Fill your cookie jar with a batch of this Reese’s Peanut Butter Pudding Cookies recipe 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 hungry kids still in the house, they usually only last a few days.
This week I was cleaning out the pantry and found an extra bag of peanut butter cups and Reese’s Pieces in our pantry. So, I decided to change up these peanut butter pudding cookies by using lots of Reese’s candies.
These 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 sharing at parties, events, or just because you are craving peanut butter cookies.
Why You Will Love These Cookies
- These peanut butter cookies will stay soft for days!
- Each cookie is loaded with peanut butter cups and Reese’s Pieces.
- Easy to change up based on what candy you have on hand. Don’t have Reese’s? Use M&M’s, Butterfinger, or Snickers Bars instead.
- They will satisfy your chocolate and peanut cravings in one bite!
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.
Main Ingredients Needed
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.
- Peanut Butter – Clearly the most important addition to a peanut butter cookie. We love using creamy but a crunchy would add a fun crunch to the cookies. A natural or oily peanut butter is not recommended.
- 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 Reese’s Peanut Butter Pudding Cookies
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.
- Beat the butter, peanut butter, and sugars in a large bowl until creamy. (full recipe at bottom of post)
- 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. 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 each dough ball with 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, then gently remove and place on parchment paper.
Keep the cooled peanut butter pudding cookies in a tightly sealed container for 3-4 days.
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.
More cookies with Reese’s Pieces
Other Pudding Mix Cookies
- Vanilla Pudding Cookies
- Chocolate Crunch Pudding Cookies
- Coconut S’mores Pudding Sandwiches
- Peppermint Pudding Cookies
- Biscoff Pudding Cookies
- 3/4 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.4 ounce) 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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Nutrition Information:Yield: 36 Serving Size: 1
Amount 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.