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
Pin To Your Favorite Recipe Board