Description
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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, table salt, and instant vanilla pudding mix.
- 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.
- 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.
- 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
Notes
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!
