good-cookies-ii

Good Cookies II

8 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    30 m
RENEEWATKINS
Recipe by  RENEEWATKINS

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

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Ingredients

Adjust Servings

Original recipe yields 4 dozen cookies

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Directions

  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
JUST JASMINE
9

JUST JASMINE

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!

EEYORE77137
4

EEYORE77137

Came out dry and crumbly. Needed more PB cups

BIG CHEESE
4

BIG CHEESE

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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Nutrition

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

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