Chocolate Peanut Butter Pudding Cookies Recipes

CHOCOLATE PEANUT BUTTER PUDDING COOKIES

Steps:

• Preheat the oven to 350℉ and line two large baking sheets with parchment paper or baking mat. If you don't have parchment paper, you can just drop the cookies onto an ungreased sheet pan, they won't stick.
• In a medium bowl whisk together the flour, baking powder, and instant pudding mix. Set aside.
• In a large bowl using a hand mixer (or a stand mixer fitted with the paddle attachment) cream together the butter, peanut butter, cream cheese, and sugar until light and fluffy, about 1 minute. Scrape bowl with a silicone spatula.
• Add the egg and vanilla, and mix until combined. Scrape bowl with a silicone spatula.
• On low, add half of the dry ingredients and mix until mostly combined. Add the remaining dry ingredients and mix on low until just combined. The dough should be difficult to mix.
• Fold in the chocolate peanut butter chip mixture.
• Use a cookie scoop to drop balls of dough onto the sheet pans 1" apart. Press down down to flatten the cookies slightly. If you'd like a uniform edge on your cookies, roll the dough balls briefly in your hand before pressing chips into them. The cookies will not spread much in the oven, it's important to pat them down a bit.
• Bake for 12-14 minutes, or until the edges of the cookies look dry and are starting to brown. Let them cool on the sheet pan for 3 minutes before transferring to a cooling rack to cool completely.

CHOCOLATE PEANUT BUTTER PUDDING COOKIES

Steps:

• In the bowl of a stand mixer, cream together butter and sugars.
• Add in dry pudding mix, eggs, and vanilla extract, mixing until well combined.
• In a medium bowl, stir together flour and baking soda. Gradually add flour mixture to butter mixture. Stir in chips.
• Bake rounded tablespoonfuls at 350 degrees for 10 - 12 minutes or until edges are just beginning to turn golden brown. Cool completely on wire racks.

CHOCOLATE AND PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well., Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12-15 minutes. Cool on a wire rack., In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.

CHOCOLATE-PEANUT BUTTER PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

PEANUT BUTTER CUP PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper.
• Beat butter and sugar together until fluffy.Add in eggs and vanilla, mix until combined.
• Put flour, baking soda, and salt into a separate bowl and mix together.
• Add wet ingredients to dry ingredients.
• Add in pudding (do not prepare pudding, add it to mix in powder form).
• Fold in peanut butter chips and Reese's and mix until just combined (don't over-mix it).
• Place heaping tablespoonfuls onto cookie sheet and bake for 9-10 minutes (don't overbake).
• Let cookies cool for about 10 minutes before removing them from the cookie sheet.