Soft Choco-Peanutty Cookies

I started this recipe by opening up my pantry and fridge, and this is what I came up with-do what you can with what you have is my motto. It earned me my first Blue Ribbon!

Soft Choco-Peanutty Cookies


  • 1 c butter room temperature
  • 3/4 c brown sugar firmly packed
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 3.9 oz dry chocolate instant pudding & pie filling
  • 2 1/4 c all purpose flour
  • 1/2 c creamy peanut butter
  • 1/2 c powdered sugar


  1. Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
  2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
  3. Add eggs and vanilla; continue beating until mixed thoroughly.
  4. Add baking soda and pudding mix; continue beating until combined.
  5. Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
  6. In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
  7. Lightly flour your hands and make a ball the size of a walnut from the chocolate mixture; pat into a circle in the palm of your hand; Make a small dime-size ball from the peanut butter filling and put in the middle of the chocolate cookie; roll into ball, keeping peanut butter filling in the middle.
  8. Place 3” apart-you may only get 6 larger cookies on the cookie sheet; Bake 8-10 minutes-do not overbake, but make sure your finger indentation in the center remains.
  9. Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.

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