Peanut Butter Pudding Cookie Monsters Recipe

If you’re a fan of peanut butter and love a cookie with a fun twist, you’re going to adore this Peanut Butter Pudding Cookie Monsters Recipe. It’s one of those treats that’s soft, chewy, and packed with chocolate chips – plus the hidden pudding mix gives it an irresistibly tender texture. When I first tried this recipe, it blew me away how simple ingredients could come together to make something so delightfully unique. Stick with me here because this recipe is fan-freaking-tastic and perfect for any cookie craving!

this …

Ingredients You’ll Need

I’ve found that these ingredients create the perfect harmony for that classic peanut butter cookie vibe, but with a little extra indulgence and fun flair thanks to pudding and sprinkles. When shopping, try to grab good-quality peanut butter and fresh brown sugar for the best results.

• Challenge Unsalted Butter: Softened butter gives you better control over mixing and ensures your cookies bake up soft, not greasy.
• Creamy Peanut Butter: Adds rich, smooth flavor—feel free to use natural or store-bought, but creamy works best for texture.
• Brown Sugar: Using packed brown sugar keeps your cookies moist and gives a subtle caramel undertone.
• Vanilla Extract: Just a splash enhances all the flavors without overpowering the peanut butter.
• Large Egg: Acts as a binder to hold everything together—room temperature eggs blend best.
• Milk: Helps loosen the batter slightly for easy mixing and a softer bite.
• Instant Vanilla Pudding Mix: The secret to tender cookies that stay moist way longer than usual.
• Baking Soda: Gives the cookies a little lift and helps them spread evenly.
• All Purpose Flour: The sturdy foundation for this cookie classic—measured well, it keeps cookies from being tough.
• Chocolate Chips: My family loves the bursts of melty chocolate in every bite—feel free to go for mini or regular size.
• Sprinkles (optional): A whimsical touch that adds color and fun texture, especially great if making these for a party.
• Candy Eyes (optional): The “monster” feature that brings this recipe to life and gets everyone smiling.

Variations

I love experimenting with this Peanut Butter Pudding Cookie Monsters Recipe depending on the occasion—sometimes I add chopped nuts for crunch, or swap out vanilla pudding for chocolate for a different flavor twist. Don’t be shy about making it your own!

• Chocolate Pudding Mix: I once switched to chocolate pudding mix instead of vanilla and it made the cookies even richer—perfect for chocoholics.
• Nut-Free Option: Instead of peanut butter, try sunflower seed butter if you need a nut-free version; just expect a subtle flavor change but similar texture.
• Gluten-Free Twist: I’ve had success swapping the all-purpose flour for a 1:1 gluten-free blend—just be sure to chill the dough a bit longer before baking.
• Festive Sprinkles: Around the holidays, I switch up the sprinkles colors to match and it adds such a cheerful vibe!

How to Make Peanut Butter Pudding Cookie Monsters Recipe

Step 1: Cream Together the Butter, Peanut Butter, and Sugar

This is where the magic begins. Using a hand or stand mixer, blend the softened butter, creamy peanut butter, and packed brown sugar until everything’s smooth and well combined—this usually takes about 2 to 3 minutes. The mixture will look silky and luscious. A tip I learned early on is to make sure your butter is softened but not melted; it helps you get that perfect creamy texture without separation.

Step 2: Add Vanilla, Egg, Milk, and Pudding Mix

Next, stir in the vanilla extract, egg, and milk until incorporated. Then sprinkle in the dry instant pudding mix — this step is the secret behind that soft, dreamy texture. Mix it well but avoid over-mixing, which can make your cookies tough. When I discovered adding pudding mix to my cookies, it totally changed the game!

Step 3: Add Baking Soda and Flour

Stir in the baking soda, then gradually mix in the all-purpose flour. I like adding the flour slowly because it lets you see how the dough forms and prevents it from getting too dry or dense. Once the dough starts coming together smoothly, you’re ready for the best part—chocolate chips!

Step 4: Fold in Chocolate Chips and Sprinkles

Fold in the chocolate chips and optional sprinkles to add bursts of melty chocolate and colorful fun bites. I find adding sprinkles makes these cookies especially popular with kids. You can even save some chips and sprinkles for topping later.

Step 5: Scoop, Press, and Bake

Scoop two-tablespoon sized balls of dough onto parchment-lined baking sheets. Then press each cookie gently with a fork in a criss-cross pattern—as you would for classic peanut butter cookies. This gives them that signature look and helps them bake evenly. If you want them extra festive, sprinkle a few more chips or sprinkles on top.

Bake at 350°F (175°C) for 8 to 12 minutes. Here’s what I’ve learned: take them out when the tops just lose their glossy shine but aren’t browned yet. They’ll finish baking as they cool, and that’s when they’re perfectly soft inside.

Step 6: Add Candy Eyes and Cool

While cookies are still warm, gently press candy eyes onto the tops for that fun “monster” personality. Let the cookies cool completely on the baking sheet before moving them; I can’t tell you how many times I’ve tried to rush this and ended up with sad broken cookie monsters. Patience really pays off here.

How to Serve Peanut Butter Pudding Cookie Monsters Recipe

Garnishes

For me, the candy eyes and sprinkles are enough to make these cookies adorable and festive. Sometimes I dust a tiny bit of powdered sugar on top for a subtle sweet touch that adds to the cookie’s fun personality. You could also drizzle a little melted peanut butter or chocolate on top for a gourmet feel at parties.

Side Dishes

I like pairing these cookies with a cold glass of milk or a warm cup of coffee to balance their richness. If you want to make a dessert plate, add some fresh fruit like strawberries or banana slices to lighten things up. They’re also perfect with vanilla ice cream for an indulgent treat!

Creative Ways to Present

Once I made a batch of these for a kids’ party and displayed them on a bright blue platter with colorful sprinkles scattered around to mimic “monster chaos.” Another time, I stacked them in glass jars tied with ribbons as adorable party favors. These cookies are great conversation starters on any dessert table!

Make Ahead and Storage

Storing Leftovers

I store leftover Peanut Butter Pudding Cookie Monsters in an airtight container at room temperature, and they stay soft and chewy for about 4 days. If you notice they’re starting to dry out, a little slice of bread in the container helps restore some moisture overnight—trust me, this trick really works!

Freezing

You can freeze baked cookies by placing cooled cookies in a single layer on a baking sheet, freezing until solid, then transferring them to a freezer-safe bag or container. When I freeze these cookie monsters, they maintain their texture beautifully and thaw quickly for a quick snack anytime.

Reheating

When you’re ready to enjoy frozen cookies, I recommend reheating them for about 10-15 seconds in the microwave or warming briefly in a 300°F oven for 5 minutes. This brings back their soft, melty texture, almost like freshly baked!

FAQs

Final Thoughts

Making this Peanut Butter Pudding Cookie Monsters Recipe has become a joyful little ritual in my kitchen. I love how the cookies turn out soft, flavorful, and so playful with those candy eyes staring back at me. Whether you’re baking for family, friends, or just yourself, I genuinely think you’ll enjoy making and munching on these as much as I do. Give them a try, and welcome a little monster magic into your cookie jar!

Print