These Pudding Peanut Butter Cookies offer a delightful combination of peanut butter flavor and a soft, chewy texture.
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Delicious Pudding Peanut Butter Cookies
38 candles. In a cupcake. I didn't EVER think we could get this old. I remember making fun of my parents when they were in their late 30's. And now karma is here and alive and kicking me in the butt.
This is what 38 candles in a cupcake looks like in case you weren't able to make out what the food underneath all the candles is.
This is what it looks like when you light 38 candles on fire.
And...give it a minute....this!
CUPCAKE BONFIRE!!!
Kudos to the guy blowing out the candles behind the scenes. He's not had it too easy since meeting me. But I thank him for his patience and understanding in everything that goes on in my life behind the scenes. There is a lot of stress, heart ache and tears mixed with fun moments too and he has been so patient through all of the adjustments our family is going through.
This weekend we chose go kart racing. we won't talk about my performance. My driving a go kart is NO comparison for how I drive a real car. I disappointed myself. I am a crazy driver and that did not reflect on the go kart circuit this weekend. My little guy did great though! His times are getting better. My boyfriend beat everyone but I can't believe that my son now creams me. And he is now almost as tall as me but that's just too hard to think about right now. Baby steps. Maybe by the time HE is turning 38 it will have sunk in he's taller than me.
Ingredients
After a rough night of go kart racing it was time for some cookies. Here are the ingredients you will need:
- creamy peanut butter
- instant vanilla pudding mix
- egg
- Sanding/sparkling sugar
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Combine Ingredients:
- In a mixing bowl, combine the creamy peanut butter, granulated sugar, and the package of instant vanilla pudding mix. Blend the ingredients until fully combined and a cookie dough consistency forms.
3. Form Cookie Dough Balls:
- Take small portions of the dough and roll them into balls, approximately 1 inch in diameter. Place these balls onto the prepared baking sheet, spacing them about 2 inches apart.
4. Create Crosshatch Pattern:
- Use a fork to press down on each cookie ball gently, creating a crisscross pattern. Flatten the dough slightly to ensure even baking.
5. Bake the Cookies:
- Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes or until the edges are lightly golden.
6. Cool and Serve:
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these delightful, soft peanut butter cookies!
Substitutions
You can make this recipe for a variety of different dietary needs and preferences.
- Vegan: Use egg replacer in place of the egg. You will also want to use dairy free pudding mix.
- Gluten free: This recipe is naturally gluten free!
- Dairy free: Use dairy free pudding mix.
- Sugar free: You can substitute sugar free pudding mix.
Storing
Your pudding peanut butter cookies can be stored in an airtight container for several days. You can also store them in the freezer for up to one month.
FAQ
Yes, you can use crunchy peanut butter for a texture variation, although it may slightly alter the texture of the cookies.
Absolutely! Experiment with different flavors of instant pudding mix for varied cookie flavors. Chocolate or butterscotch pudding mix can offer intriguing alternatives.
Absolutely! You can substitute sugar free pudding mix. This will reduce the overall amount of sugar in the cookie.
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months.
Absolutely! Enhance the cookies by adding chocolate chips, chopped nuts, or even dried fruits to the dough for extra flavor and texture.
3 Ingredient Pudding Peanut Butter Cookies
Equipment
- mixer optional
Ingredients
- ½ cup creamy peanut butter
- 1 3.4 ounce package instant vanilla pudding mix we used Jello natural vanilla pudding
- 1 large egg
- Sanding/sparkling sugar
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease then set aside.
- In a mixing bowl, stir together the peanut butter, pudding mix and egg until smooth.
- Roll dough into tablespoon sized balls and place on cookie sheet. Press down lightly with the tines of the fork into the cookie to make a criss cross pattern. Lightly dust with sanding or sparkling sugar.
- Bake cookies for 10-12 minutes at 350 degrees.
- Remove from oven and allow to cool for several minutes on the baking sheet before moving cookies to a cooling rack to finish cooling completely.
Notes
Nutrition
Recipe adapted from Picky Palate
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