Even though it has peanut butter in it, for once IT WASN'T MY HUSBAND THAT PICKED THIS RECIPE! I did. What drew me to this particular recipe was the use of pudding in the cookie. Many many years ago when I was in Girl Scoots (Troop #2180 represent!) I remember one of the mom's brought in a chocolate chip cookie that was the absolute softest and puffiest that I ever had. She shared that the secret ingredient was pudding but I no longer have this recipe. Another draw for me was the Reese's Pieces. Friendly's clown ice cream sundaes, anyone? And unlike Coleen, I peanut M&Ms are one of my favorites so back into the recipe they went.
The name does not do this recipe justice. It really should be called something like Peanut Butter Candy Explosion Pudding Cookies or something because every bite is chock full of goodies. My co-worker asked if I was trying to clear the pantry and I told her nope, just an excuse to BUY all sorts of candy ;).
It was a hit in my house but the peanut butter loving husband said that flavor was not prominent enough. I suggested to him that next time I could use peanut butter pudding mix instead to help boost that flavor profile. I brought some to my birthing class and it has the stamp of approval of pregnant mommies and daddies to be. Everyone loved these so thank you Coleen (and Kate)!
Thank you also to Sarah at A Taste of Home Cooking for hosting. Check out the blog hop to see what everyone else chose as their assignment!
Peanut Butter Pudding Cookies
Yields: About 3 dozen cookies (I got closer to 4 when using my 1.5 Tbsp cookie scoop)
- ¾ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup sugar
- ½ cup light brown sugar
- 2 large eggs
- 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 M&Ms
- 1 cup Reese’s Pieces
- Preheat oven to 350 degrees and line two sheet pans with parchment paper (I like to use these reusable silicone baking mats).
- In a stand mixer, cream together the butter, peanut butter, sugar and brown sugar. Add in the eggs, honey and vanilla extract and beat again until incorporated.
- In a separate mixing bowl, stir together the flour, baking soda, salt and pudding mix. Gradually add to the cookie dough, mixing on low speed just until incorporated.
- Stir in the chocolate chips, peanut M&Ms, and Reese’s Pieces.
- Drop by the tablespoonful two inches apart onto the sheet pans. (Make your life easier and cookies more uniform by investing in one of these medium sized Oxo cookie scoops!) 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.