…um, if that recipe title doesn’t catch your eye, I don’t know what will! These are the best, most peanut buttery cookies ever. I’ve formulated this recipe over several trial and error sessions and they have become the favorite. Apparently they’re a favorite among my neighbor and friends too…I’ve had requests for the recipe as well as orders for dough.
Double Peanut Butter Pudding Cookies
2 1/4 c. Flour
1 t. Baking soda
1/2 t. Salt
1 (4-serving size) box of instant vanilla pudding mix
3/4 c. Peanut butter (creamy and crunchy both work, however this isn’t the place for the natural/refrigerated type…you’re making cookies, for heaven’s sake!)
1/2 c. Butter, softened
1/2 c. Sugar
1/2 c. Light brown sugar
1 t. Vanilla
1 – 2 c. Peanut butter chips (I like fewer chunks…but that’s a just personal opinion)
In the bowl of a mixer, beat butter, peanut butter and both sugars until creamy.
Add eggs and vanilla and mix well. Slowly add in all dry ingredients, scraping the bowl as needed.
(Speaking of scraping the bowl, I got a new mixer a couple of months ago after selling my old one on the neighborhood swap site …this one allows for bowl scraping and ingredient adding WHILE it is running. Sweet!)
Stir in chips. Scoop dough into large walnut-sized balls and place them on a lined baking sheet.
Freeze the dough for at least an hour. Once frozen, transfer to a freezer bag and freeze for up to 3 months.
To bake, preheat oven to 350. Place dough balls on a cookie sheet (they don’t spread much) and bake (from frozen – don’t thaw) for 10-12 minutes Of you’d like them a bit flatter, about halfway through the baking time, quickly and gently press the cookies down slightly with a pancake spatula.