel.  Stir until well mixed.
  5. With a cookie scoop, scoop up a little bit of each dough (chocolate and caramel).  Drop on the parchment lined cookie sheet several inches apart.  Bake in the oven for 8-10 minutes.



99 Flavors of Bars: #3 Gooey Golden Oreo Blondies

Amazing.  Blondies, double stuffed golden oreos, and gooey butter cake topping, all layered together.  These bars are chewy, sweet, and satisfying to bite into.

My daughter evenly layered the double stuffed oreos on top of the blondie base.  By using double stuffed oreos, the actual flavor of the cream comes through in the bars.

golden oreo blondie base

Next comes the layer of gooey-ness.  This layer is based off of the topping for gooey butter cake.  The lumpy goo laying on top of the oreos doesn’t look appealing at this point, but it sets up nicely in the oven.

gooey golden oreo blondies pre-baking

Like traditional gooey butter cake, a heavy dusting of confectioner’s sugar tops these bars off.

baked gooey golden oreo blondies

These bars are so amazing and also easy to make.

stack of Gooey Golden Oreo Blondies

Gooey Golden Oreo Blondies

Look at that golden oreo cream in the middle…

gooey golden oreo blondie minus a bite

Gooey Golden Oreo Blondies

  • Servings: 16 small bars
  • Print

A blondie bar topped with golden oreos and gooey cream cheese


  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt
  • 9 double-stuff golden oreos

Topping ingredients

  • 4 oz cream cheese, softened
  • 2 cups plus 2 Tb confectioner’s sugar
  • 1 egg


1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. In a large bowl, stir the brown sugar into the melted butter.  Beat in the egg.  Blend in the flour, baking powder, and salt until fully mixed.  Spread the batter evenly into the prepared baking pan.  Lay the golden oreos in rows over the batter.

3. In another bowl, stir the cream cheese with the powdered sugar.  Beat in the egg.  The mixture may be lumpy, which is ok.

4. Pour the cream cheese mixture on top of the oreos.  Spread evenly to cover.

5. Bake in the oven for 35 minutes.  Dust the top of the bars with the remaining 2 Tb of confectioner’s sugar.


99 Flavors of Sundaes: # 1 Cherry Almond Crunch Sundaes

Even though school has already started here in the South (we’re already in the third week), it is still summer, which means there is still plenty of time for ice cream desserts.  Since cherries are in season, I made a fresh cherry sauce to pour on top of vanilla ice cream, topped with some sticky almond crunch.

To chop my almonds, I used my nifty hand-grinder for nuts.  It makes chopping just a handful of nuts really simple.  You could also use a food processor or pre-chopped nuts.

chopped almonds

Now on to the cherries.  Cherries are so pretty, especially while they are cooking, which makes them turn a brighter hue of red.

cherries & almonds

Depending on the tartness of your cherries, you can opt to add more sugar.  Or, if you just want your cherry sauce sweeter, go ahead and increase the amount of sugar.

cherry sauce

I found my cherry sauce was just sweet enough when combined with vanilla ice cream.  The sticky, crunchy almonds on top added a special touch to my sundae.

Cherry Almond Crunch Sundae


Cherry Almond Crunch Sundae

  • Servings: 4
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Vanilla ice cream topped with fresh cherry sauce and chopped sticky, sugared almonds


  • vanilla ice cream
  • 3 cups whole cherries, pitted
  • 1/3 cup sugar
  • 1/2 cup water
  • 1 Tb lemon juice
  • 1 Tb flour
  • 1 ts cornstarch mixed in 1/8 cup cold water

Almond crunch ingredients

  • 1/4 chopped almonds
  • 2 Tb sugar
  • 1 Tb water
  • 1 ts almond extract
  • dash salt


1. Place cherries in a small saucepan.  Sprinkle with sugar and flour.  Stir in lemon juice and water.  Cook over high heat, stirring often, until mixture comes to a boil.  Boil for 5 minutes.  Reduce heat to simmer.  Cook for an additional 5 minutes.  Pour in the cornstarch/water mixture and stir until combined and thickened. Remove the cherry sauce from the heat and let cool.

2. In another small saucepan, add all of the almond crunch ingredients.  Cook over medium-high heat, stirring frequently, for about 5 minutes, until the water has cooked off.  Immediately transfer the almonds to a piece of wax paper to cool.

3. Scoop vanilla ice cream into a bowl and top with cherry sauce.  Break the almond crunch into pieces and place on top of the cherries.  Enjoy!