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.
If you love peanut butter cookies like we do, try our Flourless Peanut Butter Cookies too.
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, 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
Here are the ingredients you’ll need to make these easy pudding cookies at home. See the recipe card located at the bottom of the post for all of the details.
- 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.”
- 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 Pudding Cookies
Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees and line baking sheet with a silpat liner or parchment paper.
Prepare Cookie Dough. Place peanut butter, pudding mix powder, and egg into a medium mixing bowl. Stir until well combined.
Scoop Dough Onto Baking Sheet. 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.
Recipe Tips For Success
Here are some helpful tips to making the best cookies!
- Let cookies cool completely before storing in containers. This will keep their crispness.
- 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.
- 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 over bake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
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.
Freezing Instructions
Store cooled cookies or cookie dough in a freezer safe bag or air tight container in the freezer for up to 3 months. Thaw before baking or enjoying again.
Try More Peanut Butter Cookies
- Soft Apple Peanut Butter Cookies
- Peanut Butter Cup Monster Cookies
- Stuffed Peanut Butter and Jelly Cookies
Peanut Butter Pudding Cookies
Equipment
- Oven
- Bowl
- cookie sheet
- parchment paper
- measuring cups
- measuring spoons
- cookie scoop
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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Has anyone made this with sugar free pudding mix?
I love this recip it’s so simple and easy
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?????
What’s the nutrition info on this recipe….etc . grams of fat, sugar carbs thanks in advance
FOUR ingredients – NOT three
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!
Can you get jell-o instant pudding in uk not seen it x
I used instant pudding and my cookies turned out very good!
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 🙂
I’ve made them with chocolate pudding, and they were delicious. Alsu really good? Pistachio.
Looks like a great and easy recipe…am trying it now.
Can I use egg substitute? Would it bind the dey ingredients? I’m vegan so I want to make these without animal ingredients
Thx!
Hi, I made this recipe, I had never done penaut butter cookies, but I want to tell you, this cookies are delicious. Thank you for share. Now Im your fan. 😉
Hugs,
Thanks Connie, glad you enjoyed!!
Really simple and good
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!
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?
Excellent post however I was wondering if you could write a
litte more on this topic? I’d be very grateful if you could elaborate a
little bit more. Thanks!
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!
Awesome! Thanks so much for sharing 🙂