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