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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!

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

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.

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.

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

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
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