Possibly the best cookies in the world!
I don’t even feel bad about making that statement, I mean look at them! They are soft, rich chocolate pudding cookies filled with tonnes of chocolate chips and chunks and stuffed with a sweet and salty peanut butter filling. I sent some with the bestie to work with her and one of her colleagues said they were the best thing she’s ever eaten, so you don’t have to just take my word for it!
I adore pudding cookies, they’re so much softer and fluffier than regular cookies, the pudding keeps them nice and light despite all the chocolate and peanut butter that’s packed into them! And in terms of chocolate these cookies have it all; cocoa powder, chocolate pudding mix, chocolate chips and chopped chocolate. I like to mix chocolate chips and chopped chocolate as it gives you a nice variety of textures and melting. Normal chocolate will melt and ooze, whereas chocolate chips have stabilisers in them to help them keep their shape. We don’t really get pudding mix in the UK but as I’m in the US right now I’ve stocked up on a few boxes and am bringing it back with me so I can have pudding cookies whenever I like!
The peanut butter stuffing is your standard peanut butter filling mix; peanut butter, icing sugar and vanilla. It’s a classic mix and doesn’t need any changing. I mixed up a batch and put in the fridge for 30 minutes to stiffen up. Then just scoop the cookies and roll them into balls, about 2 tbsp per cookie, and flatten them into disks. Roll up a small ball of peanut butter filling, about 1/2 tsp, and place in centre of the cookie disk, roll the cookie around the peanut butter and roll into a ball so none of the filling can be seen. Place on cookie sheet and flatten ever so slightly. Repeat with all cookies. Cover with plastic wrap and refrigerate for at least two hours – chilling is an important step as it stops the cookies from spreading too much and flattening out.
Bake for about 15 minutes until just set around the edges and tops. It’s easy to over bake dark cookies but you really don’t want to do that with these, so remember that cookies firm up as they cool and there’s nothing wrong with cookies that are slightly under baked!
These are definitely my favourite ever cookies and they’re so versatile. You can stuff them with whatever you like and add nuts, different types of chocolate, marshmallows, anything – the cookie world is your oyster! I’ve made a Nutella stuffed version of these too and I’ll post those up another day. Play around with them though and let me know the results and what you do with them, I’d love to hear about and see your pudding cookie creations!
[recipe title=”Peanut Butter Stuffed Chocolate Pudding Cookies” servings=”Makes approx 24 cookies”]
- 2 cups plain flour
- 1/4 cup cocoa powder
- 1 tsp bicarbonate of soda
- 1 cup unsalted butter, softened
- 1/4 cup caster sugar
- 3/4 cup lightly packed brown sugar
- 1 box instant chocolate pudding (NOT sugar free or cook-and-serve)
- 1 tsp pure vanilla extract
- 2 eggs
- 12 oz semi-sweet chocolate chips
- 6oz chopped dark chocolate, chopped
For the Peanut Butter stuffing:
- 1/2 cup creamy peanut butter
- 1/2 cup icing sugar
- 1/4 tsp pure vanilla extract
- Mix the peanut butter, icing sugar and vanilla together in the bowl. Cover with plastic wrap and place in the fridge for 30 minutes.
- Mix the flour, bicarb and cocoa powder in a bowl and set aside
- Combine butter, sugars, pudding mix and vanilla in a mix bowl. Beat until smooth and creamy. Beat in the eggs one at a time until fully combined. Gradually add the flour mixture and beat until just combined, scraping down the sides to make sure all is incorporated.
- Stir in chocolate chips and chopped chocolate by hand until evenly dispersed.
- Scoop about 2 tbsp of cookie dough per cookie and roll into balls. Place onto lined cookie sheet and flatten into disks. Take peanut butter filling and roll into small balls, about 1/2 tsp per ball, and place in centre of cookie disks. Roll the cookie around the peanut butter filling, ensuring no peanut butter can be seen and roll back into balls. Place on cookie sheet with about 2 inches between each cookie, they shouldn’t spread too much but you want to leave plenty of room either way.
- Cover with plastic wrap and place in the fridge for at least 2 hours, this will stop the cookies from spreading and flattening out too much.
- Preheat the oven to 350F and bake for about 15 minutes, until cookies are just set around edges and tops.
- Leave to cool on wire rack. They are great eaten when still warm though (just make sure you let them cool enough so you don’t burn your tongue!)