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.
Ingredients
Cookie Base
- 1 cup creamy peanut butter Smooth gives the 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 For soft cookies.
- 2 large eggs Use room temperature for best results.
- 1 teaspoon alcohol-free vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measure properly for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips Semisweet or milk chocolate.
- 1 cup crushed Reese’s Peanut Butter Cups Reserve a few pieces for topping if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and 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.
Baking
- 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.
Notes
Store 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.