Chocolate Peanut Butter Marshmallow Pudding Cookies

If you’re anything like me, the combination of chocolate and peanut butter is simply irresistible. Now, imagine that delightful duo combined with soft, chewy marshmallows nestled within a rich pudding cookie. That’s exactly what you’ll find in these Chocolate Peanut Butter Marshmallow Pudding Cookies. They are a delightful treat perfect for any occasion, from casual family gatherings to festive holiday parties. The addition of instant chocolate pudding mix helps create an incredibly moist texture that will leave you craving more.

Let’s dive into the details of this scrumptious recipe that’s sure to please your taste buds!

What Sets This Recipe Apart

These Chocolate Peanut Butter Marshmallow Pudding Cookies stand out for several reasons. First, the instant chocolate pudding mix enhances the cookie’s moisture and adds a rich chocolate flavor. Second, the combination of peanut butter and mini marshmallows creates a delightful texture and a unique flavor combination that elevates a traditional cookie recipe to something extraordinary. Finally, the balance of sweetness from the sugars and the richness of the chocolate chips and peanut butter makes each bite an explosion of deliciousness.

Ingredient Notes

To make these delightful cookies, here’s a rundown of the ingredients you’ll need:

• 1/2 cup butter, softened: Provides the necessary fat for a rich and chewy cookie.
• 1/4 cup granulated sugar: Adds sweetness and helps create a crispy edge.
• 1/2 cup brown sugar: Brings moisture and a deeper flavor with its molasses content.
• 1/4 cup peanut butter: Infuses the cookies with a nutty flavor that pairs perfectly with chocolate.
• 1 (13.4 oz) box instant chocolate pudding mix: Ensures a soft, chewy texture and enhances the chocolate flavor.
• 2 eggs: Acts as a binder to hold the ingredients together.
• 1 teaspoon vanilla extract: Adds a lovely aroma and flavor depth.
• 1 teaspoon baking soda: Helps the cookies rise and gives them a light texture.
• 1/2 teaspoon baking powder: Works in tandem with baking soda to create lift.
• 2-1/4 cups flour: The base of the cookie dough that provides structure.
• 1 cup chocolate chips: For an extra chocolatey experience in every bite.
• 1 cup mini marshmallows: Adds a delightful gooeyness and sweetness.

Equipment at a Glance

To whip up these Chocolate Peanut Butter Marshmallow Pudding Cookies, you will need a few simple kitchen tools:

• Mixing bowls: For combining ingredients.
• Electric mixer: To cream the butter and sugars smoothly.
• Measuring cups and spoons: For accurately measuring ingredients.
• Baking sheets: To bake the cookies on.
• Parchment paper: For lining the baking sheets and easy cleanup.
• Cookie scoop: For perfectly portioned cookie dough.

The Method for Chocolate Peanut Butter Marshmallow Pudding Cookies

Now that you have everything ready, let’s get baking! Follow these simple steps to create your delicious cookies.

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect texture.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on medium speed until it’s light and fluffy, about 2-3 minutes.

Step 3: Add Peanut Butter and Eggs

Next, add the peanut butter, eggs, and vanilla extract to the creamed mixture. Mix on low speed until fully combined, scraping down the sides of the bowl as needed.

Step 4: Incorporate the Dry Ingredients

In a separate bowl, whisk together the instant chocolate pudding mix, flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Step 5: Fold in Chocolate Chips and Marshmallows

Gently fold in the chocolate chips and mini marshmallows using a spatula. Be careful not to overmix, as you want to keep the marshmallows intact for that delightful gooeyness.

Step 6: Scoop the Dough

Using a cookie scoop, drop rounded tablespoons of dough onto a lined baking sheet, leaving a few inches between each cookie to allow for spreading.

Step 7: Bake the Cookies

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.

Step 8: Cool and Enjoy

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chocolate Peanut Butter Marshmallow Pudding Cookies warm or at room temperature!

Dairy-Free/Gluten-Free Swaps

If you’re looking to accommodate dietary preferences or restrictions, here are some swaps to make these cookies dairy-free or gluten-free:

• Dairy-Free: Use a plant-based butter and dairy-free chocolate chips.
• Gluten-Free: Substitute regular flour with a 1:1 gluten-free flour blend.

Insider Tips

• For an extra peanut butter kick, drizzle melted peanut butter over the cooled cookies.
• Make sure the butter is softened to room temperature for easy creaming.
• Chill the dough for 30 minutes before baking if you prefer thicker cookies.
• Feel free to mix in your favorite nuts or candies for added texture and flavor.

Storage & Reheat Guide

These Chocolate Peanut Butter Marshmallow Pudding Cookies can be stored in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container with the cookies. If you want to enjoy them warm, simply pop them in the microwave for 10-15 seconds before serving.

• Freezing: You can freeze the cookie dough for up to three months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.

Handy Q&A

Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter will add a delightful texture to these cookies, enhancing the overall experience.

What if I don’t have instant pudding mix?

You can substitute it with an equal amount of cocoa powder and increase the sugar slightly, but the texture might differ slightly from the original recipe.

Can I omit the mini marshmallows?

While the marshmallows add a unique texture and flavor, you can omit them if you prefer a more traditional cookie. Consider adding extra chocolate chips instead!

How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool, so be cautious not to overbake.

Ready, Set, Cook

Now that you have all the details, it’s time to gather your ingredients and start baking! These Chocolate Peanut Butter Marshmallow Pudding Cookies are sure to become a favorite in your household. Whether you enjoy them fresh out of the oven or share them with friends and family, these cookies are bound to bring smiles all around. Happy baking!