Peanut Butter Pudding is a creamy homemade pudding made with peanut butter that is a perfect snack or after-dinner treat. Top it with some homemade whipped cream and sprinkle with peanuts for some added crunch. Try my Peanut Butter Cookie Dessert for another peanut butter lover’s dessert!
Peanut Butter Pudding
I love to take a giant spoonful of peanut butter right from the jar and eat it! I guess eating this pudding by the spoonful would be a little classier in front of others, and not to mention, more delicious! It’s a creamy dessert that is delicious on its own or with some added toppings, like some chocolate candy pieces, peanuts, or caramel to jazz it up a bit.
Peanut Butter Pudding Recipe
With just a few ingredients, you can make your own creamy peanut butter lover’s dessert.
How to Make Peanut Butter Pudding
It’s easy to make this pudding. Get out a saucepan and the ingredients you need to get this made so it can be chilled before enjoying it.
In the saucepan, over medium heat, combine the sugar, cornstarch, and salt. Slowly add in the milk, whisking until the sugar is dissolved. After the sugar has dissolved, increase the heat to medium-high and bring to a boil. Then, reduce the heat to medium-low, whisk, and cook for about 2 more minutes.
Finally, remove the pan from the heat and stir in the butter, peanut butter, and vanilla. Whisk everything together until you have a smooth and creamy mixture. Transfer the pudding into a bowl and cover the bowl with plastic wrap. Be sure to push down on the plastic wrap so it touches the top of the pudding. Let it chill in the refrigerator for at least an hour before serving.
How Long Does Peanut Butter Pudding Last?
Pudding needs to be stored in the refrigerator. It generally lasts about one week. I like to store it in individual containers so it’s easy to grab or take for lunch. You can also freeze pudding, but the consistency may change a little when you thaw it and eat it again. To thaw the pudding, let it thaw in the refrigerator rather than room temperature. Pudding will last up to three months in the freezer. Be sure to label and date the container.
Peanut Butter Pudding
Ingredients
- ½ cup (100g) granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 3 cups (735g) whole milk
- 2 tablespoons butter
- ¾ cup (193.5g) peanut butter
- 1½ teaspoons vanilla extract
Instructions
- In a saucepan over medium heat, combine the sugar, cornstarch, and salt. Slowly add in milk, whisking constantly until all of the sugar is dissolved.
- Increase to medium-high heat and bring the mixture to a boil.
- Reduce heat to medium-low. Cook, whisking constantly for 2 more minutes.
- Remove the pan from the heat and stir in the butter, peanut butter, and vanilla. Whisk until smooth and creamy.
- Transfer the pudding to a bowl, cover with plastic wrap (making sure to press down on the plastic wrap so it touches the pudding), and let it chill in the refrigerator for at least an hour. Serve chilled.
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Hello. The recipe sounds delicious. I have a question about the first step. When should I start adding milk? I imagine sugar and flour in dry pan as a weird situation. Wouldn’t it burn? Should sugar melt first? Please help me with this part.
HI Joanna – this is what the instructions state:
“Instructions
In a saucepan over medium heat, combine the sugar, cornstarch, and salt. Slowly add in milk, whisking constantly until all of the sugar is dissolved.”
If you do that, in that order, you will be good to go.
This looks really good and I will definitely try it. I bet dark chocolate sprinkles on top are nice, too. 🙂
Another peanut butter treat I highly recommend is nice cream with a dollop of PB, i.e. frozen bananas pureed in a food processor until they become soft serve, maybe with a little liquid of choice like milk (alternative) or water to soften them. Perfect and quick in the summer as long as you have pieces of frozen banana in your freezer. <3
If you add a few handfuls of chocolate chips with the peanut butter, it tastes a lot like a certain peanut butter cup … in pudding form.
Super creamy and peanut buttery! Yum!!!!! I added more sugar in mine since I like my treats sweet. This was a hit! Thank you!
Is there a way to thicken the pudding a little? I used it in a pie and it tasted great, but it couldn’t hold its shape.
From using pudding in a pie in my own ventures the key was to use 1/2 the milk. When I used instant pudding I used 1 cup of milk per packet when it usually calls for 2 cups to make pudding.
I felt it was too thin while cooking, so I beat two eggs in a separate bowl, tempered them with some of the hot milk mixture, then added them to the milk and whisked until it started to thicken. Then added peanut butter etc.
My family likes to eat warm pudding so it was thick enough to eat by the time it was cool enough not to burn anyone. 🙂
Everyone loved it, and super quick to make!
I have a grand daughter who loves to back her cheesecakes from scratch are amazing . I am forwarding her your wonderful deserts. Thanks for all the hard work and sharing . Do have some cook books I could buy for her
Hi love thus recipe but I can’t have sugar what other substitute can I use
Hi, is this able to be frozen?