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Peanut butter cookies are a classic favorite, beloved for their rich, nutty flavor and chewy texture. The combination of creamy peanut butter and sweet chocolate creates an indulgent treat that captivates cookie lovers of all ages. But, these Peanut Butter Pudding Cookies take it to the next level by introducing Reese's Peanut Butter Cups into the mix, providing an irresistible twist to this timeless dessert. Imagine biting into a soft and chewy cookie that melts in your mouth, with delightful chunks of chocolate and peanut butter candy adding to the flavor explosion.
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Peanut Butter Pudding Cookies with Reese's Delight

These cookies combine creamy peanut butter and chocolate chips with the delightful taste of Reese's Peanut Butter Cups, resulting in a soft and chewy treat. Perfect for any peanut butter lover!
Course Dessert
Cuisine American
Keyword chocolate, cookies, dessert, peanut butter, Reese's
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 24
Calories 150kcal

Ingredients

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 package 3.4 oz instant vanilla pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped Reese's Peanut Butter Cups

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine softened butter, peanut butter, brown sugar, and granulated sugar. Beat until creamy.
  • Add the pudding mix and mix until incorporated.
  • Add eggs one at a time, mixing well after each. Then add vanilla extract and mix until smooth.
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • Gradually add dry ingredients to wet mixture, stirring gently until just combined.
  • Fold in chocolate chips and chopped Reese's Peanut Butter Cups.
  • Drop rounded portions of dough onto the baking sheet, spaced about 2 inches apart.
  • Bake for 10-12 minutes until edges are golden brown and centers are slightly underbaked.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, do not overmix the dough.