Fall Baking: Peanut butter chocolate chip cookie recipe (with a twist)

 

Have you ever tried using crunchy peanut butter in your chocolate chip cookies? It creates an amazing texture! You may never use creamy peanut butter in your cookie recipes again! 

If you only want to bake a few cookies, you can freeze extra dough in a zip-top bag for several months and make more later!

Peanut butter chocolate chip cookie recipe

1 cup butter, salted and softened
1/4 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 pack of vanilla instant pudding
2 1/2 cups flour
1 teaspoon baking soda
2 heaping tablespoons of crunchy peanut butter
1 cup of semi-sweet chocolate chips
1 cup milk chocolate chips
Mini Reese's Peanut Butter Cups, optional

Pre-heat oven to 350 degrees.
Line 2 cookie sheets with no-stick foil.
Cream together butter, sugar, vanilla, and pudding.
Beat in your eggs and then add your dry ingredients (batter will be stiff).
Drop by teaspoonfuls onto prepared cookie sheets.
Top with mini Reese's if you are using them.

Bake for 10 minutes.

Tip: Baking time may vary with your oven 

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