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.
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.
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.