Peanut Butter Pudding Cookies

Peanut Butter Pudding Cookies

Recipe Adapted from Sweet Pea's Kitchen by way of FoodGawker

Ingredients:

2 1/4 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 3.4 ounce box instant pudding

3/4 cup unsalted butter

1/2 cup creamy peanut butter

1/2 cup Splenda

1/4 cup Splenda brown sugar

2 eggs

1 tsp vanilla

1 tbsp honey

3 cups add-ins

Preparation Directions:

1) Preheat oven to 350 degrees.

2) In a medium bowl, mix together flour, baking soda, salt, and the pudding mix.  (Note: I've used vanilla, white chocolate, and Oreo pudding mixes in different versions of these cookies.  All have been amazing!  The picture above uses the vanilla pudding mix.)

3) Beat softened butter, peanut butter, Splenda, & Splenda brown sugar at a medium speed until fluffy.  This can taken 2-4 minutes.

4) Add the eggs one at a time, then the vanilla and honey, beating well after each addition.  

5) Add the flour mixture to the wet mixture in three batches.  After each addition, beat until just mixed.

6) Pour in your add-ins and mix until distributed evenly.  (I used semi-sweet chocolate chips and peanut butter m&ms in the picture, but the possibilities are endless!)

7) Roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper.  (I like to use a cookie scoop to make sure my cookies are roughly the same size. )  Flatten the balls slightly.  Spray lightly with PAM Baking Spray.  (Using Splenda instead of real sugar means that your cookies won't brown.  Spraying with PAM causes them to brown so they don't look under baked!)

8) Bake 10 minutes (again, remember my recipe uses Splenda....don't overbake trying to get them to brown!)  Let cool on the cookie sheet for several minutes before transferring to a wire rack to cool completely.

Enjoy!