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REESE'S PEANUT BUTTER PUDDING COOKIES

Deliciously soft and chewy cookies infused with rich peanut butter and chocolate flavors, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 package REESE'S peanut butter pudding mix
  • 1/2 cup peanut butter Use creamy for best results.
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-Ins
  • 1 cup chocolate chips Semi-sweet chocolate chips recommended.
  • 1 cup Chopped REESE'S peanut butter cups Optional for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the softened unsalted butter, peanut butter, granulated sugar, and brown sugar. Beat until creamy and smooth.
  3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until well incorporated.
  4. In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
  5. Gently fold in the chocolate chips.
  6. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space for spreading. If desired, top with chopped REE'S cups.
Baking
  1. Bake for 10 to 12 minutes, until the edges are light golden brown and the center remains soft.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For nut-free options, substitute with sunflower seed butter. For thicker cookies, chill the dough for at least 30 minutes before baking. Store in an airtight container at room temperature for up to one week, or freeze for up to three months. Reheat in the microwave for 10-15 seconds or in the oven at 350°F for a few minutes.