Reese’s Peanut Butter Cookies
Soft and chewy peanut butter cookies with vanilla pudding mix and chopped Reese's peanut butter cups for irresistible flavor and texture.
Equipment
- 1 large mixing bowl
- 1 cookie sheet
Ingredients
- ¾ cup butter softened to room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 3.4 oz vanilla instant pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ to 1 cup mini chocolate chips
- 1 cup chopped Reese’s miniature peanut butter cups
Instructions
- Preheat the oven to 350°F.
- Beat the butter in a large bowl until creamy and fluffy, about 2 minutes.
- Add peanut butter and both sugars to the butter, beating for 2–3 minutes.
- Mix in the vanilla pudding mix for 1 minute.
- Add eggs and vanilla extract; beat for another 2 minutes.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in mini chocolate chips and chopped Reese’s peanut butter cups.
- Scoop dough using a cookie scoop onto a prepared cookie sheet, spacing about 2 inches apart.
- Bake for about 10 minutes, taking care not to overbake.
Notes
- Do not overbake cookies for best texture.
- Store in an airtight container for up to one week.
- Use room temperature butter for easy mixing.