Peanut Butter Cheesecake Pudding Cookies

Get these Peanut Butter Cheesecake Pudding Cookies! They are delightfully soft and perfect for peanut butter lovers and sweet tooths. Easy to bake and fun to decorate, these cookies are great for beginners or anyone craving something unique.

If you love playful cookie recipes, you’ve got to try our Fruity Pebble Marshmallow Cookies and Rice Krispies Cookies for more crunchy, colorful fun.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Substitutions & Variations
• FAQ
• Peanut Butter Cheesecake Pudding Cookies

Why You’ll Love This Recipe

These cookies are beginner-friendly and full of fun textures, thanks to the crunchy peanut butter and creamy pudding mix. The cheesecake flavor adds a tangy sweetness that balances perfectly with the peanut butter. A touch of salt in the batter helps bring out all the flavors.

They’re not vegan or dairy-free, but you can easily make swaps to suit your diet. Peanut butter is also packed with protein and healthy fats, making these cookies feel just a little more wholesome!

Use softened butter and mix the ingredients using an electric mixer for best results. The flour mixture, combined with the pudding mix and cream cheese flavor, creates a soft and rich cookie.

Ingredients

Listed below are all the ingredients you will need:

• Unsalted butter
• Peanut butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Baking soda
• Hot water
• All-purpose flour
• Cheesecake instant pudding mix
• Candy melts
• Assorted sprinkles

See the recipe card for quantities.

Instructions

Make the Cookie Dough:

1. In a large mixing bowl, add butter, granulated sugar, brown sugar, and crunchy peanut butter.

2. Beat with a handheld mixer until light and fluffy.

3. Add the eggs and vanilla extract, then continue mixing until well combined. Set aside.

Activate the Baking Soda:

4. In a small bowl, stir together the baking soda and hot water until fully dissolved.

5. Add this mixture to the cookie dough and mix again.

Add Dry Ingredients:

6. Add the all-purpose flour and cheesecake pudding mix to the bowl.

7. Mix until the dough is well combined.

Shape and Bake:

8. Preheat the oven to 375°F (190°C).

9. Line baking sheets with baking mats or parchment paper.

10. Form the dough into 1-inch balls and place them on the baking sheets.

11. Press down gently with a fork in a criss-cross pattern for that classic peanut butter cookie look.

12. Bake for 8–10 minutes, or until golden brown.

13. Let cookies cool on a rack completely.

Decorate the Cookies:

14. Melt the candy melts according to package instructions.

15. Dip half of each cooled cookie into the melted candy, then add sprinkles to the dipped side.

16. Place cookies on parchment to set.

17. Serve once the coating has hardened!

Substitutions & Variations

• Ingredient Swap
  No cheesecake pudding? Use vanilla or white chocolate pudding instead.
  Use a cookie scoop to scoop dough evenly and ensure each cookie bakes with a chewy texture.
  Candy Melts can be swapped with white chocolate chips.
  
• Variation
  Swap crunchy peanut butter for creamy if you prefer a smoother bite.
  Regular peanut butter works better than natural types for consistency.
  
• Mistake to Avoid
  Don’t overbake! These cookies are meant to stay soft and chewy, not crispy.
  
• Storage Tips
  • These cookies freeze well for up to 2 months, but add sprinkles after thawing for best texture.
  • Store them in an airtight container at room temperature for up to 5 days.
  • If making ahead, freeze dough balls instead of baked cookies for fresher results.

FAQ

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Recipes for Every Moment

Hosting a birthday party or holiday potluck and want a playful dessert? These colorful, sprinkle-topped cookies are fun to make, easy to share, and always a crowd favorite. A hit with kids and even mom-approved!

Check out more fun cookie recipes on our blog for more sweet inspiration!