White Chocolate Reese’s Cup Pudding Cookies

A few weeks ago I bought a twelve ounce bag of the miniature Reese’s white chocolate peanut butter cups. At first I thought I would eventually open them for us to snack on, but then I had another thought: “Why not try them in cookies?” So I chopped up the chocolates, chilled them in the refrigerator, and then added them to a pudding chip recipe. I poured in a small amount of heavy cream for richness and added some extra flour to counteract the extra moisture. The result? A rich, peanut-buttery pudding cookie with chunks of white chocolate inside. Yum.

White Chocolate Reese's Cup Pudding Cookies
Prep time
Cook time
Total time
Serves: 48
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 small package instant white chocolate pudding mix
  • 2 large vanilla beans, scraped
  • 2 extra large eggs
  • ¼ cup heavy cream
  • 2&1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 12 oz. bag Reese's White Chocolate Peanut Butter Cups, coarsely chopped & chilled
  1. Preheat oven to 375 degrees. In a stand mixer, add the butter, brown sugar, pudding mix, and vanilla beans. Mix on low speed until light and fluffy.
  2. Add the eggs and heavy cream and mix well.
  3. Add the flour and baking soda in several additions, mixing well after each addition.
  4. Mix in the chopped & chilled Reese's cups, beating until combined.
  5. Using a 1&1/2 Tablespoon scoop, drop dough onto ungreased cookie sheets. Bake for 9 minutes or until lightly golden around edges.

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  1. Wow! What an amazing cookie recipe! I think I’m going to head out to the grocery story to pick myself up some of those Reese’s White Chocolate Peanut Butter Cups…

  2. Anonymous says:

    Can I make these in bars?If so, how would I make it?

    • Michelle Renee' says:

      I have never made these into bars, but did try a similar recipe topped with brownie batter before.
      I would suggest cooking them in a greased 13×9 inch cake pan at 350 degrees for 30-40 minutes. Check for doneness starting at 30 minutes and cook according to your preference of doughiness versus crispier bar.
      Let me know how it turns out!

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