Reese’s Peanut Butter Pudding Cookies: A Delicious Treat for Peanut Butter Lovers

Who can resist the heavenly combination of chocolate and peanut butter? If you’re a fan of this classic pairing, you’re in for a treat with Reese’s Peanut Butter Pudding Cookies. These cookies are soft, chewy, and packed with the rich flavors of chocolate and peanut butter. Whether you’re baking for a special occasion or simply satisfying your sweet tooth, these cookies are sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

There are plenty of reasons why you’ll fall head over heels for these Reese’s Peanut Butter Pudding Cookies. First and foremost, they’re incredibly easy to make. With just a few simple ingredients and basic baking tools, you can whip up a batch of these delicious cookies in no time.

Another reason to love this recipe is the delightful texture of the cookies. Thanks to the addition of instant pudding mix, these cookies turn out soft and chewy, with a slight melt-in-your-mouth quality that is simply irresistible. The addition of Reese’s peanut butter cups takes these cookies to a whole new level, adding pockets of gooey peanut butter goodness to every bite.

Ingredients

To make these delectable Reese’s Peanut Butter Pudding Cookies, you’ll need the following ingredients:

– 1 cup unsalted butter, softened

– 1 cup granulated sugar

– 1 cup packed light brown sugar

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 2 and 1/4 cups all-purpose flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 package (3.4 ounces) instant vanilla pudding mix

– 1 and 1/2 cups chopped Reese’s peanut butter cups

Optional:

– 1/2 cup chopped peanuts for extra crunch

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and instant vanilla pudding mix.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Gently fold in the chopped Reese’s peanut butter cups. If desired, add chopped peanuts for extra crunch.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are golden brown. The centers may appear slightly undercooked, but they will firm up as the cookies cool.

9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips for Success

– For the best results, make sure your butter is softened but not melted. Room temperature butter should be easy to indent with your finger but still hold its shape.

– Use high-quality Reese’s peanut butter cups for the best flavor. You can chop them into small pieces or use mini peanut butter cups for added convenience.

– If you prefer a crispier texture, bake the cookies for an additional 1-2 minutes. Keep a close eye on them to prevent over-browning.

– These cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature.

Variations and Substitutions

While these Reese’s Peanut Butter Pudding Cookies are already irresistibly delicious, you can customize them to suit your preferences:

– Swap the vanilla pudding mix for chocolate or butterscotch pudding mix to create different flavor profiles.

– Add a handful of chocolate chips or white chocolate chips for an extra burst of chocolatey goodness.

– If you have dietary restrictions, you can use gluten-free flour and dairy-free butter to make these cookies suitable for a gluten-free or vegan diet.

Serving Suggestions

These cookies are perfect on their own, but you can take your enjoyment to the next level by serving them with a glass of cold milk or a scoop of vanilla ice cream. The creamy, cold contrast pairs perfectly with the warm, gooey cookies. You can also serve them alongside a cup of hot coffee or tea for a delightful afternoon treat.

FAQs

Q: Can I freeze the cookie dough?

A: Yes, you can freeze the cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.

Q: Can I use crunchy peanut butter instead of creamy?

A: Absolutely! If you prefer a bit of extra crunch in your cookies, feel free to use crunchy peanut butter instead of creamy. The added texture will give your cookies a delightful twist.

Final Thoughts

Reese’s Peanut Butter Pudding Cookies are the ultimate treat for peanut butter lovers. With their soft and chewy texture, rich chocolate flavor, and pockets of gooey peanut butter, these cookies are guaranteed to satisfy your cravings. Whether you’re baking them for a party, sharing them with friends, or enjoying them as a personal indulgence, these cookies are sure to bring a smile to your face. So grab your apron, preheat your oven, and get ready to experience the irresistible magic of Reese’s Peanut Butter Pudding Cookies!

Reese’s Peanut Butter Pudding Cookies

Recipe by Author

Soft, chewy cookies loaded with the rich flavors of chocolate and peanut butter, enhanced by the addition of Reese’s peanut butter cups. These cookies are an irresistible treat for peanut butter lovers.

Course: Dessert Cuisine: American Difficulty: medium

★

★

★

★

☆

4.5 from 85 votes

Pin Print

🍽️

Servings

36

⏱️

Prep time

20

minutes

🔥

Cooking time

0

minutes

📊

Calories

200

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 and 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 and 1/2 cups chopped Reese's peanut butter cups
• 1/2 cup chopped peanuts

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together all-purpose flour, baking soda, salt, and instant vanilla pudding mix.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in chopped Reese's peanut butter cups and chopped peanuts if desired.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown. Centers may appear slightly undercooked but will firm up as cookies cool.
9. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Calories: 200

Fat: 10

Carbohydrates: 25

Protein: 3

Sodium: 180

Fiber: 1

Sugar: 15