Peanut Butter Pudding Cookies

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, lol!

best peanut butter cookies

3 Ingredient 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.

3 Ingredient Peanut Butter Cookies

best peanut butter cookies

How To Make Peanut Butter Cookies

  1. Preheat oven to 350 degrees and line baking sheet with a silpat liner or parchment paper.
  2. 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.
  3. Bake for 12-15 minutes, until baked through. Let cool on baking sheet for 10 minutes before removing. Serve room temperature or chilled.

peanut butter cookies

Stir dough until is just combined.

peanut butter cookies

Onto the baking sheet they go. Use a fork and press a criss cross into each cookie. Time to bake!

peanut butter cookies

Simple crunchy sugary peanut butter cookies.

peanut butter cookies

Tips For Making The Best Cookies

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  6. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  7. Let cookies cool completely before storing in containers. This will keep their crispness
  8. Store leftover cookies in an airtight container for 3 days room temperature.
Peanut Butter Pudding Cookies

Peanut Butter Pudding Cookies

These 3 Ingredient Peanut Butter Pudding Cookies are so simple to prepare and absolutely delicious!
Course: Dessert
Cuisine: American
Prep Time 5 mins
Cook Time 12 mins
Servings: 9
Calories: 153kcal
Author: Jenny
Cost: $5
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Equipment

  • Oven
  • Bowl
  • cookie sheet

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

Calories: 153kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 141mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 26IU | Calcium: 9mg | Iron: 1mg
Keywords: best peanut butter cookies, easy peanut butter cookies, homemade peanut butter cookies, how to make peanut butter cookies, peanut butter cookies, peanut butter cookies recipe, pudding cookies, vanilla pudding cookies

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peanut butter cookies

 

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72 Responses
  1. genet

    I just made these…I didn’t have vanilla, but I had banana. Peanut butter and banana are a great combo thought 🙂 They were very easy and turned out delicious. I love that this recipe only make a few cookies. I won’t feel guilty about eating them all 🙂 Thanks for sharing, and do you have any more 3 ingredient cookie recipes?????

  2. Julia

    This cookie recipe was on my Facebook fed. I had the three ingredients and thought, what the heck. They are very good! I will bake this again! SO SIMPLE!

  3. Rachel

    Do you think these would be good with chocolate pudding mix? It’s what I have in the pantry, so I thought about trying it 🙂

  4. Wendy

    Made these with Honey Roasted Peanut Butter (PB & Co’s Bees Knees), rolled in raw sugar. CANNOT keep these in the house – they are dangerously good!

  5. I love this! I never would have considered using pudding to make cookies. My friends and I love to bake, but have limited access to a kitchen, so this would be perfect for us. No fuss no muss! Do you have any other recipes similar to this, but with different pudding flavors?

  6. I loooove these cookies! I mix up the dough, make two each for me and my husband, and cook them in the toaster oven. (They only need ten minutes in the toaster over, btw.) I save the rest of the dough in the fridge for the next time I feel like cookies.

    Variations I have tried:

    1) with chocolate chips and no sanding sugar.
    2) with chocolate pudding mix.
    3) dough wrapped around three frozen mini-marshmallows before baking.

    All of these turned out super-yummy. Next? I’m going to try banana pudding!

  7. Lori

    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.

  8. cindy3539

    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.

  9. 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.)

  10. Rusti

    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 🙂 —

  11. 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!

  12. Melissa

    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?

    1. GailH

      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.

  13. M. Weber

    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.

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