This easy Chocolate Peanut Butter Pudding Cookies recipe makes delicious cookies that are soft, chewy and crunchy all at the same time! Sponsored by In The Raw.

We all have our favorite holiday cookies from sugar cookies to gingerbread cookies. I’m excited to share a new cookie recipe for you to try.

They are a great cookie to let your kids help make because there are so few ingredients. Older kids will be impressed that the pudding turns into a cookie and little kids can also help roll the dough in sugar.

How To Make Chocolate Peanut Butter Pudding Cookies

Step One:

Mix together instant chocolate pudding, peanut butter, hazelnut spread (such as Nutella), eggs, peanut butter chips, and chocolate chips.

Step Two:

Use a small cookie scoop (1 tablespoon size) to form balls.

Step Three:

Roll cookie dough balls in sugar.

I used Sugar In The Raw® for added crunch but if you can’t find it you can substitute sanding sugar or granulated sugar.

Sugar In The Raw®, is Turbinado cane sugar grown in the tropics with hearty, golden crystals that are never bleached, so they keep the rich flavor and color of their natural molasses.

Step Four:

After rolling the cookie dough balls in sugar, place on a parchment covered baking sheet and use a fork to make a crosshatch on each cookie.

These Chocolate Peanut Butter Pudding Cookies cookies are soft, chewy and crunchy all at the same time! This easy cookie recipe is sure to become a new favorite.

Chocolate Peanut Butter Pudding Cookies

This easy Chocolate Peanut Butter Pudding Cookies recipe makes delicious cookies that are soft, chewy and crunchy all at the same time!

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 30 cookies

Ingredients

(2) 3.9 ounce packages instant chocolate pudding
½ cup creamy peanut butter
½ cup Nutella
2 large eggs
¼ cup peanut butter chips
¼ cup semi-sweet chocolate chips
½ cup Sugar In The Raw® or substitute sanding sugar or granulated sugar

Instructions

Preheat oven to 350˚F.
Mix together instant chocolate pudding, peanut butter, Nutella, eggs, peanut butter chips, and chocolate chips.
Use a small cookie scoop (1 tablespoon size) to form balls.
Roll cookie dough balls in sugar. I used Sugar In The Raw® for added crunch but if you can’t find it you can substitute sanding sugar or granulated sugar.
Place on a parchment covered cookie sheet and use a fork to make a crosshatch on each cookie.
Bake at 350˚F for 8-10 minutes.