Today I decided to get my baking groove on with some Peanut Butter Pudding Cookies
but if you asked me what I would be baking each week,
I would probably give you a blank stare.
I could give you a list of a few ingredients that I could play around with.
(ok that just made me giggle…because my baking cupboard is full…I have more than a few.)
But I never know for sure what I am going to make
until I get the Kitchen Aid out.
Some bloggers have a detailed plan of recipes and posts that they want to accomplish. Some of these bloggers even do themes. Then there are other bloggers who actually bake and write posts way ahead of time.
Can I just say that is way impressive???
Oh to be so dedicated and organized in that way.
Most of them have kids and work full time too.
Maybe one of these days I will get that organized.
My baking and what I choose to post each day is based on my mood.
What ingredient is speaking to me today??
Ok, now what do I want to create with it?
I guess you could call me a “fly by the seat” blogger.
I do bake enough that I have a few options ready to go at all times,
but I never know which one I am going to “feel” like sharing.
Today feels like a peanut butter pudding cookie day to me 🙂
I can’t wait to make more of these cookies.
The pudding in the mix makes them so soft and chewy…
and the banana chips gave it a fun and different crunch!
(Feel free to substitute something else here or just leave it out if you don’t like the banana chips)
You know it is a good recipe when the kids gobble them down!
I didn’t even have a chance to freeze some for lunches.
Guess that means I need to bake some more…
but I haven’t decided what kind yet 🙂
Make sure you don’t miss any of the crazy baking
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Yield: 36 cookies
Peanut Butter Pudding Cookies
These easy Peanut Butter Pudding Cookies stay soft for days. Substitute any mix ins to change up the cookies every time you make them.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 3/4 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 Tablespoon honey
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 - 3.4 ounce box instant vanilla pudding
- 1 cup chocolate chips
- 1 cup Reese's Pieces
- 1 cup dried banana chips, broken (optional)
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine the flour, baking soda, salt, and pudding mix and set aside.
- In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again.
- Slowly add the dry ingredients, being careful not to over mix.
- Stir in the chocolate chips, Reese's, and banana chips by hand. (you can leave out the banana chips if you don't like those, or substitute pretzels or chips)
- Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake for 10 minutes. Do not over bake.
- Cool on pan for 3-4 minutes, then remove to a wire rack to cool completely. Store in a tightly covered container.
Here are a few more cookie recipes to get that baking mojo going:
Have I convinced you to make cookies today???
Rachael says
Has anyone added butter scotch or chocolate pudding to the batter? I make these and sell them at work to raise funds for a local Cancer Research Hospital. Huge success every time!
Jocelyn Brubaker says
Hi, Rachael. I am glad you are enjoying the cookies. I have a recipe here on the blog for chocolate pudding cookies, and butterscotch pudding cookies. If you click the recipe tab at the top, then click cookies. You will see all the ones I have tried 🙂
Sarah says
Can you use sugar free pudding mix, or will that just ruin everything? I have sugar-free on hand…
Jocelyn Brubaker says
You know I have never tried it with the sugar free pudding mix before. Now you have me curious how it would work…I think it would be fine, but I can’t say for sure.
Jen says
I did all kinds of fun things with this recipe! For the 1/2 c. peanut butter, I did a 1/4 pb, and a 1/4 nutella! I added little Reese’s cups, and I used chocolate pudding! They are delightful!!
Tasha says
No success with these cookies for me. They didn’t spread/flatten at all. In fact, they retained their cookie dough scoop shape, making them little rounded cookie balls. The taste was good but would like them to actually LOOK like cookies.
Jocelyn says
That is seriously the strangest thing. Every time I have made them, they bake flat. One trick to flatten puffy cookies is to tap them with the flat side of a metal spatula when they come out of the oven. I never have had to do that with these cookies though! I’m not sure why they didn’t flatten for you.
Lily says
Can I leave the pudding out? Just realized I am out of pudding.
Thanks
Jocelyn says
The pudding mix really does add a lot of flavor and softness to these cookies. Here is another peanut butter cookie recipe that doesn’t call for pudding. https://insidebrucrewlife.com/2014/01/peanut-butter-reeses-cookies/
terri cape says
can you use chocolate instead of vanilla pudding?
Jocelyn says
Yes, you can. The cookies will obviously look different because of the chocolate, but will taste delicious!
peggy josefowicz says
When I saw the recipe on facebook it showed reese mini peanut butter cups but when I printed the recipe it didn’t have it listed but had dried banana chips. Did I copy the wrong recipe
Jocelyn says
You are on a different recipe. The one with the Reese’s is here: https://insidebrucrewlife.com/reeses-peanut-butter-pudding-cookies/ They are basically the same but with different mix ins. I hope you enjoy the cookies!