Peanut Butter Blast Pudding Cookies
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!
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.