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.
Storage
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.
CLICK HERE TO SAVE THIS RECIPE FOR LATER!
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
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
- ¾ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (3.4 ounce) box instant vanilla pudding
- 1 cup chocolate chips
- 1 ¼ 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 ¾ 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: 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.
Patrick
These cookies are dy-no-mite. People went gaga over them. They cooked up beautifully; like all pudding cookies, they retained a soft texture. The cups, pieces, and chips made for great texture and flavor. These will be made again. They were also super easy to make with a stand mixer.
Stacey
These cookies are delicious...omg. I made these tonight, pretty easy to follow! I did everything as it said, to die for!!! Yummm! My dough was the perfect consistency. And 10 minutes was perfect!! Only thing is I can't stop eating them!!😆😆Oh it broke that one's mine!! Thank you!!
Krystal
Where do you find your mini Reese's pieces? I can't seem to find them anywhere. I only find the regular sized.
Jocelyn
It has been hit or miss lately for me to find the minis too. I did just pick up a bag of the mini Reese's at Walmart with the ice cream toppings. Sometimes I can find the mini Reese's cups and Pieces in a bag like chocolate chips. And if you can't find them, the regular Reese's Pieces are just as good in these cookies.
Justin
So I followed everything to a t with measuring and order and I followed the cook time too. They seem very soft and almost like raw on the inside.
Jocelyn
I'm so sorry to hear yours seemed soft. How long did you let them cool on the cookie sheet after taking them out of the oven? Was it cool completely before you tried eating one? They do set up after they cool completely.
Tish
This is the second time that I have made these. They are a great cookie for Halloween!
Very good and not dry at all.
Stefanie Smith
Hi! I thought I would let you know that the printable recipe does not match up to the website. It doesn't mention at all when to put the honey in and also has some of the things in different order. I am making these now though and can't wait to see how they turn out!
Jocelyn
Hi, Stefanie. I just took a look at the post and the printable recipe and everything matches. I'm not sure where you are seeing differences. Step 3 in the recipe card says to add the eggs, honey, and vanilla. I hope you enjoy the cookies.
Mary
I have made a lot of these cookies but we have made them with both vanilla and chocolate pudding. The chocolate pudding makes them taste like a reese's cup!
Rick
I made these last Sunday (5/17) and got to the very last step and realized I didn't add the peanut butter earlier. So I added it on the last step. The dough was extremely thick and hard to mix. After a while the dough became crumbly and wouldn't solidify. I ended up baking the dough as it was and the cookies seemed to be ok. But I just wonder, would they have turned out better had I added the peanut butter earlier on as indicated? Also the add-ins seemed a little too excessive. If I make these again, I would cut back on some of the add-ins.
Jocelyn
Yes, if the peanut butter was added earlier it would have been much easier to mix in. And totally feel free to cut back on the extra candies and chocolate chips. We prefer them loaded with the extra goodies!
Debbie
I added the peanut butter correctly and mine still came out too thick and crumbly. Then the cookies wouldn't flatten out and the candies kept falling out because there were too many. I reread the directions thinking I did something wrong but I did everything right. If I attempt this again, I will cut the amount of candy in half. The issue was too much candy. I even skipped putting the remainder on top because it was candy overload.
Ashley
My kids and I love these cookies very simple to make and they keep very soft
Lindsay
Hi-
Do you use unsalted or salted butter? thanks!
Jocelyn
I use unsalted butter in all my recipes, so I can control the amount of salt. You can use salted if that is what you have, just make sure to reduce the amount of salt. Enjoy the cookies!
Trish
Could these b made into bar cookies? Put the dough in a pan
Jocelyn
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/
Tiffiny
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
Yay! I love hearing that! I'm glad you guys are enjoying them!!!
Kristin
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!
Katharine Mulfinger
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
Yay! That makes me so happy to hear that!! Thank you for stopping by and sharing that with me!
Kelly
I have made these cookies a bunch and they are always a crowd-pleaser! Thanks for the awesome recipe!
Jocelyn
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 🙂
Kristi
Can this dough be made into bar cookies ?
Jocelyn
Yes it can. Here is another one that I did in bars. It just uses cornstarch instead of a pudding mix. https://insidebrucrewlife.com/peanut-butter-nutella-cookie-bars/
Melissa caceres
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
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!!
Sarah
Should the brown sugar be packed?
Jocelyn
Yes, brown sugar should always be packed unless the recipe states differently. I hope you enjoy the cookies!
Melissa
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
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
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
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
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.
Heather Smith
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!!
Charlene
These cookies were just perfect! Soft and delicious. Thanks so much for the recipe. My new go to!!
Jocelyn
I am so glad that you liked the cookies! They are one of our favorites too 🙂
Anemone
Thank you for the idea of making it gluten-free! I love puffy cookies!
Brenda Martin
Is that the small pudding box or log one
Jocelyn
The recipe says 3.4 ounce box of pudding which is the smaller size box! Hope that helps and you enjoy the cookies!
Deanna
Could you use chocolate pudding mix versus tha vanilla?
Jocelyn
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!
Amanda
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
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!
Beth
I want to make these for my son's wedding. Can they be made ahead of time and frozen?
Jocelyn
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
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
Awe! You sound like an awesome mother-in-law! I hope the day is incredible for you and for the happy couple!
Beth
Thanks so much! I’m doing a cookie table for the reception and this will be a great addition.
Nancy Goff
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
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
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!
Liz H
could you substitute agave nectar for the honey ? My cousin's boy is allergic to Honey.
Jocelyn
I think that would work just fine. I hope you enjoy the cookies!
Jenn
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
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!
Diane
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
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
I'm confused, I don't see cream cheese on the list of ingredients. Did I miss something?
Jocelyn
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
Thanks, I figured that, but I just wanted to make sure. Starting my first batch now. ????
Ashley
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
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!
~T~
I just baked these cookies for the first time, and already my husband has declared them his favorites. Thanks for sharing!
Sheryl
OMG I just pulled them out of the oven and they smell sooo good can't wait to eat them!!!! nom nom nom ????????
Claire
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!
Claire
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
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!
John
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 ????
Barb Barbour
What do they mean in recipe 1. 3.4 box instant vanilla pudding
Jocelyn
It just means 1 box of pudding that is 3.4 ounce in size. I noticed the recipe was missing the word "ounce", so I corrected it. I hope you enjoy the cookies.
Victoria
What kind of chocolate chips do you like for this recipe?
Jocelyn
I don't generally discriminate against any chocolate 🙂 But my preference is to use dark chocolate chips. Is that what you are wondering?
Victoria
Yes, thank you very much! ???? & I completey agree! Lol. ????
Abigail
What kind of flour do you use all purpose or self rising flour ? Thanks
Jocelyn
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.
Lacey
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
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
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
Mine came out dry and crumby too 🙁
I measured everything correctly too. And I’m not at a high altitude.
Jocelyn
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
Tonight my husband and 8 year old daughter made these cookies and they were awesome. Really soft and yummy. Perfect!
Cindy
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
Woo hoo! I love hearing this!!! Glad you are enjoying the cookies!
Wanda Post
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.
April
Can you make these with chocolate pudding? Or do you have a chocolate version recipe to share? Please....
Jocelyn
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.
Raven M
I'm going to try these tonight! Can't wait 🙂
lacee r
does it have to be the instant pudding?
Jocelyn
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
How big of a box of pudding do you use, is it the 9 gram size?
Jocelyn
I used the 3.4 ounce box of pudding. It's the smaller one on the shelf at the store.
Laurie
Thanks
Laur
When they say pudding mix do you need to make the pudding or is it just the powder ???
Jocelyn
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!
Stevenswall
Are these puffy as in cakey? Or dense and chewy?
Jocelyn
These are thick and puffy, but not like cake. They are a thick dense chewy cookie! I hope you enjoy them!
Rebecca Wise
These sound soooo good!
Amy
Yum! Just my kind of cookie! Load with chocolate! Thank you for sharing!
Lisa {Sweet 2 Eat Baking}
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
Lisa, I don't see a blue box in the background. Where is it?
Winnie
Jocelyn - these cookies look wonderful!
I must check the recipe
Tanya-Lemonsforlulu.com
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!
Dorothy @ Crazy for Crust
Those look amazing Jocelyn!
Mandy
Ummy Nummy! Looks amazing! I love love Reeses.
Leslie
Wow, those look amazing!!! I love peanut butter, you've just taken that cookie to the next level of goodness!
Blessings,
Leslie
SallysBakingAddiction
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 🙂
Hayley @ The Domestic Rebel
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!
Ellen B Cookery
I don't know if it's your beautiful photos or the ingredient composition that's making me drool! YUM!
Diane Hutchings
Yummy goodness!
Averie @ Averie Cooks
Great job on the thick, PB, loaded up, mouthwatering looking cookies --mmm I need to dust off my deep dish pan!
Michele {The Scrap Shoppe}
Yum!!!! These look divine, Jocelyn!
Aimee
Yummy these look great!!!!