While I’m taking a few days off, Jackie from La Casa de Sweets was kind enough to offer to guest post! Since she made a delicious chocolate and peanut butter dessert for her post, I wanted to point out some other amazing looking chocolate and peanut butter recipes on her blog: Chocolate Peanut Butter Cupcakes, Crunchy Peanut Butter Brownies and Mini Peanut Butter Cup Ice Cream. I think I need to get back to the kitchen!
Hello, Keep It Sweet readers! I am very excited to be sharing a recipe with you today while sweet Lauren is away having a fun time on vacation.
When I asked Lauren what some of her favorite foods are, one of the things she mentioned was peanut butter cups. I’ve been raving about the new Mini Reese’s Peanut Butter Cups for a while now, and even made some ice cream with them, so I knew I had to use them for Lauren! I decided to make a chocolate pudding cookie with chunks of mini Peanut Butter cups in every bite. Never had a pudding cookie? Believe me, they’re delicious. Every bite of this cookie is moist (that’s what the pudding is for!), and bursting with chocolate and peanut butter flavor. Reese’s fans, beware, these cookies will have you buying mini Peanut Butter Cups every week. Enjoy!
Jackie’s Chocolate-Peanut Butter Cup Cookies
- 2 sticks unsalted butter, at room temperature
- 3/4 cup brown sugar 1/4 cup sugar
- 1 small (3.4 oz.) package of Jello Chocolate Instant Pudding Mix 2 eggs
- 2 teaspoons vanilla extract 2-1/4 cups flour
- 1 teaspoon baking soda
- Pinch of salt
- 8-oz. package Mini Reeses Peanut Butter Cups (whole or cut in half)
- 1 cup white chocolate chips (optional)
- Preheat the oven to 350 degrees, and line your baking sheets with parchment paper. Set aside.
- In the bowl of your mixer, combine the butter and both sugars until light and fluffy.
- On medium speed, beat in the pudding mix, eggs, and vanilla extract.
- On low speed, mix in the flour, baking soda, and salt. Be careful to mix only until combined (do not over-mix!).
- Stir in the mini peanut butter cups (or pieces, if you cut them in half).
- Use a measuring tablespoon to scoop out the cookie dough onto the lined baking sheets. Bake for 10-12 minutes, or until the centers of the cookies are just set.
- Let cool on the baking sheets for 5 minutes, before cooling completely on cooling racks.
- After the cookies have cooled, microwave the white chocolate chips at 30 second intervals until melted. Use a fork to drizzle the white chocolate onto the cookies. Let cool slightly.
- Makes about 3 dozen cookies.