Reeses Pieces Pudding Cookies
User Reviews
5
Reeses Pieces Pudding Cookies
Description
Reeses Pieces Pudding Cookies are made by blending softened butter with light brown and granulated sugars, then incorporating an egg and vanilla extract. The use of vanilla instant pudding mix along with all-purpose flour and baking soda yields a thick dough that contributes to the soft and chewy texture of the baked cookies. Mini chocolate chips, white chocolate chips, and Reese's Pieces candies are folded into the dough, dispersing chocolate and peanut butter flavors throughout.
Before baking, the dough is scooped into rounds and chilled in the freezer for about 20 minutes. This step reduces spreading during baking, preserving the cookies’ shape and thickness. Pressing some additional candies or chips on top before baking enhances the cookie's visual appeal.
The combination of pudding mix and candy pieces creates a sweet, colorful cookie with a tender center and slightly crisp edges. These cookies are suited for serving as a snack or dessert and are enjoyable for anyone who appreciates candy-studded baked goods with varied chocolate elements.
Use mini chocolate chips for even chocolate distribution; regular chocolate chips also work well.Store leftover baked cookies in an airtight container to maintain freshness and chewiness for several days.Adjust the size of the cookie scoop to control cookie size and baking time as desired.
Ingredients
- 1 cup butter 226 grams aka 2 sticks, unsalted, softened to room temperature
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 egg large
- ½ tsp vanilla extract pure
- 2 cups all-purpose flour (260 grams)
- 1 box vanilla instant pudding mix dry, 3.4 ounce
- 1 tsp baking soda
- 1 cup Reese's Pieces candies
- ½ cup mini chocolate chips
- ½ cup white chocolate chips
Instructions
- Line two cookie sheets with parchment paper. Set aside.
- In a large bowl, whisk together the flour, dry pudding mix, and baking soda. Set aside.
- Using an electric mixer and the paddle attachment, beat the softened butter and sugars until smooth. The dough for these cookies is *super thick* so a stand mixer works best here.
- Next add the egg and vanilla and beat until well combined.
- Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined. The dough will be very thick.
- Mix in the chocolate chips and Reeses Pieces on low speed or fold in with a wooden spoon.
- Using a cookie scoop, scoop dough into 2-3 tablespoon rounds and place on the prepared cookie sheets.
- Place in the freezer for about 20 minutes to firm up the dough a litte bit. I find the cookies spread less with a little chill on them so I never skip this step.
- As an added extra, you can press a few additional candies or chocolate chips into the tops of the cookies for a more uniform look.
- Ready to bake? When the cookies are almost done chilling, preheat oven to 350°F.
- Space cookies a few inches apart and bake on parchment paper lined cookie sheet on the center rack of the oven. This can be done in two batches (baking one after the other) or follow my lead and make some now and freeze the rest of the dough for later!
- Bake for 12-14 minutes or until the cookies just start to turn a very light brown and barely start to crackle on top. Bake time will vary slightly based on cookie size. I like to make mine with about 3-4 TBSP of dough per cookie and bake for 13-14 minutes.
- Once they're ready, carefully remove from oven allow cookies cool completely on the cookie sheet. After 5-8 minutes my family members usually start stealing warm cookies off the sheet - SO GOOD!
MAKE AHEAD TIP
- Making these cookies in advance? You can leave them in the freezer until compoltely frozen and transfer to a baggie/container for easy grab and bake cookies whenever you want! You can also refrigerate the dough overnight to bake the following day. Both methods work great. For frozen cookie dough, I like to add an additional 30-60 seconds to the bake time to get them nice and crisp on the edges and soft in the center.
Notes
- Mini chocolate chips provide more even chocolate flavor throughout the cookie, but regular chips can be substituted.
- Storing baked cookies in an airtight container will keep them fresh and chewy for a few days.
- Chilling the dough before baking helps reduce spreading and maintains cookie thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 139mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 340IU | 7% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
