Ingredients
Scale
- ¾ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 cup semi-sweet chocolate chips
- 1 ¼ cups halved Reese’s mini peanut butter cups, divided
- 1 cup mini Reese’s Pieces, divided
Instructions
- Preheat your oven to 350°F (175°C). Don’t forget to line a baking sheet with parchment paper or a silicone baking mat—this step is crucial to ensure your cookies don’t stick.
- In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture becomes light and creamy. This should take about 2-3 minutes, and it’s a perfect opportunity to let your mixer do the heavy lifting.
- Add the eggs, honey, and vanilla extract to the bowl, mixing until everything is well combined. The honey adds a subtle sweetness that perfectly complements the peanut butter.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and the dry vanilla pudding mix. The pudding mix is our secret weapon here, adding an extra layer of softness to the cookies.
- Gradually mix the dry ingredients into the wet ingredients. Be careful not to overmix—you want to combine everything until just incorporated.
- Fold in the chocolate chips, 1 cup of halved Reese’s peanut butter cups, and ¾ cup of Reese’s Pieces. Make sure these goodies are evenly distributed throughout the dough.
- Using a 2-tablespoon cookie scoop, form 36 dough balls. If you’re feeling artistic, press the remaining Reese’s candy pieces into the tops of the dough balls to give them that picture-perfect look.
- Place 12 dough balls on the prepared baking sheet, spacing them out evenly. Bake for about 10 minutes, or until the edges are set and the tops are just beginning to turn golden.
- Once baked, let the cookies cool on the baking sheet for 2 minutes. This will allow them to firm up a bit before you transfer them to a wire rack to cool completely—if you can wait that long!
Notes
- Don’t overbake: These cookies might look slightly underdone when you take them out, but they will continue to firm up as they cool. Trust the process!
- Customize your mix-ins: If you’re a fan of white chocolate, feel free to throw in some white chocolate chips for an extra twist.
- Storage: These cookies stay fresh for up to a week in an airtight container, but who are we kidding? They’ll be gone long before that!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg