Reese's Peanut Butter Pudding Cookies
Try this Reese's Peanut Butter Pudding Cookies recipe, or contribute your own.
Try this Reese's Peanut Butter Pudding Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients : ingredients, ingredients 3/4 cup butter softened 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1 tablespoon honey 1 teaspoon vanilla 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 - 3.4 box instant vanilla pudding 1 cup chocolate chips 1 1/4 cups halved reese
Overmixing the dough remains the primary error leading to tough, dense peanut butter cookies. Creaming the butter, peanut butter, and sugars together requires exactly three minutes at medium speed to incorporate adequate air without overtaxing the gluten structure once the flour enters the bowl. This initial aeration directly counteracts the heavy density typically introduced by dense nut butters and dry starches.
Adding dry instant pudding mix directly into the flour mixture changes the moisture retention properties of the baked crumb. The modified food starch present in commercial pudding boxes binds free water molecules aggressively, ensuring the interior remains soft even as the edges achieve a light golden brown after ten to twelve minutes in a 350 degree oven. Careful folding of the chocolate chips and peanut butter cup halves by hand prevents streaks of broken candy from muddying the dough.
Using freshly opened jars of creamy peanut butter guarantees a uniform suspension of natural oils, whereas older opened jars often separate and leak excess fat that causes cookies to spread too thin on the baking sheet. If utilizing natural peanut butter varieties that lack stabilizers, stir the separated oil completely back into the solids before measuring the half-cup volume. This adjustment preserves the precise fat-to-flour ratio necessary for structural integrity.
Allow the baked batch to rest on the hot metal baking sheet for precisely five minutes before transferring them to a wire rack. Moving them prematurely results in structural collapse, while leaving them on the pan past the seven-minute mark hardens the bottoms past the desired tender texture. Store cooled remnants in an airtight container at room temperature for up to four days.
