Peanut Butter Blast Pudding Cookies are soft, thick, chewy and stuffed with peanut butter chips and Reese’s pieces. They are a peanut butter lover’s dream!


If you’re a peanut butter lover like me, you are going to LOVE my recipe for Peanut Butter Blast Pudding Cookies!
First of all, WHAT is a pudding cookie?
Basically, a pudding cookie is your usual cookie recipe with butter, flour, sugar and eggs, but you add a box of instant pudding to the mix to push it over-the-top DELICIOUS! That pudding addition is what makes these cookies so soft.
There are some different recipes going around on the internet, but this is the one that I came up with. I was not disappointed. I cannot wait to try some other variations too.
These cookies are pretty easy to put together. Here’s what you will need:
Ingredients
- 3/4 cup (185g) butter, softened
- 1/3 cup (80g) peanut butter
- 1/2 cup (115g) sugar
- 1/2 cup (110g) light brown sugar
- 1 (3.4 oz) package vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (254g) peanut butter chips
- 1 cup (188g) Reese’s pieces candies
Instructions
- Measure out all ingredients mise en place, if desired.
- Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
- In the bowl of a stand mixer or a large bowl using a hand mixer, beat butter, peanut butter and both sugars until creamy. Scrape down the bowl if needed.
- Add pudding mix, eggs and vanilla and beat until combined.
- Add flour, baking soda and salt and beat until combined.
- Fold in the peanut butter chips and Reese’s pieces.
- Chill dough in the refrigerator for 1 hour or more.
- Preheat oven to 350° F.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto prepared cookie sheet 2 inches apart. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)
- Using your hand, flatten down each cookie a little bit.
- Bake cookies for 10-12 minutes until golden.
- Transfer cookies to a wire rack to cool.
- Enjoy!










Peanut Butter Blast Pudding Cookies
Peanut Butter Blast Pudding Cookies are soft, thick, chewy and stuffed with peanut butter chips and Reese’s pieces. They are a peanut butter lover’s dream!
- 3/4 cup (185g) butter (softened)
- 1/3 cup (80g) peanut butter
- 1/2 cup (115g) sugar
- 1/2 cup (110g) light brown sugar
- 1 3.4 oz package vanilla instant pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups (281g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (254g) peanut butter chips
- 1 cup (188g) Reese’s pieces candies
-
Measure out all ingredients mise en place, if desired.
-
Line two cookie sheets with parchment or a Silpat baking mat and set aside. (You can skip this step if you do not have parchment or a Silpat. It just makes it a little easier to remove the cookies.)
-
In the bowl of a stand mixer or a large bowl using a hand mixer, beat butter, peanut butter and both sugars until creamy. Scrape down the bowl if needed.
-
Add pudding mix, eggs and vanilla and beat until combined.
-
Add flour, baking soda and salt and beat until combined.
-
Fold in the peanut butter chips and Reese’s pieces.
-
Chill dough in the refrigerator for 1 hour or more.
-
Preheat oven to 350° F.
-
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto prepared cookie sheet 2 inches apart. (I bake one cookie sheet at a time. I find the cookies bake evenly that way.)
-
Using your hand, flatten down each cookie a little bit.
-
Bake cookies for 10-12 minutes until golden.
-
Transfer cookies to a wire rack to cool.
-
Enjoy!
Store cookies in an airtight container or sealed food storage bag for up to 7 days. (You can also put a piece of white bread into the container or bag with the cookies to keep them from drying out.)
Cookies can be frozen for 3 months in an airtight freezer bag or container.
Cookie dough can be stored in the refrigerator before baking for up to 5 days. It can be frozen in an airtight freezer bag or container for up to 3 months.

If you like soft-batch cookies and peanut butter, peanut butter blast pudding cookies are for you! These cookies were SO good and I have made them over and over. It’s like eating your favorite soft-batch cookie in homemade form. YUMMMM!
Sweet regards,
Michele
For another yummy peanut butter dessert, I also recommend my No Bake Peanut Butter Pie!
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Frequently Asked Questions
What are Peanut Butter Blast Pudding Cookies?
Peanut Butter Blast Pudding Cookies are soft, chewy cookies made with peanut butter chips and Reese’s Pieces, enhanced by the addition of instant pudding for extra softness. They are perfect for peanut butter lovers!
How do I store Peanut Butter Blast Pudding Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also refrigerate them for longer shelf life, but allow them to come to room temperature before serving for the best texture.
Can I freeze Peanut Butter Blast Pudding Cookies?
Yes, you can freeze these cookies! Place them in a single layer in a freezer-safe container or bag, and they will keep well for up to three months. Thaw them at room temperature before enjoying.
What variations can I try with this cookie recipe?
You can experiment by adding different mix-ins such as chocolate chips, chopped nuts, or even caramel bits. Feel free to adjust the peanut butter amount to suit your taste as well!
How long do these cookies take to bake?
Peanut Butter Blast Pudding Cookies typically bake for about 10-12 minutes at 350°F (175°C). Keep an eye on them towards the end to ensure they remain soft and chewy.
Are these cookies suitable for special diets?
This recipe contains gluten and dairy, so it may not be suitable for those with gluten intolerance or dairy allergies. However, you can modify the recipe using gluten-free flour and dairy-free substitutes if needed.






















