Get ready to experience a cookie revolution that will transform your baking game forever! Imagine a cookie so incredibly soft, so decadently rich, that it practically melts in your mouth with every single bite. These Peanut Butter Chocolate Chip Pudding Cookies aren't just another dessert - they're a magical fusion of creamy peanut butter, luxurious chocolate chips, and a secret ingredient that makes them impossibly tender: vanilla pudding mix. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver mind-blowing flavor and texture that will have everyone begging for your recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 package (3.4 oz) vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 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, peanut butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the vanilla pudding mix to the creamed mixture and beat until well incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- 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
- Make sure your butter and eggs are at room temperature for the smoothest, most well-incorporated batter.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra richness, try using both creamy and chunky peanut butter.
- Let cookies cool completely before storing to prevent sogginess.
- Chill the dough for 30 minutes before baking if you want thicker, less spread-out cookies.
- Store in an airtight container with a slice of bread to keep them soft for days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
