M&M Peanut Butter Pudding Cookies

 Peanut Butter Pudding cookies can make a fun Valentine treat when filled with red and pink M&M candies and chocolate chips.

M&M Peanut Butter Pudding Cookies, peanut butter pudding cookies

These cookies will be gone before you know it.

I made these M&M Peanut Butter Pudding Cookies a few weeks ago.  I thought they would last the entire week for the kids to pack in their school lunches.  I should have known better!   We did the same thing when I made these Peanut Butter Pudding Cookies and these Caramel Corn Pretzel Cookies.  The kids kept trying to eat these for breakfast.  It is full of peanut butter so I guess it is great protein.

For these particular peanut butter pudding cookies, I decided to combine both of those old recipes into one delicious cookie.  If you can keep your family from devouring them right away, they would make a great Valentine treat. They are so easy to make, so grab your mixer and a baking sheet and let’s get baking.

M&M Peanut Butter Pudding Cookies, peanut butter pudding cookies

 You will start by creaming your butter and sugars until light and fluffy.  I use my Kitchen Aid for every recipe…I love having my hands free to measure (and instagram).  Then start adding the ingredients little by little.  This recipe really is a one bowl kind of recipe.  Do you like it when you only have one bowl to wash?  Yeah, most days I do too!

After your dough is mixed up, you will need to chill the dough.  Now quite honestly, you could bake the cookies right away, but they will not be quite as thick and puffy.  Give the dough at least 30 minutes of chilling time and then start rolling the M&M Peanut Butter Pudding cookie dough into 1 1/2 inch or 2 inch balls.  The dough will be slightly sticky, but it should roll easily.  If not, refrigerate it longer.   Keep your dough in the refrigerator while each batch is baking.

M&M Peanut Butter Pudding Cookies,  peanut butter pudding cookies

I like to bake my cookies on a Silpat.  It will keep your cookies from spreading out even more.   Look at that freshly baked peanut butter pudding cookie.  Yes, I know that it looks underdone, but DO NOT bake any longer than 9-10 minutes.  I promise you they continue to bake and set up after you pull them out of the oven.    I always let my cookies rest about 2 minutes on the tray before moving them to some parchment paper on the counter.  For the cookies that are really fat and tall in the center, I gently pressed the centers down with the back of the spatula or a spoon. Not too hard…just enough to flatten it out  just slightly.

M&M Peanut Butter Pudding Cookies, peanut butter pudding cookies

Store your peanut butter pudding cookies in a tightly sealed container once they are cool.  I had one of these 2 days after I made them, and they were just as good as the day I made them.  Obviously the kids thought so too. By the end of the  3rd day, all our M&M Peanut Butter Pudding cookies had disappeared!  I would call that a recipe success.

M&M Peanut Butter Pudding Cookies, peanut butter pudding cookies

 I guess I need to find two more of my favorite cookies and try to combine them into another great cookie recipe.

More Peanut Butter recipes you may enjoy:

Peanut Butter & Jelly Cookies

Peanut Butter S’more Blondies

Peanut Butter Mini Cheesecakes

Make sure you don’t miss any of the crazy baking
by following the BruCrew here:

FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM

M&M Peanut Butter Pudding Cookies

Prep Time: 45 minutes

Cook Time: 9 minutes

Yield: 48 cookies

M&M Peanut Butter Pudding Cookies

Peanut Butter Pudding cookies with peanut butter M&M candies and chocolate chips....great for Valentine's Day treats.

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 cup peanut butter
2 teaspoons vanilla
2 eggs
1 box instant vanilla pudding (3.4 oz.)
1/4 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1/2 cup white chocolate chips
1 cup Peanut Butter M&M candies
3/4 cup chocolate chips

Instructions

  1. In a large mixing bowl, beat the butter and sugars until creamy. Add the peanut butter, vanilla, and eggs and beat again. Sift together the pudding mix, salt, baking soda, and flour. Slowly add to the butter mixture. Stir in the chocolate chips and M&M's by hand.
  2. Chill the dough for at least 30 minutes. Roll the dough into 1 1/2 balls. Bake at 350* for 9-10 minutes. Cool on the pan for 2 minutes before removing to parchment on the counter. Cool completely. Store in a sealed container for 4-5 days. Makes 48 cookies, depending on the size of your dough balls.
http://insidebrucrewlife.com/2013/02/mm-peanut-butter-pudding-cookies/

 

Shared with: 36th Ave. Link Party, Taste and Tell, Pin It, Chic and Crafty, I’m Lovin It, Inspiration Gallery, Tickled Pink, Weekend Potluck, Free For All, Show & Tell, Super Sweet, Create & Inspire, Weekend Wrap Up, Super Sat Show & Tell, Sundae Scoop, Share With Us, Finding the Pretty,

Comments

    • Jocelyn Brubaker says

      Pink is good, but I’m kind of over it. Life of a foodie I guess. I’m ready to move on to mint and green…pink and chocolate has been happening here since January! Well, in my kitchen and photos anyway.

    • Jocelyn Brubaker says

      I have tried quite a few pudding cookies, but my peanut butter ones are still the top favorite! You should try them next!

  1. Ashley H says

    Just one question, what size box of pudding did you add. I know you can buy a larger box and then a smaller one as well?

    • Jocelyn Brubaker says

      Whoops I forgot to add that in. Sorry I will fix the recipe right away. You want to use the smaller size box, a 3.4 oz. box! Thanks for asking so I could fix it :-)

    • Jocelyn Brubaker says

      It’s true…great minds think alike! I will be anxiously awaiting another fab cookie creation to pop up in my reader from you!!!

    • Jocelyn Brubaker says

      They would have been gone sooner if the kids had anything to do with it. I can’t take credit for chilling the dough! I have good blog friends who share awesome tips!

    • Jocelyn Brubaker says

      Thanks Teresa! They are a cookie that won’t last long if you make them! And warm from the oven is my favorite way to eat them!

  2. Paula B. says

    I need some cookie (Valentine) gifts for my teacher friends, these look like they’ll fit the bill. Will have to make a trial batch tomorrow while awaiting the blizzard. Thanks for the great recipe.

    • Jocelyn Brubaker says

      I am totally with you on the underdone cookies. They are the best right from the oven when they are falling apart on you! I like the way you think!!!

  3. Chrissy says

    I’ve never made these before, so how are these supposed to come out? After 9 minutes they were quite soft and still dough like so I put them back in the oven for another 2 minutes. They are cooling now and look better but still unsure. Can you help?

    • Jocelyn Brubaker says

      They will be very soft when they first come out of the oven at 9 minutes. Trust me, you don’t want to bake any longer because they will continue to bake and set up after you take them out of the oven. Baking a few more minutes won’t ruin them, they will just not be as soft.

  4. Janel Dube says

    Made theses this evening, and is the first cookie I have ever made. They are unbelievable, and I have newfound love for a cookie!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge