These cookies were amazing. I don’t know if they store well as they didn’t last that long.
Reese’s Peanut Butter Pudding Cookies
Makes about 34 cookies
¾ Cup Butter, softened to room temperature
½ Cup peanut butter
½ Cup Sugar
½ Cup Brown Sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ Cups flour
1 box (3.4 oz) instant vanilla pudding mix or chocolate pudding
1 teaspoon baking soda
½ teaspoon salt
½ Cup mini m&ms or mini chocolate chips
1 cup chopped Reese’s Peanut Butter Cups
In a large bowl beat the butter and peanut butter and sugar until creamed together. Add eggs and vanilla and beat for another 2 minutes.
In a separate bowl stir together the flour, pudding mix, baking soda and salt. Add this mixture to the butter mixture and mix until combined.
Fold in the chocolate chips and chopped Peanut butter cups.
Chili dough for about 1 hour. (You can bake right away but they will spread more and be thinner.
Drop about a 2 Tablespoon scoop of dough onto a cookie sheet. Place the dough balls about 2 inches apart. Slightly press down each cookie.
Bake cookies for 10-12 minutes. Take out when the edges are browned but the middles still look soft.
Remove from oven but leave on the cookie sheets for about 3 minutes. Lift to a cooling rack.
*To measure the peanut butter, spray your ½ cup measuring cup with cooking spray.
*To make Gluten Free use your favorite Gluten Free Flour. Some brands you made need to add a bit more flour.
Jan Dairy Keen