Recipe Swap: Peanut Butter Pudding Cookies

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This swap theme was dessert. I looooooooove dessert. So even though I would only have a week to make my recipe (we typically have two weeks, but I was on vacation), I signed up anyway.

I received this Peanut Butter Pudding Cookies from Kate’s Recipe Box. I was intrigued, because I’d never heard of adding instant pudding mix to cookie dough before. The Mister was VERY intrigued, because he loves peanut butter cookies.

I made only one substitution, because Kate’s recipe called for chocolate-covered peanuts, and for some odd reason that no one can explain, whole peanuts make me sick (yet I can eat creamy peanut butter). So, I substituted peanut butter chips.

I really enjoyed these cookies. I’m assuming The Mister did as well, since he ate three right off the cooling rack. They have a subtler peanut butter taste than traditional peanut butter cookies, and they are very moist. The addition of pudding mix makes them very soft and chewy (being very soft, they break easily, so store in a single layer on a sturdy surface). While making the dough, it looks like there is almost as much “mix-ins” (chips and pieces) as dough, but that just ensures that you get a mouthful of mix-ins with every bite.

These would be a huge hit for peanut-butter-loving children and adults alike!

Peanut Butter Pudding Cookies
Slightly adapted from Kate’s Recipe Box
Yield: About 3 dozen cookies

Ingredients

• ¾ cup butter, softened
• ½ cup creamy peanut butter
• ½ cup sugar
• ½ cup light brown sugar
• 2 large eggs, lightly beaten
• 1 tbsp honey
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 small box (3.4 ounces) instant vanilla pudding
• 1 cup chocolate chips
• 1 cup peanut butter chips
• 1 cup Reese’s Pieces

Directions

1. Preheat your oven to 350 degrees and line two sheet pans with parchment paper. 
2. In a stand mixer, cream together the butter, peanut butter, sugar and brown sugar. 
3. Add in the eggs, honey and vanilla extract and beat again until incorporated. 
4. In a separate mixing bowl, stir together the flour, baking soda, salt and pudding mix. Gradually add to the cookie dough, stirring on low speed just until incorporated. 
5. Stir in the chocolate chips, peanut butter chips, and Reese’s Pieces. 
6. Drop by the tablespoonful two inches apart onto the sheet pans. 
7. Bake for 10 to 12 minutes. Allow the cookies to cool on the pans for 3 to 4 minutes, then remove to a cooling rack to cool completely.