Description
Peanut Butter Pudding Cookie Monsters are soft, chewy peanut butter cookies enhanced with instant vanilla pudding mix for extra moisture and flavor. Loaded with chocolate chips and colorful sprinkles, these playful cookies feature candy eyes for a fun, monster-themed treat perfect for parties or a delightful dessert.
Ingredients
Scale
Base Ingredients
- ½ cup (113g) Challenge Unsalted Butter, softened
- ½ cup (134g) creamy peanut butter
- ¾ cup (150g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 3.4 ounce box instant vanilla pudding mix (or your favorite flavor)
- ½ teaspoon baking soda
- 2 cups (248g) all purpose flour
Add-ins and Decorations
- 2 cups (340g) chocolate chips
- ½ cup sprinkles (optional)
- Candy eyes (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
- Cream the Fats and Sugars: Using a hand mixer or stand mixer, cream together the softened butter, creamy peanut butter, and packed brown sugar until the mixture is smooth and fluffy. This step ensures a creamy base for the cookie dough.
- Add Wet Ingredients: Mix in the vanilla extract, egg, and milk until all ingredients are fully combined and the mixture is consistent in texture.
- Incorporate Dry Ingredients: Add the instant pudding mix (dry) to the batter and mix until combined. Then stir in the baking soda, ensuring it is evenly distributed to help with the cookies’ texture.
- Form the Dough: Gradually add the all-purpose flour, mixing slowly until a dough forms. The dough should be soft but not sticky, ready for scooping.
- Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and optional sprinkles evenly throughout the dough for texture and colorful accents.
- Scoop and Shape Cookies: Scoop 2-tablespoon-sized portions of dough onto the prepared cookie sheets. Press each cookie in a criss-cross pattern using the tines of a fork, mimicking traditional peanut butter cookie styling. Optionally, top with extra chocolate chips or sprinkles for a festive look.
- Bake the Cookies: Bake in the preheated oven for 8-12 minutes or until the cookies are no longer glossy on top, which indicates they are set and baked through.
- Add Candy Eyes and Cool: While the cookies are still warm, press candy eyes onto the tops to create the “monster” faces. Let the cookies cool completely on the baking sheets before removing to a wire rack or storage container.
- Storage: Store cookies in an airtight container for up to 4 days. For longer storage, freeze the cookies for up to one month well-wrapped to maintain freshness.
Notes
- You can substitute the vanilla pudding mix with other flavors for variety.
- Using candy eyes while cookies are warm helps them adhere better.
- Make sure not to overbake; cookies are best soft and chewy.
- Optional sprinkles add a fun pop of color but can be omitted.
- Store cookies at room temperature in an airtight container to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
