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Chocolate Peanut Butter Pudding Cookies
Chocolate Peanut Butter Pudding Cookies
- Recipe Submitted by maryjosh on 08/28/2018
Ingredients List
- 1/2 cup unsalted butter, room temperature
- 1/4 cup peanut butter
- 3/4 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 3.4-ounce or 3.56-ounce (Hershey's brand weighs more than the other brands- but both work) instant chocolate pudding, dry
- 2 teaspoons vanilla extract (I used Rodelle Bakers Vanilla)
- 2 eggs, room temperature
- 2-1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch of salt
- 2 cups Butterfinger bits, chocolate chips, or peanut butter chips (or a mix of all three)
Directions
1 Preheat oven to 350-degrees. Line three baking sheets with parchment paper and set aside.
2 Add butter and peanut butter to the bowl of your stand mixer and beat the butters using the paddle attachment for 1-2 minutes until butter is pale in color and smooth. Scrape the sides of the bowl down and add both sugars to the mixer. Beat on medium-high until sugar mixture is light and fluffy (2-3 minutes). Add the entire package of dry instant pudding mix to the sugar mixture. Mix on low until all ingredients are incorporated. Add the eggs, one at a time, to the mixer. Beat egg into mixture completely before adding second egg. Add vanilla to the mixture and mix on medium-high until all ingredients are incorporated. Scrape down sides of bowl as needed.
3 With the mixer on low, slowly add the flour, cocoa powder, salt and baking soda to the sugar mixture. Mix until barely combined. Add your mix-in's to the mixture and mix on the lowest setting for 10-seconds. Remove bowl from mixture and use a spoon or rubber scraper to completely combine all ingredients in the dough without overworking it.
4 Use a small cookie scoop to scoop cookie dough balls onto parchment lined baking sheets. Bake one cookie sheet at a time for 6-8 minutes depending on your desired doneness. I baked mine for 7-minutes and they were perfect. If I was making them for myself, I would have baked them a minute or so less because I like gooey, underdone cookies.
2 Add butter and peanut butter to the bowl of your stand mixer and beat the butters using the paddle attachment for 1-2 minutes until butter is pale in color and smooth. Scrape the sides of the bowl down and add both sugars to the mixer. Beat on medium-high until sugar mixture is light and fluffy (2-3 minutes). Add the entire package of dry instant pudding mix to the sugar mixture. Mix on low until all ingredients are incorporated. Add the eggs, one at a time, to the mixer. Beat egg into mixture completely before adding second egg. Add vanilla to the mixture and mix on medium-high until all ingredients are incorporated. Scrape down sides of bowl as needed.
3 With the mixer on low, slowly add the flour, cocoa powder, salt and baking soda to the sugar mixture. Mix until barely combined. Add your mix-in's to the mixture and mix on the lowest setting for 10-seconds. Remove bowl from mixture and use a spoon or rubber scraper to completely combine all ingredients in the dough without overworking it.
4 Use a small cookie scoop to scoop cookie dough balls onto parchment lined baking sheets. Bake one cookie sheet at a time for 6-8 minutes depending on your desired doneness. I baked mine for 7-minutes and they were perfect. If I was making them for myself, I would have baked them a minute or so less because I like gooey, underdone cookies.
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