Chocolate-Dipped Peanut Butter Pudding Cookies

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4.8 from 24 votes

These chocolate-dipped peanut butter cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough! Dipping them in dark chocolate makes for the PERFECT flavor combo!!

Prep Time

15 mins

Cook Time

15 mins

Chill Time

2 hrs

Total Time

2 hrs 30 mins

Servings: 18

Calories: 384 kcal

Course: Baked Goods

Cuisine: American

Ingredients

½ cup butter softened to room temperature, unsalted
½ cup peanut butter I recommend a classic version like Jif or Skippy, creamy
¾ cup light brown sugar packed
¼ cup granulated sugar
instant vanilla pudding mix dry, one 3.4-ounce box
2 egg large
1 egg additional, yolk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups dark chocolate melting wafers or semi-sweet chocolate chips

Instructions

Cup of Yum

To a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed cream together (mix together; there is no actual cream involved) the butter, peanut butter, and sugars until smooth and fluffy. Stop to scrape down the sides of the bowl.
Add the dry pudding mix (you're not making pudding; just add the dry mix), eggs, additional egg yolk, vanilla, and beat for 1 minute on medium-high speed.
Add the flour, baking soda, salt, and beat on medium-low speed until just incorporated; don't overmix.
Use a large cookie scoop to portion out mounds of dough onto a parchment or plastic-lined cookie sheet or dinner plate. Wrap with plastic wrap to cover, and place the plate in the fridge to chill for 2 hours. Tip - To speed up this process, place it in the freezer for 30-45 minutes. Do not skip chilling the dough as your cookies will bake thinner and be more prone to spreading.
Preheat oven to 350F, place dough on a Silpat-lined baking sheet, and bake for 15 to 17 minutes, or until just done. Because these are jumbo peanut butter cookies, they’ll take a bit longer to bake than smaller-sized cookies so don't be alarmed. Tip - Always watch your cookies and not the clock when evaluating doneness, noting that the cookies will firm up as they cool so it’s okay to pull them from the oven even when they look a bit underdone.**
Allow cookies to cool on the baking sheet for about 5 minutes before moving to a wire rack to cool completely.
Once cooled, place a piece of wax paper or Silpat on a flat surface and then melt the dark chocolate melting wafers, semi-sweet chocolate chips, or Pound Plus Bars in a medium microwave-safe bowl in the microwave and heat in 30-seconds intervals, stirring between each burst until the chocolate has fully melted and can be stirred smooth.
Dip each cookie halfway in the chocolate and then place them on the wax paper or Silpat to set.

Notes

*If you have a Trader Joe’s in your area, their Dark or 72% Pound Plus Chocolate Bars are also perfect because the chocolate melts so beautifully smooth!
**It's possible to make these cookies smaller; that wasn't really my intention in this "jumbo" cookie recipe; however, feel free to make them smaller and adjust the baking time as necessary so they're not overbaked based on the size you make them.
Storage: Cookies will keep airtight at room temp for up to 1 week or in the freezer for up to 3 months. Unbaked dough balls may also be stored in the freezer for up to 3 months before baking, so you can bake off only as many as desired.

Nutrition Information

Serving 1 Calories 384kcal (19%) Carbohydrates 50g (17%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 8g (47%) Cholesterol 47mg (16%) Sodium 287mg (12%) Fiber 3g (12%) Sugar 31g (62%)

Nutrition Facts

Serving: 18 Serving

Amount Per Serving

Calories 384

% Daily Value*

Serving	1
Calories	384kcal	19%
Carbohydrates	50g	17%
Protein	6g	12%
Fat	19g	29%
Saturated Fat	9g	45%
Polyunsaturated Fat	8g	47%
Cholesterol	47mg	16%
Sodium	287mg	12%
Fiber	3g	12%
Sugar	31g	62%

* Percent Daily Values are based on a 2,000 calorie diet.