REESE’S Peanut Butter Pudding Cookies
Soft, thick, and loaded with creamy peanut butter, chocolate chips, and chunks of Reese’s Peanut Butter Cups, these REESE’S Peanut Butter Pudding Cookies are the ultimate treat for peanut butter lovers. The secret ingredient—vanilla instant pudding mix—keeps every cookie incredibly soft, chewy, and bakery-style for days. Whether you’re baking for holidays, parties, cookie exchanges, or simply craving a homemade dessert, this easy cookie recipe comes together with simple pantry ingredients and delivers irresistible flavor in every bite.
Why Everyone Loves This Recipe
Soft and chewy cookies that stay fresh for days.
Made with vanilla pudding mix for an extra tender texture.
Loaded with creamy peanut butter and real Reese’s Peanut Butter Cups.
Mini chocolate chips add rich chocolate flavor in every bite.
Easy beginner-friendly recipe with simple ingredients.
Perfect for holidays, bake sales, parties, or after-school treats.
Freezer-friendly cookie dough and baked cookies.
Ready in about 30 minutes from start to finish.
Ingredients Overview
Butter – Softened butter creates a rich, tender cookie base with plenty of flavor.
Creamy Peanut Butter – Gives the cookies their signature nutty richness and chewy texture.
Granulated Sugar – Adds sweetness while helping create lightly crisp edges.
Brown Sugar – Provides moisture and a subtle caramel flavor that keeps the cookies soft.
Vanilla Instant Pudding Mix – The secret ingredient that makes these cookies incredibly soft and fluffy.
Eggs – Bind everything together while adding structure and richness.
Vanilla Extract – Enhances the peanut butter and chocolate flavors.
All-Purpose Flour – Forms the structure of the cookies.
Baking Soda – Helps the cookies rise and creates a soft interior.
Salt – Balances the sweetness and enhances every flavor.
Mini Chocolate Chips – Add melty chocolate throughout each cookie.
Reese’s Miniature Peanut Butter Cups – Chopped into bite-sized pieces for pockets of peanut butter and chocolate in every bite.
Variations
Double Chocolate Version – Add cocoa powder to the dough for rich chocolate peanut butter cookies.
Extra Reese’s Cookies – Sprinkle additional chopped peanut butter cups on top before baking.
Peanut Butter Lovers – Mix in peanut butter chips along with the chocolate chips.
Holiday Cookies – Add festive candy-coated chocolates for Christmas, Halloween, or Easter baking.
How to Make REESE’S Peanut Butter Pudding Cookies
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2: Cream the Butter
In a large mixing bowl, beat the softened butter until light and fluffy, about 2 minutes.
Add the peanut butter, granulated sugar, and brown sugar.
Continue beating for another 2–3 minutes until the mixture becomes creamy and smooth.
Mix in the vanilla instant pudding powder and beat for another minute.
Step 3: Add the Wet Ingredients
Beat in the eggs one at a time.
Add the vanilla extract and continue mixing until everything is fully incorporated.
The dough should look smooth and creamy.
Step 4: Mix the Dry Ingredients
In a separate bowl combine:
- Flour
- Baking soda
- Salt
Whisk together until evenly mixed.
Gradually add the dry ingredients to the wet mixture, mixing only until combined.
Avoid overmixing to keep the cookies soft and tender.
Step 5: Fold in the Mix-Ins
Using a rubber spatula, gently fold in:
- Mini chocolate chips
- Chopped Reese’s Peanut Butter Cups
Distribute them evenly throughout the dough.
Step 6: Scoop the Cookies
Using a medium cookie scoop, place cookie dough balls onto the prepared baking sheets.
Leave about 2 inches between each cookie to allow room for spreading.
If desired, press a few extra chocolate chips and Reese’s pieces onto the tops for a bakery-style appearance.
Step 7: Bake
Bake for 9–10 minutes.
The edges should look lightly golden while the centres still appear slightly soft.
Do not overbake.
The cookies will continue cooking as they cool on the baking sheet.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serve warm while the chocolate is still gooey or store for later.
Pro Tips & Cooking Secrets
Use room-temperature butter for the smoothest cookie dough and even baking.
Do not overbake—the cookies should look slightly underdone in the centre when removed from the oven.
Chill the dough for 20–30 minutes if your kitchen is warm to reduce spreading.
Reserve extra Reese’s pieces and chocolate chips for pressing onto the tops before baking for a bakery-style finish.
Serving Suggestions
Serve warm with a cold glass of milk.
Pair with vanilla ice cream for an indulgent dessert.
Enjoy alongside hot coffee or hot chocolate.
Add to holiday cookie trays and dessert platters for special occasions.
How to Store REESE’S Peanut Butter Pudding Cookies
Store the cookies in an airtight container at room temperature for 4–5 days to keep them soft and chewy.
For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm them in the microwave for 10–15 seconds before serving.
You can also freeze the unbaked cookie dough. Scoop the dough onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. Bake directly from frozen by adding 1–2 extra minutes to the baking time.
REESE’S Peanut Butter Pudding Cookies FAQs
Why does pudding mix make REESE’S Peanut Butter Pudding Cookies so soft?
The instant pudding mix adds moisture and helps create an incredibly soft, chewy texture that lasts for several days.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter works well and adds extra texture, although creamy peanut butter creates the softest cookies.
Can I freeze REESE’S Peanut Butter Pudding Cookies?
Absolutely. Both the baked cookies and the cookie dough freeze beautifully for up to 3 months.
Can I use regular chocolate chips instead of mini chips?
Yes. Semi-sweet, milk chocolate, or dark chocolate chips all work wonderfully in this recipe.
REESE’S Peanut Butter Pudding Cookies
Equipment
- mixing bowls
- electric mixer
- measuring cups
- Measuring spoons
- cookie scoop
- baking sheets
- parchment paper
- wire cooling rack
- oven
Ingredients
- 3/4 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3.4 oz vanilla instant pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini chocolate chips
- 1 cup chopped Reese’s miniature peanut butter cups
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.
- In a large bowl, beat the softened butter until light and fluffy, about 2 minutes. Add the peanut butter, granulated sugar, and brown sugar and beat for another 2–3 minutes. Mix in the vanilla pudding mix for 1 minute.
- Add the eggs and vanilla extract and beat for about 2 minutes until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the mini chocolate chips and chopped Reese’s peanut butter cups until evenly distributed.
- Using a cookie scoop, place dough balls about 2 inches apart on the prepared baking sheets.
- Bake for about 10 minutes, just until the edges are set. Do not overbake. Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
