Sharing the best peanut butter cookies today! My 3 ingredient Peanut Butter Pudding Cookies could not be more delicious and simple to whip up! This batch makes 9 perfect cookies so you won’t have too many to resist!
Best Peanut Butter Cookies
Sometime you just need a cookie that you can whip up in about 2 minutes. Literally one bowl, 3 ingredients and these babies are in the oven. Peanut buttery bites of cookie heaven. I love that this recipe only makes 9 cookies. Less to haunt you in the kitchen, haha! Feel free to double the recipe as needed for more cookies! Perfect cookie to bake with the kids this summer, they can do all of these steps no problem! Enjoy!
Try my Cookies and Cream Peanut Butter Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- creamy peanut butter– I generally use a natural creamy peanut butter such as Skippy or Jif.
- instant vanilla pudding mix– Find the instant vanilla pudding mix in the baking section of the grocery store. Double check that the box says “instant.”
- large egg– For consistency, I use large eggs for my baking.
- granulated sugar to roll dough in- You’ll roll the cookie dough in sugar before they’re baked. Granulated sugar or sanding sugar works great.
How To Make The Best Peanut Butter Cookies
- Preheat oven to 350 degrees and line baking sheet with a silpat liner or parchment paper.
- Place peanut butter, pudding mix powder, and egg into a medium mixing bowl. Stir until well combined. With a medium cookie scoop, place dough into a bowl of sanding sugar. Roll then place onto baking sheet about 1 inch apart.
- Bake for 12-15 minutes, until baked through. Let cool on baking sheet for 10 minutes before removing. Serve room temperature or chilled.
Stir dough until is just combined.
Onto the baking sheet they go. Use a fork and press a criss cross into each cookie. Time to bake!
Simple crunchy sugary peanut butter cookies.
How To Serve
Serve pudding cookies at any event where cookies are needed.
How To Store Leftovers
Store any leftovers in an airtight container for 3 days room temperature.
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
Peanut Butter Pudding Cookies
Equipment
- Oven
- Bowl
- cookie sheet
- measuring cups
- measuring spoons
Ingredients
- 1/2 cup creamy peanut butter
- 3.4 ounce package instant vanilla pudding mix
- 1 large egg
- 4 tablespoons sanding/sparkling sugar
Instructions
- Preheat oven to 350 degrees and line baking sheet with a silpat liner or parchment paper.
- Place peanut butter, pudding mix powder, and egg into a medium mixing bowl. Stir until well combined. With a medium cookie scoop, place dough into a bowl of sanding sugar. Roll then place onto baking sheet about 1 inch apart. Bake for 12-15 minutes, until baked through. Let cool on baking sheet for 10 minutes before removing. Serve room temperature or chilled.
Nutrition
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I was so excited to make these peanut butter pudding cookies, but I’m really disappointed with them. I followed the recipe as directed and used the Sparkling sugars and it tasted to bitter for me. I like a little sweeter cookie.
I got 15 cookies, but it all depends on the size you make them. I also made mine in a toaster oven with no problem. Sorry, but I did not care for these cookies at all. They definitely need to be rolled in sugar before baking. They are bland without it. The recipe that uses 1/2 cup sugar instead of the pudding mix tastes better to me, but thanks for posting it.
Does this really only make nine cookie ???
Yes 🙂
Thank you for the follow up.
These cookies sound so good that I will make them often.
Thanks again,
Sharon
So glad you enjoyed the recipe Sharon!!
These are amazing! We enjoyed them dipped in chocolate pudding!
I made these tonight and they were deee-licious! What was great was I mixed up the dough, and then cooked just two(generous-sized)cookies in the toaster oven. I’m saving the rest of the dough in the fridge for the next time I need a freshly-baked cookie.
(It’s probably going to be tomorrow.)
(Yeah, definitely tomorrow.)
I wonder how it would be with the dry peanut butter you add water to? PB2 — super low calories, plus sugar free jello pudding? may have to give it a try! thanks for the wonderful idea! sounds great! (I may have to chop up some peanuts too 🙂 —
My stepdaughters love making the traditional peanut butter cookies, this sounds like a great twist to the recipe, will try this! 🙂 Thanks to Kristen Duke for sharing on her Facebook page!
Yay! Welcome to Picky Palate!
I made these last night and they are SO so so incredibly delicious. I even convinced a girlfriend to make them also.
What do you think would happen with sugar free pudding?
So glad to hear you enjoyed them! Not sure about the sugar free pudding, it’s worth a shot!!
I also wondered about the sugar free pudding. I have made peanut butter cookies with sweetener such as swerve or splenda, peanut butter and egg and they turned out good. Maybe I will experiment with sugar free jello.
Looks yummy!
Lots of sugar though 🙁
Christine
http://www.meatiefoodie.blogspot.com
These cookies look amazing!
Oooh great, a simple recipe I probably have the Ing. for at any time. That won’t help temptation! 😉 I also love that it’s naturally gluten free!
Wonderful recipe! Thank you for sharing, they look so yummy!
Thanks Jenmarie!
What’s the texture of these PB cookies?
So incredible!
What an awesome recipe! Delicious and 3 ingredients – Sold on these!!!
Thank you Robyn! xo
Just three ingredients? LOVE!
Wow! This is perfect for unexpected guests dropping in.
For sure! So quick to whip up!
these are soooo dangerous!! pinning & making these babies asap!!
these are awesome! I love that there’s only three ingredients!!
Do you think this recipe could be doubled? 9 cookies isn’t going to make it with my family, but they look so delicious I know I’ll have to make them.
Absolutely, double or triple or quadruple as needed 🙂
Is it really 3.4 is of pudding mix?
Hi Jan its a 3.4 ounce box.
I wonder how they’d taste using chocolate pudding? Have you tried that?
I haven’t tried it with Chocolate pudding Sue…..bet it’s really good too!!
Uhhhh three ingredients???? Holy cow!! Amazing.
Peanut butter cookies AND pudding cookies are my faves – so these are of course making me want cookies for breakfast!
I want a dozen!
Peanut butter cookies are my family’s favorite cookie and to think I only need 3 ingredients to make them happy! Thank you, Jenny!
Yay! Hope you enjoy Mary 🙂
These are making Monday way more tolerable!!
Haha 🙂 Glad I could help Lauren 🙂
I can’t believe there’s only 3 ingredients in this!! So awesome!!
YUM!Easy and looks delicious!!
Thanks Layla!!
These cookies look amazing Jenny!
3 ingredients? Really?! I must give these a try. I can’t resist a good PB cookie!
LOVE these! And all the better with just 3 ingredients!
Love 3 ingredient cookies! And with pudding, I bet these are amazing!
THREE ingredients?? Love love love. I think Jon David can handle this while I take a nap 🙂
Haha! He totally could 🙂
That peanut butter is my favorite!! Adding pudding to cookies is such a great way to keep them so moist, but I have never added it to peanut butter cookies. You just changed my life. Pinned!
Peanut butter cookies make me so happy. Love this recipe!
They make me so happy too Katrina 🙂 xo
I agree, nine of these cookies in the kitchen at once would be tempting enough!