One of my favorite chocolate chip cookie recipes uses vanilla pudding mix as an ingredient. It makes the chocolate chip cookies extra soft and chewy, and I swear they stay fresh longer. The recipe is a great starting point for baking a variety of cookies—you can use butterscotch chips instead of semisweet or a butterscotch pudding mix and white chocolate chips. Being the Reese’s lover that I am, we took that recipe and made what quickly became my downfall chocolate peanut butter pudding cookies.
I swear chocolate and peanut butter were created on the 8th day.
These chocolate peanut butter pudding cookies were gone in record time. I managed to put away at least a half dozen from the first batch because I’m helpful like that.
Printable recipe for chocolate peanut butter pudding cookies below.
- 2¼ cups flour
- 1 tsp baking soda
- 1 cup butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 (3.4-oz) packages instant devil's food (or chocolate) pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 cups Reese's peanut butter chips
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour and baking soda; set aside.
- In a large bowl cream together butter and sugars. Beat in instant pudding mix until blended. Add vanilla and eggs and mix well.
- Add flour mixture and stir until thoroughly combined. Follow with peanut butter chips.
- Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes. Let cool 2 minutes on cookie sheet before removing to a wire rack to cool completely.
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