Discover the ultimate secret to incredibly soft and tender cookies: instant pudding mix! These Chocolate, Peanut Butter, and Marshmallow Pudding Cookies are a triple threat of flavor and texture, guaranteed to become a new family favorite.
If you’re a fan of pudding-infused cookies, you absolutely must try these other delightful creations: our classic Chocolate Chip Pudding Cookies for a timeless treat and these playful Cookies and Cream Pudding Cookies for a twist on a beloved flavor.
Indulge in Ultimate Softness: Chocolate, Peanut Butter, and Marshmallow Pudding Cookies
Welcome to a world where cookies are not just cookies, but extraordinary bites of bliss! These Chocolate, Peanut Butter, and Marshmallow Pudding Cookies are a testament to the transformative power of a simple ingredient: instant pudding mix. This magical addition ensures every cookie emerges from the oven unbelievably soft, chewy, and perfectly tender, making them an instant classic in any home bakery.
My household, much like many others, revolves around sweet moments. My daughter, a true connoisseur of all things sugary, shares her mommy’s undeniable sweet tooth. Lately, her culinary obsession has been marshmallows – whether they’re vibrant fruit-flavored puffs or festive snowman shapes, a small bowl of these fluffy delights is her idea of heaven. Consequently, our pantry has become a marshmallow haven, brimming with bags of these sweet clouds. And honestly, I’m not complaining! My own love for marshmallows means I’m constantly on the lookout for recipes that feature them prominently, especially when combined with other irresistible flavors.
The Inspiration Behind the Best Pudding Cookies
It was during one of my regular recipe hunting sessions that I stumbled upon a divine creation over at Picky Palate. The recipe promised not just marshmallows, but the harmonious blend of chocolate and peanut butter – a trifecta of flavors I simply couldn’t resist. I knew, without a doubt, that these cookies had to be made. And they delivered on every expectation: soft, intensely flavorful, and utterly satisfying. They were everything I had hoped for and more.
I must confess, I took a little creative liberty with the original recipe, adding a generous handful more marshmallows than specified. The result? While perhaps not the most picture-perfect cookies – marshmallows tend to melt and spread, creating wonderfully gooey, albeit slightly messy, edges – their taste more than makes up for any aesthetic imperfections. After all, isn’t deliciousness what truly matters? The melted marshmallows create pockets of chewy sweetness that perfectly complement the rich chocolate and creamy peanut butter. I’m already dreaming of a S’mores inspired version, perhaps swapping the peanut butter chips for crunchy graham cracker pieces. The possibilities are endless when you have such a delightful base recipe.
Why Instant Pudding Mix is Your Cookie’s Best Friend
If you’re wondering what makes these Chocolate Peanut Butter Marshmallow Cookies so exceptionally soft and tender, the secret lies in the instant pudding mix. This unassuming ingredient works wonders in cookie dough, primarily due to the cornstarch it contains. Cornstarch acts as a tenderizer, inhibiting gluten development in the flour, which results in a softer, more delicate crumb. It also helps to absorb moisture, leading to a wonderfully moist and chewy texture that lasts for days. This means your cookies stay fresh and delightful for longer, resisting the dreaded dry and crumbly fate. It’s truly a game-changer for anyone seeking the perfect soft-baked cookie.
Key Ingredients for Irresistible Cookies
Crafting the perfect Chocolate, Peanut Butter, and Marshmallow Pudding Cookies requires a careful selection of ingredients, each playing a vital role in achieving that sought-after soft, chewy, and flavorful result. Here’s a closer look at what you’ll need:
- Butter: For the best flavor and texture, opt for unsalted butter. Ensure it’s softened to room temperature before you begin; this allows it to cream properly with the sugars, creating a light and airy base for your cookie dough.
- Sugars: This recipe calls for a combination of both granulated sugar and packed light brown sugar. Granulated sugar provides crispness and helps with browning, while brown sugar adds moisture, chewiness, and a lovely molasses flavor that complements the chocolate and peanut butter beautifully.
- Eggs: Use large, room temperature eggs. Room temperature eggs emulsify more easily with the butter and sugar, leading to a smoother, more uniform dough. They contribute to the cookie’s structure and richness.
- Vanilla: Pure vanilla extract is a must for enhancing all the other flavors. It adds a warm, aromatic depth that brings out the best in the chocolate and peanut butter.
- All-Purpose Flour: I’ve tested this recipe exclusively with all-purpose flour. It provides the necessary structure without making the cookies tough. For accuracy, measure your flour by spooning it into a measuring cup and then leveling it off, rather than scooping directly from the bag.
- Baking Soda: This leavening agent reacts with the acidic brown sugar to help the cookies rise and spread, contributing to their soft texture. Ensure your baking soda is fresh for optimal results.
- Salt: A pinch of salt is crucial. It balances the sweetness of the cookies and enhances the overall flavor profile, making the chocolate and peanut butter taste even richer.
- Instant Chocolate Pudding Mix: This is our star ingredient! Make sure to use instant chocolate pudding mix, not the cook-and-serve variety. It’s the secret to those incredibly soft, tender, and moist cookies that will keep you coming back for more.
- Peanut Butter Chips: I highly recommend using Reese’s Peanut Butter Chips for their authentic, creamy peanut butter flavor. If peanut butter isn’t your preference, you can easily substitute them with regular chocolate chips for a double chocolate marshmallow treat.
- Mini Marshmallows: The mini marshmallows are key to creating those delightful gooey pockets within the cookies as they melt during baking. If you prefer marshmallows that maintain their shape more distinctly, consider using marshmallow bits or cutting larger marshmallows into smaller pieces and folding them in during the last minute of baking.
Expert Tips for Baking the Best Pudding Cookies
Achieving bakery-quality pudding cookies at home is simpler than you think with these expert tips:
- Room Temperature Ingredients: This applies especially to butter and eggs. They emulsify better, creating a smoother dough and a more consistent cookie texture.
- Don’t Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, leading to tougher cookies.
- Use Parchment Paper: Lining your baking sheets with parchment paper prevents sticking and ensures even baking, making cleanup a breeze.
- Space Them Out: Give your cookies enough room to spread on the baking sheet (at least 2 inches apart) to prevent them from melting into each other.
- Don’t Overbake: Pudding cookies are best when they are just set around the edges and still look slightly soft in the center. They will continue to cook slightly as they cool on the baking sheet, ensuring that perfect soft and chewy texture.
- Cool on the Baking Sheet: Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack. This helps them set up and prevents them from breaking.
Creative Variations to Explore
While these Chocolate, Peanut Butter, and Marshmallow Pudding Cookies are incredible as is, feel free to get creative with variations:
- S’mores Delight: Replace the peanut butter chips with graham cracker pieces and add chocolate chunks for a classic s’mores experience.
- Mint Chocolate Dream: Use instant mint chocolate pudding mix and add chocolate chips for a refreshing twist.
- White Chocolate Raspberry: Opt for vanilla pudding mix and fold in white chocolate chips and dried raspberries.
- Nutty Crunch: Add chopped nuts like peanuts or pecans for an extra layer of texture and flavor.
- Different Pudding Flavors: Experiment with other instant pudding flavors like butterscotch, banana, or cheesecake for entirely new cookie experiences.
Storing Your Delicious Pudding Cookies
To keep your Chocolate, Peanut Butter, and Marshmallow Pudding Cookies at their best, store them in an airtight container at room temperature for up to 3-4 days. The pudding mix helps them stay fresh and soft for longer than typical cookies! If you want to enjoy them warm and gooey, a quick 10-15 second reheat in the microwave will do the trick.
For longer storage, these cookies freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave or oven.
Frequently Asked Questions About Pudding Cookies
What kind of pudding mix should I use for pudding cookies?
Always use instant pudding mix, not the cook-and-serve variety. The instant kind contains cornstarch and other ingredients that contribute to the unique soft and tender texture of these cookies.
Can I use a different flavor of pudding mix?
Absolutely! While chocolate pudding is fantastic here, feel free to experiment with other instant pudding flavors like vanilla, butterscotch, or even pistachio to create your own unique pudding cookie variations.
My cookies spread too much. What went wrong?
Several factors can cause cookies to spread excessively: your butter might have been too soft, the dough wasn’t chilled enough (if chilling is recommended, though not explicitly in this recipe), your oven temperature might be too low, or you might have measured too little flour or too much leavening. Ensure your butter is just softened, not melted, and always measure ingredients accurately.
Can I make the cookie dough ahead of time?
Yes, you can! Prepare the cookie dough as instructed, then cover the bowl tightly with plastic wrap and refrigerate for up to 2-3 days. When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking.
Why are my cookies hard instead of soft?
The most common reasons for hard cookies are overbaking or overmixing the dough. Pudding cookies are designed to be soft, so keep a close eye on them and remove them from the oven when they are just set at the edges and still look a little soft in the middle. Also, avoid overworking the dough after adding the flour.
Can I use natural peanut butter chips?
While you can, natural peanut butter chips might have a different texture and melt differently than conventional peanut butter chips. For best results with this recipe, sticking to standard peanut butter chips like Reese’s is recommended.
More Delicious Cookie Recipes to Try
If you loved these pudding cookies, you’ll surely enjoy exploring other cookie delights from our collection:
Sour Cream Cookies
Cake Mix Cookies
Nana’s Oatmeal Cookies
LOOKING FOR MORE FREE RECIPES?
Subscribe to our free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Find us sharing more culinary inspiration on Pinterest, Facebook, and Instagram.
Chocolate, Peanut Butter, and Marshmallow Pudding Cookies
Pin Recipe
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3.9 oz. box instant chocolate pudding mix
- 10 ounce bag peanut butter chips
- 1 1/2 cups mini marshmallows
Instructions
- Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper for easy cleanup and even baking.
- In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color. This step should take about 2-3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is fully incorporated. Finally, beat in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and the instant chocolate pudding mix until well combined. Gradually add these dry ingredients to the wet ingredients in the stand mixer bowl. Mix on low speed just until no streaks of flour remain, being careful not to overmix. Gently fold in the peanut butter chips and the mini marshmallows by hand.
- Using a medium cookie scoop (about 1.5 to 2 tablespoons), drop rounded spoonfuls of dough onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading. Bake for approximately 10 minutes, or until the edges of the cookies are lightly golden brown and just set, but the centers still look soft. Do not overbake!
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 10 minutes. This allows them to firm up slightly before transferring. After 10 minutes, carefully transfer the warm, gooey cookies to a wire rack to cool completely. Repeat the process with any remaining cookie dough.