Soft Choco-Peanutty Cookies

By jab120638

Ingredients

• 1 c
• butter, room temperature
• 3/4 c
• brown sugar, firmly packed
• 2 large
• eggs
• 1 tsp
• pure vanilla extract
• 1 tsp
• baking soda
• 3.9 oz
• dry chocolate instant pudding & pie filling
• 2 1/4 c
• all purpose flour
• 1/2 c
• creamy peanut butter
• 1/2 c
• powdered sugar

Details

Servings 36
Preparation time 20mins
Cooking time 20mins
Adapted from justapinch.com

Preparation

Step 1

1
Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.

2
In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.

3
Add eggs and vanilla; continue beating until mixed thoroughly.

4
Add baking soda and pudding mix; continue beating until combined.

5
Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.

6
In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.

7
Lightly flour your hands and make a ball the size of a walnut from the chocolate mixture; pat into a circle in the palm of your hand; Make a small dime-size ball from the peanut butter filling and put in the middle of the chocolate cookie; roll into ball, keeping peanut butter filling in the middle.

8
Place 3” apart-you may only get 6 larger cookies on the cookie sheet; Bake 8-10 minutes-do not overbake, but make sure your finger indentation in the center remains.

9
Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.