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Soft, chewy peanut butter cookies with a secret ingredient (vanilla pudding mix!) and bursts of jammy fruit bits—this is the PB&J cookie of your dreams. Crisp edges, tender centers, and just sweet enough to keep you coming back for more.
Why This Recipe Is Next-Level
Pudding mix magic – Keeps cookies ultra-soft for days
Crunchy peanut butter – Adds texture and nutty depth
Jammy Bits – Bursting with real fruit flavor (no messy jam swirls!)
Perfect balance – Not too sweet, with a salty-satisfying finish
Ingredients
Cookies
- ½ cup (1 stick) salted butter, room temp (Land O’Lakes preferred)
- 1 cup crunchy peanut butter (Santa Cruz Organic non-stir style)
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 (3.4 oz) pkg. instant vanilla pudding mix (secret to softness!)
- 2 large eggs + 1 extra yolk (for chewiness)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup King Arthur Jammy Bits (raspberry or strawberry recommended)
Step-by-Step Instructions
1. Cream Butter & Sugars
- Beat butter, peanut butter, granulated sugar, and brown sugar on medium until smooth (~2 min).
2. Add Wet Ingredients
- Mix in pudding mix, eggs, extra yolk, and vanilla. Beat 1 min on medium.
3. Combine Dry Ingredients
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add to wet ingredients on low speed until just combined.
4. Fold in Jammy Bits
- Gently stir in Jammy Bits by hand (don’t overmix).
5. Shape & Bake
- Roll into 1.5-inch balls and place on parchment-lined sheets.
- Flatten with a fork in a crisscross pattern (reshape if needed).
- Bake at 350°F (175°C) for 11-13 minutes until edges are golden.
6. Cool
- Let rest on baking sheet for 5+ minutes (they’ll firm up).
Pro Tips
For extra-thick cookies: Chill dough 30 min before baking.
No Jammy Bits? Use chopped jam-filled cookies or freeze-dried fruit.
Storage: Keep in an airtight container with a slice of bread to maintain softness.
Variations
- Chocolate PB&J: Add ½ cup cocoa powder to dough + chocolate chips
- Honey Roasted: Use honey-roasted peanut butter + drizzle with honey
- Spicy: Add ¼ tsp cayenne for a sweet-heat kick
FAQ
Can I use creamy PB?
Yes, but crunchy adds better texture.
Why the extra yolk?
It adds richness and chew without drying out the cookies.
Can I freeze the dough?
Yes! Freeze rolled balls for up to 3 months; bake from frozen (+1 min).
Final Thoughts
These are the ultimate PB&J cookies—soft, flavorful, and nostalgic with a gourmet twist. The vanilla pudding mix keeps them tender, while the Jammy Bits deliver real fruit flavor without sogginess.
Yield: ~24 cookies
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Perfect PB&J Pudding Cookies
Description
Soft, chewy peanut butter cookies with a secret ingredient (vanilla pudding mix!) and bursts of jammy fruit bits—this is the PB&J cookie of your dreams. Crisp edges, tender centers, and just sweet enough to keep you coming back for more.
Ingredients
- ½ cup (1 stick) salted butter, room temp (Land O’Lakes preferred)
- 1 cup crunchy peanut butter (Santa Cruz Organic non-stir style)
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 (3.4 oz) pkg. instant vanilla pudding mix (secret to softness!)
- 2 large eggs + 1 extra yolk (for chewiness)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup King Arthur Jammy Bits (raspberry or strawberry recommended)
Instructions
1. Cream Butter & Sugars
- Beat butter, peanut butter, granulated sugar, and brown sugar on medium until smooth (~2 min).
2. Add Wet Ingredients
- Mix in pudding mix, eggs, extra yolk, and vanilla. Beat 1 min on medium.
3. Combine Dry Ingredients
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add to wet ingredients on low speed until just combined.
4. Fold in Jammy Bits
- Gently stir in Jammy Bits by hand (don’t overmix).
5. Shape & Bake
- Roll into 1.5-inch balls and place on parchment-lined sheets.
- Flatten with a fork in a crisscross pattern (reshape if needed).
- Bake at 350°F (175°C) for 11-13 minutes until edges are golden.
6. Cool
- Let rest on baking sheet for 5+ minutes (they’ll firm up).
