Fall Baking • Cookies • Dessert · Prep: 15 Minutes · Bake: 8–10 Minutes · Total: About 35 Minutes · Makes: About 24 Cookies · Oven: 375°F
Reese’s Pieces Pudding Cookies
Soft, chewy vanilla pudding cookies loaded with Reese’s Pieces—a simple cookie that's especially fun for fall gatherings.
From My Kitchen
There is something about the vibrant orange and yellow of Reese’s Pieces that feels just right as the air turns crisp and the leaves begin to scatter across the yard. These cookies have become a fast favorite for fall gatherings because they’re incredibly simple to whip up, yet they bring that nostalgic, comforting flavor everyone loves. The secret to their perfect texture is the addition of instant vanilla pudding mix—it keeps the centers soft and chewy for days, creating a cookie that’s truly melt-in-your-mouth. Whether they’re for a football weekend or a quiet afternoon with a warm mug of cider, these are the cookies that perfectly capture the cozy spirit of the season.
Ingredients
½ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 (3.4 oz) package instant vanilla pudding mix
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Reese’s Pieces candies
Cooking Steps
1
Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to ensure the cookies don't stick and brown evenly.
2
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
3
Beat in the eggs one at a time, followed by the vanilla extract. Slowly stir in the dry instant vanilla pudding mix until fully incorporated and smooth.
4
In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
5
Gently fold in the Reese's Pieces by hand. Use a cookie scoop to drop rounded tablespoon-sized balls onto the prepared baking sheets, spaced 2 inches apart.
6
Bake for 8–10 minutes, or until the edges are just barely golden brown. The centers will still look soft—this is the secret to their chewy texture!
Shannon’s Kitchen Tip
Don't overbake! Let the cookies finish setting on the baking sheet for about 5 minutes before moving them to a wire rack.
Why Add Pudding Mix?
The instant pudding mix is the secret to these cookies' incredibly soft and chewy texture. It keeps them fresh for days and adds a hint of vanilla that perfectly complements the Reese’s Pieces.
Make It Your Own
- Extra Reese’s: Gently press a few extra Reese’s Pieces onto the tops of the cookie dough balls before baking for a festive, bright pop of color.
- Chocolate Variations: Substitute the vanilla pudding mix for chocolate pudding mix and use semi-sweet chocolate chips instead of Reese’s Pieces.
- Peanut Butter Lovers: Mix in 1/2 cup of peanut butter chips along with the Reese’s Pieces for an even more intense peanut butter flavor.
Perfect for Fall
Football Weekends • School Events • Fall Parties • Halloween • After-School Treats
Storage Tips
Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—simply place in a freezer-safe bag for up to 3 months. Let them thaw at room temperature before serving, or give them a quick 10-second zap in the microwave for that fresh-from-the-oven softness.
Whether you're packing them for a weekend football game or sharing them around the kitchen table with a hot cup of coffee, I hope these Reese's Pieces Pudding Cookies bring a little extra joy to your fall days. They are a simple reminder that sometimes the best treats are the ones that take the least effort to disappear. Bake a batch for your next gathering and stay a while to browse more of our seasonal favorites.