These are the best cookies I’ve ever made.
I know I say that a lot. I make a lot of cookies.
But these? Really are the best. Want proof?
My husband ate one.
You know about my husband, right? How he’s Mr. I don’t want a cookie thank you.
He’s Mr. That’s Too Sweet.
Mr. No Thanks I’ll Eat This WW Brownie.
Mr. I Don’t Need Dessert.
And he ate one of these cookies. He couldn’t resist.
Now, if I was mean, or secretly evil, I’d be saying Bwahahahahahaha and clapping my hands gleefully.
I’m secretly evil.
The cookie he couldn’t resist? A chocolate peanut butter cup cookie.
You won’t be able to resist either.
These cookies are chocolate pudding cookies based off of my Triple Chocolate Pudding Cookies. I needed to make those again (because I neeeeeeded them) and I had Reese’s Peanut Butter Cups in the pantry. Match made in heaven.
You can use any instant chocolate pudding in these cookies: chocolate, chocolate fudge, or Hershey’s Special Dark. I don’t recommend sugar-free (I’ve never used that in these cookies, so I can’t guarantee success).
For an extra chocolate flavor, I add two tablespoons of cocoa to the batter. I prefer to use the Hershey’s Special Dark cocoa for an extra punch of chocolate flavor, but you can use regular unsweetened if you prefer.
You add the Mini Reese’s Peanut Butter Cups whole and the stand mixer breaks them up into the cookies. Doing it that way almost adds ribbons of amazing peanut butter throughout the cookie. (If you’re using a hand mixer, you might want to chop them in quarters first.) I also like to chop a few peanut butter cups and press them on the top of the cookies before baking. It makes them prettier.
As usual, this dough needs chilling, but it’s worth it. It makes them puffy and soft, and the pudding keeps them soft for days. They were on my counter for 5 days and they were still just as soft as day 1.
Best. Cookies. Ever.
And since I know my husband can’t resist…I might have to make them again.