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.

Glass Bowl of Homemade Peanut Butter Pudding and White Spoon

Peanut Butter Pudding Recipe

With just a few ingredients, you can make your own creamy peanut butter lover’s dessert.

Homemade Peanut Butter Pudding Made in Saucepan

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, whisking, and cooking 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.

Homemade Peanut Butter Pudding with Whipped Topping and Peanuts

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.

Spoon Taking Bite of Homemade Peanut Butter Pudding with Whipped Topping and Peanuts

Looking for More Peanut Butter Treats?

Peanut Butter Banana Smoothie

Reese’s Peanut Butter Chocolate Ooey-Gooey Bars

Reese’s Peanut Butter Bars

Peanut Butter Cookie Dessert Pizza

5 from 4 votes

Peanut Butter Pudding

Prep Time 5 mins
Cook Time 7 mins
Chill 1 hr
Total Time 1 hr 12 mins
Peanut Butter Pudding is a creamy homemade pudding made with peanut butter that is a perfect snack or after-dinner treat.

Ingredients

  • ½ cup (100g) granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 3 cups (735g) milk
  • 2 tablespoons butter
  • ¾ cup (193.5g) peanut butter
  • 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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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. I loved the recipe. Super simple and tasty. For me, I would add a whole cup of peanut butter. Just my personal opinion.

    I would try a nutella version next time.

  2. Made the pudding as is. It was perfect. I thought for sure I would need to make adjustments to get to my liking, but no. It’s perfection and delicious as instructed.

    Thank you

  3. I’m going to fix some right now. Then pour it into a chocolate graham cracker crust. Cool. sounds so good I can’t wait.

    1. Hi, Jodie-Anne! I work with iambaker and am happy to help with questions. This recipe makes about 3 cups, so it depends on what your serving size would be. I hope this helps, and have a great day!

  4. Okay. But this recipe has really terrible directions for anyone who actually follows directions, because I have followed them twice, and ended up with burnt sugar both times. Waste of my time and ingredients. Would recommend whisking CONSTANTLY which is not mentioned here and absolutely is a PIVOTAL part of the recipe. Also I would not pour a bunch of powder on a hot pan before adding milk…

    1. Hi Sam, I’m with the I am Baker team. I’m so sorry you had trouble with this recipe. We’ve reviewed the recipe card and it does mention to whisk constantly, you are correct, that’s a very important step!

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