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These Peanut Butter Pudding Cookies are an easy peanut butter cookie recipe that are made with pudding mix to keep them soft. They are so good with chocolate chips inside and can even be turned into monsters for Halloween!
The Best Peanut Butter Cookies
These pudding cookies are good for any season, but I especially love them during Halloween. You can turn them into monsters for any spooky occasion you have in the fall! To do this, simply bake the cookies as asked and when they are done (but still warm) place Halloween sprinkles and eyes on top!
Whether or not you want to make this for a holiday or not, these soft and sweet peanut butter cookies are the best out there. If you know a peanut butter lover–these are right up your alley!
Ingredients Needed
- Challenge Unsalted Butter: Softened
- Creamy Peanut Butter: Gives the most authentic peanut butter taste
- Brown Sugar: Brown sugar should always be packed!
- Milk: Milk is my secret ingredient in all my peanut butter cookies – it keeps them soft!
- Instant Vanilla Pudding Mix: Make sure it’s instant pudding mix – this adds flavor and keeps them soft!
- Sprinkles and Candy Eyes: Optional to make monsters!
How to make Peanut Butter Pudding Cookies
- Cream butter, peanut butter, and brown sugar with a hand or a stand mixer until smooth. Mix in vanilla, egg, and milk. Add the pudding mix and mix until combined, then mix in baking soda. Slowly mix in flour until the dough forms.
- Mix in chocolate chips and sprinkles.
- Scoop 2 tablespoon sized cookie balls onto prepared cookie sheets. Press them in a criss-cross pattern with the tines of a fork.
- Bake for 8-12 minutes or until the cookies are just no longer glossy on top. While the cookies are warm, press candy eyes in the top.
Expert Tips
- When using instant pudding don’t make the pudding, just throw the powder in when you’re making the dough. The pudding mix keeps them soft and it adds a ton of flavor.
- The vanilla pudding gives a more classic flavor with the pudding cookie, but it’s really up to you if you want to add a different flavor!
FAQs
These cookies can last up to 1 week!
If that is what you prefer, go for it!
Peanut Butter Pudding Cookie Monsters
Ingredients
- ½ cup (113g) Challenge Unsalted Butter softened
- ½ cup (134g) creamy peanut butter
- ¾ cup (150g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 3.4 ounce box instant vanilla pudding mix (or your favorite flavor)
- ½ teaspoon baking soda
- 2 cups (248g) all purpose flour
- 2 cups (340g) chocolate chips
- ½ cup sprinkles optional
- Candy eyes optional
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- Cream butter, peanut butter, and brown sugar with a hand or a stand mixer until smooth. Mix in vanilla, egg, and milk. Add the pudding mix (the dry mix) to the batter and mix until combined, then mix in baking soda. Slowly mix in flour until the dough forms. Mix in chocolate chips and sprinkles.
- Scoop 2 tablespoon sized cookie balls onto prepared cookie sheets. Press them in a criss-cross pattern with the tines of a fork (as you would traditional peanut butter cookies). You can top with more chocolate chips or sprinkles, if desired to make them look more festive.
- Bake for 8-12 minutes or until the cookies are just no longer glossy on top. While the cookies are warm, press candy eyes in the top. Let cool completely before removing from cookie sheets. Store in an airtight container for up to 4 days or freeze for up to one month.
You just took a perfect cookie and made it better, pb makes everything better 🙂
They’re adorable and I have never made anything with candy eyes. I think you’ve inspired me to start. And pudding cookies…always sooo soft!
LOL I can’t stop now that I’ve started!
YES to food with eyes! These cookies are adorable!
How cute are these cookies?! I am in love with them, Dorothy! Sounds SO good and perfect for Halloween!
My girls would go crazy for those eyes! How adorable!
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