Chocolate peanut butter pudding cookies are the softest, most tender cookies you’ll ever have. It’s a peanut butter cup lover’s dream cookie and they come together in just 24 minutes.
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Why this recipe works
The cream cheese balances the sweetness and helps keep the cookies soft, and the dough tender. Instant pudding is the base for the flavor, so the combinations are endless!
These pudding mix cookies are an excellent cookie recipe to bake up with the kids. They’ll love rolling the dough balls and pressing baking chips into the cookies. The kiddos also love to make my Easy Peanut Butter Cookie Recipe!
Ingredients for this recipe
- Chocolate pudding- make sure you get instant chocolate pudding mix the cook and serve kind contains a larger amount of cornstarch and it won't bake up as nicely.
- Cream Cheese- Be sure to use full-fat cream cheese and not reduced-fat or fat-free.
How to make this recipe
Step 1 Mix all the dry ingredients together in a bowl.
Step 2 Using a hand mixer cream butter, sugar, cream cheese and peanut butter until combined.
Step 3 Add in the eggs and beat until combined.
Step 4 Add the dry ingredients in and beat until combined.
Step 5 Add in the chocolate chips and peanut butter chips and mix just until combined.
Step 6 Scoop a heaping tablespoon or small cookie scoop of dough out into balls and place on a baking sheet lined with parchment paper.
- This recipe is very forgiving. You can add in all 8 ounces of the cream cheese if you’d like and they’ll still turn out perfect! You can also substitute the cream cheese for 8 ounces of mascarpone cheese, which does not need to be softened at room temp before use.
- To soften butter to room temperature quickly, cut butter into small chunks and place it on a plate in a warm spot in your kitchen for about 30 minutes. Or microwave-wrapped sticks in 4-second increments until it’s just barely soft, flipping the sticks of butter every 4 seconds.
- Measure the flour correctly by spooning the flour into the measuring cup and leveling it off the top with a knife.
- The pudding mix makes this dough difficult to mix, I recommend using a hand or stand mixer. The pudding mix is also what keeps these cookies so soft and moist!
- No need to chill the cookie batter.
- Do not over-bake take them out just when the edges start to brown they will continue to cook a bit as they cool on the baking sheet.
It makes the texture super soft and moist. You don't want chocolate pudding that's already ready to eat, you want the instant dry pudding mix.
Cream cheese adds richness and texture to the cookies.
Store in an airtight container for up to 1 week. To freeze baked cookies let cool completely and then place in a large ziplock freezer bag and freeze for up to 3 months.
Try out some of these flavor combinations
- Coconut cream pudding and sweetened coconut flake
- Chocolate pudding with Health bar bits
- Vanilla pudding mix with white chocolate chips
- Butterscotch with butterscotch chips
Our favorite cookie recipes
- 2 ¼ cup all purpose flour
- 1 teaspoon baking powder
- 1-3.4 ounce package chocolate instant pudding
- 1 cup salted butter, softened
- 1/2 cup peanut butter
- 6 ounces cream cheese, softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup semi sweet chocolate chips
- 3/4 cup peanut butter chips
- Preheat the oven to 350℉ and line two large baking sheets with parchment paper or baking mat. If you don’t have parchment paper, you can just drop the cookies onto an ungreased sheet pan, they won’t stick.
- In a medium bowl whisk together the flour, baking powder, and instant pudding mix. Set aside.
- In a large bowl using a hand mixer (or a stand mixer fitted with the paddle attachment) cream together the butter, peanut butter, cream cheese, and sugar until light and fluffy, about 1 minute. Scrape bowl with a silicone spatula.
- Add the egg and vanilla, and mix until combined. Scrape bowl with a silicone spatula.
- On low, add half of the dry ingredients and mix until mostly combined. Add the remaining dry ingredients and mix on low until just combined. The dough should be difficult to mix.
- Fold in the chocolate peanut butter chip mixture.
- Use a cookie scoop to drop balls of dough onto the sheet pans 1” apart. Press down down to flatten the cookies slightly. If you’d like a uniform edge on your cookies, roll the dough balls briefly in your hand before pressing chips into them. The cookies will not spread much in the oven, it’s important to pat them down a bit.
- Bake for 12-14 minutes, or until the edges of the cookies look dry and are starting to brown. Let them cool on the sheet pan for 3 minutes before transferring to a cooling rack to cool completely.
Chocolate pudding- make sure you get instant chocolate pudding mix the cook and serve kind contains a larger amount of cornstarch and it won't bake up as nicely.
Cream Cheese- Be sure to use full-fat cream cheese and not reduced-fat or fat-free.
Do not over-bake take them out just when the edges start to brown they will continue to cook a bit as they cool on the baking sheet.
Store in an airtight container at room temperature for 3 days.
Amount Per Serving Calories 247Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 38mgSodium 147mgCarbohydrates 26gFiber 1gSugar 14gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.