Chocolate Peanut Butter Pudding Cookies

Chocolate Peanut Butter Pudding Cookies

PEA245 0

"This is a delicious chocolate peanut butter chip cookie!"

Ingredients 30 m {{adjustedServings}} servings 178 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and instant pudding mix; stir into the creamed mixture. Fold in the peanut butter chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews 60

  1. 75 Ratings


These cookies were a big hit! My husband said that they were the best that I have ever made! and I make A-LOT of cookies! They stay soft and the flavor is unbelievable! Looks like we found a new family favorite! going to try it with vanilla pudding and milk chocolate chips this time! I'm sure they'll be great! UPDATE! the chocolate chip cookies with vanilla pudding were a big success on Christmas, they were all gone in a matter of minutes! Hubby's begging for more now.. I better go get started! lolThanks for a great recipe


Yum! I had no peanut butter chips, so I replaced 1/2 the butter with chunky peanut butter instead. Fantastic! The dough was super delicious; it tasted like Reese's Pieces. My only problem--and maybe this is because of my modification--was that there was WAY too much flour called for. I should have used about 1 1/2 cups. I had to knead in the next 1/2 cup of flour in and didn't even add the last 1/4 cup. The dough was very stiff--I rolled it into balls and smashed it. They didn't spread much at all. The cookies turned out tasty, but a little too dry. Next time I will use much less flour to make them drop cookies like the recipes said.


Really moist and chewy!! A few suggestions: 1. Use 1/2 cup stick margarine and 1/2 stick butter instead of 1 cup butter to keep them from getting flat. 2. Chill batter for at least 1 hour to overnight 3. Use 1 teaspoon baking soda instead of baking powder. Excellent cookie recipe.