These cookies are oh. so. good. I found the recipe because it had, of course, been pinned. Then I realized it was originally posted on Tatertots & Jello which is one of my favorite blogs. The original recipe is HERE.
2 sticks softened butter
3/4 cup sugar
3/4 cup packed brown sugar
1 tbsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 3.4 oz box of vanilla instant pudding
1 cup milk chocolate chips
25 mini Reese's peanut butter cups
Preheat oven to 375.
Peel the peanut butter cups and cut them into fourths...do not chop! You don't want them to completely fall apart. Then stick them in the freezer while you do the next steps of making the dough. This will prevent them from completely melting into the dough by getting them nice and firm.
Beat the butter, sugars and vanilla in a large bowl (I used my mixer). Add the eggs and beat until creamy. Then add the rest of the dry ingredients including the instant pudding.
Add and stir in the chocolate chips. Finally add the peanut butter cups and gently fold them in with a wooden spoon.
Drop teaspoons of the batter onto a cookie sheet. I baked mine for 8 minutes and then let them sit another 2 minutes before transferring to a cooling rack. Do not overcook. They will get harder as they cool.
Pour yourself a large glass of milk and savor each bite...