These Peanut Butter Cheesecake Pudding Cookies are crispy around the edges and soft and chewy on the inside. The chocolate candy melt with the pretty and colorful candy sprinkles takes it to another level! Surely this would be a crowd-pleaser and you won’t mind doing another batch because it’s so easy to make 🙂
Who can deny peanut butter cheesecake pudding cookies??! I know I can’t. In fact, it is so hard for me to deny any sweets, LOL! Do you have that problem?! Or is it just me.
Tips and Tricks for Making These Peanut Butter Cheesecake Pudding Cookies Recipe:
- Sift, sift, sift! This applies to all dry ingredients to avoid lumps in your cookie dough.
- Keep the cookies in an airtight container after cooling them completely for longer shelf life.
- To serve, place the Peanut Butter Cheesecake Pudding Cookies on a bowl or plate lined with a cute-printed cloth. it would look so pretty and make them think you are a cookie pro!
- If you don’t have colorful sprinkles on hand, you can make your own. Just place a small amount of sugar in a ziplock or any plastic container. Place a few drops of your desired food color and shake it! You have instant colorful sugar sprinkles!
How to Make these Peanut Butter Cheesecake Pudding Cookies Recipe:
These are the ingredients you will need:
- butter
- crunchy peanut butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- baking soda
- hot water
- all-purpose flour
- cheesecake instant pudding mix
- Candy Melts
- Assorted sprinkles
In a large bowl add sugars, butter, and the crunchy peanut butter and mix using a handheld mixer until light and fluffy:
Add egg and vanilla extract and continue mixing until it is combined and set aside:
In a separate small bowl, add the baking soda and hot water and mix it. once it is well-mixed, add it onto the cookie batter and mix again:
After you finish mixing, in the same bowl, add the flour and the instant cheesecake pudding mix. Then add the dry ingredients into the wet ingredients and mix until well combined:
Preheat oven to 375F, line baking sheets with baking mat and form 1 inch balls and place on the cookie mat:
To get the classic peanut butter cookie look, press a fork down and do a criss-cross pattern on top of your cookies:
Bake for 8-10 minutes or until golden brown. After taking out your cookies form the oven, cool on a cookie rack:
To take these cookies to another level, take some candy melts and dip half of the cookie and add some sprinkles on the dipped part of the cookie:
These Peanut Butter Cheesecake Pudding Cookies are so pretty and perfect to bake on Valentine’s day!
Place the Peanut Butter Cheesecake Pudding Cookies on a bowl or plate lined with a cute-printed cloth like what I did here <3 Not only are these cookies pretty, they are sooo delicious, Simply Bakers!
Frequently Asked Questions for the Peanut Butter Cheesecake Pudding Cookies Recipe:
Q: How long will these cookies last?
A: These cookies will last for a week if you won’t eat the whole batch in one sitting 🙂
Q: What’s the oven temperature and how long should I bake these cookies?
A: Preheat your oven to 375F and bake it for 8-10 minutes or until golden brown.
Q: Are these cookies supposed to be chewy?
A: It does have a slightly chewy texture to it but it also has a soft texture inside.
Q: How many cookies will this recipe make?
A: You can make 8-12 cookies, depending on how big each cookie is.
Q: How do you store these cookies?
A: Keep them in an airtight container after cooling them completely.
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Peanut Butter Cheesecake Pudding Cookies
Ingredients
- ½ cup butter softened
- ½ cup crunchy peanut butter
- ½ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon hot water
- 2 ¼ cups all purpose flour
- 1 package cheesecake instant pudding mix 3.4 oz
- Candy Melts
- Assorted sprinkles
Instructions
- In a large bowl add sugars, butter and the crunchy peanut butter and mix using a handheld mixer until light and fluffy. Add egg and vanilla extract and continue mixing until it is combined and set aside.
- In a separate small bowl, add the baking soda nad hot water and mix it. once it is well-mixed, add it onto the cookie batter and mix again.
- After you finish mixing, in the same bowl, add the flour and the instant cheesecake pudding mix. Then add the dry ingredients into the wet ingredients and mix until well combined.
- Preheat oven to 375F, line baking sheets with baking mat and form 1 inch balls and place on mat.
- To get the classic peanut butter cookie look, press a fork down and do a criss-cross pattern on top of your cookies.
- Bake for 8-10 minutes or until golden brown. Cool on cookie rack.
- To decorate, take some candy melts and dip half of the cookie and add some sprinkles on the dipped part of the cookie.
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