Peanut Butter Chocolate Pudding Cookies

Peanut butter pudding cookies 1_small

I’m sure I don’t have to tell you about pudding cookies. They’re all over the blogosphere and for good reason really; using pudding in your cookies almost makes them foolproof.

(I say almost because I may or may not have burned a batch of these because I was also trying to make stir-fry, disinfect our Exersaucer and come up with witty answers to Kate’s Mad Libs all at the same time.)

But you wouldn’t be that silly, right?

Adding the pudding mix makes for tender, flavorful, puffy cookies. You won’t get Flat Cookie Syndrome if you use pudding mix. Instead you get beautiful, billowy, bakery-style cookies. (Yes, I realize this paragraph is full of way-too-flowery adjectives.)

These cookies are bake sale worthy both in appearance and flavor. The three different kinds of add-ins – chocolate, peanut butter and Reese’s Pieces — make them chock full of yumminess.

Peanut Butter Pudding Cookies

Peanut Butter Pudding Cookies


2 1/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (3.4 ounce) box instant vanilla pudding

3/4 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 cup Reese's Pieces

1 cup peanut butter chips


Preheat the oven to 350°F. Line 2 cookie sheets with silpat or parchment paper.

In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.

In a separate bowl, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, reeses pieces and peanut butter chips and mix until incorporated.

Roll a heaping tablespoon of dough into a 1 1/2-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about 3/4 inch thick.

Bake 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.

Adapted slightly from Sweet Peas Kitchen

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