Peanut Butter Pudding Cookies
Soft, chewy cookies packed with creamy peanut butter, sweet vanilla pudding, and bursts of Reese’s Pieces and peanut butter chips.
Servings: 24 servings
Calories: 220kcal
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Dry Ingredients
- 2.25 cups All-purpose flour
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 box (3.4 oz) Instant vanilla pudding mix
Wet Ingredients
- 0.75 cup Unsalted butter, softened
- 0.5 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Light brown sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tbsp Honey
Mix-ins
- 1 cup Peanut butter chips
- 1 cup Reese’s Pieces candy
- 1 cup Chocolate chips (optional) Optional ingredient, not necessary for the recipe.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and the instant pudding mix. Set aside.
- In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until light and fluffy—about 2 minutes.
- Beat in the eggs, one at a time, then add vanilla and honey. Mix until smooth.
- Reduce the mixer speed to low and gradually add the dry ingredients until just combined.
- Stir in the peanut butter chips, Reese’s Pieces, and chocolate chips (if using). Mix just until evenly distributed.
- Roll about 1 tablespoon of dough into a ball, then flatten slightly between your palms and place on the prepared baking sheet.
- Bake for 10 minutes, or until the edges are set and the centers still look slightly soft. Don’t overbake—they’ll continue to cook as they cool!
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Notes
You can customize these cookies by adding your favorite mix-ins like nuts or dried fruits.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Fiber: 1g | Sugar: 15g