In a medium bowl, cream the butter, peanut butter, sugar and brown sugar with an electric mixer until thoroughly combined. Add the eggs and vanilla. Mix well.

In a separate medium bowl, combine the cocoa powder, flour, baking soda, salt and instant pudding. Slowly add the dry ingredients into the creamed mixture, mixing well. Stir in the peppermint baking chips. Cover the bowl with saran wrap and chill for at least 30 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper. Roll the dough into 1-inch balls. Bake for 8-9 minutes. Allow to cool for3 minutes on the baking sheet before removing to cooling rack to cool completely. Store in a covered container.