March 7, 2013

Reese's Peanut Butter Chocolate Pudding Cookies

I am a huge sweets and peanut butter fan, especially since having Ava. So whenever I can combine the two, whether it be ice cream, cake, milkshakes, or cookies I am down for it! I first made this recipe when I was pregnant and having some serious PB cravings. And let me just say, I am lovin' the new pudding cookie recipes out there! They have a nice texture and stay perfectly soft. These are my ideal gooey bite size treat and they are now one of my go to desserts for parties and pot lucks!
This recipe was my #2 most popular recipe in 2013! View the Top 10 here

Ingredients:

Makes 70-80 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 tablespoon honey
  • 1 cup milk chocolate chips
  • 1 cup Reese's Pieces candy
  • 1 cup peanut butter chips

Directions:

  1. Preheat the oven to 350°F.
  2.  Line 2 cookie sheets with parchment paper or a Silpat.
  3. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  5.  Add eggs, scraping down the sides of the bowl as needed.
  6.  Add vanilla extract and honey and beat until combined. 
  7. Reduce speed to low and add flour mixture, beat to combine. 
  8. Add chocolate chips, Reeses pieces and peanut butter chips and mix until incorporated. 
  9. Roll a tablespoon or so of dough into a 1inch ball between your palms and then place it on the prepared baking sheet.
  10.  Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12-16 cookies on each sheet). 
  11. Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
  12. Bake 10 minutes. 
  13. Remove from oven, let cool for a couple minutes and enjoy!
These cookies keep well and stay soft. They are great to be baked ahead of time for a party!

*Adapted from Sweet Pea's Kitchen
Just mix a few tasty ingredients together and you've got a delicious cookie!
Mix your dry ingredients into your wet and use a rubber spatula to combine well.
Finally add the chocolate, peanut butter, and Reese's Pieces! Try not to snack on them too
 much like I do or you won't have any left for the cookies!
Roll them into small balls. I fit 16 on a baking sheet.
Gently flatten them with your palm.
Now pop them in the oven for 10 minutes.
Fresh out of the oven and extra gooey!
  Pin It Now!

21 comments:

  1. Do you think this dough would freeze well?

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  2. I just noticed that you posted this on March 7, 2013.... Today is Wednesday, March 20, 2013 and the second time since SATURDAY night I'm making these!!!! These are AMAZING!!! THANK YOU FOR SHARING!!! They don't last long in my house, and it's for good reason! One modification I made is to use less chocolate chips (not a big fan of chocolate), and more Reese's Pieces!

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    Replies
    1. Yes! I love comments like this! Thanks for sharing and glad you love them!

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  3. Did you mix the pudding "dry mix" only? Or did you make the pudding with milk (pudding form)?

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    Replies
    1. Hi. Just the dry mix only. Thanks and hope you enjoy the cookies as much as I do.

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  4. Is it possible to use a ready box of cake mix from the store & just add the candies plus pudding?

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  5. Hi Nicole! You have a super cute blog. :) I am making these now! I can't stop eating them! Except, I made a couple minor mistakes: I used natural peanut butter and salted butter. Additionally,I forgot to reduce the amount of salt I was adding due to the wrong kind of butter (it's been one of those days). HOWEVER, they are still amazing!

    Thanks for the recipe!

    Angela

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  6. Ive madethese cookies for years! Damn my secret's out! Lol

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  7. Can you substitute oatmeal for flour

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  8. I made these cookies last night - wow. I may start adding the vanilla pudding to my other PB cookies, maybe even to my PB Chocolate balls for the holiday. Thank you - this was perfect!!

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  9. I brought these in to work to share, and my coworkers all told me I should quit my job and open a bakery. These are so delicious! If anyone ever asks me for a peanut butter cookie recipe, I'm going to direct them to this one!

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  10. I made these last night. I am super picky about my cookie recipes and these were perfect!! Thanks for a great recipe!

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  11. I found this recipe via Pinterest and I'm so glad I did! My husband and I are just crazy about these cookies! I'm making them for the second time this month *right now* and can barely keep my hands off them! Thank you so much for this delicious recipe.

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  12. I'm out of vanilla extract. How much would leaving it out mess this up?

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    Replies
    1. Melanie, You can leave out the vanilla but I think it adds another layer of flavor! I use good quality vanilla in a lot of my baking.

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  13. These were fabulous. Although I did not have peanut butter chips and used butterscotch instead. Also very yummy!!! Definitely ones I will make again for my four kids :)

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  14. Delish! I was out of regular flour so i used whole wheat. I also used stivia. Still came out yummy. This one is a keeper. Thank you. ��

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  15. I forgot to add..if you use whole wheat flour.. use half the amount. The same if you use stivia.

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  16. still my favorite go-to cookie recipe! thanks for sharing this all of those years ago!

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    Replies
    1. Thanks. Mine too Jennifer! Have you tried my no bake Haystacks? http://www.4theloveoffoodblog.com/2015/12/no-bake-haystack-cookies-and-diy.html

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