Pudding mix is the secret ingredient that keeps these Chocolate, Peanut Butter and Marshmallow Pudding Cookies super soft and tender.
Photos Updated July 2015
My daughter takes after her mommy – with a huge sweet tooth. She loves a sweet treat, and lately, one of her favorite things is marshmallows. She loves just a little bowl full of marshmallows – especially the fruit flavored ones, or the snowman shaped ones have been a recent favorite as well. But because of this love, I have a cabinet full of marshmallows. It’s a good thing I love marshmallows as well – and I’m always attracted to recipes that have marshmallows in them!
So when I saw this recipe over at Picky Palate – with not only marshmallows, but chocolate and peanut butter as well – I knew I wanted them. And they were everything I was hoping for – soft cookies full of flavor. I did add a few more marshmallows than called for in the recipe – so I do have to mention that these aren’t the prettiest cookies. Especially when there are lots of marshmallows that melt all over the place. But they sure do taste good, and that’s what really matters, right? I’m thinking a s’more version – replacing the peanut butter chips with graham cracker pieces – would be awesome, as well!
- 1 cup butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3.9 oz. box instant chocolate pudding mix
- 10 ounce bag peanut butter chips
- 1½ cups mini marshmallows
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In a large bowl, or the bowl of a stand mixer, cream the butter and both sugars until light and fluffy. Add in both of the eggs, one at a time, scraping down the sides of the bowl in between additions. Beat in the vanilla.
- In another bowl, combine the flour, baking soda, salt and pudding mix. Add the dry ingredients to the mixing bowl and mix just until combined. Stir in the peanut butter chips and the marshmallows.
- Using a medium cookie scoop, drop the dough on the cookie sheet at least 2 inches apart. Bake until the cookies are just set, about 10 minutes. Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining dough.
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