Peanut Butter Pudding Cookies
If you’re anything like me, the combination of creamy peanut butter and soft, chewy cookies is one of life’s greatest pleasures. Today, I’m excited to share a recipe that elevates the classic peanut butter cookie to new heights: Peanut Butter Pudding Cookies. These cookies are not just rich and delicious; they’re also incredibly easy to make, thanks to the inclusion of instant vanilla pudding mix, which adds an irresistible texture and flavor. Let’s dive into the details of this delightful treat!
Why This Recipe Works
The secret to the amazing texture of these Peanut Butter Pudding Cookies lies in the pudding mix. When mixed into the dough, it provides moisture and a fluffy softness that traditional cookies often lack. The two types of sugar—light brown and granulated—create a perfect balance of sweetness while the creamy peanut butter lends that beloved nutty flavor. The chocolate melting wafers or semi-sweet chocolate chips add a rich depth, ensuring every bite is a heavenly experience.
Ingredients at a Glance
- 1 cup unsalted butter, softened to room temperature
- 1 cup creamy peanut butter (I recommend a classic version like Jif or Skippy)
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 (3.4-ounce) box Instant Vanilla Pudding Mix, dry
- 2 large eggs
- 1 additional egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups dark chocolate melting wafers or semi-sweet chocolate chips
Gear Checklist
- Mixing bowl: For combining the wet ingredients and sugars.
- Electric mixer: To cream the butter and sugars together.
- Measuring cups and spoons: For accurate ingredient measurements.
- Baking sheets: To bake your cookies.
- Parchment paper: For easy cleanup and to prevent sticking.
- Cooling rack: To cool your cookies after baking.
Method: Peanut Butter Pudding Cookies
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will ensure your cookies bake evenly and won’t stick.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the two large eggs, one additional egg yolk, and the vanilla extract to the butter mixture. Beat again until everything is well combined.
Step 4: Incorporate Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Step 5: Fold in Chocolate
Gently fold in the dark chocolate melting wafers or semi-sweet chocolate chips with a spatula until they are evenly distributed throughout the dough.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Step 7: Cool and Enjoy
Remove the baking sheets from the oven and let the cookies sit for a few minutes before transferring them to a cooling rack. Once they are fully cooled, dig into these delicious Peanut Butter Pudding Cookies!
Seasonal Adaptations
- Fall: Add a pinch of cinnamon or nutmeg to the dough for a seasonal twist.
- Winter: Mix in crushed peppermint candies for a festive flavor.
- Summer: Substitute the chocolate chips with white chocolate and add some chopped dried fruit.
- Spring: Incorporate some lemon zest for a refreshing touch.
What Not to Do
- Don’t skip the pudding mix; it’s essential for the texture!
- Avoid overmixing the dough after adding the flour to prevent tough cookies.
- Don’t bake the cookies for too long; they should look slightly underbaked when you take them out.
- Do not substitute natural peanut butter as it may alter the consistency of the dough.
Freezer-Friendly Notes
If you want to save some of your Peanut Butter Pudding Cookies for later, you’re in luck! These cookies freeze wonderfully. Simply place the baked cookies in an airtight container with parchment paper between layers to prevent sticking. They can be stored in the freezer for up to three months. When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up!
Common Questions
Can I use crunchy peanut butter instead of creamy?
Yes! Using crunchy peanut butter will give your cookies a delightful texture, adding little bits of crunch to each bite.
What can I use instead of instant vanilla pudding mix?
If you don’t have instant vanilla pudding mix, you can make a homemade version using cornstarch and vanilla extract, but the texture may vary slightly.
How should I store leftover cookies?
Store your Peanut Butter Pudding Cookies in an airtight container at room temperature for up to a week. They will stay soft and delicious!
Can I add other mix-ins?
Absolutely! Feel free to get creative with mix-ins like chopped nuts, M&Ms, or even shredded coconut for added flavor and texture.
Similar Recipes
Bring It Home
These Peanut Butter Pudding Cookies are a perfect blend of flavor, texture, and nostalgia. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress. The combination of creamy peanut butter and rich chocolate is undeniable, and the addition of pudding mix ensures that each cookie remains soft and chewy. So what are you waiting for? Grab your ingredients and start baking these delightful cookies today! You won’t regret it.
Peanut Butter Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the two large eggs, one additional egg yolk, and the vanilla extract to the butter mixture. Beat again until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the dark chocolate melting wafers or semi-sweet chocolate chips with a spatula until they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Remove the baking sheets from the oven and let the cookies sit for a few minutes before transferring them to a cooling rack.
Notes
- These cookies freeze wonderfully; store in an airtight container with parchment paper between layers.
- For a seasonal twist, add a pinch of cinnamon or nutmeg.
- Don’t skip the pudding mix; it’s essential for the texture!
