Reese’s Peanut Butter Pudding Cookies

Reese’s Peanut Butter Pudding Cookies are a delightful treat that combines the creamy goodness of peanut butter with the sweetness of chocolate. With a chewy texture and a burst of flavor from chopped Reese’s Peanut Butter Cups, these cookies are sure to satisfy your sweet tooth.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Reese’s Peanut Butter Cups, chopped
• 1/2 cup chocolate chips (optional)

Directions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Butter & Sugars:
   In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Pudding & Eggs:
   Beat in the instant vanilla pudding mix until well combined. Add the eggs one at a time, beating well after each addition.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing until just combined.
5. Add Reese’s & Chocolate Chips:
   Fold in the chopped Reese’s Peanut Butter Cups and chocolate chips, if using.
6. Shape & Bake:
   Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten slightly with your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
7. Cool:
   Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. The preparation time is about 15 minutes, with a cooking time of 10-12 minutes. The total time is around 25-27 minutes.

Variations

• Add Nuts: Incorporate chopped peanuts or walnuts for extra crunch.
• Use Different Candy: Substitute with other candy bars like Snickers or Milky Way for different flavors.
• Make Them Thicker: Chill the dough for 30 minutes before baking for thicker cookies.

Storage/Reheating

Store leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. To enjoy, thaw at room temperature or microwave for a few seconds.

10 FAQs

1. Can I use crunchy peanut butter?
   Yes, crunchy peanut butter will add a nice texture to the cookies.
2. What can I use instead of instant pudding mix?
   You can use a homemade vanilla extract or omit it for a simpler recipe, but it helps with texture.
3. Can I make these cookies without eggs?
   Yes, you can substitute eggs with flaxseed meal or applesauce for a vegan version.
4. What if I don’t have parchment paper?
   You can lightly grease the baking sheet or use a silicone baking mat.
5. How do I know when the cookies are done?
   They should be lightly golden around the edges but still soft in the center.
6. Can I use other types of flour?
   Yes, whole wheat flour can be used, but it may change the texture slightly.
7. Is it okay to leave out the chocolate chips?
   Absolutely! You can omit the chocolate chips if you prefer a more peanut buttery flavor.
8. Can I double the recipe?
   Yes, simply double all the ingredients for a larger batch.
9. How should I store the cookies?
   Store them in an airtight container at room temperature to maintain freshness.
10. What can I serve with these cookies?
    They pair wonderfully with a glass of milk or a scoop of vanilla ice cream.

Conclusion

Reese’s Peanut Butter Pudding Cookies are a delicious combination of rich flavors and textures that are sure to delight anyone who takes a bite. Easy to make and incredibly satisfying, these cookies are perfect for sharing or enjoying as a special treat. Indulge in the creamy, chocolatey goodness today!

Print