Reese’s Peanut Butter Pudding Cookies

If you’re a fan of the rich, creamy combination of chocolate and peanut butter, these Reese’s Peanut Butter Pudding Cookies are about to become your new favorite treat! Combining the classic flavors of Reese’s with the soft and chewy texture of pudding cookies, this recipe is a must-try for cookie enthusiasts. The addition of instant vanilla pudding mix makes these cookies exceptionally soft and delicious, while the semi-sweet chocolate chips and Reese’s candy pieces add delightful bursts of flavor. Whether you’re baking for a party or just indulging yourself, these cookies are sure to impress.

Ingredients:

For the Cookies:

• ¾ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon table salt
• 1 (3.4-ounce) box instant vanilla pudding mix
• 1 cup semi-sweet chocolate chips
• 1 ¼ cups halved Reese’s mini peanut butter cups, divided
• 1 cup mini Reese’s Pieces, divided

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Wet Ingredients: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is creamy. Add the eggs, honey, and vanilla extract, mixing until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, table salt, and instant vanilla pudding mix.
4. Mix Ingredients Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the semi-sweet chocolate chips, 1 cup of halved Reese’s mini peanut butter cups, and ¾ cup of Reese’s Pieces.
5. Shape and Bake: Using a 2-tablespoon cookie scoop, form 36 dough balls. Press the remaining candy pieces into the tops of the dough balls for a decorative touch. Place 12 dough balls on the prepared baking sheet, spacing them evenly.
6. Bake the Cookies: Bake for 10 minutes, or until the edges are set and the tops are slightly golden. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Prep Time and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 10 minutes per batch
• Total Time: 40 minutes

Nutritional Information

• Calories: 206 kcal per cookie
• Servings: 36 cookies

Serving and Storage Tips:

Serving Tips:

• Cool Before Serving: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set properly and prevent them from breaking.
• Garnish Option: For an extra touch, you can sprinkle a few extra Reese’s Pieces on top of the cookies before baking for added visual appeal and flavor.
• Pairing Suggestions: These cookies are delightful on their own but pair perfectly with a glass of cold milk or a cup of coffee for a comforting treat.

Storage Tips:

• Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
• Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for a few seconds.
• Keep Fresh: To prevent cookies from becoming too soft or hard, place a slice of bread in the container with the cookies. The bread will help keep the cookies moist.

By following these tips, you’ll ensure your Reese’s Peanut Butter Pudding Cookies remain delicious and fresh, whether enjoyed immediately or saved for later!

Variations:

1. Nutty Twist: Add 1/2 cup of chopped peanuts or walnuts to the dough for an extra crunch and nutty flavor.

2. Chunky Peanut Butter: Use chunky peanut butter instead of creamy for a more textured cookie with added peanut bits.

3. Double Chocolate Delight: Substitute 1/2 cup of the all-purpose flour with unsweetened cocoa powder to make chocolate peanut butter cookies.

4. Peanut Butter Swirl: Swirl in some peanut butter chips or extra peanut butter into the dough for a more intense peanut butter flavor.

5. White Chocolate Version: Replace semi-sweet chocolate chips with white chocolate chips for a sweeter variation of these cookies.

6. Mini Reese’s Pieces: Use mini Reese’s Pieces throughout the dough for a more evenly distributed peanut butter candy flavor.

7. Sea Salt Sprinkle: Add a pinch of sea salt on top of the cookies before baking for a sweet and salty flavor contrast.

8. Oatmeal Peanut Butter Cookies: Incorporate 1/2 cup of rolled oats into the dough for added texture and a wholesome twist.

9. Maple Flavor: Replace honey with maple syrup for a different sweetener and a hint of maple flavor in your cookies.

10. Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies gluten-free. Ensure all other ingredients are also gluten-free.

Feel free to experiment with these variations to find your perfect version of Reese’s Peanut Butter Pudding Cookies!

FAQs:

1. Can I use natural peanut butter instead of creamy peanut butter? Yes, you can use natural peanut butter, but it may affect the texture of the cookies. Natural peanut butter can be oilier and may require adjustments to the flour amount to achieve the right consistency.

2. Can I make these cookies without the instant vanilla pudding mix? The pudding mix adds a unique texture and flavor to the cookies. If you don’t have it, you can leave it out, but the cookies may be slightly less soft and chewy.

3. How can I store these cookies to keep them fresh? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.

4. Can I use almond butter instead of peanut butter? Yes, almond butter can be used as a substitute, but it will change the flavor of the cookies. Ensure it’s creamy and well-stirred for the best results.

5. How do I prevent the cookies from spreading too much? Chill the dough for about 30 minutes before baking. This helps solidify the fats in the dough, which reduces spreading.

6. Can I use a different type of candy in place of Reese’s Pieces? Absolutely! You can use M&Ms, chocolate chunks, or other types of candy for a different flavor profile.

7. How can I make these cookies softer or chewier? To make the cookies softer or chewier, slightly underbake them. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

8. Can I make a smaller batch of these cookies? Yes, you can halve the recipe to make a smaller batch. Just adjust the baking time if needed and ensure the cookies are still evenly spaced on the baking sheet.

9. What can I use instead of honey? Maple syrup or agave nectar can be used as a substitute for honey. They will alter the flavor slightly but will still provide sweetness.

10. Can I make these cookies vegan? To make these cookies vegan, use a plant-based butter substitute, vegan chocolate chips, and replace the eggs with a flax egg or chia egg. Additionally, ensure the pudding mix and other ingredients are vegan-friendly.

These FAQs should help you with common questions and tips for making the perfect Reese’s Peanut Butter Pudding Cookies!

Reese’s Peanut Butter Pudding Cookies are a perfect blend of sweet and savory flavors, with a texture that’s soft, chewy, and irresistible. These cookies are not only easy to make but also incredibly satisfying, thanks to the combination of creamy peanut butter, chocolate chips, and candy pieces. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to be a hit. Enjoy the delicious taste of homemade cookies that are truly peanut butter perfection!