Introduction

These Reese’s Peanut Butter Pudding Cookies are a delightful treat combining creamy peanut butter, rich vanilla pudding, and chunks of Reese’s miniature peanut butter cups. Soft, chewy, and packed with chocolatey goodness, they make a perfect snack for any peanut butter lover.

A stack of five soft cookies is centered on a white plate with a paper doily underneath. The stack includes three whole cookies and one cookie cut in half placed on top, showing a light golden dough filled with melting dark brown chocolate chunks and colorful candy pieces in orange and yellow. Scattered chocolate chips and candy pieces surround the plate. In the background, there is a blurred glass bottle of milk with striped straws and a white bowl filled with more candy pieces, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup butter (softened to room temperature)
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
1 small (3.4 oz) box instant vanilla pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
½ tsp salt
½-1 cup mini chocolate chips
1 cup chopped Reese’s miniature peanut butter cups

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.
Step 2: In a large bowl, beat the softened butter until creamy and fluffy, about 2 minutes. Add the peanut butter, granulated sugar, and brown sugar, then beat for another 2–3 minutes until well combined and light.
Step 3: Mix in the instant vanilla pudding mix and beat for 1 more minute to blend it thoroughly.
Step 4: Add the eggs and vanilla extract, then continue beating for 2 minutes until the mixture is smooth and evenly mixed.
Step 5: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 6: Gently fold in the mini chocolate chips and chopped Reese’s peanut butter cups, distributing them evenly throughout the dough.
Step 7: Using a cookie scoop or spoon, drop dough balls about 2 inches apart onto the prepared cookie sheet.
Step 8: Bake in the preheated oven for about 10 minutes. Be careful not to overbake—the cookies should be soft and slightly chewy when done.
Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra gooey cookies, use closer to ½ cup of mini chocolate chips and add some chopped nuts for added crunch.
Try swapping vanilla pudding mix for chocolate pudding mix to create a chocolate peanut butter twist.
If you prefer a stronger peanut butter flavor, increase the creamy peanut butter to ¾ cup.
Refrigerate the dough for 30 minutes before baking to help prevent spreading and to develop the flavors.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen in a sealed container for up to 3 months. To reheat, warm individual cookies in the microwave for 10–15 seconds to restore their soft texture.

How to Serve

A stack of four soft, thick cookies is shown on a white plate with a white lace doily and brown parchment paper beneath them, sitting on a white marbled texture. The cookie on top is cut in half, revealing a light golden inside filled with large melted chunks of dark and milk chocolate, as well as orange and yellow candy pieces. The cookie layers below show a slightly cracked surface with colorful round candies and chocolate chips embedded throughout. Around the plate, a few chocolate chips and candy pieces are scattered. In the blurry background, there is a white glass bottle with striped straws and a white bowl filled with more orange and yellow candies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used if you prefer added texture in your cookies, but it may slightly change the overall texture of the dough and cookies.

What if I don’t have instant pudding mix?

Instant pudding mix adds moisture and chewiness. If you don’t have it, you can try a similar cookie recipe without it, but the texture may be slightly different—possibly less soft and chewy.