Ingredients

The following ingredients have 19 Servings
  • 3/4 cup salted butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 3.4 oz package dry instant chocolate pudding mix
  • 2 tbsp cocoa powder
  • 1/2 cup mini Reeses, chopped
  • 2-3 tsp milk
  • 4 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/3 cup smooth peanut butter
  • 1-2 tbsp water or milk, if needed

Instruction

  • 1. Preheat oven to 350 degrees.
  • 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  • 3. Mix in egg and vanilla extract.
  • 4. With the mixer on low speed, add flour, cornstarch, baking soda, dry pudding mix and cocoa powder.
  • 5. Stir in chopped Reeses. Add milk, if needed, to help dough come together. Dough will be thick.
  • 6. Make balls of about 1 tbsp and then flatten a bit into thick discs and place on cookie sheet. They will spread a little while they bake.
  • 7. Bake for about 7-8 minutes.
  • 8. Remove from oven and allow to cool for 2-3 minutes on cookie sheet, then transfer to cooling rack to cool completely.
  • 9. While cookies cool, make icing. Beat the cream cheese and butter until smooth.
  • 10. Slowly add 1 1/2 cups of powdered sugar. Mix until combined.
  • 11. Mix in the peanut butter.
  • 12. Add the rest of the powdered sugar and mix until smooth. Add water or milk until it’s a smooth consistency.
  • 13. Once cookies are cool, make cookie sandwiches.