Peanut Butter Pudding cookies can make a fun Valentine treat when filled with red and pink M&M candies and chocolate chips. They are also good any time of year by switching out the M&M candy colors.
These cookies will be gone before you know it.
I made these M&M Peanut Butter Pudding Cookies a few weeks ago. I thought they would last the entire week for the kids to pack in their school lunches. I should have known better!
We did the same thing when I made these Peanut Butter Pudding Cookies and these Caramel Corn Pretzel Cookies. The kids kept trying to eat these for breakfast. It is full of peanut butter so I guess it is great protein.
For these particular peanut butter pudding cookies, I decided to combine both of those old recipes into one delicious cookie. If you can keep your family from devouring them right away, they would make a great Valentine treat. They are so easy to make, so grab your mixer and a baking sheet and let's get baking.
You will start by creaming your butter and sugars until light and fluffy. I use my Kitchen Aid for every recipe...I love having my hands free to measure (and instagram).
Then start adding the ingredients little by little. This recipe really is a one bowl kind of recipe. Do you like it when you only have one bowl to wash? Yeah, most days I do too!
After your dough is mixed up, you will need to chill the dough. Now quite honestly, you could bake the cookies right away, but they will not be quite as thick and puffy.
Give the dough at least 30 minutes of chilling time and then start rolling the M&M Peanut Butter Pudding cookie dough into 1 ½ inch or 2 inch balls. The dough will be slightly sticky, but it should roll easily. If not, refrigerate it longer.
Keep your dough in the refrigerator while each batch is baking.
I like to bake my cookies on a Silpat. It will keep your cookies from spreading out even more. Look at that freshly baked peanut butter pudding cookie.
Yes, I know that it looks underdone, but DO NOT bake any longer than 9-10 minutes. I promise you they continue to bake and set up after you pull them out of the oven. I always let my cookies rest about 2 minutes on the tray before moving them to some parchment paper on the counter.
For the cookies that are really fat and tall in the center, I gently pressed the centers down with the back of the spatula or a spoon. Not too hard...just enough to flatten it out just slightly.
Store your peanut butter pudding cookies in a tightly sealed container once they are cool. I had one of these 2 days after I made them, and they were just as good as the day I made them.
Obviously the kids thought so too. By the end of the 3rd day, all our M&M Peanut Butter Pudding cookies had disappeared! I would call that a recipe success.
I guess I need to find two more of my favorite cookies and try to combine them into another great cookie recipe.
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Recipe
M&M Peanut Butter Pudding Cookies
Peanut Butter Pudding cookies with peanut butter M&M candies and chocolate chips....great for Valentine's Day treats.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (3.4 ounce) instant vanilla pudding
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 cups all purpose flour
- ½ cup white chocolate chips
- 1 cup Peanut Butter M&M candies
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the butter and sugars until creamy. Add the peanut butter, vanilla, and eggs and beat again.
- Stir together the pudding mix, salt, baking soda, and flour. Slowly add to the butter mixture.
- Stir in the chocolate chips and M&M's by hand.
- Chill the dough for at least 30 minutes. Roll the dough into 48 balls. Bake for 9-10 minutes.
- Cool on the pan for 2 minutes before removing to parchment on the counter.
- Cool completely. Store in a sealed container for 4-5 days.
Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 68mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
More Peanut Butter recipes you may enjoy:
Peanut Butter Mini Cheesecakes
Janel Dube
I made these back in 2013 and decided to find the recipe and make them with a Halloween spin. I used nestle milk chocolate & peanut butter flavor morsels and ghoul mix milk chocolate m&m’s. Still so very delicious.
Chrissy
Just wondering, can I chill them overnight!?
Jocelyn Brubaker
Yes, chilling the dough longer won't affect the baking. I hope you like them!!!
Janel Dube
Made theses this evening, and is the first cookie I have ever made. They are unbelievable, and I have newfound love for a cookie!
Jocelyn Brubaker
I am so glad to hear that you made them and loved them! They are one of my favorites too!!!
Tanya Schroeder
Thank you for taking the time to share this cookie at Saturday Share With Us, Jocelyn! I hope you'll come back to share some more tomorrow!
Chrissy
I've never made these before, so how are these supposed to come out? After 9 minutes they were quite soft and still dough like so I put them back in the oven for another 2 minutes. They are cooling now and look better but still unsure. Can you help?
Jocelyn Brubaker
They will be very soft when they first come out of the oven at 9 minutes. Trust me, you don't want to bake any longer because they will continue to bake and set up after you take them out of the oven. Baking a few more minutes won't ruin them, they will just not be as soft.
Winnie
These are great cookies that would be a big hit with all my nieces and nephews 🙂
Tonia@thegunnysack
Oh Yum! My kids would be so excited if I made some of these for them!
Holly Lefevre
I really need to try these pudding cookies! Looks delicious!
Jocelyn Brubaker
I agree...you need some pudding cookies for sure!!! 🙂
Loretta | A Finn In The Kitchen
My favorite way to do cookies is just this side of underdone where they would disintegrate if you don't let them cool enough....Way to kick-start that craving! Plus, they looks extra-soft and juicy (not literally!).
Jocelyn Brubaker
I am totally with you on the underdone cookies. They are the best right from the oven when they are falling apart on you! I like the way you think!!!
Joanne @ Fifteen Spatulas
My goodness do these look good!!!
Jocelyn Brubaker
Thank you Joanne.
Roxana | Roxana's Home Baking
I bought a couple of M&Ms yesterday and last night I made chocolate with cherry M&Ms. Now I have to try with peanut butter. I love how yours turned out!
Thanks for sharing and thank you for the lovely comment left on my guest post on Aimee's blog
Jocelyn Brubaker
Chocolate cherry M&M cookies sound great! I can't wait to see that recipe!
Nicole @ youngbrokeandhungry
You can never go wrong with pudding cookies but adding the peanut butter m & m's puts this recipe over the top!