Our Peanut Butter Pudding Cookies are loaded with chocolate chips, peanuts, and Reese's Pieces. These cookies stay soft and chewy for days thanks to a box of instant pudding mix. Enjoy them with a glass of milk for the perfect snack.
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Peanut Butter Pudding Cookies
We've made many treats over the years, but these OG peanut butter pudding cookies are still among the most popular. They have received thousands of great reviews.
Peanut butter cookies are great by themselves, but adding a secret ingredient to the dough makes them even better. A dry pudding mix keeps the treats soft and chewy for days. Plus, it's an easy way to add extra flavor with one additional ingredient.
I love baking these soft peanut butter cookies for get-togethers, picnics, or just a cozy night in. They disappear in a hurry every single time!
Why You Will Love This Recipe
- Easy to make. The cookie dough comes together in minutes with just one bowl.
- No chilling is needed! You can bake the dough as soon as you make it.
- Loaded with chocolate and candy. Adding chocolate chips and Reese's Pieces to the cookie dough packs each bite with goodness.
Are you looking for more soft-batch cookies? Make these Reese's peanut butter cookies for the peanut butter lover in your life, and watch their eyes light up with joy.
Main Ingredients
With simple kitchen ingredients, you can make delicious pudding cookies. They are so good, you'll want to make more!
- Unsalted Butter - Set it out ahead of time to soften. You can substitute salted butter and adjust the salt in the recipe accordingly.
- Peanut Butter - We use a creamy variety for this recipe, but a crunchy one would add a fun texture to the dough. Oily or natural peanut butter is NOT recommended.
- Sugar - Light brown sugar and granulated sugar sweeten the dough.
- Instant Vanilla Pudding Mix - This adds a soft and chewy texture to the dough. Make sure you only use the DRY pudding mix.
- Flour - We usually use all-purpose flour in our baking. It stabilizes the dough and controls the cookies' thickness. Spoon and sweep to avoid extra flour in the dough.
- Mix-Ins - We love using chocolate chips, peanuts, and Reese's Pieces because they add a fun flair.
How To Make Peanut Butter Pudding Cookies
One of the great things about this peanut butter cookie recipe is that you can bake them immediately. As soon as you have the dough ready, start scooping and baking. And don't forget to snack on a few while you are at it!
- Make the cookie dough. Beat the room-temperature butter, peanut butter, and sugars in a large mixing bowl until creamy. Add the vanilla extract, eggs, and honey and mix again. Slowly add the dry ingredients until a soft dough forms.
- Add the mix-ins. Gently stir the chocolate chips, Reese's Pieces, and chopped peanuts into the mixture.
- Divide the dough. Use a scoop to divide the cookie dough evenly into 36 even dough balls.
- Bake and chill. Place a few balls of dough on a prepared cookie sheet, then top with extra candy before baking. Let the cookies rest on the hot sheet pan for a few minutes. Then, gently remove and place them on a sheet of parchment paper to cool completely.
Storage Recommendations
On the Counter: Keep the cooled pudding cookies in an airtight container on the counter for 3-4 days.
In the Freezer: Individually wrap each pudding cookie with plastic wrap and then place them in a freezer bag. Freeze for 1-2 months. Thaw them on the counter for a few minutes before serving.
Tips and Tricks
- Use a cookie scoop. A scoop lets you create uniform-sized treats, so they bake evenly.
- Avoid overbaking. Overcooked cookies are hard and crumbly. Bake just until the edges are golden brown and the centers are set.
- Add other mix-ins. Try mini Reese's peanut butter cups, peanut butter chips, toffee bits, banana chips, or chopped pretzel pieces to add texture and crunch.
- Flatten the tops. These candy-loaded cookies come out of the oven thick and puffy. Gently tap the tops with a flat spatula to flatten them a bit. Be careful while doing this because it can damage the tops.
- Enjoy a sweet & salty flavor. Sprinkle the melty chocolate chips with coarse sea salt to give them a sweet and salty flavor.
- Keep them soft. Add a slice of bread to the container to keep the cookies soft and chewy.
FAQs
If you're feeling adventurous, you can substitute your favorite pudding flavor. This recipe can be easily adjusted to your liking.
Natural peanut butter tends to have a different consistency, which can affect the texture of the cookies. For the best result, use a regular variety.
Press the dough onto a greased 11x17 baking sheet and then bake it at 350°F for 11-12 minutes.
More Cookie Recipes
- Reese's Chocolate Cookies
- Vanilla Pudding Cookies
- Pumpkin Chocolate Chip Cookies
- Classic No Bake Cookies
- Strawberry Sugar Cookies
- Chocolate Peanut Butter Chip Cookies
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Recipe
Peanut Butter Pudding Cookies
Our Peanut Butter Pudding Cookies are loaded with chocolate chips, peanuts, and Reese's Pieces. These cookies stay soft and chewy for days thanks to a box of instant pudding mix. Enjoy them with a glass of milk for the perfect snack.
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 - 3.4 ounce box instant vanilla pudding
- 1 cup dark chocolate chips + extra
- 1 cup Reese's Pieces + extra
- ½ cup rough chopped salted peanuts
Instructions
- Preheat oven to 350°F. Place a Silpat or parchment paper on a baking sheet.
- In a large mixing bowl, beat the butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again.
- Whisk together the dry ingredients, then slowly add them to the wet ingredients, being careful not to over-mix.
- Gently stir in the chocolate chips, Reese's, and peanuts by hand.
- Use a 2-tablespoon cookie scoop to make 36 even dough balls. To make them pretty, press extra candy and chocolate chips into the tops of the dough balls.
- Bake for 10 minutes, being careful not to overbake. Cool on the pan for 3-4 minutes, then remove to a wire rack to cool completely. If needed, add extra candy or chocolate chips to the tops of the warm cookies.
Notes
- Use a cookie scoop. A cookie scoop lets you create uniform-sized cookies so they bake evenly.
- Avoid overbaking. Overcooked cookies are hard and crumbly. Bake just until the edges are golden brown and the centers are set.
- Add other mix-ins. Try mini Reese's peanut butter cups, peanut butter chips, toffee bits, banana chips, or chopped pretzel pieces to add texture and crunch to the cookies.
- Flatten the tops. These candy-loaded cookies come out of the oven thick and puffy. You can gently tap their tops with a flat spatula to flatten them a bit. Be careful while doing this because it can damage the cookies.
- Enjoy a sweet & salty flavor. Sprinkle the melty chocolate chips in the warm cookies with coarse sea salt to give them a sweet and salty flavor.
- Keep the cookies soft. Add a slice of bread to the cookie container to keep the cookies soft and chewy.
- Make bar cookies. Press the dough into a greased 11x17 baking sheet. Bake at 350° for 11-12 minutes.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 122mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in April 2012. It was updated and then republished in April 2024.
Crystal Salazar
Dumb question, but do you actually make the instant pudding or just put in the dry mix?
Jocelyn
Not a dumb question at all...the dry pudding mix goes in with the flour:-)
Jocelyn
I am so happy to hear that you liked them!! I can't wait to check out your blog post:-) Thank you for sharing!!!
Jasmine
These are incredible! Just made a batch this afternoon and featured them on our blog. Thank you for sharing! Can't wait to see more!
Suzy
I made these tonight and they were a huge hit with my husband and our company! I will be posting about them and will absolutely share your blog post!! Thanks for sharing your recipe!
Suzy
Thanks again for the recipe! I linked back here to the recipe on my blog today!
Lori
Mine turned out all fluffy and weird :/
Jocelyn
I am so sad to hear that Lori. I have made them quite a few times and they always turn out!!! Did you follow the recipe exactly???
HotsyMama
These look super yummy!!! Can't wait to try! Thank you!
Unknown
these are so good! mine look a little different BUT are yummy. I subbed almond extract for the vanilla (it's all I had), then omitted the banana chips and added PB chips and Butterscotch chips, in addition to the CH chips. I will probably omit the butterscotch next time and double the CH chips!
Jocelyn
@babemalo...I used regular light brown sugar.
@Karen...awesome way to sub a different pudding and add ins:-)
Karen
We just made these and they are so good! We used banana pudding instead of vanilla and instead of banana chips used peanut butter and vanilla morsels. So good! Thanks!
Melissa
I made these cookies and they are EXCELLENT!! I left out the banana chips because it was my first time trying this out.. I'll have to try it in the future! Thanks for this recipe! 🙂
babemalo
I wanna make these for Friday, but do you use light or dark brown sugar???
elizabeth
i used light brown sugar
Jocelyn
@TimandCeri...I am sorry for the recipe confusion. Even though sugar is technically a dry ingredient, it does get added differently. I changed the recipe to be more specific for the ingredients. Thank you for letting me know it was hard to understand. I'm sure adding the sugar like you did was just fine!!!! I hope they turned out for you!!
TimandCeri
I am not a baking novice but your recipe instructions are confusing. You say "In a bowl combine all dry ingredients and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy."
I assumed that the white sugar was dry and dumped that with the flour, baking soda, pudding and salt. When I moved to the next step to cream the butter and the "SUGARS" I realized my error. I continued with the recipe anyway and only creamed the brown sugar. the ingredients are too expensive to toss these days. I hope they turn out. Please clarify your instructions so that others who are not as experienced like me don't make the same mistake. The cookies sound really good I sure hope they turn out.
Elizabeth W
I agree about instructions. Also greased or ungreased sheet pan? I wish this a little more clear.
Diane {Created by Diane}
I'm almost convinced to bake them 🙂 but if I had a sample or two to try JUST to be sure that would be even better! 🙂 They look GREAT!
danielle :)
Ok. I think I looked through all the questions. First-time pudding cookie maker....instant or regular?! I NEED to make these this week. I'm in need of a PB fix...right about now. HELP!
Six Sisters
These cookies look so good! The banana chips sound yummy! We're so glad that you linked up to our "Strut Your Stuff Saturday." We hope you'll be back soon. -The Sisters
Debbie
I totally bake what I feel like making on the day of....I try to schedule sometimes and it just doesn't work, LOL! These cookies look amazing!!
Jocelyn
@Hulet Family...the banana chips are just extra. You don't need to use them. You could use pretzels or chips too.
AndiWinslow
glad you made pudding cookies, they look delish. I have made some pudding cookes before and were very good...like this post andi
Hulet Family
These look great and I can't wait to make them, but I don't have banana chips, do you have to add them in???