Preheat the oven to 350℉ and line two large baking sheets with parchment paper or baking mat. If you don’t have parchment paper, you can just drop the cookies onto an ungreased sheet pan, they won’t stick.

In a medium bowl whisk together the flour, baking powder, and instant pudding mix. Set aside.

In a large bowl using a hand mixer (or a stand mixer fitted with the paddle attachment) cream together the butter, peanut butter, cream cheese, and sugar until light and fluffy, about 1 minute. Scrape bowl with a silicone spatula.

Add the egg and vanilla, and mix until combined. Scrape bowl with a silicone spatula.

On low, add half of the dry ingredients and mix until mostly combined. Add the remaining dry ingredients and mix on low until just combined. The dough should be difficult to mix.

Fold in the chocolate peanut butter chip mixture.

Use a cookie scoop to drop balls of dough onto the sheet pans 1” apart. Press down down to flatten the cookies slightly. If you’d like a uniform edge on your cookies, roll the dough balls briefly in your hand before pressing chips into them. The cookies will not spread much in the oven, it’s important to pat them down a bit.

Bake for 12-14 minutes, or until the edges of the cookies look dry and are starting to brown. Let them cool on the sheet pan for 3 minutes before transferring to a cooling rack to cool completely.