Print

Decadent Reese’s Peanut Butter Pudding Cookies

Reese’s Peanut Butter Pudding Cookies - featured image
Print Recipe

Soft, chewy peanut butter cookies loaded with chunks of Reese’s cups, made extra moist with instant vanilla pudding mix. An easy, crowd-pleasing treat that stays soft for days.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter (e.g., Jif or Skippy)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Reese’s peanut butter cups, chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and peanut butter on medium speed until smooth and combined, about 2 minutes.
  3. Add the granulated sugar and brown sugar. Beat on medium-high for 2 to 3 minutes until light and slightly grainy. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each. Stir in the vanilla extract until creamy and glossy.
  5. Sprinkle the dry instant vanilla pudding mix over the wet ingredients. Beat on low until fully incorporated.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. With the mixer on low, gradually add the dry ingredients in two or three additions. Mix until just combined. The dough will be thick and slightly sticky.
  8. Fold in the chopped Reese’s cups using a rubber spatula. Reserve a few chunks to press onto the tops of the cookies before baking if desired.
  9. Cover the bowl and refrigerate for 30 minutes (optional but recommended for thicker cookies).
  10. Scoop rounded balls of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. Press reserved Reese’s chunks on top if using.
  11. Bake for 10 to 12 minutes, until edges are set but centers are still soft and puffy. For best results, bake for 11 minutes.
  12. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is recommended for thicker, chewier cookies. Do not overbake; cookies should look slightly underdone when removed from the oven. For best texture, use regular processed peanut butter, not natural. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: peanut butter cookies, Reese's cookies, pudding cookies, soft cookies, chewy cookies, easy cookie recipe

Find it online: https://emacrave.com/decadent-reeses-peanut-butter-pudding-cookies-recipe/