REESE’S PEANUT BUTTER PUDDING COOKIES

I love baking a batch of cookies on Monday’s to keep in on hand for the week. With three hungry kids in the house, they usually only last a few days. They take them to school in their lunch boxes, and I see them munching on them after school with a big glass of milk.It’s a good thing these cookies have peanut butter in them.
Adding a pudding mix to the cookie dough creates a soft fluffy cookie.  I love using that mix because these cookies stay soft for days.  On a very rare occasion there have been one or two cookies left in the jar a week later, and they are still soft and chewy.
nother thing I love about pudding cookies is that you do not have to refrigerate your dough.  As soon as you mix together your ingredients, it is ready to be scooped and baked. You can use a spoon and your hands to roll the dough into even balls, but I prefer to use a cookie scoop.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 Tablespoon honey
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 - 3.4 box instant vanilla pudding
• 1 cup chocolate chips
• 1 1/4 cups halved Reese's mini peanut butter cups, divided
• 1 cup mini Reese's Pieces, divided

Instructions

1. Preheat oven to 350 degrees.
2. Beat the butter until creamy. Add the peanut butter and sugars and beat again.
3. Add the eggs, honey, and vanilla and beat until mixed in.
4. ..................

for full instruction please see : nsidebrucrewlife.com

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