Inside BruCrew Life

bake. eat. repeat.

Peanut Butter Pudding Cookies

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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.

Soft and chewy peanut butter pudding cookies with chocolate chips and Reese's. Good luck not eating all of them!
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.

Soft and chewy peanut butter pudding cookies with chocolate chips and Reese's. Good luck not eating all of them!
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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Peanut Butter Pudding Cookies

Peanut Butter Pudding Cookies

Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These easy Peanut Butter Pudding Cookies stay soft for days. Substitute any mix ins to change up the cookies every time you make them.

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

  1. Preheat oven to 350 degrees.
  2. In a bowl combine the flour, baking soda, salt, and pudding mix and set aside.
  3. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again.
  4. Slowly add the dry ingredients, being careful not to over mix.
  5. 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)
  6. Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake for 10 minutes. Do not over bake.
  7. Cool on pan for 3-4 minutes, then remove to a wire rack to cool completely. Store in a tightly covered container.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cookies & Whoopie Pies
Soft and chewy peanut butter pudding cookies with chocolate chips and Reese's. Good luck not eating all of them!
 Here are a few more cookie recipes to get that baking mojo going:

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  • Oh my these look fabulous! And once again, just like that, we are twins. I am so with you on the “what is speaking to me.” Sometimes, it’s something I see on pinterest, that says “make a cake, or use strawberries.” But most of the time it’s based on what I’m hungry for! Because let’s face it, I will be one eating the majority of what I bake.

    Reply

  • Oooooo…. they look delicious!

    And just this morning for the first time I found Biscoff at my grocery store. Now…. for the life of me I can’t remember why I looked for it before. I know it was one of your recipes, though. Do you remember what it was?

    Reply

  • You’ve convinced me – and given me a wonderful idea for a food gift. What do you think this would be like as a dry cookie mix sent in little box with the other ingredients? I’m putting together a foodie gift and am looking for ideas. Would this recipe work well?

    Reply

  • You’re doing better than me! Sometimes I’m still photographing my stuff the night before, ha! But yes, you’ve totally convinced me to make these cookies–I’m always looking for ways to incorporate peanut butter into my baked goods. These look fab!

    Reply

  • These cookies look positively delish!

    Can I just say that I have truly tried to cook/bake/write posts in advance… but it’s so hard to keep up with it. I’m usually only a day ahead with posting recipes on my blog : )

    Reply

  • ok Jocelyn, these cookies TOTALLY made my day. they look so soft… so chewy… so perfect! i’ve never made pudding cookies before but have heard nothing but great things about them . i’m making these STAT.

    PS: i love your blog 🙂

    Reply

  • I totally bake what I feel like making on the day of….I try to schedule sometimes and it just doesn’t work, LOL! These cookies look amazing!!

    Reply

  • These cookies look so good! The banana chips sound yummy! We’re so glad that you linked up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon. -The Sisters

    Reply

  • Ok. I think I looked through all the questions. First-time pudding cookie maker….instant or regular?! I NEED to make these this week. I’m in need of a PB fix…right about now. HELP!

    Reply

  • I am not a baking novice but your recipe instructions are confusing. You say “In a bowl combine all dry ingredients and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy.”

    I assumed that the white sugar was dry and dumped that with the flour, baking soda, pudding and salt. When I moved to the next step to cream the butter and the “SUGARS” I realized my error. I continued with the recipe anyway and only creamed the brown sugar. the ingredients are too expensive to toss these days. I hope they turn out. Please clarify your instructions so that others who are not as experienced like me don’t make the same mistake. The cookies sound really good I sure hope they turn out.

    Reply

  • @TimandCeri…I am sorry for the recipe confusion. Even though sugar is technically a dry ingredient, it does get added differently. I changed the recipe to be more specific for the ingredients. Thank you for letting me know it was hard to understand. I’m sure adding the sugar like you did was just fine!!!! I hope they turned out for you!!

    Reply

  • I made these cookies and they are EXCELLENT!! I left out the banana chips because it was my first time trying this out.. I’ll have to try it in the future! Thanks for this recipe! 🙂

    Reply

  • We just made these and they are so good! We used banana pudding instead of vanilla and instead of banana chips used peanut butter and vanilla morsels. So good! Thanks!

    Reply

  • these are so good! mine look a little different BUT are yummy. I subbed almond extract for the vanilla (it’s all I had), then omitted the banana chips and added PB chips and Butterscotch chips, in addition to the CH chips. I will probably omit the butterscotch next time and double the CH chips!

    Reply

  • I made these tonight and they were a huge hit with my husband and our company! I will be posting about them and will absolutely share your blog post!! Thanks for sharing your recipe!

    Reply

  • My step daughter made these and her were delicious. She gave me the recipe and I made them and they sure did not turn out like hers, hers were flat and mine were fluffy. I used the same ingredients, but only thing I did was make a double recipe. What could I have done wrong. Followed the intructions exactly. Mine were still good but my husband said that they don’t taste the same as hers. Help

    Reply

    • The only thing I can think of would be to make sure you used baking soda not baking powder? Mine weren’t super flat, but I wouldn’t say they were fluffy either. I wouldn’t think doubling the recipe would made a difference.

      Reply

  • A couple things. First, I am probably a more disorganized blogger than you, if that makes you feel any better (but somtimes I think I work better under pressure, one of my posts that is the biggest hit was thought of, made, photographed, and posted all in the same morning). Second, who are these bloggers who work full time and also have kids??? Superheros. Third, yes. Peanut butter, yes. Cookies, yes. Pudding, YES!!

    Reply

  • I’ve made these cookies at least 5x since finding this recipe. These cookies are AMAZING! Everyone that tries them raves about how good they are!

    Reply

  • I’m a not a fan of peanut butter cookies, but these babies here are DELICIOUS!! Not only are these cookies tasty, they are nice and soft. I followed your recipe to the “t”, with the exception of the banana chips. Thank you for sharing and Merry Christmas!

    Reply

  • 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!

    Reply

    • 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 🙂

      Reply

  • 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!!

    Reply

  • 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.

    Reply

    • 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.

      Reply

  • 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

    Reply

    • Yes, you would need to bake them a little bit longer. Since I haven’t actually baked these in a different size, I can’t give you you an exact time. Maybe try baking a few just to get the right timing.

      Reply
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