Some recipes don't have much of backstory.
Here's what happened with these cookies. My husband picked up a container of Mini Milk Chocolate Peanut Butter Cups at Trader Joe's and said, "Will you make cookies with these?"
I said, "Sure."
The next day, I put on some music and made these cookies (and danced around the kitchen a little bit).
Don't be put off by the story's lack of bells and whistles or the use of pudding mix. If you've ever had a baked treat that included pudding mix, you understand. If you haven't, you'll be amazed at how it practically fail-proofs a recipe. It guarantees moist, rich results. In this case, the results also happen to be studded with chocolate and peanut butter.
As a side note - if you haven't seen it yet, Trader Joe's Dark Chocolate Covered Peppermint Joe Joe cookies are back on the shelves. The holiday season is happily officially upon us.
Mini Peanut Butter Cup Pudding Cookies
(inspired by Two Peas & Their Pod)
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup brown sugar, lightly packed
1/4 cup granulated sugar
1 3.4 ounces package instant vanilla pudding mix
1 teaspoon vanilla
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mini peanut butter cups
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
Using a mixer, in a large bowl, cream together the butter and sugar. Then, add the pudding mix, eggs and vanilla. Mix to combine. In a medium bowl, whisk together flour, baking soda and salt. Add the flour mixture to the butter mixture, and mix until combined. Finally, using a spoon, stir in the mini peanut butter cups.
Drop tablespoons of dough on the prepared baking sheets. Bake 10 - 12 minutes, until edges are lightly browned. Allow cookies to cool on baking sheet for a minute or two before removing to a cooling rack or wax paper-lined surface to finish cooling.
Makes 32 cookies