These rockin’ chocolate chip studded Reeses Pieces Pudding Cookies are crisp around the edges and delightfully chewy inside. Helloooo delicious!
When life gets heavy, I start baking.
It’s no surprise that these past several months I’ve been pacing around the kitchen, dusted in flour, desperately trying to bake the stress away.
These cookies have been a constant in my kitchen.
Flecked with two types of chocolate and melty peanut butter candies, they’re reliable, comforting, and just plain delicious.
We can’t get enough of this elevated chocolate chip cookie!
These bad boys hailed from my girl Maegan’s M+M Chocolate Chip Pudding Cookies with a few tweaks to satisfy my obsession with all things white chocolate and peanut butter.
They’re AMAZING and totally freezer friendly too!
I usually make a few to enjoy the first day then leave the rest frozen in a little container for speedy grab and bake cookies whenever the craving strikes.
Whenever our freezer stash gets low I bake up another batch so that we’re never entirely out of our favorite cookies. Another perk to keeping them on hand is whenever a friend has a bad day, I’m armed and ready with a sweet treat to cheer them up!
Reeses Pieces Pudding Cookies
I’m so excited for y’all to try these cookies!
Let’s get our recipe on!
Reeses Pieces Pudding Cookies
These rockin' chocolate chip studded Reeses Pieces Pudding Cookies are crisp around the edges and delightfully chewy inside. Helloooo delicious!
- 1 cup butter, softened (226 grams aka 2 sticks)
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- ½ tsp pure vanilla extract
- 2 cups all-purpose flour (260 grams)
- 1 box (3.4 ounce) dry vanilla instant pudding mix
- 1 tsp baking soda
- 1 cup Reeses Pieces candies
- ½ cup mini chocolate chips*
- ½ cup white chocolate chips
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.
*Regular chocolate chips totally work here as well! Mini are my favorite for a little kiss of chocolate in every bite.
Store leftover baked cookies in an airtight container. They’ll stay fresh and chewy for a few days!
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary a bit based on cookie size/number. Simply adjust as needed and enjoy!
If you get a chance to try these chocolate kissed Reeses Pieces Pudding Cookies, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Biggest thanks ever to my sweet friend The Baker Mama for bringing these cookies into our lives when we needed them most! For sure check out her blog when you have a chance – she’s an absolute doll and the queen of making all sorts of cheese, snack, and entertaining boards for legit every occasion.