Introduction
Indulging in the delightful combination of chocolate and peanut butter is something that many can relate to. Reese’s Peanut Butter Pudding Cookies take that classic flavor and turn it into a soft, chewy delight. With their rich, creamy texture and a burst of peanut butter flavor, these cookies are sure to become a favorite for anyone with a sweet tooth. Perfect for gatherings or for satisfying a late-night craving, this cookie recipe is quick and rewarding to make.
Detailed Ingredients with measures
– 1 cup peanut butter
– 1 cup granulated sugar
– 1 large egg
– 1 package instant vanilla pudding mix
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup chocolate chips
Prep Time
Approximately 10 minutes are needed to prepare the ingredients and get everything ready for mixing.
Cook Time, Total Time, Yield
Cook time is about 10-12 minutes, giving you a total time of around 20-22 minutes from start to finish. This recipe yields about 24 delicious cookies, perfect for sharing—or keeping all to yourself!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare Baking Sheets
Line two baking sheets with parchment paper and set them aside.
Step 3: Mix Butter and Sugars
In a large bowl, cream together 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar until the mixture is light and fluffy.
Step 4: Add Peanut Butter and Eggs
Add 1 cup of creamy peanut butter to the butter and sugar mixture. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 5: Incorporate Vanilla
Mix in 2 teaspoons of vanilla extract until well combined.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
Step 8: Stir in Chocolate Chips
Fold in 2 cups of chocolate chips until evenly distributed throughout the dough.
Step 9: Scoop the Dough
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 10: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
Step 11: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Storage
Store any leftover cookies in an airtight container at room temperature for up to one week.
Note 2: Freezing
You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, and then transfer to a zip-top bag. Bake from frozen, adding a couple of minutes to the baking time.
Note 3: Peanut Butter Variations
For a richer peanut flavor, consider using chunk-style peanut butter or adding chopped peanuts to the dough.
Note 4: Chocolate Options
Feel free to mix in different types of chocolate chips, such as milk, dark, or white chocolate, to customize your cookies.
Cook techniques
Mixing Wet Ingredients
Combine the butter, peanut butter, and sugars together until smooth and well-blended for a creamy texture.
Incorporating Dry Ingredients
Gradually add the flour and baking soda mixture to the wet ingredients to maintain the integrity of the dough.
Chilling the Dough
Refrigerate the dough for at least 30 minutes to firm it up, which helps the cookies hold their shape while baking.
Baking the Cookies
Bake the cookies at the recommended temperature until they are lightly golden around the edges but still soft in the center for the best texture.
Cooling the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FAQ
Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter can be used for added texture, but it may slightly alter the overall consistency of the dough.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week for optimal freshness.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months. Just wrap it tightly in plastic wrap and place it in a freezer bag.
What can I substitute for the eggs?
You can use flaxseed meal or unsweetened applesauce as an egg substitute, about 1/4 cup for each egg.
How do I know when the cookies are done?
The cookies should be lightly browned on the edges and slightly soft in the middle. They will continue to firm up as they cool.
Conclusion
The Reese’s Peanut Butter Pudding Cookies are an indulgent treat that perfectly combines the rich flavors of peanut butter and chocolate in every bite. They are soft, chewy, and incredibly satisfying, making them an excellent dessert choice for any occasion. Pair them with a glass of milk for a classic snack or enjoy them on their own for a delightful sweet fix.
More recipes suggestions and combination
Peanut Butter Chocolate Chip Cookies
Enhance the chocolatey goodness by adding chocolate chips to your peanut butter cookie dough for an extra layer of flavor.
Oatmeal Peanut Butter Cookies
Combine oats with peanut butter to create a wholesome cookie option that offers a chewy texture and a nourishing twist.
Peanut Butter Brownies
Use your favorite brownie recipe and swirl in some peanut butter for a decadent dessert that satisfies chocolate cravings.
Chocolate Peanut Butter Cupcakes
Bake moist chocolate cupcakes and fill them with creamy peanut butter frosting for a delightful combination of flavors.
Banana Peanut Butter Smoothie
Blend ripe bananas with peanut butter and milk for a quick and creamy smoothie that’s great for breakfast or a snack.
Peanut Butter Energy Bites
Mix peanut butter with oats, honey, and chocolate chips for easy, no-bake energy bites perfect for a quick pick-me-up.
