Chocolate-Dipped Peanut Butter Pudding Cookies
Soft, cake-like cookies combining creamy peanut butter with instant vanilla pudding mix for subtle sweetness and tender crumb. Butter and sugars are creamed until fluffy, then mixed with eggs, vanilla, and dry ingredients. Chilled dough bakes into jumbo cookies that are dipped halfway in melted dark chocolate, creating a elegant contrast of flavors.
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup creamy peanut butternatural peanut buttersamebakingvegan-friendly
may require additional stirring when melting
Full guide → - ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 3.4-ounce box instant vanilla pudding mix, dry
- 2 large , eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flourgluten-free all-purpose floursamegluten-free
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups dark chocolate melting wafers or semi-sweet chocolate chipsmilk chocolate chipssamebakingsweeteradds dairy
Instructions
- 1
Cream butter, peanut butter, and both sugars until smooth and fluffy using a hand or stand mixer on medium-high speed, scraping bowl sides.
- 2
Add dry pudding mix, eggs, egg yolk, and vanilla extract; beat on medium-high speed for 1 minute.
- 3
Add flour, baking soda, and salt; beat on medium-low speed until just incorporated without overmixing.
- 4
Use a large cookie scoop to portion dough onto a parchment or plastic-lined sheet or plate; cover with plastic wrap and chill in refrigerator for 2 hours, or in freezer for 30 to 45 minutes.
- 5
Preheat oven to 350F and place dough on a Silpat-lined baking sheet; bake for 15 to 17 minutes until just done.
- 6
Cool cookies on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- 7
Melt chocolate wafers or chips in a microwave-safe bowl using 30-second intervals, stirring between each burst until fully melted and smooth.
- 8
Dip each cooled cookie halfway into melted chocolate and place on wax paper or Silpat to set.
Tips
Do not skip chilling the dough; unchilled cookies will bake thinner and spread more.
Watch cookies for doneness rather than relying on time; they will firm up as they cool, so it is acceptable to remove them slightly underdone.
For faster chilling, use freezer for 30 to 45 minutes instead of refrigerator for 2 hours.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Dough can be portioned and frozen for up to 3 months; bake directly from frozen, adding 2 to 3 minutes to baking time. Baked cookies can be frozen before dipping for up to 2 months.
Serve at room temperature as a dessert or snack.
Common Mistakes
Overmixing dough after adding flour will result in tough cookies; mix until just incorporated.
Skipping the chilling step will cause excessive spreading and thin, crispy cookies instead of soft, cake-like texture.
Removing cookies too early from oven will cause them to fall apart when dipped; bake until set but slightly underbaked for a tender center.
Substitutions
Vegan Options
may require additional stirring when melting
Full guide →