REESE’S Peanut Butter Pudding Cookies
These REESE'S Peanut Butter Pudding Cookies are incredibly soft, chewy, and loaded with creamy peanut butter, chocolate chips, and chopped Reese's peanut butter cups. The instant vanilla pudding mix keeps the cookies tender for days, making them the perfect treat for parties, holidays, or everyday baking.
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.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months and thaw at room temperature or warm briefly in the microwave before serving for a freshly baked texture.