Chocolate Peanut Butter Chip Cookies made with chocolate pudding mix and Reese’s peanut butter chips. Deliciously soft and chewy cookies with tons of chocolate and peanut butter flavor!
Has anyone else made the recipe that is on the back of the bag of Reese’s Peanut Butter Chips? I grew up eating those cookies and they are delicious, but I never loved the way that the cookies turned out. I like a thick, soft cookie and that recipe never quite turned out like that for me – it seemed like they always turned out flat and more crispy than soft.
So I decided to make up my own recipe. Many of my favorite chocolate chip recipes have vanilla pudding in them, so I decided to intensify the chocolate flavor in these cookies with chocolate pudding mix. Not only is the flavor absolutely perfect, but the cookies are soft and chewy and never turn out flat and crispy! Perfection!
CHOCOLATE PEANUT BUTTER CHIP COOKIES
Chocolate Peanut Butter Chip cookies are made with chocolate pudding mix, butter, sugar, eggs and a few other basic ingredients. Add in some Reese’s Peanut Butter chips before baking. The result is a soft and chewy chocolate cookie that is packed with peanut butter flavor.
TIPS FOR MAKING THE BEST COOKIES
- Do not over mix the dough or use too much flour.
- Make sure that the butter is softened, but NOT melted. If you melt the butter, it will completely change the consistency of the cookies and they will be flat and crispy.
- Bake cookies the minimum amount of time, even though the center may look slightly underbaked. I have made these cookies so many times and ten minutes seems to be the perfect amount of time for this particular recipe. Let cookies stand on baking sheet for one to three minutes to continue to bake, then remove to cooling rack.
- Store soft cookies in an airtight container.
- Do not store soft chewy cookies with crisp type cookies.
- Use shiny aluminum cookie sheets, not dark colored ones. I have recently begun using silicone baking mats for all of my cookie baking and they are incredible! The cookies come off of the mats so easily and as an added bonus, your cookie sheets stay perfect too!
INGREDIENTS IN CHOCOLATE PEANUT BUTTER CHIP COOKIES
Butter – Make sure the butter is completely softened to room temperature before adding to the cookies.
Brown sugar– Use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!
Sugar – Regular granulated sugar adds some extra sweetness to the cookie recipe.
Eggs – You’ll need 2 eggs – I always use large eggs in recipes for best results.
Vanilla – I suggest using a good quality vanilla extract or a Vanilla Bean Paste.
Instant chocolate pudding mix – You will need a small (3.9 oz) box of instant chocolate pudding mix. This adds a lot of chocolate flavor but also gives these cookies a perfectly soft and chewy consistency.
Cocoa powder – Just 2 tablespoons of cocoa powder adds the rest of the chocolate flavor to the cookies.
Baking soda – This is the leavening agent in the cookies. For best results, make sure your baking soda isn’t old or expired.
Cornstarch – A tablespoon of cornstarch also helps to make the cookies softer.
Salt – Just a half teaspoon of salt helps all of the other flavors to pop.
Flour – I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe.
Reese’s Peanut Butter Chips – You need a package of Reese’s Peanut Butter Chips. If you have a peanut allergy, you can swap these out for chocolate chips or Andes baking bits or even M&Ms. You can put pretty much anything in these cookies and they will still be delicious!
HOW TO MAKE CHOCOLATE PEANUT BUTTER CHIP COOKIES
Preheat the oven to 350°.
In a large bowl, cream together the butter and sugars for 2 minutes.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the dry pudding mix, cocoa powder, baking soda, cornstarch and salt. Mix until well combined.
Add the flour and mix just until combined. Stir in the peanut butter chips.
Use a cookie scoop and place cookies about 2 inches apart on a prepared cookie sheet (lined with parchment paper or a silicone baking mat).
Bake cookies for 9 minutes.
Allow the cookies to cool for 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.
PEANUT BUTTER CHIP CHOCOLATE COOKIES
Ingredients
- 1 cup butter room temperature
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 3.9 oz box instant chocolate pudding mix
- 2 Tbsp cocoa powder
- 1 tsp baking soda
- 1 Tbsp cornstarch
- ½ tsp salt
- 2 ½ cups flour
- 1 pkg Reese’s Peanut Butter Chips
Instructions
- Preheat the oven to 350°.
- In a large bowl, cream together the butter and sugars for 2 minutes.
- Add the eggs and vanilla and mix for another 2-3 minutes.
- Add the dry pudding mix, cocoa powder, baking soda, cornstarch and salt. Mix until well combined.
- Add the flour and mix just until combined. Stir in the peanut butter chips.
- Use a cookie scoop and place cookies about 2 inches apart on a prepared cookie sheet (lined with parchment paper or a silicone baking mat).
- Bake cookies for 9 minutes.
- Allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack.
Nutrition
HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.
My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
How do I prevent my cookies from getting flat?
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
What is easiest way to get perfectly shaped cookies?
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
MORE CHOCOLATE & PEANUT BUTTER RECIPES:
- The Best Peanut Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Dip
- Chocolate Peanut Butter Candy
- Chocolate Peanut Butter Pie
- Chocolate Peanut Butter Cookie Cups
- Reese’s Chocolate Cookie Cups
- Marshmallow Peanut Butter Chocolate Bark
- Chocolate Caramel Peanut Butter Poke Cake
- No Bake Peanut Butter Blossoms
- Chocolate Caramel Peanut Butter Bars
- Chocolate Chip Peanut Butter Brownies
- Peanut Butter Oatmeal Chocolate Chip Brownies
- Peanut Butter Chocolate Chip Cookie Bars
- Reese’s Chocolate Peanut Butter Cookies
- Reese’s Chocolate Chip Cookies
Chocolate Peanut Butter Chip Cookies made with chocolate pudding mix and Reese’s peanut butter chips. Deliciously soft and chewy cookies with tons of chocolate and peanut butter flavor!
Samantha E says
These were so delicious! I got a lot of compliments from people on how good they were. I baked my cookies for 7 to 8 minutes, and then flattened them with a spatula to make them more dense. So gooey and good!
Suzanne says
These are awesome! Very soft and moist. I used a scoop and then flattened a little. As much butter that’s in these they still didn’t spread. I am a dough eater and thought they tasted blah…. not enough sugar! Hah! To my surprise eating one after they were baked, they were perfect! Now I am wondering what other pudding cookies can I make???
Lori says
So delicious, but I found that 9 min at 350 was not enough, so I did 10 min at 375, swapping trays on shelves at the 5 min mark. Chewy and just the right sweetness.
Lisa says
Love these!! Yum
Steph says
can i use vanilla pudding instead? I only have that on hand!
Nicole says
Go for it!
Terry says
What size cookie scoop did you use to get 30 cookies?
And…do you flatten them a bit before, during, or after baking?
Thanks so much for this recipe! I just happened to buy some peanut butter chips – for a “just in case I find the perfect recipe”
Nellie says
I use a small scoop (1 tablespoon) and I tend to overscoop a little bit. 😉 I usually don’t flatten them at all, but if the first batch is a little puffier than I’d like, then I will slightly flatten the cookie dough balls before baking the subsequent batches. Hope you love the cookies as much as we do!