Peanut Butter Pudding Cookies are the ultimate dessert for anyone who loves the rich flavor of peanut butter combined with the soft and chewy texture of a cookie. These cookies have a wonderfully unique twist thanks to the addition of instant vanilla pudding mix, which makes them extra soft and gives them a deliciously dense texture. With the perfect balance of sweetness, peanut butter, and semisweet chocolate chips, these cookies are sure to satisfy every sweet tooth.

Ideal for any occasion, whether it’s a family gathering, a party, or just a quiet afternoon treat, Peanut Butter Pudding Cookies are easy to make and always a hit. The creamy peanut butter flavor and the burst of chocolate make them irresistible, and their chewy texture makes them even more addictive. Once you try these cookies, you’ll find yourself making them again and again!

Why You’ll Love This Recipe

Super Soft and Chewy: Thanks to the instant pudding mix, these cookies stay soft and chewy for days.
Peanut Butter Flavor: The creamy peanut butter adds a rich, nutty flavor that perfectly complements the sweetness of the chocolate chips.
Quick and Easy: With just a few ingredients and simple steps, these cookies come together in no time.
No Chilling Required: Unlike some cookie recipes, you don’t have to chill the dough before baking, making it even more convenient.
Family-Friendly: These cookies are a great treat for kids and adults alike, making them perfect for bake sales, school lunches, or family gatherings.

Ingredients

Butter (softened)
Creamy peanut butter
Brown sugar
White sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Instant vanilla pudding mix
Semisweet chocolate chips

Variations

Add Nuts: For an extra crunch, you can add chopped peanuts, walnuts, or cashews to the cookie dough.
Swap Chocolate Chips: Use milk chocolate chips, white chocolate chips, or even peanut butter chips for a fun twist.
Make It Peanut Butter Overload: Add more peanut butter chips along with the chocolate chips for a peanut butter lover’s dream cookie.
Go for a Salted Peanut Butter Version: Sprinkle a little sea salt on top of the dough before baking for a sweet-salty combo.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Cream Together the Wet Ingredients

In a large bowl, cream together the softened butter, peanut butter, brown sugar, and white sugar until smooth and fluffy.

Step 3: Add the Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Step 4: Mix in the Dry Ingredients

In a separate bowl, combine the flour, baking soda, salt, and instant vanilla pudding mix. Gradually stir this dry mixture into the peanut butter mixture until well combined.

Step 5: Fold in the Chocolate Chips

Gently fold the semisweet chocolate chips into the dough, ensuring they are evenly distributed throughout the batter.

Step 6: Scoop and Bake

Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet. Space the cookies about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, and the centers are still soft.

Step 7: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips for Making the Recipe

Don’t Overbake: These cookies continue to cook slightly once removed from the oven, so be careful not to overbake them. The centers should still look soft when you take them out.
Use Room Temperature Ingredients: For the best results, ensure your butter and eggs are at room temperature before mixing.
Avoid Overmixing the Dough: Once you add the dry ingredients, mix just until everything is combined. Overmixing can lead to dense cookies.
Make Uniform Size Cookies: Using a cookie scoop ensures your cookies are all the same size and bake evenly.
Customize the Dough: Feel free to add additional mix-ins, like M&Ms, dried fruit, or even coconut flakes for a twist.

How to Serve

These Peanut Butter Pudding Cookies are delicious served on their own, but they’re also perfect for pairing with a glass of milk or a warm cup of coffee. You can also serve them as a part of a dessert platter for parties or bake sales. For a fun treat, place a scoop of ice cream between two cookies to make a decadent ice cream sandwich.

Make Ahead and Storage

Storing Leftovers

Store the cookies in an airtight container at room temperature for up to 5 days. They will stay soft and chewy thanks to the pudding mix.

Freezing

These cookies freeze well! To freeze, place the cookies in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. They’ll last for up to 3 months in the freezer. When ready to enjoy, simply thaw at room temperature.

Reheating

Reheat individual cookies in the microwave for about 10-15 seconds to bring back their soft, chewy texture.

FAQs

Can I use crunchy peanut butter? Yes! Crunchy peanut butter will add texture to your cookies, but the cookies will be slightly less smooth.
Do I have to use the instant vanilla pudding mix? Yes, the pudding mix helps create the soft texture of these cookies. Without it, the cookies may turn out dry.
Can I use other types of chips besides semisweet chocolate? Absolutely! You can swap in milk chocolate chips, white chocolate chips, or even peanut butter chips for a different flavor.
Why are my cookies too flat? Make sure you are using the correct ratio of ingredients, and ensure your baking soda is fresh. Also, check that you’re not overmixing the dough.
Can I make these cookies gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.
How do I keep my cookies soft? Storing the cookies in an airtight container helps keep them soft. Adding the instant pudding mix also contributes to their soft texture.
Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer will work just fine to cream the butter and peanut butter and incorporate the eggs.
How do I prevent the dough from sticking? If the dough is too sticky to handle, chill it in the fridge for about 30 minutes before baking.
Can I make the dough ahead of time? Yes! You can make the dough ahead of time and refrigerate it for up to 2 days. Just let it come to room temperature before baking.
Can I make these cookies without the chocolate chips? Yes, the cookies will still be delicious without the chocolate chips. You could add raisins or other mix-ins instead.

Conclusion

Peanut Butter Pudding Cookies are the perfect balance of creamy peanut butter, rich chocolate chips, and a soft, chewy texture that everyone will love. Whether you’re making them for a special occasion, as a treat for your family, or just because you’re craving something sweet, these cookies are sure to satisfy. Simple to make and absolutely irresistible, they’ll quickly become a staple in your baking repertoire.