Peanut Butter Blast Pudding Cookies are soft, thick, chewy and stuffed with peanut butter chips and Reese’s pieces. They are a peanut butter lover’s dream!

If you’re a peanut butter lover like me, you are going to LOVE my recipe for Peanut Butter Blast Pudding Cookies!

First of all, WHAT is a pudding cookie?

Basically, a pudding cookie is your usual cookie recipe with butter, flour, sugar and eggs, but you add a box of instant pudding to the mix to push it over-the-top DELICIOUS! That pudding addition is what makes these cookies so soft.

There are some different recipes going around on the internet, but this is the one that I came up with. I was not disappointed. I cannot wait to try some other variations too.

These cookies are pretty easy to put together. Here’s what you will need:

Ingredients

• 3/4 cup (185g) butter, softened
• 1/3 cup (80g) peanut butter
• 1/2 cup (115g) sugar
• 1/2 cup (110g) light brown sugar
• 1 (3.4 oz) package vanilla instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups (281g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (254g) peanut butter chips
• 1 cup (188g) Reese’s pieces candies

Instructions

• Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
• In the bowl of a stand mixer or a large bowl using a hand mixer, beat butter, peanut butter and both sugars until creamy. Scrape down the bowl if needed.
• Add pudding mix, eggs and vanilla and beat until combined.
• Add flour, baking soda and salt and beat until combined.
• Fold in the peanut butter chips and Reese’s pieces.
• Chill dough in the refrigerator for 1 hour or more.
• Preheat oven to 350° F.
• Using a cookie scoop or a tablespoon, drop rounded balls of dough onto prepared cookie sheet 2 inches apart. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)
• Using your hand, flatten down each cookie a little bit.
• Bake cookies for 10-12 minutes until golden.
• Transfer cookies to a wire rack to cool.
• Enjoy!

Peanut Butter Blast Pudding Cookies

Michele Wendt

Peanut Butter Blast Pudding Cookies are soft, thick, chewy and stuffed with peanut butter chips and Reese's pieces. They are a peanut butter lover's dream!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert, Snack

Cuisine American

Servings 3 dozen

Calories 156 kcal

Ingredients

  

• 3/4 cup (185g) butter, softened
• 1/3 cup (80g) peanut butter
• 1/2 cup (115g) sugar
• 1/2 cup (110g) light brown sugar
• 1 3.4 oz package vanilla instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups (281g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (254g) peanut butter chips
• 1 cup (188g) Reese's pieces candies

Instructions

 

• Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
• In the bowl of a stand mixer or a large bowl using a hand mixer, beat butter, peanut butter and both sugars until creamy. Scrape down the bowl if needed.
• Add pudding mix, eggs and vanilla and beat until combined.
• Add flour, baking soda and salt and beat until combined.
• Fold in the peanut butter chips and Reese’s pieces.
• Chill dough in the refrigerator for 1 hour or more.
• Preheat oven to 350° F.
• Using a cookie scoop or a tablespoon, drop rounded balls of dough onto prepared cookie sheet 2 inches apart. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)
• Using your hand, flatten down each cookie a little bit.
• Bake cookies for 10-12 minutes until golden.
• Transfer cookies to a wire rack to cool.

Notes

Store cookies in an airtight container or sealed food storage bag for up to 7 days. (You can put a piece of white bread into the container or bag with the cookies to keep them from drying out.)

Cookies can be frozen for up to 3 months in an airtight freezer bag or container.

Keyword Bakery Chinese Cookies, Peanut butter, Peanut butter chips, Peanut butter cookies, Peanut butter pudding cookies, Pudding Cookies, Reese’s Pieces

If you like soft-batch cookies and peanut butter, peanut butter blast pudding cookies are for you! These cookies were SO good and I have made them over and over. It’s like eating your favorite soft-batch cookie in homemade form. YUMMMM!

Sweet regards,

Michele

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