Serves 36
45 min
Chocolate, Peanut Butter and Marshmallow Pudding Cookies
Recipe GLPR6d1a1096b34b93
Decadent cookie dough loaded with instant chocolate pudding mix, peanut butter chips, and mini marshmallows for a triple-threat chocolate lover's treat. The pudding mix adds fudgy richness and moisture, while the marshmallows create pockets of sweetness throughout. These soft, chewy cookies are baked until just set and cooled slightly before serving.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 sticks unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces instant chocolate pudding mix (one 4-oz box)
10 ounces peanut butter chips
1 1/2 cups mini marshmallows
Directions
Preheat oven to 350°F. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes of beating.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract until fully combined.
In a separate small bowl, whisk together the flour, baking soda, salt, and instant chocolate pudding mix.
Gradually add the dry ingredient mixture to the butter and egg mixture, stirring on low speed or by hand until just combined and no flour streaks remain.
Fold in the peanut butter chips and mini marshmallows until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly underdone. The cookies will continue to cook slightly as they cool.
Allow cookies to cool on the baking sheet for 10 minutes to set properly, then transfer to a wire rack to cool completely. Store in an airtight container.
