- Posted on
- 15 Comments
You can’t go wrong with the classic chocolate and peanut butter combo . . . and these cookies are incredibly moist and delicious! If you have never tried a pudding cookie recipe before, I highly recommend starting with these. They are divine!
2 sticks (1 cup) butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 T vanilla
2 1/4 cups flour
1 t baking soda
1/2 t salt
1 (4 oz) box instant chocolate pudding
1 (10 oz) bag peanut butter chips
1 cup miniature Reese’s peanut butter cups (I have also used big Reese’s chopped up into small pieces)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Beat butter and sugar together until fluffy. Add in eggs and vanilla, mix until combined.
Put flour, baking soda, and salt into a separate bowl and mix together. Add wet ingredients to dry ingredients. Add in pudding (do not prepare pudding, add it to mix in powder form). Fold in peanut butter chips and Reese’s and mix until just combined (don’t over-mix it).
Place heaping tablespoonfuls onto cookie sheet and bake for 9-10 minutes (don’t overbake). Let cookies cool for about 10 minutes before removing them from the cookie sheet.
These taste amazing straight out of the oven and after they have cooled down . . . if you can wait that long.