Chocolate Peanut Butter Pudding Cookies Recipes

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

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.

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.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

PEANUT BUTTER CHOCOLATE PUDDING

Steps:

• In a small bowl, mix 2 tablespoons milk and peanut butter until smooth. Fold in 3/4 cup whipped topping; set aside. In a bowl, beat pudding mix and remaining milk until blended, about 2 minutes. Let stand for 5 minutes. , Spoon half of the pudding into six parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Place oats in a blender or food processor and pulse until oats resemble flour. Transfer oats to a large bowl and stir in flour, cocoa powder, baking powder, baking soda, and salt.
• Beat butter, milk, peanut butter, white sugar, and brown sugar in another bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract with the last egg; stir in oat mixture until well blended. Fold in peanut butter chips, mixing just enough to evenly combine. Refrigerate dough for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop 1-inch spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookie centers are set, 10 to 12 minutes.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.