Shelly's Recipe

Peanut Butter Cup Filled Chocolate Pudding Cookies

Category: Cookies

Yield : 16 cookies

1 cup softened butter
1 cup packed brown sugar
1 3.9-oz. box instant chocolate pudding
2 eggs
1 teaspoon baking soda
2 cups all purpose flour
16 whole peanut butter cups, unwrapped

Preheat oven to 350 degrees.
Line cookie sheets with silicone baking mats or parchment paper and set aside.

Cream butter and sugar together until light and fluffy. Stir in dry pudding mix until well incorporated. Scrape sides and add in eggs 1 at a time along with the baking soda. Gradually beat in flour until completely blended.

Using a 1 1/2 tablespoon cookie scoop, scoop 6 cookies onto each prepared cookie sheet. Flatten each cookie slightly and top with a whole Peanut Butter Cup.
Place another scoop on top of each peanut butter cup and form cookie dough around it to encase completely.

Bake 8-9 minutes or until cookies have spread and are cooked completely. Cool 3 minutes then remove to cooling rack.
Serve immediately.