We continue onto Week 7 of College Football, which means another delicious Football bite! This one’s for all the cookie lovers out there! What’s better than a chocolate pudding cookie? How about a chocolate pudding cookie stuffed with a miniature Reese’s peanut butter cup? Oh yeah, now we’re talking!
I adapted these cookies from my favorite peanut butter pudding cookie, changed the pudding flavor to chocolate and stuffed them with a peanut butter cup to make them extra delicious. These babies should be illegal. And did I mention one of the best parts? They come together in less than 30 minutes!
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?) or warmed up in the microwave for a few seconds. If you’re a chocolate and peanut butter fanatic like me, this recipe is definitely for you!
Soft chocolate peanut butter pudding cookies with a Reese's Peanut Butter Cup surprise.
Yield: about 2 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 chocolate 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, room temperature
1 teaspoon vanilla extract
1 tablespoon honey
24 miniature Reese's peanut butter cups
Preheat the oven to 350°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.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and flatten it a bit. Top with a Reeses Peanut Butter Cup. Top with another tablespoonful of dough (so that the PB Cup is sandwiched between two tablespoons of dough). Roll into a ball so that the peanut butter cup is completely encased and place on the prepared cookie sheet, spacing the balls about 3 inches apart. Using your palm, gently flatten the dough balls slightly.
Bake 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.
Source: A Sweet Pea’s Kitchen Creation
If you missed them, make sure to check out the rest of my College Football Bites:
Week One: Buckeye Brownies
Week Two: Bean & Beef Taquitos
Week Three: Thick & Chunky Salsa
Week Four: Skyline Cheese Coney
Week Five: Juicy Pub-Style Burgers
Week Six: Quinoa, Black Bean and Corn Tacos
One Year Ago: Caramel Apple Cupcakes
Two Years Ago: Spiced Pumpkin Rolls
Three Years Ago: Orange-Almond Bread Pudding