Fill your cookie jar with a batch of these Reese’s Peanut Butter Pudding Cookies today! Soft and chewy pudding mix cookies are always a good idea.
If you love these peanut butter pudding cookies, make sure you try these Chocolate Reese’s Pudding Cookies too. They are just as amazing!!
I love baking a batch of cookies at the beginning of the week to keep on hand for lunches and snacks. With three hungry kids in the house, they usually only last a few days.
They take them to school in their lunch boxes, and I see them munching on them after school with a big glass of milk. It’s a good thing these cookies have lots of peanut butter in them.
At least the kids are getting some protein along with the sugar, right? Yes, I just called cookies a source of protein. I know how wrong that is. It’s how my sweet tooth justifies all the sugary sweets I like to bake.
There was an extra bag of peanut butter cups in our pantry this week, so I decided to add them to these Peanut Butter Pudding Cookies. This recipe for pudding cookies is so easy to change up based on what candy you have on hand.
Cookies with Pudding Mix:
Adding pudding in 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.
Just make sure you add the DRY pudding mix to the cookie batter. If you make the pudding, your cookies are going to fail. Guaranteed!
Chocolate chip cookies made with a pudding mix are my favorite kind of cookie. Chewy, puffy cookies are definitely my favorite kind of cookie.
It’s one of the things my hubby and I differ on. He prefers flat, thin, crispy cookies. Although, we both agree that our Favorite Chocolate Chip Cookies are the bomb!
I admit every once in a while, I don’t mind a crispy cookie. As long as I have milk to dunk these Caramel Coconut Cookies in, I’m all good.
See what I did there? Took a crispy cookie and still made it soft. I can’t help it, I like soft cookies better.
Another thing I love about pudding cookies is that you do not have to refrigerate your dough. As soon as you mix together your ingredients, it is ready to be scooped and baked.
How to make Reese’s Peanut Butter Pudding Cookies:
- Beat the butter, peanut butter, and sugars until creamy. Add the eggs, honey, and vanilla and beat again.
- Stir together the dry ingredients and slowly mix it into the butter mixture.
- Add the chocolate chips, Reese’s Pieces, and peanut butter cups and stir gently. Pro 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 with the extra candy.
- Place the cookie balls on a baking sheet and bake 10 minutes. Do not over bake.
- Cool and store the Reese’s cookies in a tightly sealed container. (full recipe below)
More cookies with Reese’s Pieces:
- Nutter Butter Reese’s Pieces Cookies
- Peanut Butter Reese’s Cookies
- Banana Reese’s Cookies
- Reese’s S’mores Cookie Pizza
Other pudding mix cookies you may like:
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- 3/4 cup butter, softened
- 1/2 cup creamy 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 box instant vanilla pudding
- 1 cup chocolate chips
- 1 1/4 cups halved Reese's mini peanut butter cups, divided
- 1 cup mini Reese's Pieces, divided
- Preheat oven to 350 degrees.
- Beat the butter until creamy. Add the peanut butter and sugars and beat again.
- Add the eggs, honey, and vanilla and beat until mixed in.
- Stir together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture until everything is mixed in.
- Stir in the chocolate chips, 1 cup peanut butter cups, and 3/4 cup Reese's Pieces gently.
- Use a 2 Tablespoon cookie scoop to make 36 dough balls. Press the remaining candy into the tops of the dough balls.
- Place the dough balls on a baking sheet and bake for 10 minutes. Let rest on the hot cookie sheet for 2 minutes, then gently move to a piece of parchment paper.
- Let the cookies cool completely before storing in a tightly sealed container.
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Amount Per Serving:Calories: 216 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 21mg Sodium: 172mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 4g