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
Scale
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.
