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, make sure you try these chocolate Reese's pudding cookies too. They are just as amazing!
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 out our pantry and found an extra bag of peanut butter cups and Reese's Pieces. So, I decided to change up these peanut butter pudding cookies with all the candies.
Why Make These
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 an 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 there have been one or two peanut butter pudding cookies left in the jar a week later, and they were still soft and chewy.
Key Ingredients
These peanut butter cookies call for simple ingredients that you probably already have on hand.
- Butter - Gives the cookies a great flavor. We use unsalted in all our recipes, but feel free to use salted and adjust the salt in the recipe.
- Creamy Peanut Butter - Clearly the most important 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 come from not know 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
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, it is ready to be scooped and baked.
- 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 stir by hand gently. BRUCREW TIP: Save some of the candy to press into the top of the dough balls, so they bake up extra pretty.
- 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.
Storage
Keep the cooled peanut butter pudding cookies in a tightly sealed container for 3-4 days at room temperature.
The Reese's pudding cookies can also be frozen. 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 would add 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
Love a recipe you tried from Inside BruCrew Life?
Please leave a 5 star ⭐️ rating and/or a review in the comments section further below.
Reese's Peanut Butter Pudding Cookies
These Reese's Peanut Butter Pudding 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.
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed 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 degrees. 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 together the flour, baking soda, salt, and dry pudding mix. Slowly add to the peanut butter mixture until everything is mixed in.
- Gently stir in the chocolate chips, 1 cup peanut butter cup halves, and ¾ cup Reese's Pieces. Make sure all the candies get mixed into the dough 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 206Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 132mgCarbohydrates: 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.
*The post for these Reese's Peanut Butter Pudding Cookies was first published August 2012. The pictures were updated August 2018, and the post was republished May 2022.
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