These Homemade Reese’s Peanut Butter Pudding Cookies are unbelievably soft, bakery-style treats loaded with creamy peanut butter, rich vanilla pudding, melty chocolate chips, and chunks of Reese’s Miniatures. Every bite is tender, flavorful, and perfectly balanced between sweet and salty.
Why You’ll Love These Cookies
There’s something deeply comforting about peanut butter and chocolate together. The instant pudding mix creates an ultra-soft texture that stays fresh for days, while the combination of mini chocolate chips and chopped Reese’s cups delivers bold flavor in every bite. These cookies are simple to prepare yet taste like they came straight from a professional bakery.
Preparation & Baking Time
Prep Time: 15 minutes
Baking Time: 9–11 minutes per batch
Cooling Time: 10–15 minutes
Total Time: Approximately 30 minutes
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer with paddle attachment
- Medium mixing bowl
- Whisk
- Rubber spatula
- Cookie scoop (2 tablespoons)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingredients
- ¾ cup salted butter, softened to room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 box (3.4 oz) instant vanilla pudding mix (dry)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ¾ cup mini semi-sweet chocolate chips
- 1 cup Reese’s Miniature Peanut Butter Cups, chopped into quarters (20–24 pieces)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Beat the softened butter on medium speed for 1–2 minutes until smooth and creamy.
- Add peanut butter, granulated sugar, and brown sugar. Beat 2–3 minutes until light and fluffy.
- Mix in the dry instant vanilla pudding mix until fully incorporated.
- Add eggs one at a time, mixing well after each. Add vanilla extract and beat for 1 minute.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet mixture until just combined. Do not overmix.
- Fold in chocolate chips and chopped Reese’s cups evenly.
- Scoop 2-tablespoon portions onto prepared sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges are lightly golden and centers look soft.
- Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Expert Tips for Perfect Texture
Use room temperature ingredients to ensure even mixing and smooth dough. Avoid overmixing once flour is added to keep the cookies tender. For thicker cookies, chill the dough for 30 minutes before baking. Press extra chocolate or Reese’s pieces on top before baking for a bakery-style finish.
Flavor Variations & Add-Ins
Try dark chocolate chips for a richer profile, or add chopped roasted peanuts for extra crunch. A sprinkle of flaky sea salt on top enhances the sweet-salty contrast beautifully. You can also substitute crunchy peanut butter for added texture.
Storage & 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. To refresh, warm in the microwave for 8–10 seconds to restore that soft, gooey center.
Approximate Nutritional Information (Per Cookie)
- Calories: 220–250 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 12g
- Sugar: 18g
- Sodium: 160mg
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours. Allow it to sit at room temperature for 10 minutes before scooping.
Why use pudding mix in cookies?
The pudding mix locks in moisture, creating a softer texture and richer flavor.
Can I freeze the dough?
Absolutely. Scoop dough balls onto a tray, freeze solid, then store in freezer bags for up to 2 months.
Final Tip
Bake them just until the edges turn golden and the centers still look slightly underdone. That small moment of patience during cooling is what transforms good cookies into unforgettable ones.
