Chocolate Chunk Peanut Butter Cup Cookies

Preheat oven to 375ºF. Line 2 large baking pans with parchment paper or grease with nonstick cooking spray. Set aside.

In a large bowl, beat butter, brown sugar, and white sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy. Add pudding mix, eggs, and vanilla, beating well.

Add flour, 1/2 cup at a time, followed by baking soda. Mix until combined. Gently fold in chocolate chunks and mini peanut butter cups. Chill dough in refrigerator for 30 minutes to 1 hour, if desired.

Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place onto prepared baking pans. Bake 12–15 minutes, or until golden brown around edges of cookie.

Remove from oven and allow cookies to cool on baking pan for 10 minutes. Then, remove to a wire rack to cool completely. Enjoy!