Peanut Butter Chocolate Chip Pudding Cookies

Peanut Butter Chocolate Chip Pudding Cookies

No one can deny that peanut butter and chocolate were made for each other. So it only seems natural that a classic chocolate chip cookie is made even better when laced with peanut butter, amirite?

These Peanut Butter Chocolate Chip Cookies are sure to hit the spot whether it’s a late night craving or a potluck (everyone will beg you for the recipe)!

Enjoy them warm for pure bliss from the melty chocolate chips! And don’t forget to follow every bite up with a glass of milk!

Peanut Butter Chocolate Chip Pudding Cookies

Unsalted Butter
Creamy Peanut Butter
Granulated Sugar
Light Brown Sugar
Instant Vanilla Pudding Mix
Large Eggs
Egg Yolk
Vanilla Extract
All-Purpose Flour
Baking Soda
Kosher Salt
Milk/Dark Chocolate chips

I made these cookies for a party, and they were a hit! They were super easy to make and turned out amazing. This recipe will be going into my permanent recipe box!

– Erin

How To Make Peanut Butter Chocolate Chip Cookies

1. This is a really simple recipe to make and your first batch should be being pulled out of the oven in less than 30 minutes!
2. Begin by preheating your oven and lining your baking sheet with parchment paper. Parchment paper is crucial so that cookies don’t stick. A silicone baking mat will work too.
3. In either a large bowl with a hand mixer or a stand mixer fitted with paddle attachment, cream together the butter, peanut butter, and sugars until smooth.
4. Then, add in the pudding, eggs, additional egg yolk, and vanilla and beat until combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined.
6. Lastly, fold in chocolate chips. I like to use two different sizes and two different kinds (milk and dark) for even more flavor!
7. For evenly sized cookies, use a medium cookie scoop to make 1 1/2 tablespoon sized scoops of dough onto the prepared cookie sheet about two inches apart.
8. Bake the cookies for 10-13 minutes. Remove from the oven and allow the cookies to cool on the cookie sheet for a couple of minutes before transferring to a cooling rack. I tend to bake them on the lower end because I like my centers slightly underbaked.

How To Store Peanut Butter Chocolate Chip Cookies

These cookies will stay soft on their own for a few days in an air-tight container. To extend their chewiness beyond that, I recommend adding a slice of bread to the container as well.

The cookies will suck the moisture out of the bread and they will stay chewy longer. But in reality, these cookies won’t last more than a few days because they will be gone by then.

How To Freeze Peanut Butter Chocolate Chip Cookies

Freezing Cookie Dough: Portion out the dough as you normally would with the cookie scoop and freeze the dough on a cookie sheet until solid. Then transfer the cookies to a freezer-safe bag or Ziploc bag and bake within 9 months.

To Bake From Frozen: The best part about freezing the dough is that you now have Ready-To-Bake Cookies for when cravings strike! Simply bake 2 to 3 minutes longer than the fresh recipe calls for!

Freezing Baked Cookies: Once baked, allow the cookies to cool completely before packaging up in a freezer-safe container and freezing for up to 3 months. To thaw simply remove from the freezer and allow to sit at room temperature.

More Peanut Butter Recipes

• Chocolate Peanut Butter Cookies – An over-the-top treat with a creamy peanut butter center!
• Peanut Butter Cheesecake (with Chocolate Ganache) – Made with an Oreo cookie crust!
• Rice Krispie Peanut Butter Balls – An easy no bake treat that hits the spot every time!
• Bakery Peanut Butter Cookies – Loaded with crunchy roasted peanuts!
• Peanut Butter Crunch Brownies – Three layers of complete decadence!

This post was originally published in October 2014 and was updated in January 2019 with new photos and content.