I love baking a batch of cookies on Monday’s to keep in on hand for the week. With three hungry kids in the house, they usually only last a few days. They take them to school in their lunch boxes, and I see them munching on them after school with a big glass of milk.It’s a good thing these cookies have peanut butter in them.
At least the kids are getting some protein along with the sugar, right? Yes, I just called cookies a source of protein. I know how wrong that is. It’s how my sweet tooth justifies all the sugary sweets I like to bake.
There was an extra bag of peanut butter cups in the pantry this week, so I decided to add them to these peanut butter pudding cookies. It is such an easy cookie to change up based on what candy you have on hand.
Adding a pudding mix to the cookie dough creates a soft fluffy cookie. I love using that mix because these cookies stay soft for days. On a very rare occasion there have been one or two cookies left in the jar a week later, and they are still soft and chewy.
Chewy, puffy cookies are definitely my favorite kind of cookie. It’s one of the things my hubby and I differ on. He prefers flat, thin, crispy cookies.
I admit every once in a while, I don’t mind a crispy cookie…as long as I have milk to dunk it in. See what I did there? Took a crispy cookie and still made it soft. I can’t help it, I like soft cookies better.
Another thing I love about pudding cookies is that you do not have to refrigerate your dough. As soon as you mix together your ingredients, it is ready to be scooped and baked. You can use a spoon and your hands to roll the dough into even balls, but I prefer to use a cookie scoop.
This little kitchen gadget saves you time because you do not spend extra time trying to make sure each one is the same size. The tool does all the work for you. Less time measuring means you can get to the warm Reese’s peanut butter cookies faster.
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