Reese’s Peanut Butter Pudding Cookies are ultra-soft, rich cookies made with peanut butter, vanilla pudding mix, chocolate chips, and chopped Reese’s cups. A bakery-style cookie that stays moist and irresistible.
Some cookies are good, and some cookies stay with you. These Reese’s Peanut Butter Pudding Cookies fall into the second category. They are soft in the center, slightly crisp at the edges, and packed with deep peanut butter flavor in every bite. The secret lies in the pudding mix, which keeps the cookies tender and rich long after they cool. This is the kind of recipe that feels indulgent, comforting, and just a little bit dangerous once you realize how easy they are to make.
Tools Needed
Large mixing bowl
Electric mixer
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper
Cookie scoop
Wire cooling rack
Ingredients
Cookie Dough
¾ cup butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 box (3.4 oz / 96 g) instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ to 1 cup mini chocolate chips
1 cup chopped Reese’s miniature peanut butter cups
Step-by-Step Instructions
Prep
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper and set aside.
Cream the Wet Ingredients
In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute.
Add the peanut butter, granulated sugar, and brown sugar.
Beat on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy.
Add the Pudding and Eggs
Beat in the instant vanilla pudding mix for about 1 minute.
Add the eggs and vanilla extract.
Continue beating for another 2 minutes until smooth and fully combined.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Finish the Dough
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain.
Using a spatula, gently fold in the mini chocolate chips and chopped Reese’s peanut butter cups.
Scoop and Bake
Using a cookie scoop or about 1½ tablespoons of dough, portion the dough onto the prepared baking sheets.
Space cookies about 2 inches apart.
Bake for 9 to 11 minutes, until the edges are set but the centers remain soft and slightly puffy.
Cool
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely.
Tips for Perfect Cookies
Do not overbake, as the cookies will continue to set while cooling.
Use room-temperature butter for a smooth, well-creamed dough.
For thicker cookies, chill the dough for 20 minutes before baking.
Mix gently once flour is added to avoid dense cookies.
Variations and Additions
Swap vanilla pudding mix for peanut butter or chocolate pudding mix for a flavor twist.
Add chopped peanuts for extra crunch.
Drizzle melted chocolate over cooled cookies for a bakery-style finish.
Use dark chocolate chips for a richer, less sweet contrast.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies for up to 2 months.
Warm briefly in the microwave for a soft, freshly baked texture.
Approximate Nutritional Values (per cookie)
Calories: 240
Carbohydrates: 28 g
Fat: 13 g
Protein: 4 g
Sugar: 18 g
Values are approximate and depend on portion size and brands used.
Preparation Time
Preparation time: 20 minutes
Baking time: 10 minutes per batch
Total time: Approximately 30 minutes
Frequently Asked Questions
Why does pudding mix make cookies softer?
The pudding mix adds extra moisture and starch, which helps keep cookies tender and chewy.
Can I use chunky peanut butter?
Yes, but it will change the texture slightly by adding crunch.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Do these cookies freeze well?
Yes, both the dough and baked cookies freeze very well.
Reese’s Peanut Butter Pudding Cookies are the kind of treat that feels familiar yet special. They are rich without being heavy, soft without being fragile, and bold in flavor without trying too hard. Once you bake them, they tend to disappear quickly, and that alone tells you everything you need to know.