Reese’s Peanut Butter Pudding Cookies

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Soft, chewy, and loaded with peanut butter flavor, these Reese’s Peanut Butter Pudding Cookies take your classic cookie experience to a whole new level. With the addition of instant pudding mix, they have an incredibly tender texture that melts in your mouth. The combination of creamy peanut butter, rich chocolate, and caramel-like butterscotch flavors creates the ultimate sweet indulgence.

Perfect for peanut butter lovers, these cookies are packed with Reese’s peanut butter cups and butterscotch chips, giving each bite a delightful contrast of flavors and textures. Whether you’re making them for a cozy treat, a holiday gathering, or just because, these cookies will disappear fast!

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Why You’ll Love These Reese’s Peanut Butter Pudding Cookies

• Soft & Chewy Texture – The pudding mix keeps them soft for days.
• Loaded with Peanut Butter Flavor – Perfect for Reese’s fans.
• Easy to Make – No fancy techniques, just mix and bake.
• Chocolate & Butterscotch Goodness – Every bite is packed with sweet, melty goodness.
• Great for Any Occasion – A crowd-pleaser for parties, gifts, or a weekend treat.

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Preparation Phase & Tools to Use

Before diving into baking these delicious Reese’s Peanut Butter Pudding Cookies, having the right tools and setup will make the process much smoother. Here’s what you’ll need:

Essential Tools and Equipment

• Mixing Bowls – A large one for wet ingredients and a medium one for dry ingredients.
• Hand or Stand Mixer – Helps to cream the butter, peanut butter, and sugars together for a smooth and fluffy texture.
• Measuring Cups & Spoons – Accuracy is key for the best results.
• Silicone Spatula – Perfect for scraping down the bowl and folding in the mix-ins.
• Baking Sheets – Line with parchment paper for easy cleanup and even baking.
• Cookie Scoop – Ensures uniform cookie sizes for even baking.
• Cooling Rack – Helps the cookies cool evenly and maintain their soft texture.

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Preparation Tips

• Use Room Temperature Ingredients – Butter and eggs should be at room temperature for a well-blended dough.
• Chill the Dough if Necessary – If your dough feels too soft, refrigerate for 20–30 minutes to prevent excessive spreading.
• Don’t Overmix – Once you add the dry ingredients, mix just until combined to keep the cookies tender.
• Press Extra Mix-ins on Top – Before baking, add a few extra Reese’s and butterscotch chips for that bakery-style look.
• Bake Until Edges Are Set – The centers may look slightly underdone, but they will firm up as they cool.

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Ingredients for These Reese’s Peanut Butter Pudding Cookies

Gather these ingredients to create the ultimate soft and chewy peanut butter cookies packed with Reese’s goodness.

Dry Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (3.4 oz) package instant vanilla pudding mix

Wet Ingredients:

• ¾ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins:

• 1 cup Reese’s peanut butter cups, chopped
• ½ cup butterscotch chips
• ½ cup milk chocolate chips

These ingredients come together for the perfect combination of rich peanut butter flavor, soft pudding texture, and melty chocolate goodness in every bite!

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Step-by-Step Instructions

Follow these simple steps to bake the most delicious Reese’s Peanut Butter Pudding Cookies with the perfect soft and chewy texture.

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and vanilla pudding mix. Set aside.

Step 3: Cream the Butter & Sugars

In a large mixing bowl, use a hand or stand mixer to beat the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy (about 2 minutes).

Step 4: Add Eggs & Vanilla

Mix in the eggs, one at a time, followed by the vanilla extract. Beat until fully combined and fluffy.

Step 5: Combine Wet & Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Fold in Mix-ins

Gently fold in the chopped Reese’s peanut butter cups, butterscotch chips, and milk chocolate chips using a spatula.

Step 7: Scoop & Arrange

Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Add Extra Mix-ins (Optional)

For a bakery-style look, press a few extra Reese’s pieces and butterscotch chips on top of each dough ball.

Step 9: Bake

Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Step 10: Cool & Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!

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Notes

• Pudding Mix Matters – Make sure to use instant vanilla pudding mix, not cook-and-serve. It helps create the soft texture.
• Peanut Butter Type – Use creamy peanut butter for the best consistency. Natural peanut butter may alter the texture.
• Chilling the Dough – If your dough is too soft or sticky, refrigerate for 20–30 minutes before baking to prevent excessive spreading.
• Customize the Mix-ins – Swap butterscotch chips for white chocolate, dark chocolate, or more peanut butter chips for variety.
• Make Ahead – You can prepare the dough in advance and refrigerate it for up to 48 hours before baking.

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Watch Out for These Mistakes While Cooking

• Skipping the Pudding Mix – The pudding mix is essential for keeping the cookies soft. Don’t leave it out!
• Overmixing the Dough – Too much mixing makes the cookies tough instead of soft and chewy.
• Not Measuring Flour Correctly – Spoon the flour into your measuring cup and level it off to avoid dense cookies.
• Overbaking – The cookies should look slightly underbaked in the center when you take them out. They will continue to set as they cool.
• Placing Cookies Too Close Together – Leave 2 inches of space between each cookie to allow for spreading.

These simple tips will help you bake perfectly soft and flavorful Reese’s Peanut Butter Pudding Cookies every time!

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What to Serve With Reese’s Peanut Butter Pudding Cookies

These cookies are already an indulgent treat, but pairing them with the right accompaniments can take your dessert experience to the next level.

8 Perfect Pairings

1. Cold Glass of Milk

The classic choice! The creamy, cold milk balances the sweetness and richness of the cookies.

2. Hot Chocolate

A warm mug of hot chocolate enhances the chocolatey goodness and makes for a cozy treat.

3. Vanilla Ice Cream

Turn these cookies into an ice cream sandwich by placing a scoop of vanilla ice cream between two cookies.

4. Coffee or Espresso

A cup of strong coffee or espresso cuts through the sweetness and adds a bold contrast to the flavors.

5. Peanut Butter Drizzle

Drizzle warm peanut butter over your cookies for an extra dose of nutty flavor.

6. Chocolate Fondue

Dip these cookies in melted chocolate for an ultra-decadent dessert experience.

7. Whipped Cream & Caramel Sauce

Top your cookies with a dollop of whipped cream and a drizzle of caramel for an extra special touch.

8. Crushed Over a Milkshake

Blend the cookies into a milkshake for a Reese’s-inspired frozen delight.

These delicious serving ideas make Reese’s Peanut Butter Pudding Cookies even more irresistible!

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Storage Instructions

To keep your Reese’s Peanut Butter Pudding Cookies fresh and delicious, follow these simple storage tips:

Room Temperature

• Store cookies in an airtight container at room temperature for up to 5 days.
• Place a slice of bread in the container to help maintain softness.

Refrigeration (If Needed)

• If you prefer firmer cookies, refrigerate them in an airtight container for up to 1 week.
• Allow cookies to come to room temperature before serving for the best texture.

Freezing the Baked Cookies

• Let the cookies cool completely.
• Store in a freezer-safe bag or container with parchment paper between layers.
• Freeze for up to 3 months.
• Thaw at room temperature or warm in the microwave for 10–15 seconds before eating.

Freezing Cookie Dough (For Fresh-Baked Cookies Anytime!)

• Scoop the dough into balls and place them on a baking sheet.
• Freeze for 30 minutes, then transfer the frozen dough balls to a zip-top bag.
• Store in the freezer for up to 3 months.
• Bake directly from frozen, adding 1–2 extra minutes to the baking time.

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Estimated Nutrition (Per Cookie, Approximate)

• Calories: 220
• Carbohydrates: 27g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 6g
• Sugar: 17g
• Fiber: 1g
• Sodium: 120mg

Nutritional values may vary based on portion size and ingredient brands used.

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Frequently Asked Questions

1. Can I use a different pudding flavor instead of vanilla?

Yes! While vanilla pudding keeps the flavor neutral, you can experiment with butterscotch, chocolate, or even cheesecake pudding mix for a fun twist.

2. What type of peanut butter works best?

Use creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter tends to separate and can make the dough too oily.

3. Can I make these cookies without a mixer?

Yes, but it will take more effort. Use a whisk and a sturdy spatula to mix the ingredients well, especially when creaming the butter and sugar.

4. Why did my cookies turn out dry?

Dry cookies can result from too much flour or overbaking. Be sure to measure flour correctly (spoon and level method) and remove the cookies when the edges are just set.

5. How do I make my cookies extra chewy?

• Use room temperature butter (not melted).
• Add an extra egg yolk for more richness.
• Chill the dough for 30 minutes before baking to help with texture.

6. Can I use mini Reese’s instead of chopped peanut butter cups?

Absolutely! Just halve or quarter them before folding them into the dough to ensure even distribution.

7. Can I double the recipe?

Yes! Just double all the ingredients and bake in batches. Make sure to mix well so everything is evenly incorporated.

8. How do I keep the cookies from spreading too much?

If your cookies spread too thin:

• Chill the dough for 20–30 minutes before baking.
• Use a silicone baking mat instead of greased pans.
• Check that your butter isn’t too soft or melted before mixing.

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Conclusion

These Reese’s Peanut Butter Pudding Cookies are the perfect balance of chewy, soft, and packed with peanut butter goodness. With easy-to-follow steps and simple ingredients, you can whip up a batch in no time! Whether you enjoy them fresh from the oven, paired with ice cream, or stored for later, they’re guaranteed to satisfy any sweet tooth. Try them for your next bake and watch them disappear!

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