Peanut Butter Chip Cookies is a recipe is from the back of the Reese’s Peanut Butter Chips Bag. I’m putting it here for safe keeping and as a reminder to myself to make these with Hershey’s Dark Dutch cocoa powder. I used to recommend Hershey’s Dark, but they changed the product and it now tastes different. I still love their natural,
but don’t care for the new “improved” dark. But back to the cookies, any Dutch process will do, but you can also use natural. Peanut Butter Chip Chocolate Cookies1 cup unsalted butter, softened (230 grams) Cream butter, sugar, eggs and vanilla until light and fluffy. Reader Interactions Jump to Recipe These Reese's Peanut Butter Cookies are a must-try for any peanut butter lover! They are made with two kinds of peanut butter candies, so they are extra delicious. Plus, they stay soft and chewy for days. If you love cookies with pudding, make sure you try these chocolate Reese's pudding cookies too. They are just as amazing! I love baking a big batch of cookies at the beginning of the week to have on hand for lunches and snacking. With hungry kids in the house, they usually only last a few days. This week I cleaned out our pantry and found an extra bag of peanut butter cups and Reese's Pieces. So, I decided to change up these peanut butter pudding cookies with all the candies. Why Make TheseThese Reese's peanut butter cookies are soft, puffy, and so full of peanut butter goodness. You won't be able to get enough of these delicious treats. They are perfect for parties, events, or just because you are craving peanut butter cookies.
Pudding CookiesAdding an instant pudding mix to cookies makes them soft and chewy and adds more flavor. Pudding cookies stay soft for days. Trust me. This is the best pudding cookie recipe out there! On a very rare occasion there have been one or two peanut butter pudding cookies left in the jar a week later, and they were still soft and chewy. Key IngredientsThese peanut butter cookies call for simple ingredients that you probably already have on hand.
How to MakeAnother thing I love about pudding cookies is that you do NOT have to chill the dough. As soon as you mix together your ingredients, it is ready to be scooped and baked.
StorageKeep the cooled peanut butter pudding cookies in a tightly sealed container for 3-4 days at room temperature. The Reese's pudding cookies can also be frozen. Wrap each cookie individually in plastic wrap, then place in a freezer bag for 1-2 months. Thaw on the counter for a few minutes before serving. Tips and Tricks
More Pudding Mix Cookies
Love a recipe you tried from Inside BruCrew Life? Please leave a 5 star ⭐️ rating and/or a review in the comments section further below. Ingredients
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Nutrition Information: Yield: 36 Serving Size: 1 Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician. *The post for these Reese's Peanut Butter Pudding Cookies was first published August 2012. The pictures were updated August 2018, and the post was republished May 2022. Reader InteractionsHow do you make packaged peanut butter cookies taste better?How to Make Betty Crocker Peanut Butter Cookie Mix Better. Swap Vegetable Oil for Butter.. Swap Water for Milk.. Use Brown Sugar.. Add Vanilla Extract.. Don't Forget Mix-Ins.. Add a Topping.. Chill the Dough.. Why do peanut butter cookies have cross hatch?The original purpose of the crosshatch pattern in the top of the cookie was to ensure that the cookies are pressed properly, so they cook evenly. I also like the little crispy bits on the top of each gluten free peanut butter cookie that the crosshatch creates during baking.
Can I add peanut butter to box sugar cookie mix?Sugar cookie dough mix provides many dessert options. You can enjoy your sugar cookies plain, frost them or mix in an ingredient such as peanut butter, nuts or chocolate chips to change the flavor and texture.
How long do you cook Reese's cookies?Prep Instructions. HEAT oven to 350ºF.. SPOON and SHAPE rounded teaspoonfuls of dough into 1-inch balls. PLACE 2 inches apart on ungreased cookie sheet. FLATTEN in crisscross pattern, using fork dipped in sugar.. BAKE 9 to 14 minutes or until golden brown. COOL 1 minute; remove from cookie sheet.. |