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Good Cookies II

Rated as 4 out of 5 Stars

"Easy chocolate drop cookies with the spectacular additions of chocolate pudding mix, peanut butter, oats and chopped peanut butter cups."
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Ingredients

30 m servings 190 cals
Original recipe yields 48 servings (4 dozen cookies)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. Remove from heat and set aside to cool slightly.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Mix in the melted chocolate and peanut butter. Sift together the flour, baking soda, baking powder, salt and instant pudding mix; gradually blend into the peanut butter mixture. Stir in the oats and chopped peanut butter cups. Drop by heaping spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts


Per Serving: 190 calories; 9 g fat; 24.6 g carbohydrates; 3.7 g protein; 26 mg cholesterol; 216 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I couldn't believe no one has rated this recipe yet! If you haven't tried them, you have to they're wonderful. I made mine with the smaller cookie scoop so I ended up with around 7 dozen. Great ...

Most helpful critical review

Came out dry and crumbly. Needed more PB cups

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I couldn't believe no one has rated this recipe yet! If you haven't tried them, you have to they're wonderful. I made mine with the smaller cookie scoop so I ended up with around 7 dozen. Great ...

Came out dry and crumbly. Needed more PB cups

These cookies were out of this world! Very soft and full of peanut butter taste! NOTE: put peanut butter cups in refrigerator overnight for easy chopping and no melting.

Fantastic cookies! A great balance of chocolate and PB, and a wonderful soft but chewy texture. The recipe made over 6 dozen medium cookies, enough to eat now and freeze for later.

very good! I used Reeses bites and only 1/2 the oats. You could probably get away without using oats at all.

YUMMY! These cookies are so good. I wanted to make a big batch of good cookies so that I could give some away to a friend that just had her baby, but still have enough for my family too. These m...

i thought these were just okay. they weren't as chocolaty as i thought nor as sweet as most cookies. this recipe made almost 7 dozen cookies. co-workers thought they had a 'light' taste, not ...

These cookies were terrible. I was so disappointed in them! They had no flavor, just bland. A waste of ingredients.