Peanut Butter Cheesecake Pudding Cookies Recipe (2024)

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CHECK OUT MY FAVORITE COOKIE RECIPES ONFACEBOOK! This recipe for Peanut Butter Cheesecake Pudding Cookies is the only peanut butter cookie recipe you’ll ever need!! A FEW THINGS TO NOTE ABOUT THIS RECIPE: Peanut Butter Cheesecake Pudding Cookies Ingredients Instructions 59 thoughts on “Peanut Butter Cheesecake Pudding Cookies Recipe” FAQs References

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These Peanut Butter Cheesecake Pudding Cookies are my all-time favorite peanut butter cookies! We love to eat them dipped in chocolate.

CHECK OUT MY FAVORITE COOKIE RECIPES ONFACEBOOK!

Peanut Butter Cheesecake Pudding Cookies Recipe (1)

Peanut Butter Cheesecake Pudding Cookies Recipe (2)

This recipe for Peanut Butter Cheesecake Pudding Cookies is the only peanut butter cookie recipe you’ll ever need!!

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • Unlike traditional peanut butter cookies, I prefer tonot press these down with the traditional criss-cross imprint before baking. I like leaving them thick and puffy! However, I do like to give them a gentle press with the back of a spoon when they come out of the oven. I can’t resist the crackly edges it creates!
  • Youcan press them down before baking if you’d rather.
  • If you don’t have cheesecake flavored pudding mix, it’s no big deal. You can definitely just use vanilla. Butterscotch is good too (but it will definitely change the flavor, FYI).
  • Our family traditionally dips these in chocolate. But that’s optional (but not really ????).

Peanut Butter Cheesecake Pudding Cookies Recipe (3)

Peanut Butter Cheesecake Pudding Cookies Recipe (4)

Peanut Butter Cheesecake Pudding Cookies Recipe (5)

Peanut Butter Cheesecake Pudding Cookies Recipe (6)

Peanut Butter Cheesecake Pudding Cookies Recipe (7)

Peanut Butter Cheesecake Pudding Cookies

Yield: 2 dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

These Peanut Butter Cheesecake Pudding Cookies are my all-time favorite peanut butter cookies! We love to eat them dipped in chocolate.

Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 2 1/4 cups flour
  • 3.4 oz package instant pudding mix, cheesecake flavored
  • 2-3 cups melting chocolate for dipping

Instructions

  1. Beat together the peanut butter, shortening, brown sugar, and granulated sugar until creamy.
  2. Add the eggs, one at a time, beating in between each addition.
  3. Add the vanilla.
  4. Add the flour, baking soda, and pudding mix. Mix well.
  5. Scoop 2 tablespoons and roll into a ball. Place dough on an ungreased baking sheet. If desired, use a fork to press a criss-cross into the cookie dough.
  6. Bake at 375 degrees for 10 minutes.
  7. Let cool on the baking sheet. Dip each cookie in melted chocolate, let cool on wax paper to harden.

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published on August 9, 2018

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59 thoughts on “Peanut Butter Cheesecake Pudding Cookies Recipe”

  1. If that story made you happy, imagine how happy it made me feel reading it for the very first time–talk about some year-round holiday spirit indeed! Thank you so much for sharing, this was a much-needed lift to the week.

  2. I love a sweet love story! Thanks for sharing. And the cookies…omg yum!

  3. What a sweet, sweet story! I love it. And these cookies, well I love the sound of them too! Looks like I’ll be on the hunt for some cheesecake pudding today 🙂

  4. What a great story! Just what I needed this morning…and one of those cookies would have made it perfect! 🙂

  5. I love your story! I needed that smile. These look amazing, my friend’s mother makes a similar cookie dipped in melted Andies Mints mmmm

  6. What a sweet story! See, things like that are why I believe soulmates exist – because how could they not after a meeting like that? LOVE these cookies. I can say – they must be dipped. There is no other way!

  7. This story is so so cute! And how awesome that they ended up marrying each other years later? Things like this make me feel all warm and gooey inside, like soulmates really DO exist or true love really is a thing. I love it! (I’m a sap haha). And I love these cookies. And their dippage. Yum.

  9. These cookies look fabulous and I love your happy story 🙂 Pinning!

  10. These look so tasty! But even more so… such a cute story… thank you. The internet needed a little brightening up

  11. I looooooove pudding cookies and these look divine! Peanut butter AND cheesecake? Yes, yes, and yes.

  12. What a sweet story 🙂

  13. Such a nice story and memory! Great recipe too 🙂

  14. That was such a sweet story! It made my day. Love the cookies too!

  15. I love the stories about how people meet!!! Beginnings are wonderful! I love that you dipped these into chocolate! Perfect!

  16. What sweet cookies and an even sweeter story!! 🙂

  17. What a SWEET beginning! I love their love story!

  18. I think I need to get on the pudding cookie train! Yum!

  19. I still want to do a little holiday baking so I think I need to join you on the pudding side of things!

  20. That is an AWESOME story!

    And I just pinned these cookies b/c they’re the things dreams are made of!

  21. Can these be made a day or two before I want to serve? How do you store these? Also can you you a diff. Flavor of pudding mix?

    • You can make these a couple of days ahead and store in an airtight container. Like all cookies, though, they’re best fresh. You can change the pudding mix if you want but then they wouldn’t be “cheesecake” cookies 🙂 you could also just omit the pudding altogether if you wanted b

  22. That was such a sweet, sweet story – definitely works with these delicious cookies! I will have to try these ASAP – they look AMAZING! Pinning!

  23. Peanut butter and cream cheese together is almost better than peanut butter and chocolate!

  24. Where do you find Cream cheese pudding mix? Never seem that one. Love to make them.

    • It’s not cream cheese pudding mix, it’s cheesecake! 🙂

  27. How many cookies does the recipe make?

    • Approximately 4 dozen

  28. Made these for my hubby for Valentines Day as he is a crazy person for peanut butter and chocolate cookies. So soft and yummy and they turned out just like the picture . Couldn’t find cheese cake pudding (only the sugar free variety,.. yuck) so I used white chocolate pudding mix instead and dipped them in dark chocolate. FABULOUS!

  29. Pingback: 60+ Peanut Butter Desserts - Something Swanky

  30. These cookies sound delicious! Can’t wait to try them. I know you posted this over a year ago and you needed a happy story that day and maybe you do today as well. Well not a story but my favorite joke. What do you do if you get swallowed by an elephant? Jump up and down till you get all pooped out! I hope you have an excelent day and conference is coming up which always makes me feel good as well!

  32. Thank you so much for sharing this story and recipe. I did notice my cookie dough was a little dry and not holding together well so I just added an additional egg and they came out perfectly. I look foward to following you and your recipes in the future. <3

  33. Aww that’s actually really adorable. And the most successful matchmaking story I’ve heard! These cookies look so delish too (:

  34. Pingback: 75 Jell-O and Pudding Desserts - Something Swanky

  36. Pingback: Pudding Cookies - Something Swanky

  37. Your recipe says butter but your directions say shortening. Which is better?

  38. You say softened butter in the ingredient list, but say shortening in the instructions. I assume you use them interchangeably? I like my choc chip cookies with 1/2 butter & 1/2 shortening…

  39. What a cute story. Pinned these to pinterest, they look delicious. I wouldn’t mind one now. I like how part is dipped in chocolate. Yum!

  40. They look awesome. What flavor of instant pudding?

    • Cheesecake!

  41. What if we’re from Australia and have no hope of getting our hands on Cheesecake Instant Pudding mix? We don’t have that many choices for Instant Pudding actually,.. probably Chocolate, Vanilla & Strawberry 🙁

    • Use Vanilla!

  42. Nice story. I noticed that the ingredients didn’t have shortening listed as one of the ingredients but in the instructions it calls for mixing shortening in with the other ingredients. My question to you is how much shortening is used for this recipe?

    • It’s a typo! Sorry! It should say butter. Sorry!

  43. How can i replace the cheesecake pudding mix? We do not have this is Europe? Pls reply. Thanks

    • I’ve heard that using cornstarch creates a similar consistency, but you wouldn’t get the cheesecake flavor 🙁

  44. Could knot find the yield on these. How many can I get from this recipe please?

    • About 3 dozen 🙂

  45. What is the yield on these please. Sorry if I missed seeing it

    • It’s about 3 dozen 🙂

      • Thanks so much. Sorry about double posting the question. I guess I thought the first one did not show up. New to all this

  46. Awww~! They had a fairytale meeting! That’s so nice!
    I’m going to actually make these cookies for my boyfriend right now and he’s a harsh peanut butter cookie critic, I hope they’re awesome,
    What I like best about this recipe is that there isn’t a single drop of wheat flour in them! Yay not being in gluten-pain!

    Thanks again!

  47. I apologize if i missed this in the recipe/comments but how many cookies does this recipe yield? I want to make them for a cookie exchange and need to know how much of the ingredients i need…HELP! 🙂

    • LOL…NEVERMIND!!! i see it is posted above my question…SORRY!! i searched for about 15 mins so of course i would find it AFTER i post. 3 dozen…thanks!

    • Approximately 4 dozen 🙂

Comments are closed.

Peanut Butter Cheesecake Pudding Cookies Recipe (2024)

FAQs

Is it better to use butter or shortening in peanut butter cookies? ›

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

Read On ›
Why are my peanut butter cookies too soft? ›

If the dough seems too soft, chill it for 10 to 15 minutes before baking. Use shortening instead of butter or a combination of the two if you don't want to sacrifice that buttery flavor. The dough was too wet. Using the wrong size egg could also add extra liquid, resulting in too much spreading.

Learn More Now ›
What is a substitute for shortening in peanut butter cookies? ›

Can you substitute butter for shortening? Sure; I'd use 1/2 cup butter, since it includes milk solids as well as fat. Your cookies won't be as crunchy, but if you're OK with a bit of soft chew, go for it.

Keep Reading ›
Can you substitute peanut butter for butter in cookies? ›

NUT BUTTER

Rich, tasty and nutrient-dense, nut butters like almond, cashew, peanut and tahini make excellent butter substitutes for baking and cooking. They will help retain moisture in batter and dough and give your baked goods and other dishes a nutty flavor.

Read On ›
Why do my peanut butter cookies fall apart after baking? ›

Not enough fat = wrong texture

A shortage of fat can be due to a bad recipe, under measuring the fat, or using the wrong kind of fat (see next tip, below). All will result in crumbly cookies. If all else fails, see if adding another tablespoon or two of [room temperature!] butter to your recipe helps.

Get More Info ›
Why are my peanut butter cookies always hard? ›

Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies. Make sure to take them out of the oven when they're still a bit soft in the middles, that way they can finish cooking on their cookie sheets outside the oven.

Know More ›
What is the secret to making cookies soft? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Find Out More ›
What is the secret to keeping cookies soft? ›

“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends.

Read More ›
What is the secret to soft chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Read On ›
Does Crisco go bad? ›

Information. The Food Marketing Institute's FoodKeeper recommends storing unopened solid shortening, such as Crisco shortening, at room temperature for 8 months. After opening, store at room temperature for 3 months for best quality.

Show Me More ›

What is a substitute for 1 cup of shortening in cookies? ›

To successfully replace shortening in a cookie recipe, you can swap in 100% butter, but you might want to accordingly lower the liquid in another part of the recipe (due to the butter's water content). You could also do a mix of butter and coconut oil.

Find Out More ›
Can I use applesauce instead of shortening? ›

In most cases, you can use applesauce or yogurt to replace butter, oil, or shortening in baked goods, but the texture of the finished product will usually be different.

Learn More Now ›
What happens if you use oil instead of butter in cookies? ›

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

View More ›
Why are my 3 ingredient peanut butter cookies falling apart? ›

There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.

View Details ›
Why do my peanut butter cookies not taste like peanut butter? ›

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

Find Out More ›
Why would someone choose to use shortening instead of butter to make cookies? ›

Baked goods made with shortening are typically softer and more tender than those made with butter. They also tend to be slightly taller, as it has a higher melting point and doesn't spread as much.

Learn More Now ›
Does more butter make cookies softer? ›

Also, underbaking them by a minute or 2 will help them retain a dense, chewy bite, explains Jenny McCoy, pastry baking arts chef-instructor at the Institute for Culinary Education in New York. Adding more moisture to your dough in the form of extra butter, egg yolks, or brown sugar will make your cookies even softer.

Explore More ›
What is a benefit of using butter when making a cookie? ›

The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.

Discover More ›

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