Peanut butter - it has been a comfort food for so long it is hard to think of our world without it (unless you are one of the poor souls allergic to peanuts). I have never been a huge fan of peanut butter cookies though. My experience is that they are hard, crumbly, and dry cookies. My husband, on the other hand, is a peanut butter cookie fanatic. So to appease his wishes, I worked out a recipe that we both liked, and found that in the process I had created the one peanut butter cookie recipe even people who don't like peanut butter cookies like! It's a moist and chewy cookie sure to delight!
There is a secret though, I must admit, that aids this recipe creation of mine greatly! The secret to this and any good, moist cookie? Add a box of pudding to the recipe! It adds moisture and flavor and creates awesome cookies. I have even added a box of pudding to the standard (but ever classically delicious) Toll House Chocolate Chip Cookie recipe, and people would swear it was not the same recipe -- it was even better!
So, get ready to bake your buns off and be prepared to share the recipe! I have never served these cookies and not had a bunch of requests for the recipe. It's a cookie that deserves to be in the category of "Southern Love in Your Tummy!"
Super Scrumpscious Peanut Butter Chip Cookies
Ingredients:
1 cup butter
1 cup Creamy or Crunchy Peanut Butter
2 cups White Sugar
4 eggs
2 cups all-purpose flour
2 teaspoon baking powder
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O® Brand instant vanilla pudding
1 10 ounce bag Reese's® Peanut Butter Chips
Makes 2 dozen cookies.
Directions:
1. Preheat oven to 350°F.
2. In a medium bowl, cream together the butter, peanut butter, and sugar. Beat in the eggs, one at a time.
3. In a separate bowl, combine the flour, baking powder, and pudding mix; blend into the peanut butter mixture. Stir in peanut butter chips.
4. Place large round drops of batter on un-greased cookie sheet, being sure to allow room for spreading.
5. Bake for 12 to 15 minutes in the preheated oven. The cookies will only be lightly browned. Do not over bake: cookies will be soft and chewy. As long as the bottom of the cookie appears cooked, they are done. If the bottom of one cookie appears doughy, keep baking. Remove to cooling rack after baking.
Suggestion: you can decorate these up by adding Peanut Reese's Candies or Peanut M&M's. Simply flatten out the dough a bit and add candies decoratively. Makes the cookies even more yummy! I hope you enjoy this little "Southern Love" in your tummy, and be sure to come back for more recipes!
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Comments: 40 ( 1 removed by Monica Kennedy )
These cookies sound amazing! I can't wait to make them this weekend. Thanks for the pudding tip. I will let you know how they come out.
Mark
Enjoy your taste of the south!
~Monica~
You were not exaggerating, these are the best peanut butter cookies I have ever made! I made them last night with my 2 boys and they didn't take their eyes off the oven until they were done. The entire house smelled like hot peanut butter cookies till noon the next day. Thanks for sharing this recipe. When I have a few extra minutes I will share my favorite biscotti recipe with you. It has pistachios and dried cranberries and it is dipped in chocolate.
Mark
Mark, it does my heart good to hear back from you! Iam so happy to hear that they turned out well and that you and your lovely boys enjoyed them. Did you make them with or without the candies on top? I like them both ways, but if you can find the Reese's canides with peanuts in them, they are really good on top of the cookies, and make them look festive. My niece loves to decorate them with the candies -- makes flowers or spirals with them. My sister made these for the first time yesterday as well. She said she only had one of the small boxes of pudding and they were still good -- something to think about! I get the large boxes fairly cheap in WalMart brand and it works just fine!. I can't wait for your biscotti recipe! I have never made them but it sounds devine!
One thing you will notice with these cookies (if they are not inhaled before the day is over, lol) is that they stay soft for a long time. We had some in a gladware container for the Youth that somehow didn't get eaten (who knows what caused that miracle with all those boys with bottomless pits for stomachs around!) and two weeks later they were still soft and tasty.
Thanks to you both for reading and commenting! Come back for more!
Changes are always taking place in life, because life never stands still. We don't either. You have a wedding in the near future nit sounds like and I just came out of the hospital. Before I went into the scary place I would have downed a dozen of your cookies shown here. Now I have to watch my weight, colesteral, it is a heart thing. Mr. I thought I was the healthiest guy in America - had a heart attack. No more greasy fried for me, but lots of oatmeal!!! Your cookie recipe looks scrumptious, but I must look and not touch. Thanks for the article. In my former life I would have given this a 10 - but what the heck I will give it a ten anyway. I am blessed to even still be here.
I can understand why the pudding mix works - that is why it is in some cake recipes (and some mixes come with a pudding mix included) - it makes things moist.
I will give these a try soon.
Thanks for giving us the recipe!
These sound delicious, but I'm still not sure I could do the pudding mix - my stepmother made cakes with instant cake mix and instant pudding which made me cringe. I WILL try this recipe tho - I usually use extra crunchy peanut butter cause I love the chunks of peanuts. Thanks!