Pudding Peant Butter Tagalong Cookies

• 2-1/4 cups Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/3 cups Butter, Room Temperature
• 1/2 cups Creamy Peanut Butter
• 3/4 cups Brown Sugar, Packed
• 1/4 cups Granulated Sugar
• 2 whole Eggs
• 1 package (3/4 Oz. Size) Instant Vanilla Pudding Mix
• 1 teaspoon Vanilla Extract
• 2 cups Peanut Butter Patties Cookies, Broken Into Pieces

1. Preheat oven to 350u0b0F. Line 2 large baking sheets with parchment paper or a Silpat liner.
2. In a medium bowl, mix the flour, baking powder and salt together. Set aside.
3. In the bowl of a mixer, cream the butter, peanut butter and the sugars together. Add eggs, pudding mix and vanilla and mix until well combined. Slowly add the dry ingredients and mix until fully incorporated.
4. Stir in the cookie pieces by hand. Scoop tablespoon-sized dough balls onto the prepared baking sheets. Using the bottom of a glass cup, lightly flatten each cookie. They can be fairly close together; they will not spread during baking.
5. Bake in the preheated oven for 12-14 minutes. The cookies will be lightly set on the outside while still soft in the middle. Cool on the baking sheet for 2-4 minutes and finish cooling on a wire rack.
6. Notes:
7. Use any mix-in or other kind of Girl Scout cookie you have on hand.
8. If you prefer to leave out the peanut butter, this recipe can be easily adapted by replacing the 1/2 cup peanut butter with butter (use 1 cup butter total).

flour, baking powder, ubc, butter, peanut butter, brown sugar, ubc, eggs, vanilla pudding mix, vanilla, peanut butter

Taken from tastykitchen.com/recipes/desserts/pudding-peant-butter-tagalong-cookies/ (may not work)