Description
Delight in these fun and festive Peanut Butter Pudding Cookie Monsters, combining creamy peanut butter with instant vanilla pudding mix to create soft, chewy cookies loaded with chocolate chips and optional sprinkles and candy eyes for an extra playful touch. Perfect for dessert or a sweet snack, these cookies bake quickly and bring a delightful twist to a classic peanut butter cookie.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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 Toppings
- 2 cups (340g) chocolate chips
- ½ cup sprinkles (optional)
- Candy eyes (optional)
Instructions
- Preheat and prepare pans. Preheat your oven to 350°F (177°C) and line two cookie sheets with parchment paper or silicone baking mats to ensure easy removal and clean-up.
- Cream wet ingredients. Using a hand or stand mixer, beat together softened butter, creamy peanut butter, and packed brown sugar until the mixture is smooth and fluffy. This step ensures an even texture in the final cookies.
- Add flavorings and egg. Mix in vanilla extract, the large egg, and milk until all ingredients are fully incorporated, creating a well-blended batter base.
- Incorporate pudding mix and baking soda. Add the dry instant vanilla pudding mix to the batter and mix until combined. Then sprinkle in the baking soda and mix again to distribute evenly. These ingredients help give the cookies their unique softness and slight rise.
- Add flour gradually. Slowly mix in the all-purpose flour until the dough forms. Be careful not to overmix to maintain a tender cookie texture.
- Fold in chocolate chips and sprinkles. Gently mix in the chocolate chips and optional sprinkles, distributing them evenly throughout the dough for bursts of flavor and color.
- Shape cookie dough. Scoop two-tablespoon sized balls of dough onto the prepared cookie sheets. Press each ball gently with the tines of a fork in a criss-cross pattern, similar to traditional peanut butter cookies. Optionally, add more chocolate chips or sprinkles on top to enhance the festive look.
- Bake cookies. Place the cookie sheets in the preheated oven and bake for 8-12 minutes, or until the cookies are just no longer glossy on top, indicating they are set but still soft inside.
- Add candy eyes and cool. While cookies are still warm, press candy eyes onto the tops to create the “Cookie Monster” effect. Allow cookies to cool completely on the sheets before removing to prevent breakage.
- Storage. Store cooled cookies in an airtight container for up to 4 days or freeze for up to one month, maintaining their freshness and texture.
Notes
- For a dairy-free version, substitute butter and milk with dairy-free alternatives.
- Using instant pudding mix contributes moisture and chewiness; avoid substituting with cook-and-serve pudding mix.
- Adding candy eyes is optional but adds a fun and playful presentation, great for kids or themed parties.
- Ensure not to overbake to keep cookies soft and chewy inside.
- Cookies can be customized by swapping chocolate chips for peanut butter chips or adding nuts for added texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
