Soft peanut butter pudding cookies bursting with milk chocolate chips, peanut butter chips, and Reese’s Pieces. Just describing these soft little cookies to you gets my mouth-watering! I have several pudding cookie recipes bookmarked to try, but these cookies are first pudding cookies I have ever made. After one delicious bite, I was left wondering why in the world did I wait so long?! 😀
Adding instant pudding makes the cookies so moist that they just melt in your mouth. They’re best warm from the oven (seriously what cookie isn’t?) but also taste amazing at room temperature. If you’re a chocolate and peanut butter fanatic like me, this recipe is for you! So what are you waiting for? These cookies aren’t going to bake themselves! So pour that glass of cold milk and get baking, just be careful you don’t burn your tongue on those melty chocolate chips! 😉
Soft peanut butter pudding cookies bursting with milk chocolate chips, peanut butter chips, and Reese's Pieces.
Yield: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon honey
1 cup milk chocolate chips
1 cup reese's pieces
1 cup peanut butter chips
Preheat the oven to 35o°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, reeses pieces and peanut butter chips and mix until incorporated. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
Bake 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.
Source: adapted from Inside BruCrew Life
One Year Ago: Soft and Chewy Molasses Spice Cookies
Two Years Ago: Soft and Chewy Sugar Cookies