These Reese's Peanut Butter Cookies are a must-try for any peanut butter lover! They are made with two kinds of peanut butter candies, so they are extra delicious. Plus, they stay soft and chewy for days.
If you love cookies with pudding, try these Reese's chocolate cookies, too. They are just as amazing!
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Peanut Butter Cookie Recipe
I love baking a big batch of cookies at the beginning of the week to have on hand for lunches and snacking. With hungry kids in the house, they usually only last a few days.
This week, I cleaned our pantry and found an extra bag of peanut butter cups and Reese's Pieces. So, I changed these peanut butter pudding cookies with all the candies.
Why You'll Love This Recipe
These Reese's peanut butter cookies are soft, puffy, and so full of peanut butter goodness. You won't be able to get enough of these delicious treats.
They are perfect for parties, events, or just because you are craving peanut butter cookies.
- These peanut butter cookies stay soft for days!
- Each cookie is loaded with Reese's peanut butter cups and Reese's Pieces.
- This recipe is easy to change based on what candy you have in your pantry. Try using M&M's, Butterfinger, or Snickers instead.
- They will satisfy your chocolate and peanut butter cravings with just one bite!
Pudding Cookies
Adding instant pudding mix to cookies makes them soft and chewy and adds more flavor. Pudding cookies stay soft for days. Trust me—this is the best pudding cookie recipe out there!
On a very rare occasion, one or two peanut butter pudding cookies were left in the jar a week later, and they were still soft and chewy.
Key Ingredients
These peanut butter cookies call for simple ingredients you probably already have.
- Butter: Gives the cookies a great flavor. We use unsalted ingredients in all our recipes but feel free to use salted ingredients and adjust the salt in the recipe.
- Creamy Peanut Butter: This is the most essential addition to a peanut butter cookie.
- Sugar: A mixture of brown sugar and granulated sugar sweetens the cookies.
- Vanilla Pudding Mix: Adds a soft and chewy texture to the cookie dough. Just make sure you only use the DRY powder in the cookie batter.
- Flour: We usually use all-purpose flour in all of our baking. Most baking problems result from not knowing how to measure flour.
- Mix-Ins: We love using chocolate chips, peanut butter cups, and Reese's Pieces to give these pudding cookies a fun flair.
How to Make Reese's Peanut Butter Cookies
Another thing I love about pudding cookies is that you do not have to chill the dough. As soon as you mix together your ingredients, you can scoop it up and bake it.
- Beat the butter, peanut butter, and sugars in a large bowl until creamy.
- Add the eggs, honey, and vanilla and beat again.
- Stir together the dry ingredients and slowly mix it into the butter mixture. A stand mixer really does work best to mix the dough together because it is thick and sticky.
- Add the chocolate chips, Reese's Pieces, and peanut butter cups and then stir by hand gently.
- Use a cookie dough scoop to make 36 even dough balls. Top each dough ball with the extra candy.
- Place the cookie balls on a baking sheet and bake 10 minutes. Do not over bake.
- Remove and let the cookies sit on the hot cookie sheet for 1-2 minutes. Gently remove and place the cookies on parchment paper until they cool completely.
BruCrew Tip: Save some of the candy to press into the top of the dough balls so they bake up extra pretty.
Storage Recommendations
On the Counter: Store the cooled peanut butter pudding cookies in a tightly sealed container at room temperature for 3-4 days.
In the Freezer: Wrap each cookie individually in plastic wrap, then place in a freezer bag for 1-2 months. Thaw on the counter for a few minutes before serving.
Tips and Tricks
- We love using creamy peanut butter, but crunchy adds a fun texture to these cookies. An oily or natural peanut butter is NOT recommended.
- These cookies are thick and puffy when they come out of the oven. Because they are loaded with candies, they do not spread as much as regular peanut butter cookies.
- Use a flat spatula to gently tap the tops of the hot cookies to flatten them slightly. Be very careful doing this because it can mess up the tops of the cookies.
- Want to make these into bar cookies? Press the dough into a greased 11x17 baking sheet. Bake at 350° for 11-12 minutes.
More Pudding Mix Cookies
- Vanilla Pudding Cookies
- Nutella M&M Cookies
- Butterscotch Pudding Cookies
- S'mores Pudding Cookies
- Mint Pudding Cookies
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Recipe
Reese's Peanut Butter Cookies
These Reese's Peanut Butter Cookies are a must-try for any peanut butter lover! They are made with two kinds of peanut butter candies, which makes them extra delicious. Plus, they stay soft and chewy for days.
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 (3.4 ounce) box instant vanilla pudding
- 1 cup chocolate chips (semi-sweet or dark)
- 1 ¼ cups halved Reese's mini peanut butter cups, divided
- 1 cup mini Reese's Pieces, divided
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a Silpat.
- Beat the butter, peanut butter, and sugars until creamy. Add the eggs, honey, and vanilla and mix again.
- Stir the flour, baking soda, salt, and dry pudding mix in a bowl. Slowly add to the peanut butter mixture until everything is mixed in.
- Gently stir the chocolate chips, 1 cup peanut butter cup halves, and ¾ cup Reese's Pieces into the dough, making sure all the candies are mixed in evenly.
- Use a 2-tablespoon cookie scoop to make 36 even dough balls. Press the extra candy into the tops of the dough balls to make them bake pretty.
- Place 12 dough balls on a baking sheet and bake for 10 minutes. Let the cookies rest on the hot cookie sheet for 2 minutes, then gently move to a piece of parchment paper to cool completely.
Notes
- We love using creamy peanut butter, but crunchy would add a fun texture to these cookies. A natural or oily peanut butter is NOT recommended.
- These cookies are thick and puffy when they come out of the oven. Because they are loaded with candies, they do not spread as much as regular peanut butter cookies.
- Use a flat spatula to gently tap the tops of the hot cookies to flatten them slightly. Be very careful doing this because it can mess up the tops of the cookies.
- Want to make these into bar cookies? Press the dough into a greased 11x17 baking sheet. Bake at 350° for 11-12 minutes.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 143mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in August 2012. The pictures were updated in August 2018, and the post was republished in May 2022.
Denise Baumgardner
Hello! Have made these several times & love them. I have frozen after making but was wondering if you can freeze the dough and if so / best process for this. Thank you!
Jocelyn
Yes, the dough balls can be frozen. You should be able to bake them from frozen, just add a few extra minutes to the bake time for the cold dough.
Debbie wrage
Made these several times. ALWAYS need to make a double batch. Made for fund raisers, swim meets, church and family. It’s everybody’s favorite. I’ve been a professional baker and cake decorator for almost 50 years and these are by far the best cookies ever!!!
Marybeth Schaefer
I was out of vanilla pudding so I used chocolate ,it was yummy! I'm looking forward to trying with the vanilla.This recipe is a keeper!I