Peanut Butter Pudding Cookies

If you were stranded on a desert island and you could only have one type of cookie with you, which would you pick? Sure, you could be practical and choose one that's packed with things like oats and raisins or nuts or dried fruit. Personally, I'm gonna say "scurvy-schmurvy" and go with these peanut butter pudding cookies. I might not live that long, but boy will I be happy. Because these beauties, right here, are some of the most amazing cookies I've ever had and I definitely have no problem with eating lots of them. 

This recipe makes peanut butter cookies that are super soft and chewy, with just the right amount of crispy edges. Stir in some chocolate chips and some Reese's Pieces, and it's basically the best thing that happened to my mouth. Plus, thanks to the pudding mix, these cookies will stay soft for days (not that they ever last that long around here).

Peanut Butter Pudding Cookies
Source: Adapted slightly from Inside BruCrew Life                                        Yield: Just over 3 dozen cookies

Ingredients:
3/4 cup of butter (salted), softened
1/2 cup of smooth peanut butter
1/2 cup of white sugar
1/2 cup of brown sugar
2 eggs
1 Tbsp of honey
1 tsp of vanilla
2-1/4 cup of all-purpose flour
1 tsp of baking soda
1/2 tsp of salt
1 (3.4 oz) box of vanilla instant pudding mix
1 cup of semisweet chocolate chips
1 cup of Reese's Pieces

Instructions:
Cream together butter, sugars, and peanut butter for 2-3 minutes, or until light and fluffy. Add the eggs, vanilla, and honey. Mix until well-incorporated and creamy. 

In a separate bowl, whisk together the flour, baking soda, salt, and pudding mix. Add to dry mixture to the wet mixture and stir until just combined. Mix in the chocolate chips and Reese's Pieces until evenly distributed. 

Scoop out cookie dough in 1-1/2 Tbsp portions onto a cookie sheet lined with parchment paper, spacing them about 2 inches apart. Bake at 350℉ for 10 minutes. Let the cookies cool on the pan for several minutes before transferring to a wire rack to cool completely. 

Store any leftover cookies in an airtight container. 

I hope that you enjoy these cookies! If you make them, I'd love to hear about it. You can reach me in the comments section below, or on social media. Happy baking!