Get ready to transform your baking game with the most irresistible cookies you've ever tasted! Imagine biting into a soft, chewy cookie that perfectly combines the rich, creamy essence of peanut butter with decadent chocolate chips - and here's the secret weapon: pudding mix! These aren't just ordinary cookies; they're a mind-blowing dessert that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, these Reese's Peanut Butter Chocolate Chip Cookies are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each cookie dough ball to slightly flatten, ensuring even baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for the most consistent mixing and texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use a cookie scoop for uniform cookie sizes and even baking.
- The pudding mix is the magic ingredient that keeps these cookies incredibly soft and moist.
- For extra indulgence, slightly underbake the cookies to maintain a gooey center.
- Let cookies cool completely before storing to prevent moisture buildup.
- For a fun variation, try using different types of chocolate chips or adding chopped Reese's pieces.
- Store in an airtight container to maintain freshness for up to 5 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 30mg
