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:
Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.
Email Subscription | Facebook | Pinterest | Twitter | Instagram | Bloglovin
I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
Reese's Peanut Butter Pudding Cookies
These Reese's Peanut Butter Pudding Cookies are loaded with candy. The pudding mix keeps the cookies soft and chewy for days.
Ingredients
- 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
Instructions
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
36Serving Size:
1Amount 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
Aimee says
Yummy these look great!!!!
Michele {The Scrap Shoppe} says
Yum!!!! These look divine, Jocelyn!
Averie @ Averie Cooks says
Great job on the thick, PB, loaded up, mouthwatering looking cookies –mmm I need to dust off my deep dish pan!
Diane Hutchings says
Yummy goodness!
Ellen B Cookery says
I don’t know if it’s your beautiful photos or the ingredient composition that’s making me drool! YUM!
Hayley @ The Domestic Rebel says
Yum! Those cookies look perfect! So thick and chock-full of all that Reese’s goodness. I can always count on you to make something amazing with Reese’s!
SallysBakingAddiction says
Can you believe that I’ve NEVER, EVER used my deep dish pan before? Ugh I’m a disgrace! These puffy pudding cookies are tempting me to finally breaking it in Jocelyn! You know I’m a PB gal 🙂
Leslie says
Wow, those look amazing!!! I love peanut butter, you’ve just taken that cookie to the next level of goodness!
Blessings,
Leslie
Mandy says
Ummy Nummy! Looks amazing! I love love Reeses.
Dorothy @ Crazy for Crust says
Those look amazing Jocelyn!
Tanya-Lemonsforlulu.com says
I’m inspired to use my deep dish pan!!!! Dusting it off today. I love peanut butter cookies, but they are even better when they are extra thick!
Winnie says
Jocelyn – these cookies look wonderful!
I must check the recipe
Lisa {Sweet 2 Eat Baking} says
Ooo, these look and sound delicious. We don’t get the Reesses pieces here on the UK so I’ll just have to visually drool instead.
The blue box in the background, what are they? I see them on peoples’ photos and always wonder what they are.
-Lisa.
Sweet 2 Eat Baking
Pat says
Lisa, I don’t see a blue box in the background. Where is it?
Amy says
Yum! Just my kind of cookie! Load with chocolate! Thank you for sharing!
Rebecca Wise says
These sound soooo good!
Stevenswall says
Are these puffy as in cakey? Or dense and chewy?
Jocelyn says
These are thick and puffy, but not like cake. They are a thick dense chewy cookie! I hope you enjoy them!
Laur says
When they say pudding mix do you need to make the pudding or is it just the powder ???
Jocelyn says
You are just adding the dry powder to the cookie dough! It helps make the cookies so soft, puffy, and chewy! I hope you enjoy the cookies!
lacee r says
does it have to be the instant pudding?
Jocelyn says
You can actually use the cook and serve or instant pudding in the cookies, but I always use instant because that’s what is in my pantry. I hope you enjoy the cookies!!!
Laurie says
How big of a box of pudding do you use, is it the 9 gram size?
Jocelyn says
I used the 3.4 ounce box of pudding. It’s the smaller one on the shelf at the store.
Laurie says
Thanks
Raven M says
I’m going to try these tonight! Can’t wait 🙂
April says
Can you make these with chocolate pudding? Or do you have a chocolate version recipe to share? Please….
Jocelyn says
You could totally make these with chocolate pudding. I’ve done it with these cookies here. https://insidebrucrewlife.com/2013/04/chocolate-reeses-pudding-cookies/ Another thing you could do is use the Reese’s chocolate peanut butter spread in place of the peanut butter along with a chocolate pudding mix. I hope you have fun playing with the recipe.
Cindy says
I too am a puffy , chewy cookie lover! I made these with gluten free flour and left out the chocolate chips(added extra Reese’s pieces). Oh my goodnessI also flattened them a little before baking. I have made 100’s of cookie recipes and I would say these are in the top 10! A peanut butter lovers dream. My cookie testers and I are in heaven. Thanks for the excellent recipe!
Jocelyn says
Woo hoo! I love hearing this!!! Glad you are enjoying the cookies!
Wanda Post says
In using gluten-free flour, did you have to make any other changes to the recipe to accommodate it? My sister-in-law is new to the gluten-free lifestyle, and if I bake these so that she can have some, I will have to make them that way. Many g-f recipes I have seen call for the addition of xanthan gum (and possibly something else) when substituting g-f flour for all purpose. Thanks in advance for any insight you can provide.
Lacey says
Help! I’m not sure what I did wrong but mine turned out dry and crumbly. I’m not sure if there is an altitude adjustment in not seeing but the texture was just off. They still tasted amazing, my husband’s new favorite cookie, but I would like to fix the texture.
Jocelyn says
Oh, that’s not good. I have made them so many times and they have never been dry and crumbly. I hate to ask this but are you sure you measured everything exactly as the recipe is written? It sounds like they might be over baked, so maybe your oven just runs hotter. Do you have an oven thermometer to check that? You could always try again and just bake them a little less. When I need to test baking times, I usually just bake 6 cookies at a time until I know the exact time to get the right texture. Also, you mentioned an altitude adjustment…are you at a higher altitude?
Lacey says
I measured right. I have never checked the oven temp since it’s new to me. We are staying with my in-laws and I think my mother in law would die if I suggested it was her oven. I am high altitude. I will play around with things on my end for cook time and was just wondering if it was something I missed.
Adriana says
Mine came out dry and crumby too 🙁
I measured everything correctly too. And I’m not at a high altitude.
Jocelyn says
That is so crazy to me because I have made them so many times and they have never been dry or crumbly!!! I am so sad to hear these didn’t work for you. I would try baking them a minute or two less next time because I wonder if your oven runs hot.
Coreen Wood says
Tonight my husband and 8 year old daughter made these cookies and they were awesome. Really soft and yummy. Perfect!
Abigail says
What kind of flour do you use all purpose or self rising flour ? Thanks
Jocelyn says
I use all purpose flour for all my recipes. If I would ever use a different one, I would mention it in the recipe. I hope you enjoy the cookies.
Victoria says
What kind of chocolate chips do you like for this recipe?
Jocelyn says
I don’t generally discriminate against any chocolate 🙂 But my preference is to use dark chocolate chips. Is that what you are wondering?
Victoria says
Yes, thank you very much! ???? & I completey agree! Lol. ????
John says
I call these “Addiction”, love these cookies and have made them every week since the first ones came out of the oven. Thanks for sharing ????
Claire says
I just made these today. This is the 2nd time with some alterations. I backed way off the chocolate chips and added a few more mini cups. I was also able to back off the sugar a bit. They didn’t bake in great shape…ran a bit too much. So this made them a little fluffier and a little kick of the salty peanut butter taste. I consider myself a pretty experienced baker but I don’t think I’ll make these again…theres just too much added. They’re better with less.
Jocelyn says
Well, we will have to agree to disagree because I think the recipe is perfect as written. I have made them countless times for events and they always disappear in a hurry!
Claire says
Made these yesterday and they turned out perfect! I didn’t read directions well and accidentally added all the reese’s pieces in the batter and didn’t have any left to press on top – but they are still amazing! I am not usually too successful at baking so I was so excited! I will be making them again!
Sheryl says
OMG I just pulled them out of the oven and they smell sooo good can’t wait to eat them!!!! nom nom nom ????????
~T~ says
I just baked these cookies for the first time, and already my husband has declared them his favorites. Thanks for sharing!
Ashley says
This are so good. I substituted chocolate chips and chunks for the reeses. Cause i didnt have them and it’s still super good!
I have to try the full version next time.
One thing I would add to the recipe, is for mixing the dry ingredients in a separate Bowl, if I hadn’t kept reading ahead I wouldn’t have known that. Thank!
Jocelyn says
I’m glad you liked the cookies. Definitely try them with the Reese’s next time…so good! And the directions to mix the dry ingredients together is in the recipe (step 4) and is shown in the video too. I hope that helps. Have a great day!
Diane says
I made these a few weeks ago and they were so delicious! Do you think they would freeze well – baked or freeze the dough and bake when needed? Thanks for an awesome cookie!
Jocelyn says
I’m not sure how the dough would do frozen because of the cream cheese. I would recommend making the cookies and freezing them that way. I hope that helps and I’m glad you enjoyed the cookies.
Laura W says
I’m confused, I don’t see cream cheese on the list of ingredients. Did I miss something?
Jocelyn says
Oh, my goodness! I am so sorry! I think I was looking at another recipe when I answered that question. There is not any cream cheese in this recipe, so you can disregard the previous comment. Again I am so sorry for the confusion!
Laura W says
Thanks, I figured that, but I just wanted to make sure. Starting my first batch now. ????
Jenn says
So I have made these twice now (making them right now actually) and have found that they don’t spread. I learned after the very first batch that I need to press down the cookies. I am not sure why they aren’t, is that what they are supposed to do? Yours look like they spread out. Thanks for any input! Regardless of how they look, they taste amazing!
Jocelyn says
Mine don’t really spread out either. Sometimes I tap the tops of the cookies with a flat spatula when they come out of the oven to flatten the tops slightly. Just be careful doing that because it will mess with the melted candy on top! I’m glad you are enjoying the recipe!
Liz H says
could you substitute agave nectar for the honey ? My cousin’s boy is allergic to Honey.
Jocelyn says
I think that would work just fine. I hope you enjoy the cookies!
Nancy Goff says
Wow — these sound and look great, but for another recipe I’ve been looking for the Mini Reese’s Pieces. I can’t find any of those things anywhere, except on Amazon where they cost as much as a car. Where do you get them? My local Walmarts and Targets plus all the groceries do not carry them.
Jocelyn says
Did you look in the baking aisle of Walmart? That’s usually where I find them. If not, you can totally use the regular Reese’s Pieces instead!
Nancy Goff says
I shop at a BIG Walmart and I checked the baking aisle, the candy aisle and the cake decorating aisle. The regular/big Reese’s Pieces are in the candy aisle …. I’ll use them.
Thank you!
Beth says
I want to make these for my son’s wedding. Can they be made ahead of time and frozen?
Jocelyn says
I think the cookies themselves would be fine to freeze. But the issue I see happening is that the candies and chocolate on top are going to become discolored as they thaw out. Then they wouldn’t be as pretty for a wedding.
Beth says
Probably right. I’ll add them to the “day before” list. My future daughter-in-law loves peanut butter so I have to make them. ????
Jocelyn says
Awe! You sound like an awesome mother-in-law! I hope the day is incredible for you and for the happy couple!
Beth says
Thanks so much! I’m doing a cookie table for the reception and this will be a great addition.
Amanda says
These look delicious, but is there a way to reduce the sugar? With two kinds of sugar and honey I think they might make me & my daughter bounce of the walls.
Jocelyn says
I have never made them with less sugar. But you could leave the honey out and reduce the sugar to 1/3 cup of each kind and see how they turn out. Keep me posted on what you think!
Deanna says
Could you use chocolate pudding mix versus tha vanilla?
Jocelyn says
Yes, you can use any instant pudding mix in place of the vanilla if you like. If you use chocolate, the cookies will be a light shade of brown, but still very tasty!
Brenda Martin says
Is that the small pudding box or log one
Jocelyn says
The recipe says 3.4 ounce box of pudding which is the smaller size box! Hope that helps and you enjoy the cookies!
Anemone says
Thank you for the idea of making it gluten-free! I love puffy cookies!
Charlene says
These cookies were just perfect! Soft and delicious. Thanks so much for the recipe. My new go to!!
Jocelyn says
I am so glad that you liked the cookies! They are one of our favorites too 🙂
Heather Smith says
I made these last month for our road trip to Disney :). Everyone LOVED. Reading this recipe again because I am making again today for bake sale at work :). Thanks for sharing it!!
Melissa says
Did you intend for the baking soda to be baking powdere or no? Normally when you use AP flour, you add Baking Powder and Salt. You did not specify which clout in the recipe so if you could clarify, that would be great. Thanks.
Jocelyn says
The recipe ingredient list and instructions clearly state that you are to use baking soda. I always use all purpose flour in all my recipes, unless otherwise specified. I hope you enjoy the cookies!
Melissa says
Yes, I said I saw it said baking soda, I just wanted to be sure because I do not not.ally use baking soda in cookies, I use baking powder. I have never been to your page and arrived there from Pinterest so I had no idea which clout you use. My apologies.
That being said, I made them yesterday and they were amazing. Everyone loved them.
I do have one other question. Did you use Milk chocolate chocolate chips or semi sweet? I wasn’t sure so I used half Milk chocolate and half semi sweet but I would like to know which ones you use.
Again, these cookies were amazing. So glad I made them. Thank you for posting.
Melissa says
Wow, sorry for the typos. Typed on my phone and even when I type it write, it changes it to what it thinks it should be. Drives me insane. Of course that 1st typo should have said Normally and the 2nd should have said flour. Thanks again
Jocelyn says
No worries at all! 🙂 I’m glad you tried the cookies and loved them. It’s one of our favorite family cookies. I usually use semi-sweet, but I also change it up sometimes and use dark chocolate. There is really no wrong way to add chips. You could even do a mix of white, milk, and dark for a fun twist.
Sarah says
Should the brown sugar be packed?
Jocelyn says
Yes, brown sugar should always be packed unless the recipe states differently. I hope you enjoy the cookies!
Melissa caceres says
These are my husband’s favorite cookies!!!! I make them weekly for his lunches!! I appreciate your recipe because they are sooo delicious!! Thank you sooo much!!!
Jocelyn says
Thank you so much for sharing that with me. I am so happy to hear that these are a favorite in your house!!! Happy New Year!!
Kelly says
I have made these cookies a bunch and they are always a crowd-pleaser! Thanks for the awesome recipe!
Jocelyn says
That is so awesome to hear. Thank you so much for taking the time to come back and let me know. I appreciate that so much 🙂
Katharine Mulfinger says
This is my go-to cookie recipe. I’m actually making some now for my sister and her fiance upon request. They stay soft and moist. Awesome recipe.
Jocelyn says
Yay! That makes me so happy to hear that!! Thank you for stopping by and sharing that with me!
Kristin says
I have made these so many times! I even did a Christmas version with red/green m&m’s instead of the Reese’s Pieces and peanut butter chips in place of the chocolate chips. My family cannot get enough of these!! I love how soft and chewy they are and they stay that way too! This recipe is now in my arsenal of regular cookie baking. SIMPLY INCREDIBLE!
Tiffiny says
Omg, I just finished making these and 8 are already gone between my kids, my husband, and myself. They are SO good! Thank you si much for this phenomenal recipe!
Jocelyn says
Yay! I love hearing that! I’m glad you guys are enjoying them!!!
Trish says
Could these b made into bar cookies? Put the dough in a pan
Jocelyn says
You sure can. The baking time will depend on what size pan you use. Here is another peanut butter cookie recipe that is very similar and I baked it as bars. https://insidebrucrewlife.com/peanut-butter-nutella-cookie-bars/