Peanut Butter Pudding Cookie Monsters Recipe

If you’re looking for a cookie that’s a little bit classic, a little bit wild, and 100% delicious, then you’re in for a treat with my Peanut Butter Pudding Cookie Monsters Recipe. These aren’t your ordinary peanut butter cookies; they’re soft, chewy, and loaded with chocolate chips and sprinkles that make each bite a party. Trust me, once you try making these, they’ll quickly become your go-to recipe for gatherings, kids’ parties, or just a cozy night in.

this …

Ingredients You’ll Need

When you gather these ingredients, you’ll notice it’s all stuff you probably already have or can easily find. The peanut butter and pudding mix team up to create such a unique softness, and the chocolate chips add a familiar indulgence that’s hard to resist.

• Unsalted Butter: Softened butter creams beautifully with peanut butter for that rich, creamy base.
• Creamy Peanut Butter: I recommend creamy for smoothness, but chunky works if you like a little extra texture.
• Brown Sugar: Packed brown sugar adds moisture and a deep caramel flavor that pairs just right with peanut butter.
• Vanilla Extract: Just a teaspoon brightens the whole cookie flavor.
• Egg: Helps bind everything while keeping the cookies soft.
• Milk: A splash keeps the dough from getting dry and helps achieve that perfect cookie texture.
• Instant Vanilla Pudding Mix: This is the secret weapon for softness and chewiness, but feel free to explore other pudding flavors!
• Baking Soda: Gives just the right amount of lift and spread.
• All-Purpose Flour: The foundation for the cookie dough.
• Chocolate Chips: I use semi-sweet, but you can mix milk or dark chocolate chips for variety.
• Sprinkles (optional): These add the fun “monster” vibe and make the cookies festive.
• Candy Eyes (optional): Turn these cookies into little monsters — perfect for Halloween or just playful snack time.

Variations

I love that this Peanut Butter Pudding Cookie Monsters Recipe is super versatile—you can swap in different pudding flavors depending on your mood or dietary tweaks, plus get creative with add-ins to suit any occasion.

• Pudding Flavor Switch-Up: Chocolate or banana pudding mix works brilliantly if you want a twist on the classic vanilla.
• Nut Butter Alternatives: Tried almond butter once, and the result was deliciously nutty and a bit less sweet.
• Mix-In Variations: Swap sprinkles for chopped nuts or mini peanut butter cups if you want a less colorful, more grown-up cookie.
• Gluten-Free Version: Using a gluten-free flour blend has worked great without compromising the texture.

How to Make Peanut Butter Pudding Cookie Monsters Recipe

Step 1: Preheat and Prep Your Workspace

Start by preheating your oven to 350°F and lining two cookie sheets with parchment paper or silicone baking mats. Having your baking sheets ready means you can move straight to scooping once your dough’s mixed—nothing worse than your dough hanging out too long and getting tough before baking.

Step 2: Cream the Wet Ingredients

In a large bowl (or your stand mixer), cream together the softened butter, creamy peanut butter, and packed brown sugar until smooth and fluffy. This is where the magic starts—the mixture should feel soft but full-bodied. Add the vanilla extract, egg, and milk and mix until everything’s just combined. Don’t overmix here, or your cookies might end up tough.

Step 3: Add Pudding Mix and Flour

Sprinkle in the dry instant pudding mix (yep, straight into the batter) and stir until incorporated. Then, add the baking soda and mix that in. Slowly introduce the all-purpose flour, mixing just until the dough starts to come together. It’ll be a bit sticky but hold shape well.

Step 4: Fold in Chocolate Chips and Sprinkles

Now’s the fun part—fold in the chocolate chips and sprinkles gently. If you want extra flair, leave a handful of chips or sprinkles for topping later. These little bursts of texture and color make such a difference in the final cookie.

Step 5: Scoop and Shape Your Cookies

Scoop out two-tablespoon size cookie balls onto your prepared cookie sheets, spacing them about two inches apart. Then, press each ball with the tines of a fork in a criss-cross pattern, just like classic peanut butter cookies.

Step 6: Bake and Add Candy Eyes

Bake for 8 to 12 minutes, or until the tops lose their glossy sheen but aren’t browned. Here’s a trick: cookies will seem soft but will firm up as they cool—don’t overbake! While the cookies are still warm, press candy eyes onto them to give that signature monster look. Let them cool fully before transferring.

How to Serve Peanut Butter Pudding Cookie Monsters Recipe

Garnishes

I always add candy eyes while the cookies are warm because they stick perfectly; you could also sprinkle a pinch of flaky sea salt on top for a sweet-salty contrast that I love. If you’re serving these at a party, a drizzle of melted chocolate over the top adds an elegant finish that folks rave about.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a simple cup of coffee. For a grown-up twist, try a scoop of vanilla ice cream alongside for an easy dessert upgrade that gets everyone’s attention.

Creative Ways to Present

One year, I made a tray of these cookies decorated with different colored candy eyes and assorted sprinkles—they became the hit of the party. You could also arrange them around a “monster-themed” cake for a fun dessert platter or pack them in cute treat bags as party favors.

Make Ahead and Storage

Storing Leftovers

I keep my leftover Peanut Butter Pudding Cookie Monsters in an airtight container at room temperature, and they stay soft and tasty for up to 4 days. If you have little monsters around, they won’t last that long anyway!

Freezing

These cookies actually freeze beautifully. I like to freeze them on a baking sheet first, then transfer to a zip-top bag to keep their shape intact. They defrost quickly at room temp—perfect for when you want a quick treat without baking from scratch.

Reheating

To bring back that just-baked warmth, I pop a cookie in the microwave for about 10 seconds. It revives the softness and melts the chocolate chips just a touch, making it taste like it came straight from the oven.

FAQs

Final Thoughts

Making the Peanut Butter Pudding Cookie Monsters Recipe has been such a joy for me, especially when I see the smiles after the first bite. It strikes that perfect balance of nostalgia and surprise—familiar peanut butter, but a fun twist with pudding mix and candy eyes to make it memorable. If you try it, I’m confident you’ll find yourself coming back to this recipe again and again. Baking should be fun and rewarding, and these cookies are the perfect testament to that!

Print