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I do not know what has happened to me. I was never a huge fan of peanut butter but lately I have been craving it! When I saw Sweet Pea’s Kitchen recipe for her Peanut Butter Pudding Cookies, I was intrigued. Instead of using Reese’s Pieces and Peanut Butter Chips I decided to stick with the classic: peanut butter and chocolate. These cookies are un-freakin-believably good.
The Secret Ingredient
Many people use instant pudding mix as a secret ingredient to their cakes to make them extra moist and delicious but I had never seen anyone use it in cookies before! I used one small package which was a little more than the recipe called for (3.4 oz) but it worked out just fine.
The Recipe
Preheat oven to 350F and line 2 cookie sheets with parchment paper.
Add 2 eggs, one at a time, making sure they are well incorporated. Scrape down sides of bowl.
Add 1 tsp vanilla and 1 tbsp honey.
Slowly add in dry ingredients. Add 2 cups chocolate chips until well distributed.
Use an ice cream scoop to divvy out dough. You want 1 1/2” ball in your palms.
Roll into a ball and slightly flatten on parchment-lined cookie sheets until they are approximately 3/4” thick.
Bake 10 minutes. Let cool on sheets for 2 minutes before transferring to wire racks to cool completely.
Foodie Results
Imagine a Reese’s Peanut Butter Cup as a cookie. That is what these are like to eat. So soft and they melt-in-your-mouth. The recipe makes a ton of cookies too so Reg brought them to his class and apparently they were a huge hit. I knew they would be because they are the best damn peanut butter cookies I have ever had. They are perfection.
Thanks Sweet Pea’s Kitchen for the foodie inspiration. I give these not only five out of five wooden spoons but a GOLD STAR! They were that good. Best new cookie I have discovered in a long, long time.
Nothing like a killer cookie. Good on you.
So true and these rocked!
Oh my gosh, my blood sugar went up just reading this! I’m so going to make these. I love peanut butter and reese’s cups are one of my faves!
blessings
~*~
Yeah, there is a lot of sugar, it’s true Laura! It sounds like you might fall in love with these cookies!
These sound divine! And nice action shots of the prep process!
Thank you so much Debra! My kitchen is working out well for those shots which makes me very happy. 🙂 Thank you for noticing.
Made these yesterday and were as delicious as promised . Unusually found that they tasted better when completely cooled . Suzie didn’t mention that the recipe makes 30+ cookies so the large sheets are needed if you want to bake them all at once. I took the flavor up a notch by using Dr. Oetker’s French Vanilla Pudding Mix. It’s a titch more money but loads more flavor . Thanks for the recipe Suzie .
Yay! So glad you enjoyed them Wayne. 🙂 Yes, this recipe makes a ton, it’s true. I couldn’t find anything but No Name for the pudding so smart choice Wayne. You are so welcome! I am going to make some and send them to my Dad for his birthday.