Peanut Butter Chocolate Pudding Cookies
These peanut butter chocolate pudding cookies are soft, decadent, and packed full of flavor! They are studded with peanut butter chips and stuffed with milk chocolate. Grab a glass of milk and enjoy!
Servings: 30 cookies
Ingredients
- 1 cup butter room temperature
- 1 cup creamy peanut butter
- 1 1/2 cups light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3.56 ounce box dry chocolate pudding mix
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups peanut butter chips divided
- 3 milk chocolate candy bars
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, add the 1 1/2 cups all-purpose flour, 3.56 ounce box dry chocolate pudding mix, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Whisk until all of the dry ingredients are evenly distributed. Set aside.
- In a separate large mixing bowl, add 1 cup butter, 1 cup creamy peanut butter, 1 1/2 cups light brown sugar, and 1/4 cup granulated sugar. Beat on medium with a hand mixer until light and fluffy.
- Add in the 1 large egg and 2 teaspoons vanilla extractBeat until incorporated.
- Add the dry ingredients into the butter mixture and beat on low until most of the dry ingredients are incorporated.
- Add in 1 1/4 cups of peanut butter chips and beat on medium until the remaining dry ingredients are worked into the cookie dough.
- Using a 2 tablespoon cookie scoop, scoop the dough and make a large hole in the cookie while it's still in the scoop. Place a small rectangle of chocolate into the hole and cover it with the dough that has been push over the sides of the scoop.
- Roll the scooped cookie dough between your two palms applying light pressure until the dough is smooth.
- Add back onto the prepared cookie sheet. Add a couple of peanut butter chips to the outside of the dough balls.
- Place into the oven and bake for 12 minutes. Let cool for 5 minutes on the cookie sheet and transfer to wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 255kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 225mg | Potassium: 119mg | Fiber: 1g | Sugar: 19g | Vitamin A: 195IU | Calcium: 20mg | Iron: 1.2mg
