Reese Stuffed Pudding Cookies Recipe
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Reese Stuffed Pudding Cookies Recipe
There is no better combination than chocolate and peanut butter. These cookies are so moist because of the added pudding mix inside. This gives the cookies a better taste and texture than cookies alone. With these stuffed cookies, you are going to love how delicious and simple it is to make pudding cookies.
Can I Use Sugar Free Pudding Instead of Regular Pudding?
If you wanted to use sugar free pudding in this recipe instead of regular pudding you could. While there is still other sugar in this recipe, it is a simple way to reduce some of the sugar in the cookies.
Can you use cook and serve pudding instead of instant in cookies?
While you can use cook and serve pudding in these cookies instead of instant pudding, it does have a slightly different taste and texture. It isn’t a bad change but for the best texture and taste, be sure to use instant pudding.
How do you keep cookies soft?
There are 2 ways to ensure your cookies are soft. Do not over bake the cookies. When you over bake the cookie, the cookies almost always turn out hard. Make sure the cookies are taken from the oven on time or even slightly before. The other way to keep the cookies soft is to make sure to store them properly. Cookies should be stored in an airtight container or freeze bags. If the cookies are left out they will go stales and that makes the cookies hard. If you find that the cookies have started to get hard, you microwave them for about 10 to 15 seconds. This will give the cookies a fresh from the oven taste and make them soft. Don’t overheat them though, because if they sit, they will harden even more.
Are these Stuffed Cookies
You will take the cookie dough and you are stuffing the cookies with Reese’s peanut butter cups. Once you take the lower part of the cookie dough, you will place the peanut butter cup on the dough. Then you will take the cookie dough and roll it around the Peanut butter cup and create a stuffed cookie.
How Long Do Pudding Cookies Last
These cookies will last about 2 weeks as long as they are stored in an airtight container. If you think that you will not finish these cookies before they get stale and go bad, you can freeze these cookies. Store the cookies in an airtight container or freezer bag. The cookies will last for 3 months in the freezer. You can protect the cookies from freezer burn even more if you wrap them in plastic wrap before putting them in the container or freezer bag.
Ingredients for Pudding Cookies
- All purpose flour
- Baking soda
- Salt
- Instant chocolate pudding
- Unsalted butter
- Creamy peanut butter
- Sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Honey
- 24 miniature Reese’s peanut butter cups
How to make Reese Stuffed Pudding Cookies Recipe
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.
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Reese’s Stuffed Chocolate Pudding Cookies
Ingredients
- 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
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Instructions
- 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.
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