Friday, November 2, 2012

Peanut Butter Pudding Cookies

Well the dreaded fall colds have arrived at our house.

How about you?

Last year we all did great.  Even when school started.  Nothing.  It was awesome.

This year, WOW!  My kindergartner has had a cough since school started.  Poor guy.  Kindergarten is rough on the immune system.

Now the hubs and one of the girls are in the middle of it. Bummer.

So we are eating lots of soup around here and maybe a few of these babies (sweets are good for you right??!!).  I *heart* Reeses Pieces and anytime I find a recipes for them--it is a must make.  Combine that with a peanut butter cookie and HEAVEN.  The kids went nuts over them, so did all our guests.  Definitely a keeper.

Peanut Butter Pudding Cookies

(click here for printable version)

2 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 tbsp honey
1 cup milk chocolate chips
1 cup reese's pieces
1 cup peanut butter chips

1.  Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or baking mats.  Set aside.

2.  In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.

3.  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, one at a time, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, reeses pieces and peanut butter chips and mix until incorporated.

4. Roll a heaping tablespoon of dough into a 1½-inch ball and place on your prepared baking sheets. Repeat with the remaining dough, spacing the balls about 2 inches apart, putting 12 on each sheet. Using your palm, gently flatten the dough balls until they are about ¾ inch thick.  Bake 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely. Enjoy!

Source: Inside Bru Crew Life
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