Chocolate, Reese's and Peanut Butter Pudding Cookies
Description
These are the perfect fall cookie with their fall colors, but don't just limit them to the fall season. They are delicious anytime with the Reese's pieces, peanut butter chips, chocolate chips, brown sugar, vanilla pudding and peanut butter! You will be l
Ingredients
2 1/4 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1- 3.4 oz. box instant vanilla pudding
3/4 c. unsalted butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. light brown sugar
2 large eggs, at room temperature
1 t. vanilla extract
1 T. honey
1 c. milk chocolate chips
1 c. Reese's pieces
1 c. peanut butter chips
Directions
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Preheat oven to 350. Line 2 cookie sheets with parchment paper or aluminum foil.
In a medium bowl, whisk together flour, baking soda, salt and pudding, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low, add flour mixture, beat to combine. Add chocolate chips, Reese's pieces and peanut butter chips and mix until well incorporated.
Roll a heaping tablespoon of dough into a 1½ inch ball between your palms and then place it on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart, fitting 12 cookies on each sheet. Flatten dough balls until they are about ¾ inch thick.
Bake 10 minutes. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.
Makes 3 dozen.