These Overloaded Reese’s Peanut Butter Pudding Cookies are a sweet peanut butter cookie full of Reese’s Pieces and Chunks of Reese’s Peanut Butter Cups.
Last Sunday, when I got ready to head to Iceland, I was swamped with client deadlines. Though I was beyond exhausted, I’m a crazy person and decided to throw in a batch of these cookies too! I mean, who bakes cookies for fun when they have a million other things they should be doing… this girl!
But I made them for another reason too. You see, this was the longest I’d been away from Matt since the spring of 2009 and I wanted to leave him sweet treats to get by without me. Also, I apparently felt like ruining his tuna fish diet he had planned for the week. But seriously, how was he going to survive without my baked goods for 6 days? Probably just fine, but I like to think it made a difference. Plus, tuna fish sandwiches are kinda boring.
I’ve had a 6 pack of Reese’s kicking around for months with these cookies in mind and I figured it was time to finally make them happen. But I couldn’t stop with just the cups, because that would be lame, we had to deck these cookies out with some Reese’s Pieces too. Sure, it’s a bit of a peanut butter overload, but I knew they’d hit the spot for Matty. Plus, I was headed to an island filled with unique food and a menu of American Chop Suey and Peanut Butter Cookies sounded like a good send off meal.
So if you’re a peanut butter lover, you’re going to go crazy over these cookies. They’re super soft and chewy on the inside with a slight crisp to the outside and then loaded up with all kinds of Reese’s goodness!
Overloaded Reese's Peanut Butter Pudding Cookies
Ingredients
- ½ cup 1 stick Unsalted Butter (room temp)
- ½ cup Peanut Butter
- ¼ cup Sugar
- ¾ Light Brown Sugar
- 1 3.4 oz. package Instant Vanilla Pudding Powder
- 2 Eggs
- 1 Additional Egg Yolk
- 1 tsp Vanilla Extract
- 2 cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Mini Reese's Pieces
- 6 Reese's Peanut Butter Cups chopped
Instructions
- Preheat oven to 350 F.
- Line cookie sheet with parchment paper and set aside.
- Cream butters and sugars together until smooth.
- Add pudding, eggs, additional egg yolk and vanilla. Beat for about one minute on medium speed.
- In a separate bowl, combine flour, baking soda, and salt.
- Add dry ingredients to the wet ingredients a ½ cup at a time and mix until combined.
- Fold in Reese's Pieces and 3/4 of the chopped Reese's cups.
- Roll into tbsp sized balls and place on prepared cookie sheet about two inches apart.
- Press in additional pieces of chopped Reese's cups.
- Bake for 11-13 minutes.
- Cool on pan for a couple of minutes before transferring to a cooling rack.
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Linda says
A,mazing cookies!! Pinned, of course. Beautiful photos also. Your friend, Linda @Crafts a la mode
creativejewishmom/sara says
wow looks really amazing! so nice to “meet” you on craft schooling Sunday, thanks for sharing!