Tuesday, September 8, 2015

Peanut Butter Cup Pudding Cookies - YOWZA!

Oh Yeh!

These are S-P-E-C-I-A-L cookies!

There's instant pudding in the dough...peanut butter chips and miniature Reese's PB cups too!

WHAT'S NOT TO LOVE???

That is...if you're a classic PB & Choc lover...like me! 

I've had such a great time selling baked goods at our local
farmer's market this summer, and this was a new recipe I tried. 
It was a HIT!

I found the recipe at Six Sister's Stuff...their blog is very popular, and
their food is always delicious and wonderful.

The only things I changed were: I (barely) reduced the amount of sugar, and changed up the baking time.  They suggest you bake the cookies 9 - 10 minutes, then cool on the pan for 10 minutes.

I didn't want to have to wait that long in between, so I baked them for
12 minutes...cooled them for 6 and got done just a tad sooner. 

I love this nice thick cookie..it's moist and delicious.
Pour a tall glass of milk and enjoy a few warm from the oven.

The kids will love them for after school snacks or in their lunches! 

IR.RESIST.IBLE! 

(Hover over image to pin) 

PEANUT BUTTER CUP PUDDING COOKIES 

2 sticks (1 c.) butter, room temperature
1/3 c. white sugar
1/3 c. light brown sugar
(original recipe calls for 1/2 c. each sugars)
2 eggs
1 TB. vanilla
2-1/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (4-serving size) box instant chocolate pudding mix
1 (10 ozs) bag peanut butter chips
1 c. miniature Reese's peanut butter cups

Preheat oven to 350. Line cookie sheet with parchment paper.  In large bowl, beat butter and sugars together until fluffy.  Add eggs and vanilla, blending until smooth. 

Add flour, baking soda and salt to sugar mixture. 
Add dry pudding mix; blend until smooth. Fold in peanut butter chips and Reese's candies; mix just until combined. 

Place heaping Tablespoonsful onto parchment paper; bake for 11 - 12 minutes. (They will still look wet, but will finish baking while standing on pan). 
Cool on pan for 6 minutes; remove from pan to cooling rack. 

Cool to room temperature; store in sealed container or freeze...so they
won't be so tempting under your nose.  =) 

Linked to Weekend Potluck














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