Ingredients

The following ingredients have 12 Servings
  • 1/2 cup Challenge Unsalted Butter (softened)
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon milk
  • 1 box (3.4 ounces instant vanilla pudding mix (or your favorite flavor))
  • 1/2 teaspoon baking soda
  • 2 cups all purpose flour
  • 2 cups chocolate chips
  • 1/2 cup sprinkles (optional)
  • Candy eyes (optional)
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Instruction

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • Cream butter, peanut butter, and brown sugar with a hand or a stand mixer until smooth. Mix in vanilla, egg, and milk. Add the pudding mix (the dry mix) to the batter and mix until combined, then mix in baking soda. Slowly mix in flour until the dough forms. Mix in chocolate chips and sprinkles.
  • Scoop 2 tablespoon sized cookie balls onto prepared cookie sheets. Press them in a criss-cross pattern with the tines of a fork (as you would traditional peanut butter cookies). You can top with more chocolate chips or sprinkles, if desired to make them look more festive.
  • Bake for 8-12 minutes or until the cookies are just no longer glossy on top. While the cookies are warm, press candy eyes in the top. Let cool completely before removing from cookie sheets. Store in an airtight container for up to 4 days or freeze for up to one month.