Irresistible Reeses Peanut Butter Pudding Cookies Recipe

Whipping up a batch of reeses peanut butter pudding cookies can turn an ordinary afternoon into a sweet celebration of flavor.

Chocolate and peanut butter dance together in a symphony of decadence that melts effortlessly on your tongue.

Soft, chewy textures promise a delightful surprise with every single bite.

Creamy pudding mix adds unexpected moisture and depth to these irresistible treats.

Comfort meets indulgence in a recipe that beckons you to the kitchen with its rich, tempting aroma.

These cookies aren’t just a dessert; they’re a delectable experience waiting to unfold.

One taste, and you’ll understand why this recipe has become a secret weapon in any home baker’s arsenal.

Sips and Snacks with Reeses Pudding Cookies

• Indulgent Milk Pairing: Creamy whole milk perfectly complements the rich peanut butter and chocolate flavors, cutting through the sweetness while enhancing the cookie's decadent profile.
• Sweet Companion Beverage: Cold chocolate milkshake amplifies the dessert's chocolatey notes, creating a luxurious taste experience that highlights the Reese's candy elements.
• Flavor-Boosting Coffee Match: Robust espresso or dark roast coffee provides a bold contrast to the cookie's sweetness, balancing the intense peanut butter and chocolate undertones.
• Dessert Wine Delight: Tawny port wine offers a sophisticated pairing, with its caramel and nutty undertones harmonizing beautifully with the cookie's complex flavor profile.

Variants for Reeses Pudding Cookies

• Gluten-Free Peanut Butter Pudding Cookies: Replace wheat flour with a gluten-free all-purpose flour blend and ensure pudding mix is gluten-free for celiac or gluten-sensitive individuals.
• Vegan Chocolate Peanut Butter Cookies: Substitute butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate chips and vegan peanut butter cups for plant-based eaters.
• Low-Sugar Pudding Cookies: Use sugar-free pudding mix, replace granulated sugar with monk fruit sweetener, and reduce total sugar content for diabetic-friendly version.
• Nut-Free Alternative: Swap peanut butter with sunflower seed butter and use nut-free chocolate chips and candy alternatives for those with nut allergies.

FAQs

• What makes the pudding mix special in this cookie recipe?

The dry pudding mix helps keep the cookies soft and chewy by adding moisture and preventing them from becoming dry or crumbly during baking.

• Can I use different types of chocolate or candy in these cookies?

Absolutely! You can swap chocolate chips for peanut butter chips, white chocolate chips, or use different candy like chopped Snickers or M&Ms to customize the recipe to your taste.

• How do I ensure my cookies turn out soft and not hard?

Don’t overbake the cookies. Remove them from the oven when the edges are set but the centers still look slightly underbaked. They’ll continue cooking on the hot baking sheet and firm up as they cool.

• Is it necessary to chill the dough before baking?

While not mandatory, chilling the dough for 30 minutes can help prevent spreading and create a thicker, more compact cookie with deeper flavor development.

Why Reeses Peanut Butter Pudding Cookies Are a Favorite

Unleash Easy Baking Delight: Crafted for cookie lovers seeking a simple yet spectacular treat.

Crowd-Pleasing Comfort: Packed with irresistible Reese’s candies that guarantee smiles from kids and adults alike, making every bite a celebration of sweet indulgence.

Quick Kitchen Adventure: Minimal prep work and straightforward mixing steps mean anyone can whip up these delectable cookies without requiring advanced baking skills.

Versatile Dessert Champion: Perfect for casual gatherings, potlucks, movie nights, or spontaneous sugar cravings – these cookies adapt to any mood and moment effortlessly.

Ingredients for Reeses Pudding Cookies

Main Ingredients:

• Butter: Soft and rich base for creamy texture.
• Peanut Butter: Signature flavor for classic taste.

• Granulated Sugar: Sweet foundation.
• Brown Sugar: Deep caramel-like sweetness.

• Eggs: Binding agent for cookie structure.
• Honey: Natural sweetener with smooth consistency.
• Vanilla Extract: Aromatic flavor booster.

• All-Purpose Flour: Standard cookie base.
• Baking Soda: Leavening agent for light texture.
• Salt: Flavor enhancer.
• Instant Pudding Mix: Adds moisture and richness.

• Chocolate Chips: Melty chocolate pockets.
• Reese's Peanut Butter Cups: Signature chocolate-peanut butter candy.
• Reese's Pieces: Colorful candy crunch.

Baking Reeses Peanut Butter Pudding Cookies

Step 1: Prepare Baking Station

Warm up your oven to 350°F.

Cover a baking sheet with parchment paper for easy cookie removal and smooth baking experience.

Step 2: Create Creamy Cookie Base

• Softened butter
• Creamy peanut butter
• Granulated sugar
• Brown sugar

Beat until the mixture becomes light and fluffy.

Add eggs, honey, and vanilla extract.

Mix until everything blends smoothly.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking soda
• Salt
• Instant vanilla pudding mix

Gently incorporate these dry ingredients into the wet mixture, stirring until just combined.

Step 4: Add Delicious Candy Chunks

• Chocolate chips
• Chopped Reese's peanut butter cups
• Reese's Pieces

Step 5: Shape Cookie Dough

Use a cookie scoop to create 36 perfectly portioned dough balls.

Press additional candy pieces on top of each ball for extra visual appeal and flavor.

Step 6: Bake to Perfection

Arrange 12 dough balls on the prepared baking sheet, leaving space between each cookie.

Slide into the preheated oven and bake for 10 minutes until edges turn golden and centers look slightly soft.

Step 7: Cool and Enjoy

Let cookies rest on the baking sheet for 2 minutes.

Transfer to a wire cooling rack and allow them to reach room temperature.

Indulge in these irresistible peanut butter pudding cookies!

Tips for Reeses Pudding Cookie Perfection

• Chill the cookie dough for 30 minutes before scooping to make handling easier and prevent spreading during baking.
• Reserve extra Reese's pieces and peanut butter cups to press on top of each cookie for a more visually appealing and candy-packed treat.
• Remove cookies from the oven when edges are set but centers look slightly underbaked to ensure soft, chewy cookies that remain moist.
• Use vanilla or cheesecake flavored instant pudding mix for subtle flavor variations that keep the cookie's signature texture.
• Keep cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.

Reheat and Store Reeses Pudding Cookies Easily

• Store cooled cookies in an airtight container for up to 5 days, placing parchment paper between layers to prevent sticking.
• Pack cookies in a freezer-safe container or ziplock bag, separating layers with wax paper. Freeze for up to 3 months for maximum freshness.
• Remove frozen cookies from the freezer and let them sit at room temperature for 15-20 minutes before enjoying their soft, delicious texture.
• Warm cookies briefly in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-4 minutes to restore their just-baked warmth and gooey chocolate chips.

Reeses Peanut Butter Pudding Cookies Recipe

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• Total Time: 30 minutes
• Yield: 24 1x

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Description

Reeses peanut butter pudding cookies blend chocolate chips and creamy peanut butter pudding mix into irresistible sweet treats. Chocolate lovers discover a perfect harmony of rich flavors that melt in your mouth with each delightful bite.

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Ingredients

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Main Ingredients:

• 3/4 cup (170 grams) unsalted butter, softened
• 1/2 cup (128 grams) creamy peanut butter
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) packed brown sugar

Wet Ingredients:

• 2 large eggs
• 1 tablespoon honey
• 1 teaspoon vanilla extract

Dry and Baking Ingredients:

• 2 1/4 cups (270 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1 cup semi-sweet chocolate chips
• 1 1/4 cups halved Reeses mini peanut butter cups, divided
• 1 cup mini Reeses Pieces, divided

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Instructions

1. Warm the oven to 350°F and prepare a baking sheet with parchment paper, creating a non-stick surface for perfect cookie baking.
2. Cream the butter, peanut butter, and sugars in a mixing bowl until light and fluffy, creating a rich foundational mixture.
3. Incorporate eggs, honey, and vanilla extract into the creamed mixture, blending until smoothly integrated and glossy.
4. Sift together flour, baking soda, salt, and pudding mix in a separate bowl to ensure even distribution of dry ingredients.
5. Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently to create a cohesive cookie dough.
6. Carefully fold in chocolate chips, half of the Reese’s peanut butter cups, and Reese’s Pieces, distributing evenly throughout the dough.
7. Scoop uniform dough balls using a cookie scoop, strategically pressing remaining candy pieces on top for a decorative and flavorful finish.
8. Arrange cookies on the prepared baking sheet, leaving adequate space between each for spreading during baking.
9. Bake for 10 minutes, watching for golden edges and slightly set centers that indicate perfect cookie doneness.
10. Remove from oven and let cookies rest on the baking sheet for two minutes to stabilize their structure.
11. Transfer cookies to a wire cooling rack, allowing them to cool completely and develop their final texture.

Notes

• Soften butter and peanut butter at room temperature to ensure smooth, even mixing and perfect cookie texture.
• Use instant pudding mix to enhance moisture and create a tender, melt-in-your-mouth cookie with rich depth of flavor.
• Chill dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
• For gluten-free version, swap all-purpose flour with a gluten-free blend and ensure pudding mix is gluten-free.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 180
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 25 mg