This Peanut Butter Cookie Dessert is layer upon layer of cookies, peanut butter, pudding, and whipped topping. With a few Reese’s Peanut Butter Cups sprinkled on top of course! If you love all things peanut butter, don’t miss my Peanut Butter Oreo Dessert (also no-bake!) and Brownie Peanut Butter Dessert.

Piece of No Bake Peanut Butter Cookie Lasagna

The technical name would be “Nutter Butter Cookies with Melted Peanut Butter, Vanilla Pudding, Whipped Topping, and Reese’s Peanut Butter Cups”. But that is a bit of a mouthful (literally) so I went with Peanut Butter Cookie Dessert. 🙂 It is also known as Peanut Butter Cookie Lasagna, but some of those recipes also included chocolate inside, and I opted to save that option for a separate recipe post. (coming soon!)

No matter what this dessert is technically called, if you happen to love peanut butter, you will call it delicious.

Pan of Peanut Butter Cookie Dessert

How to Make This Dessert

I opted for a 9×9 pan, so be warned that if you use any other size pan, the ingredient amounts will change significantly. For instance, if you use an 8×8 pan, you can get away with buying 1 package of Nutter Butters. In my recipe, you will need 30 cookies, so that requires buying two. A smaller pan would also mean you can get away with one box of pudding.

Pouring Peanut Butter in Peanut Butter Cookie Dessert

Start by making 2 packages of vanilla pudding. Set aside to thicken.

Begin the layer by setting half of the cookies in the bottom of the pan.

Next, heat the peanut butter so that it is pourable, then pour half over the cookies.

Spread half of the vanilla pudding over the cookies.

Spread half of the whipped topping over the pudding.

Now start over with the layering by adding another row of the cookies. Repeat with remaining ingredients and top with chopped peanut butter cups. (I used mini)

My favorite part about this dessert is the melted peanut butter. You can see a little in the picture below in the chilled piece of dessert. I added a bit more than the original recipe called for and I am so glad I did!

PRO TIP: The easiest way to do this is to divide the peanut butter into two 1/2 cups. (1 cup total) That way you know you are getting the perfect amount in each layer.

Removing Piece of Peanut Butter Cookie Dessert

To be honest, I am a bit torn here. The first time I tried this recipe we dove right in and had a piece right after making it. The cookies were crisp, the peanut butter still a little warm, and the layers a bit of a mess. But the flavor was great… it tasted just like you imagine it would!

However… the second time I tested the recipe I let it sit overnight. After refrigerating the cookies were a tad softer (although they never got too soft because of the layer of peanut butter protecting them) and the layers stayed a bit more defined. This tasted great as well, making me wonder if refrigeration really matters when it comes to flavor and consistency? The answer is… yes and no. When it comes to flavor, that doesn’t change with refrigeration. When it comes to consistency, yes.

Fork Taking a Bite Out of Peanut Butter Cookie Dessert

Variations for This Dessert

As you can imagine there are a million ways to customize this to fit your tastes!

  • chocolate pudding instead of vanilla
  • homemade ingredients like homemade vanilla pudding, homemade whipped topping, even homemade peanut butter cookies
  • more chopped peanut butter cups, such as adding another layer between the pudding and whipped topping
  • drizzling with hot fudge or more peanut butter

I tested out a variation with cheesecake pudding and while we liked it, the vanilla pudding is better.

Peanut Butter Dessert with a Bit Taken Out

Want More No-Bake Desserts?

My Favorite Rice Krispy Bars

Piggy Pie Dessert

No Bake Strawberry Cheesecake

No Bake Oreo Cheesecake

No Bake Cheesecake (the best!)

Peanut Butter Cookie Dessert
5 from 4 votes

Peanut Butter Cookie Dessert

Prep Time 10 mins
Chilling Time 10 mins
This easy dessert has five simple ingredients and layers of deliciousness!

Ingredients

  • 30 Nutter Butters
  • 1 cup creamy peanut butter, warmed
  • 2 boxes (3.4 ounce) instant vanilla pudding
  • 16 ounces Whipped Topping, such as Cool Whip
  • 10 mini peanut butter cups, chopped

Instructions

  • In a 9×9 pan, lay out half of the Nutter Butters in a flat layer.
  • Drizzle half of the warm peanut butter over top, getting it as even as possible.
  • Spread half of the vanilla pudding on top of the peanut butter.
  • Carefully spread half of the whipped topping over the pudding.
  • Repeat the layers, starting with another layer of Nutter Butters.
  • Finish by sprinkling chopped peanut butter cups over top.
  • Chill for 30 minutes before serving, up to overnight.

Did you make this recipe?

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This was sooo good! Everyone at potluck raved over this! I will make again I am sure and might do chocolate drizzle over the nutter butters and maybe another time use chocolate pudding.

  2. My Nanny made this recipe when I visited her a d it was soooo delicious. Making again for a potluck. I did prefer it when nutter butters were a little softer after sitting a day than eating the same day, but thats just a personal preference.

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