Good Cookies II

8 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    30 m

“Easy chocolate drop cookies with the spectacular additions of chocolate pudding mix, peanut butter, oats and chopped peanut butter cups.”

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Adjust Servings

Original recipe yields 4 dozen cookies



  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. Remove from heat and set aside to cool slightly.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Mix in the melted chocolate and peanut butter. Sift together the flour, baking soda, baking powder, salt and instant pudding mix; gradually blend into the peanut butter mixture. Stir in the oats and chopped peanut butter cups. Drop by heaping spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Reviews (8)

Rate This Recipe


I couldn't believe no one has rated this recipe yet! If you haven't tried them, you have to they're wonderful. I made mine with the smaller cookie scoop so I ended up with around 7 dozen. Great way to use up leftover Reese's Peanut Butter Cups (hate to admit I still had some mini ones left from Christmas) Thank Michelle, these are great!



Came out dry and crumbly. Needed more PB cups



These cookies were out of this world! Very soft and full of peanut butter taste! NOTE: put peanut butter cups in refrigerator overnight for easy chopping and no melting.

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Amount Per Serving (48 total)

  • Calories
  • 190 cal
  • 10%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Good Dog Cookies


next recipe:

Better Butter Cookies