Reese’s Peanut Butter Pudding Cookies
These Reese’s Peanut Butter Pudding Cookies are soft, peanut-buttery, studded with chocolate and crushed Reese’s, making them a perfect treat for any occasion.
I’ve been making these Reese’s Peanut Butter Pudding Cookies for years whenever I want a quick, nostalgic bake that disappears fast at parties. They’re soft, peanut-buttery, and studded with chocolate and chopped Reese’s—perfect for an after-school treat or a last-minute dessert. If you like riffing on peanut butter cookies, you might also enjoy my take on peanut butter brownie swirl cookies for a richer chocolate-peanut mashup.
Reasons to try it
These cookies hit a sweet spot: they’re easy, fast, and deliver that classic peanut butter–chocolate combo in a soft, slightly cakey texture thanks to the instant pudding mix. Make them when you want:
- A no-fuss bake that uses pantry-staple ingredients.
- Crowd-pleasing cookies for bake sales, potlucks, or weekend dessert trays.
- A recipe kids can help with (crushing the candies is great for little hands).
How this recipe comes together
Overview of the process so you know what to expect:
- Mix peanut butter, sugars, and vanilla pudding for a creamy, flavorful base.
- Add eggs and vanilla to bind the dough.
- Whisk the dry ingredients separately, then fold them into the wet mix—don’t overwork.
- Stir in chocolate chips and crushed Reese’s for texture and bursts of chocolate-peanut flavor.
- Scoop onto a baking sheet and bake about 10–12 minutes until edges set.
- Cool briefly on the pan, then transfer to a rack so cookies hold their shape.
This is a straightforward wet-to-dry cookie dough method—fast, forgiving, and ideal when you want reliable results without chilling time.
Key Ingredients
- 1 cup creamy peanut butter (smooth gives best texture; crunchy works for extra bite)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semisweet or milk chocolate)
- 1 cup crushed Reese’s Peanut Butter Cups (reserve a few pieces for topping if you like)
Substitution notes: Use natural peanut butter at your own risk—the extra oil can change dough consistency; if using, chill briefly or reduce added liquid elsewhere. For gluten-free, swap a 1:1 gluten-free flour blend and check texture.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the peanut butter, granulated sugar, packed brown sugar, and instant vanilla pudding until evenly combined.
- Add the eggs and vanilla. Beat until the mixture is smooth and glossy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined—stop once you don’t see dry streaks.
- Fold in the chocolate chips and the crushed Reese’s Peanut Butter Cups.
- Drop dough by tablespoonfuls onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Short, active steps keep the method easy to follow—don’t overbake if you want soft centers.
Reese’s Peanut Butter Pudding Cookies
- Prep
- 15 MIN
- Cook
- 12 MIN
- Total
- 30 MIN
- Serves
- 24
01Ingredients
Cookie Base
Dry Ingredients
Add-ins
02Method
- Preparation
- Baking
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0 OF 9 DONE03Recipe notes
- 01Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep them soft. For longer freshness, refrigerate up to 1 week.
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Serving suggestions
- Serve warm with a glass of cold milk for a classic pairing.
- Plate a stack with a scoop of vanilla ice cream and hot fudge for an indulgent dessert.
- Arrange on a party platter with assorted cookie types for variety; the peanut-butter flavor pairs well with shortbread, brownies, or salted caramel bars.
- Sprinkle flaky sea salt over warm cookies for a sophisticated sweet-salty contrast.
How to store & freeze
Room temperature: Store cooled cookies in an airtight container at room temp for up to 3 days. Place a slice of bread in the container to help keep them soft.
Refrigerator: For longer freshness, refrigerate up to 1 week in an airtight container.
Freezing cookies: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature.
Freezing dough: Scoop dough onto a tray, freeze until firm, then store scoops in a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Food safety: Always cool completely before storing to avoid condensation and potential spoilage. If cookies contain perishable fillings, refrigerate promptly.
Creative twists
- Reese’s Pieces swap: Replace crushed cups with Reeses Pieces for color and crunch.
- Pudding flavor swap: Use chocolate or butterscotch instant pudding for different flavor profiles.
- Salted peanut-chocolate: Sprinkle flaky sea salt on top before serving.
- Add oats: Stir in 1/2 to 1 cup old-fashioned oats for chew and a granola-like texture.
- Double-peanut: Use half peanut butter and half peanut butter chips for extra peanut intensity.
- Vegan option: Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), use vegan chocolate chips, and ensure pudding mix is vegan or omitted and compensated with a bit of cornstarch for structure.
Common questions
How long do these cookies take from start to finish?
A: Active prep is about 15 minutes; baking in batches adds 10–12 minutes per tray. Plan 30–40 minutes total.
Can I use natural peanut butter?
A: You can, but natural peanut butter’s extra oil may make the dough looser. Chill the dough briefly or reduce any added liquids; the cookies might spread more.
How do I keep the cookies soft?
A: Don’t overbake—remove when centers look slightly underdone. Store in an airtight container with a slice of bread to retain moisture.
Can I freeze the dough or baked cookies?
A: Yes. Freeze baked cookies for up to 3 months. Freeze scooped dough on a tray, then transfer to a bag; bake frozen scoops adding 1–2 minutes to the time.
Is there an egg-free or gluten-free version?
A: Use flax eggs for egg-free and swap a 1:1 gluten-free flour blend to make them gluten-free. Texture will vary slightly.
Conclusion
If you want a quick cookie that tastes like peanut-butter heaven with chocolate surprise in every bite, this Reese’s Peanut Butter Pudding Cookies recipe delivers. For more ideas, check out Family Cookie Recipes’ Reese’s Peanut Butter Pudding Cookies and my Easy Peanut Butter Oatmeal Cookies.
Keto Desserts
Keto Desserts
Keto Desserts
