Reese’s Peanut Butter Pudding Cookies

Authoraimeecool
Rating0.0
Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins
 ¾ cup Butter, softened
 ½ cup Creamy Peanut Butter
 ½ cup Sugar
 ½ cup Packed Brown Sugar
 2 Eggs
 1 tbsp Honey
 1 tsp Vanilla
 2 ¼ cups Flour
 1 tsp Baking Soda
 ½ tsp Salt
 1 Box of Instant Vanilla Pudding (3.4 oz)
 1 cup Chocolate Chips
 1 ¼ cups Halved Reese's Mini Peanut Butter Cups, divided
 1 cup Mini Reese's Pieces, divided
1

Preheat oven to 350 degrees F. 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, one cup of peanut butter cups, and 3/4 cup of Reese's Pieces gently.

2

Use a two 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 ten minutes. Let rest on the hot cookie sheet for two minutes, then gently move to a piece of parchment paper. Let the cookies cool completely before storing in a tightly sealed container. It makes 36 cookies.

CategoryCooking Method

Ingredients

 ¾ cup Butter, softened
 ½ cup Creamy Peanut Butter
 ½ cup Sugar
 ½ cup Packed Brown Sugar
 2 Eggs
 1 tbsp Honey
 1 tsp Vanilla
 2 ¼ cups Flour
 1 tsp Baking Soda
 ½ tsp Salt
 1 Box of Instant Vanilla Pudding (3.4 oz)
 1 cup Chocolate Chips
 1 ¼ cups Halved Reese's Mini Peanut Butter Cups, divided
 1 cup Mini Reese's Pieces, divided

Directions

1

Preheat oven to 350 degrees F. 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, one cup of peanut butter cups, and 3/4 cup of Reese's Pieces gently.

2

Use a two 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 ten minutes. Let rest on the hot cookie sheet for two minutes, then gently move to a piece of parchment paper. Let the cookies cool completely before storing in a tightly sealed container. It makes 36 cookies.

Notes

Reese’s Peanut Butter Pudding Cookies