triple peanut butter cookies

I have a (not so) small confession to make: I don't really like ice cream. Sure, I'll eat it, but I don't dive into a pint like some. Maybe it's my lactose sensitivity, but it's just not my go-to.

Cookies, though...I can't stop. Which is why I try not to make them too often. Luckily for me, my neighbors have two little girls who will happily take some off of my hands any time, any where. 

My sister-in-law introduced me to these a few years ago and would kindly send some with my brother to share at the office. Generally, about half made it, so I took matters into my own hands by making them myself. You can't ever be too careful when it comes to dessert. These cookies have a surprising ingredient in them: pudding mix. It makes the cookies extra soft and fluffy. As if you needed another reason to enjoy them.

triple peanut butter cookies

prep time: 10 minutes | cook time: 40 minutes

experience level: easy peasy | specialty: desserts

• 2 1/2 unbleached all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 small box instant vanilla pudding mix
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1/2 cup peanut butter (I used creamy, but feel free to use crunchy)
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1 tbsp honey
• 3/4 cup each semi-sweet chocolate chips, peanut butter chips, and Reese's candies

Preheat the over to 350° Fahrenheit. Grab two baking sheets and either mist them with nonstick spray or line them with parchment paper.

In a small bowl, stir flour, baking soda, salt, and pudding mix together. Put somewhere away from the mixer so you don't knock it over like I almost did.

Using a mixer (stand or hand), beat together the sugars, peanut butter, and butter until creamy and light. Add the eggs, one at a time, blending well between additions. Squeeze in the honey and add the vanilla. You will now have a sticky mess capable of cementing bricks together.

Add the dry ingredients a little at a time. Be sure to scrap the bowl to make sure you're getting all the flour mixed in. Once everything is well blended, stir in all of the candies with a heavy duty spoon (and try not to eat raw cookie dough).

Use your hands to roll the dough into 1 to 1 1/2-inch balls. You can flatten them slightly for a more traditional cookie shape or leave them in balls for a denser cookie. Your call - they're delicious either way.

Bake for 9-10 minutes, until they become golden around the edges. Leave on the pan for a few moments after removing them from the oven (they continue to bake via the cookie sheet). Place them on a cooling rack (if you can make it that long).