Description

These Reese’s Peanut Butter Pudding Cookies are a delightful twist on the classic peanut butter cookie. Packed with chunks of Reese’s Peanut Butter Cups and colorful Reese’s Pieces, these cookies are bursting with nutty, chocolaty flavor in every bite.

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 mix

1 cup semi-sweet chocolate chips

1 ¼ cups halved Reese’s mini peanut butter cups, divided

1 cup mini Reese’s Pieces, divided

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar until creamy. Add the eggs, honey, and vanilla extract, and mix until smooth.

In a separate bowl, whisk together the flour, baking soda, salt, and dry pudding mix. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the chocolate chips, 1 cup of the halved Reese’s peanut butter cups, and ¾ cup of the Reese’s Pieces.

Using a 2-tablespoon cookie scoop, form 36 dough balls. Press the remaining candy pieces into the tops of the dough balls for a decorative touch.

Place 12 dough balls on the prepared baking sheet, spacing them evenly. Bake for 10 minutes, or until the edges are set and the tops are slightly golden.

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

Ingredient Substitutions: If you prefer, you can substitute Reese’s Pieces with M&Ms or other candy-coated chocolates. Additionally, milk chocolate or dark chocolate chips can be used instead of semi-sweet chocolate chips for a different flavor profile.
Chilling the Dough: If you have time, chilling the dough for 30 minutes before baking can help the cookies hold their shape better and enhance the flavor.
Storage: Store the cookies in an airtight container at room temperature for up to a week. To enjoy them longer, you can freeze the baked cookies or the raw cookie dough for up to three months. Thaw frozen dough balls at room temperature for a few minutes before baking.
Yield: This recipe makes about 36 cookies. If you prefer larger cookies, simply use a larger scoop and adjust the baking time accordingly.
Allergy Warning: This recipe contains peanuts and may not be suitable for those with nut allergies. Ensure all guests are aware of the ingredients if serving at a gathering.
Presentation Tip: For a more polished look, press a few extra pieces of Reese’s candies into the tops of the dough balls just before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 206 kcal per cookie