Chocolate peanut butter pudding cookies
One of my favorite chocolate chip cookie recipes uses vanilla pudding mix as an ingredient. It makes the chocolate chip cookies extra soft and chewy, and I swear they stay fresh longer. The recipe is a great starting point for baking a variety of cookies—you can use butterscotch chips instead of semisweet or a butterscotch pudding mix and white chocolate chips. Being the Reese’s lover that I am, we took that recipe and made what quickly became my downfall chocolate peanut butter pudding cookies.
I swear chocolate and peanut butter were created on the 8th day.
These chocolate peanut butter pudding cookies were gone in record time. I managed to put away at least a half dozen from the first batch because I’m helpful like that.
Printable recipe for chocolate peanut butter pudding cookies below.
- 2¼ cups flour
- 1 tsp baking soda
- 1 cup butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 (3.4-oz) packages instant devil’s food (or chocolate) pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 cups Reese’s peanut butter chips
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour and baking soda; set aside.
- In a large bowl cream together butter and sugars. Beat in instant pudding mix until blended. Add vanilla and eggs and mix well.
- Add flour mixture and stir until thoroughly combined. Follow with peanut butter chips.
- Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes. Let cool 2 minutes on cookie sheet before removing to a wire rack to cool completely.
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