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 1/2 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.
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup peanut butter
- 2 teaspoons vanilla extract
- 2 eggs
- 1 - 3.4 ounce (small box) instant vanilla pudding
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups flour
- 1/2 cup white chocolate chips
- 1 cup Peanut Butter M&M candies
- 3/4 cup chocolate chips
- 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.
Amount Per Serving: Calories: 166Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 106mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 3g
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