Reese’s Peanut Butter Pudding Cookies Recipe
These Reese’s Peanut Butter Pudding Cookies are soft, chewy, and packed with rich peanut butter flavor enhanced by instant vanilla pudding mix. Loaded with mini chocolate chips and chopped Reese’s miniature peanut butter cups, they create a perfect balance of creamy, sweet, and chocolatey goodness in every bite. Easy to make and bake, these cookies are an irresistible treat for peanut butter and chocolate lovers alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- ½ to 1 cup mini chocolate chips
- 1 cup chopped Reese’s miniature peanut butter cups
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies once the dough is prepared.
- Cream Butter, Peanut Butter, and Sugars: In a large mixing bowl, beat the softened butter with the peanut butter until creamy and fluffy, about 2 minutes. Then add the granulated sugar and brown sugar and continue beating for 2 to 3 minutes until well combined and light in texture.
- Add Instant Pudding Mix: Add the instant vanilla pudding mix to the wet mixture and beat it in for another minute to incorporate it fully, which helps to keep the cookies soft and moist.
- Mix Eggs and Vanilla: Add the eggs and vanilla extract to the bowl and beat everything together for about 2 minutes until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips and Reese’s Cups: Carefully fold in the mini chocolate chips and chopped Reese’s miniature peanut butter cups, evenly distributing them through the dough for bursts of chocolate and peanut butter in each cookie.
- Scoop Dough onto Baking Sheet: Use a cookie scoop or spoon to drop rounded balls of dough onto a baking sheet lined with parchment paper or silicone mat, spacing them about 2 inches apart to allow for spreading while baking.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for approximately 10 minutes. Be careful not to overbake; the cookies should be set but still soft in the center. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Do not overbake the cookies to ensure they remain soft and chewy.
- The instant vanilla pudding mix adds moisture and a tender texture to the cookies.
- Mini chocolate chips can be adjusted depending on your chocolate preference.
- Chopped Reese’s peanut butter cups add extra bursts of creamy peanut butter and chocolate.
- Make sure butter is softened to room temperature for easy mixing.
- You can refrigerate the dough for 30 minutes if it feels too soft to handle.
Keywords: Reese's cookies, peanut butter cookies, pudding cookies, chocolate chip cookies, easy cookie recipe, soft cookies, peanut butter recipes
