Double Chip Peanut Butter Pudding Cookies

Double Chip Peanut Butter Pudding Cookies ~ I do believe one of my favourite things to bake is cookies. There is just something so satisfying in mixing up a bunch of ingredients in a bowl and an hour or so later having a big batch of fresh from the oven, still warm (or hot…depending on how long you wait to try one…lol) cookies cooling on a rack.

Double Chip Peanut Butter Pudding Cookies

Sure, in a pinch, I have purchased packaged cookies from my local grocery store. But, let’s face it, there is really nothing as tasty as homemade!

When my kids were little and it wasn’t frowned upon to include a cookie with their lunchtime sandwich, they used to complain bitterly about having homemade cookies. They would beg me for store-bought cookies “like the other kids had”. Go figure!

And, of the cookies that I bake regularly, my favourites, and the favourite of most people are the ones that have pudding in them. Yes, it may be a bit of an unusual addition, but adding pudding powder results in the softest, moistest cookies anywhere.

I’m not sure where I found the original recipe a hundred years ago, but I have played with and tweaked it over the years and now have great recipes for Pudding Chocolate Chip Cookies, Pudding Oatmeal CookiesReverse Pudding Chocolate Chip Cookies and now Double Chip Peanut Butter Pudding Cookies…say that twice quickly…lol!

These Double Chip Peanut Butter Pudding Cookies combine all the yumminess of a traditional peanut butter cookie with the moistness of the pudding and the added texture of mini Reese’s pieces and peanut butter chips.

I ask, how could you ever go wrong with that combination?!

Double Chip Peanut Butter Pudding Cookies

In a large bowl beat butter, peanut butter, both sugars, vanilla and pudding powder until mixture is fluffy and creamy.
I used a stand mixer, but you could easily use a hand mixer. Or if you are feeling strong and energetic, a wooden spoon.

Double Chip Peanut Butter Pudding Cookies

It’s a good practice to always sift your dry ingredients. Not only does it combine the ingredients evenly, it also gets rid of any lumps. I’m using a sieve here, but you could use a traditional flour sifter or even mix everything together using a wire whisk.

Double Chip Peanut Butter Pudding Cookies

Add eggs, one at a time, beating well after each addition.  Well…as you can see, I did not add my eggs one at a time. If like me, you forget and dump them both in at the same time, it’s not the end of the world, just make sure to beat everything well before adding your dry ingredients.

Double Chip Peanut Butter Pudding Cookies

Once you add your flour, you want to be gentle with the mixture. Overbeating, once the flour has been added will lead to a tough cookie.

Double Chip Peanut Butter Pudding Cookies

Scrape the bottom of your bowl frequently to be certain everything is being combined evenly. Sometimes butter or flour likes to collect in the bottom of the bowl.

Double Chip Peanut Butter Pudding Cookies

Always by hand, stir in peanut butter chips and mini Reese’s pieces (using a mixer will damage the candy coating on Reese’s pieces).

Double Chip Peanut Butter Pudding CookiesDouble Chip Peanut Butter Pudding Cookies

For nice even sized cookies, I like to use a small ice cream scoop to portion out the batter.

Double Chip Peanut Butter Pudding Cookies

Hot from the oven and smelling (and tasting…I had to sample just one) amazing!

Double Chip Peanut Butter Pudding Cookies

Double Chip Peanut Butter Pudding Cookies
 
Serves: 40
Ingredients
  • 2¼ cups flour
  • 1 tsp. baking soda
  • ¾ cup butter, softened
  • ½ cup creamy peanut butter
  • ¼ cup white sugar
  • ¾ cup brown sugar
  • 1 tsp. vanilla
  • 1 package vanilla INSTANT pudding, 4 servings size
  • 2 eggs
  • 1 cup peanut butter chips
  • 1 cup mini Reese's pieces
Instructions
  1. Combine flour and baking soda; set aside.
  2. In a large bowl beat butter, peanut butter, both sugars, vanilla and pudding powder until mixture is fluffy and creamy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Gradually stir in flour mixture until combined.
  5. By hand, stir in peanut butter chips and mini Reese's pieces (using a mixer will damage the candy coating on Reese's pieces)
  6. Using a small scoop (or heaping teaspoon) drop onto parchment lined cookie sheet.
  7. Bake at 350 degrees F. for approximately 10-13 minutes until golden brown on the edges. (Ovens vary greatly, so keep an eye on them after 10 minutes!)
  8. Do not over bake!
  9. Cool on cookie sheet for 5 minutes and then using a spatula transfer cookies to cooling rack.
Notes
You could easily substitute chocolate chips for the peanut butter chips.

As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.

What is your favourite homemade cookie to bake or eat?

 

Comments

  1. Judy Cowan says:

    Yum, will definitely have to make up a batch of these. They won’t last long in this house!

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