Imagine biting into a cookie that is as soft as a cloud, incredibly gooey, and bursting with the rich flavors of peanut butter and chocolate. That’s exactly what you get with the Reese’s Peanut Butter Pudding Cookies: Soft, Loaded & Irresistibly Gooey Recipe, a treat that combines creamy peanut butter, luscious instant vanilla pudding, and chopped Reese’s cups for a cookie experience you’ll fall in love with at first bite. These cookies are not only deeply comforting but also a delightful twist on the classic peanut butter cookie, making every bite more indulgent and satisfying.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these irresistible treats. Each item plays a vital role, from the creaminess of peanut butter to the softening magic of instant pudding mix, ensuring perfect texture and flavor.
- ¾ cup Unsalted Butter: Softened butter adds richness and tenderness to the cookies.
- ½ cup Creamy Peanut Butter: Brings that unmistakable peanut buttery flavor and smooth texture.
- ½ cup Granulated Sugar: Adds sweetness and helps create a light, tender crumb.
- ½ cup Brown Sugar: Contributes moisture and a subtle caramel note.
- 1 small box (3.4 oz) Instant Vanilla Pudding Mix: Keeps the cookies soft and incredibly moist while adding a hint of vanilla sweetness.
- 2 Large Eggs: Binds the ingredients and gives structure to the cookie dough.
- 1 tsp Vanilla Extract: Enhances all the flavors with a warm, aromatic touch.
- 2¼ cups All-Purpose Flour: The sturdy base that forms the perfect soft cookie texture.
- 1 tsp Baking Soda: Helps the cookies rise and become light while maintaining softness.
- ½ tsp Salt: Balances the sweetness and enhances the overall flavor.
- ½–1 cup Mini Chocolate Chips: Adds pockets of melty chocolate deliciousness.
- 1 cup Chopped Reese’s Miniature Peanut Butter Cups: The star ingredient that packs the cookie with gooey, peanut buttery chunks.
How to Make Reese’s Peanut Butter Pudding Cookies: Soft, Loaded & Irresistibly Gooey Recipe
Step 1: Get Your Oven Ready
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This ensures the cookies bake evenly and release easily without sticking or burning, setting the stage for cookie perfection.
Step 2: Cream the Butters and Sugars
In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creaming process incorporates air, which is key to a soft, tender cookie texture.
Step 3: Add Pudding, Eggs, and Vanilla
Mix in the instant vanilla pudding mix until fully combined. Then beat in the eggs one at a time, followed by the vanilla extract. This addition boosts moisture and helps keep the cookies irresistibly gooey inside.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, blending just until combined for a tender crumb without overworking the dough.
Step 5: Stir in Chocolate and Reese’s Pieces
Gently fold in the mini chocolate chips and chopped Reese’s miniature peanut butter cups. These add texture and pockets of melty, peanut buttery chocolate throughout every bite, making these cookies truly loaded.
Step 6: Scoop Your Dough
Using a tablespoon or small cookie scoop, portion out about 1½ tablespoons of dough for each cookie onto your prepared baking sheets. Keeping them uniform ensures they bake evenly and maintain that signature gooey center.
Step 7: Bake to Soft Perfection
Bake your cookies for 10–12 minutes until the edges are just golden. The centers should still look slightly soft — this is a sign that gooey, chewy magic is happening inside.
Step 8: Cool Before Enjoying
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. This resting time allows them to set gently without losing their soft, luscious texture.
How to Serve Reese’s Peanut Butter Pudding Cookies: Soft, Loaded & Irresistibly Gooey Recipe
Garnishes
Elevate your Reese’s Peanut Butter Pudding Cookies with a dusting of powdered sugar or a drizzle of melted peanut butter or chocolate. Adding a light sprinkle of sea salt can create a beautiful contrast that highlights the rich flavors even more.
Side Dishes
Serve these cookies alongside a cold glass of milk, a scoop of vanilla ice cream, or even a cup of hot coffee or tea to balance their sweetness. The creamy accompaniments complement the cookies’ gooey texture beautifully.
Creative Ways to Present
Try sandwiching two cookies with a spread of peanut butter or chocolate ganache for a decadent treat. You can also warm them slightly before serving to bring back that irresistible gooeyness, or stack them in a jar as a gift with a festive ribbon.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Reese’s Peanut Butter Pudding Cookies in an airtight container at room temperature for up to 4 days. They stay soft and moist, though their gooey charm is best enjoyed fresh.
Freezing
For longer storage, freeze the baked cookies in a single layer on a baking sheet then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months and thawed at room temperature when you’re craving that peanut buttery goodness.
Reheating
Warm the cookies in the microwave for 10 to 15 seconds to revive their soft, gooey texture. This quick step makes it feel like you just pulled them out of the oven all over again.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter if you prefer a bit more texture, but it will slightly change the cookie’s softness. Creamy peanut butter keeps the batter smoother and the end cookies softer and gooier.
What does the instant pudding mix do in this recipe?
The pudding mix is a clever addition that adds moisture and a soft, tender crumb to the cookies. It helps make them uniquely soft and chewy compared to traditional peanut butter cookies.
Can I make these cookies gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of the regular flour, but make sure it includes xanthan gum or another binder for the best texture.
How can I tell when the cookies are done?
Look for edges that are lightly golden and centers that still look soft. They might seem underbaked, but they’ll firm up as they cool without losing that delightful gooey center.
Can I double the recipe?
Yes, doubling this recipe is easy and perfect for parties or when you want to share. Just be sure to bake the cookies in batches without overcrowding your baking sheets to maintain even baking.
Final Thoughts
If you’re searching for a cookie that feels like a warm, gooey hug, this Reese’s Peanut Butter Pudding Cookies: Soft, Loaded & Irresistibly Gooey Recipe is calling your name. The perfect balance of softness, peanut butter richness, and chocolatey goodness makes these cookies an instant favorite. I can’t wait for you to try them and create your own happy moments one delicious bite at a time.
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Reese’s Peanut Butter Pudding Cookies: Soft, Loaded & Irresistibly Gooey Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Reese’s Peanut Butter Pudding Cookies are soft, loaded with peanut butter goodness, and irresistibly gooey in the center. These cookies combine creamy peanut butter, instant vanilla pudding mix, and chunks of Reese’s miniature peanut butter cups, creating a chewy, flavorful treat that’s perfect for any peanut butter lover.
Ingredients
Wet Ingredients
- ¾ cup Unsalted Butter, softened
- ½ cup Creamy Peanut Butter
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 small box (3.4 oz) Instant Vanilla Pudding Mix
- 2 Large Eggs
- 1 tsp Vanilla Extract
Dry Ingredients
- 2¼ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
Mix-ins
- ½–1 cup Mini Chocolate Chips
- 1 cup Chopped Reese’s Miniature Peanut Butter Cups
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Pudding Mix and Eggs: Beat in the instant vanilla pudding mix, then add the large eggs and vanilla extract, mixing until fully incorporated to enrich the dough with moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overworking the dough.
- Add Chocolate Chips and Reese’s Pieces: Fold in the mini chocolate chips and chopped Reese’s miniature peanut butter cups, distributing the gooey mix-ins throughout the dough for bursts of peanut butter and chocolate in every bite.
- Scoop the Dough: Using a tablespoon or cookie scoop, drop about 1½ tablespoons of dough per cookie onto the prepared baking sheets, spacing them adequately to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are just golden but the centers still look slightly soft, ensuring a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, preserving their gooey texture.
Notes
- Do not overbake; the centers should remain slightly soft to keep the cookies chewy and moist.
- Using the instant vanilla pudding mix is key to achieving the soft and gooey texture.
- You can adjust the amount of mini chocolate chips based on your preference for chocolate intensity.
- For easier cookie shaping, chill the dough for 15-30 minutes before scooping if it feels too sticky.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
