If you love peanut butter, you will love these cookies!
Seriously, there are three different forms of peanut butter in them…creamy peanut butter, mini peanut butter cups, and Reese’s Pieces. Peanut butter overload, right?
These are the kind of cookies you want to make on a dreary, rainy day when you are cooped up in the house…that soft, chewy confection of peanut butter will perk up any day. Add a glass a milk, and all is good!
Aside from all the peanut butter these cookies have in them, they also have honey and instant vanilla pudding…adding extra flavor and a soft cookie texture.
Look at all that peanut butter and chocolate goodness, all in one batch of cookies! And to top it off, each cookie is topped off with a chunk of a mini peanut butter cup just before baking.
These cookies are so delicious that a batch of them won’t last long…or at least they don’t in my house.
Remember to grab your printable recipe below…
peanut butter overload cookies
- 3/4 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tbsp honey
- 1 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3.4 oz instant vanilla pudding
- 1 cup Reese's pieces
- 1 cup mini peanut butter cups, chopped (plus more for toppings)
In a bowl, combine the flour, baking soda, salt, and pudding mix. Set aside.
In a large mixing bowl, cream the butter, peanut butter, and sugars until fluffy.
Add the vanilla, eggs, and honey, and beat to combine.
Slowly add the dry ingredients, and beat to combine.
Stir in the Reese's pieces and chopped mini peanut butter cups by hand.
Spray a cookie sheet with non-stick cooking spray, and drop 1 1/2 inch balls of cookie dough onto it (leaving two inches between each cookie).
Cut some mini peanut butter cups in half, and push them into the top of each ball of cookie dough.
Bake at 350 degrees for 10 minutes. Cool on sheet for 3-4 minutes, and then place on a wire rack to cool completely.