“Easy chocolate drop cookies with the spectacular additions of chocolate pudding mix, peanut butter, oats and chopped peanut butter cups.” - by RENEEWATKINS
Ingredients
Adjust Servings
Original recipe yields 4 dozen cookies
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (48 total)
- Calories
- 190 cal
- 10%
- Fat
- 9 g
- 14%
- Carbs
- 24.6 g
- 8%
Based on a 2,000 calorie diet
Share It
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..." See more 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!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
