Reese’s Peanut Butterscotch Pudding Cookies

A soft, yet perfectly chewy cookie flavored with the richness of butterscotch and loaded with Reese’s pieces and Reese’s peanut butter cups!

I don’t know about you, but peanut butter and butterscotch are one of my FAVORITE combos. 

This should come as no surprise seeing as they both contain the word “butter.” They were meant for pure matrimony right from the beginning. Butterscotch and peanut butter combined are like pure ecstasy when they hit your tongue, which is why I decided it was time to create the perfect cookie for the perfect combo!

Behold! The Reese’s Peanut Butterscotch Pudding Cookie-ie-ie-ie!!!

(That’s supposed to be read as an echo, fyi…)

Pudding cookies are one of my favorite cookies to make since they always bake up such soft cookies, yet they aren’t cakey like cake mix cookies tend to be. Not that I don’t enjoy cake mix cookies, but sometimes I prefer my cookies to be ooey, gooey, and chewy, which is EXACTLY what these cookies are.

Not only does the butterscotch pudding add the perfect ratio of chewy softness to ooey gooeyness, but it also enhances the butteriness of the cookie in a nicely subtle way.

You would think this cookie would be overly sweet with the added sugar from the butterscotch pudding mix, but it really wasn’t. In fact, if it weren’t for the Reese’s pieces and peanut butter cups, I probably would’ve added a little more sugar.

Speaking of my friend Reese (we’re pretty much boyfriend and girlfriend, but it’s not official yet), the peanut butter cups and Reese’s pieces added the perfect amount of peanut butteriness in these cookies. 

And I really made sure to load these cookies up good! 

Because what good is a cookie that doesn’t contain AT LEAST 10 pieces of candy in every bite?

I call those imposters dog biscuits.

Reese's Peanut Butterscotch Pudding Cookies

A soft, yet perfectly chewy cookie flavored with the richness of butterscotch and loaded with Reese's pieces and Reese's peanut butter cups!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 42 minutes mins

Course Dessert

Cuisine American

Servings 18 Cookies

Ingredients

  

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 (3.4 oz) package instant butterscotch pudding mix (dry)
• ¾ cup Reese's peanut butter cups chopped
• ¾ cup Reese's pieces

Instructions

 

• In a medium bowl, whisk the flour, baking soda, and salt until combined. Set aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
• With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Remove bowl from the mixer, and stir in chopped Reese's cups and Reese's pieces by hand.
• Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 3 days.
• Once dough has chilled, preheat oven to 350F. Line two large baking sheets with parchment paper.
• Using a 1/4 cup measuring cup or two spoons, scoop balls of chilled cookie dough onto lined baking sheet, placing them about 2 inches apart. Lightly press the top of each cookie, but don't smash them down--this will allow them to bake more evenly so you don't end up with a lump in the center. Press a few more Reese's pieces or chopped peanut butter cups on top of each cookie dough ball, if desired.
• Bake cookies for 10 -12 minutes*, or until slightly browned around edges. The centers might look underdone at first, but they will finish baking up as they cool. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cookies will stay fresh in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.

Notes

*Baking times may vary depending on how big you make the cookies. I used a 1/4 cup of dough for each cookie which took 12 minutes to bake. I ended up with 18 medium-large cookies.