If it’s possible for a cookie to explode with peanut butter, than this is it. It is my pleasure to introduce to you (drum roll, please)….the peanut butter bomb!
What is a peanut butter bomb you ask? It’s a peanut butter pudding cookie chock full of peanut butter M&Ms and chopped Reese’s peanut butter cups. Whoop Whoop!
I don’t have much of a story to go along with these other than I tried to cram as much peanut butter as possible into the recipe. Why? Because I LOVE peanut butter and if a little is good than I thought a lot would be great. (A philosophy that seems to work best when applied to sweets).
I’ve made these festive for the holidays by using red and green peanut butter M&Ms…but you can use any ol’ color you want.
Pair these with a glass of cold milk and you’ve got a surefire cure for any crazy or crummy day. Pinky swear.
Peanut Butter Bomb Pudding Cookies
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1/2 c. unsalted butter, softened
- 1/2 c. creamy peanut butter
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 1 bag of peanut butter M&Ms
- 1 bag (11oz.) mini Reese’s peanut butter cups, roughly chopped
Preheat oven to 350°.
Combine the flour and baking soda and set aside.
In a large bowl, cream together the butter and sugars. Beat in the peanut butter and instant pudding mix until blended. Stir in the eggs and vanilla.
Add the flour mixture.
Stir in the M&Ms and the chopped peanut butter cups.
Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.
Bake 10-12 minutes until edges are golden brown. They may still look a little under-done. That’s okay, they’ll keep cooking on the tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.