1. Prepare the Cookie Dough:
1.1. Cream the Butter, Peanut Butter, and Sugars:
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step helps to incorporate air into the dough, creating a soft and tender cookie.
1.2. Add the Pudding Mix:
- Add the instant vanilla pudding mix to the creamed butter mixture and beat until fully combined. The pudding mix not only adds flavor but also ensures the cookies remain soft and chewy.
1.3. Mix in the Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract. Continue mixing until the batter is smooth and creamy.
1.4. Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in tough cookies.
2. Fold in the Reese’s:
2.1. Add the Reese’s Cups and Pieces:
- Gently fold in the chopped Reese’s Peanut Butter Cups and Reese’s Pieces (if using). The dough should be thick and studded with peanut butter goodness.
3. Chill the Dough:
3.1. Refrigerate:
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to handle and preventing the cookies from spreading too much during baking.
4. Bake the Cookies:
4.1. Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
4.2. Scoop the Dough:
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
4.3. Bake Until Golden:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will continue to firm up as they cool.
5. Cool and Serve:
5.1. Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5.2. Enjoy Your Cookies:
- These cookies are best enjoyed fresh from the oven when they’re still slightly warm and gooey. Serve with a glass of milk or a cup of coffee for a perfect treat.
Tips for Perfect Reese’s Peanut Butter Pudding Cookies:
- Chill the Dough: Chilling the dough is crucial for achieving the right texture. It prevents the cookies from spreading too much during baking and ensures they remain soft and chewy.
- Experiment with Add-Ins: While Reese’s Peanut Butter Cups are the star of this recipe, you can also add other mix-ins like chocolate chips, chopped nuts, or even a drizzle of melted chocolate on top for extra decadence.
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months. To enjoy later, thaw at room temperature or warm them in the microwave for a few seconds.
These Reese’s Peanut Butter Pudding Cookies are a delightful treat that combines the best of both worlds: the richness of peanut butter and the creamy softness of pudding. The chunks of Reese’s Peanut Butter Cups add a delicious surprise in every bite, making these cookies a hit for any occasion. Whether you’re baking for a party or just indulging in a sweet snack, these cookies are sure to satisfy your cravings. Enjoy!