Peanut Butter Pudding


Peanut butter pudding. You know, the kind where you take a spoon and dig right in to that peanut butter goodness? Oh man, it’s amazing. It’s like protein packed, fat filled, deliciousness. That’s what this post is going to be like. I’m going to give you that delicious advice and hope you enjoy digging into it as much as I do digging into a yummy peanut butter dessert.

Peanut Butter Pudding with Bananas

  • Level: Easy
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 20 min
  • Yield: makes about 2 1/2 cups

Smooth and creamy vanilla-peanut pudding is garnished with fresh bananas and roasted peanuts.


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2 cups whole milk

1/2 cup sugar

2 tablespoons cornstarch

1/8 teaspoon kosher salt

1 large egg

1 tablespoon unsalted butter

1 tablespoon pure vanilla extract

1/2 cup smooth peanut butter

About cup chopped banana, plus more for garnish

Chopped roasted and salted peanuts for garnish


Special equipment:

 4 to 6 1/2-cup ramekins of serving glasses

  1. Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
  2. Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
  3. When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the peanut butter.
  4. Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the banana. Cover with plastic wrap and refrigerate until fully set, about 2 hours. Right before serving, garnish with more bananas and chopped peanuts.

Peanut Butter Pudding

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.

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.


Peanut Butter Pudding, you know it’s doing to be delicious from the get go. And this homemade pudding is just as easy as making it from a box. The flavor?  It’s scrape-the-pan good!

small jars of peanut butter pudding

I’ve never even had peanut butter pudding before this, but somehow I just knew it would be awesome. Peanut butter is like that.

peanut butter pudding is pantry friendly!

  • peanut butter ~ creamy (of course ~ this is pudding!) and I prefer Jiff for best flavor. I don’t suggest using a natural type pb for this recipe, because it can be oily, but feel free to prove me wrong on this.
  • milk ~ plain whole milk.
  • brown sugar ~ I use light brown.
  • cornstarch ~ our thickener of choice for this pudding, it thickens without making it too rich.
  • vanilla extract ~ just a touch
  • salt ~ like the vanilla, a touch of salt brings out the best in peanut butter.
peanut butter pudding in jars

How we crafted the perfect peanut butter pudding

What we didn’t put in this pudding is just as important as what we did put in. Everything in this recipe is geared toward creating that perfect creamy peanut butter experience. So good.

  1. This is a simple milk based pudding. We didn’t add the cream or half and half which sometimes goes into our other puddings because the peanut butter itself provides lots of healthy fat, and we didn’t want to end up with something overwhelmingly heavy.
  2. No eggs go into this recipe. Why?  Because, well, just the thought of egg and peanut butter is a turn off. We thickened with cornstarch which does the trick without adding flavor or making it excessively rich.
  3. We opted for brown sugar because we felt like the slight hint of butterscotch-y flavor complements the pb.
pouring peanut butter pudding into a glass jar

the pudding will thicken as it chills

But do yourself a favor and have a taste while it’s still warm.

Peanut butter pudding in a small cup with spoon

peanut butter pudding is a wholesome snack

  • milk provides calcium, Vitamin D and protein
  • peanut butter adds more protein, vitamins, and minerals.

Compared to other desserts and snacks, pudding can be a good choice, and it’s especially good for growing kids. It makes a much better after school snack than cookies or a bag of chips, and it’s healthy for adults, too, as long as you don’t eat the whole batch yourself 😉

Chocolate-Peanut Butter Pudding

Recipe Summary


Serves 6


Ingredient Checklist

  • ⅓ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons Dutch process cocoa
  • 1 ½ cups 1% low-fat milk
  • ½ cup light cream
  • 2 ounces milk chocolate, finely chopped
  • ¼ cup creamy peanut butter
  • 1 tablespoon chopped unsalted, dry-roasted peanuts


Instructions Checklist

  • Step 1Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate and peanut butter, stirring until smooth. Spoon about 1/3 cup pudding into each of 6 bowls. Top each serving with 1/2 teaspoon peanuts.

Nutrition Facts

Per Serving:

245 calories; fat 13.7g; saturated fat 5.4g; mono fat 3.8g; poly fat 1.9g; protein 6g; carbohydrates 26.6g; fiber 1.3g; cholesterol 12mg; iron 0.8mg; sodium 104mg; calcium 123mg.


yield 6 SERVINGS

prep time 10 MINUTES

cook time 5 MINUTES

total time 15 MINUTES

Homemade Peanut Butter Pudding is creamy, nutty comfort food. It’s quick and easy to make, too!

Peanut Butter Pudding served in white ramekins and topped with sweetened whipped cream and cocoa powderPRINT


  •  1/2 cup (100g) granulated sugar
  •  1 tablespoon plus 2 teaspoons cornstarch
  •  1/4 teaspoon salt
  •  2 cups (472ml) milk
  •  1/4 cup (59ml) heavy cream
  •  1/2 cup (127g) creamy natural peanut butter*
  •  1 tablespoon unsalted butter
  •  1 teaspoon vanilla extract
  •  sweetened whipped cream, for serving
  •  grated dark chocolate, for garnish


  1. Whisk together the sugar, cornstarch, and salt in a large saucepan. Add about 1/2 cup milk and whisk to combine.
  2. Gradually add the remaining milk and cream, whisking to combine, while cooking over medium heat. Bring the mixture to a boil, whisking constantly.
  3. Let the mixture boil for about 30 seconds. Then add the peanut butter.
  4. Continue boiling, whisking constantly, until thickened (about 1 minute).
  5. Remove the pan from the heat. Stir in the butter and vanilla.
  6. Transfer the pudding to a large bowl or to individual serving bowls or ramekins**. Cover with plastic wrap,  pressing the wrap directly onto the surface of the pudding.
  7. Chill at least 2 hours before serving.
  8. If desired, top servings with sweetened whipped cream and grated chocolate.


*I took the original recipe’s advice and used a natural peanut butter made with just peanuts and salt. The consistency of natural peanut butter is likely more conducive to making a smooth, creamy pudding.

**I used 6 ounce ramekins filled about two-thirds full to yield 6 servings.

Wicked Good Chocolate–Peanut Butter Pudding

Wicked good chocolate-peanut butter pudding is exactly that. Creamy and rich, the combination of chocolate and peanut butter is adored by kids and adults alike. Perfect for any time you feel like serving something a little extra special.

Wicked good chocolate-peanut butter puddings on a green cake stand, sprinkled with chocolate shavings.

Do you nibble around the edges first? Do you gulp it quickly in two bites? If you can tell me in vivid detail how you eat Reese’s Peanut Butter Cups, then these luscious chocolate–peanut butter pudding cups are especially for you. Rich and thick enough to stand your spoon in, these chocolate–peanut butter cups are best eaten in small doses. For a softer texture, make the pudding with whole milk instead of half-and-half.–Jill O’Connor


Those cute little chocolate cups in the photo above? They’re not included in the recipe, we’re sorry to say. But actually, they’re not necessary. Not at all. One taste of this pudding and we think you’ll understand what we mean.

However, if you want to give it a try, it isn’t all that hard. Just make sure you give yourself enough time to make the bowls before starting the pudding–they have to be fully chilled before filling. These round bowls were made by taking small, inflated balloons and dipping them into melted chocolate

Wicked Good Chocolate–Peanut Butter Pudding

Made with half-and-half, a double dose of chocolate, and a dollop of creamy peanut butter, the flavor is intense and continues to blossom as it chills in the refrigerator

Prep20 mins

Cook4 hrs

Total4 hrs 20 mins



9 servings

293 kcal


  • ▢1/4 cup cornstarch
  • ▢3/4 cup granulated sugar
  • ▢1/4 teaspoon salt
  • ▢1/4 cup Dutch-processed cocoa powder
  • ▢3 1/2 cups half-and-half or whole milk
  • ▢6 large egg yolks
  • ▢1 teaspoon vanilla extract
  • ▢1/3 cup creamy peanut butter
  • ▢1/2 cup semisweet chocolate chips
  • ▢Whipped cream for topping
  • ▢Chocolate jimmies for sprinkling


  • In a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth.
  • Place the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form on the surface of the pudding and plop, like slowly bubbling hot lava. Reduce the heat to low and continue cooking, stirring continuously, for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough.
  • Remove the pan from the heat and stir in the vanilla, peanut butter, and chocolate chips until thoroughly melted and combined.
  • Pour the pudding into a large serving dish or eight 4-ounce custard cups or ramekins (or chocolate bowls) set on a rimmed baking sheet. Cover the pudding with plastic wrap, pressing the wrap directly against the surface of the pudding to prevent skin from forming. Refrigerate the pudding until very cold, at least 4 hours, and up to overnight.
  • Serve the pudding with a dollop of whipped cream and a sprinkling of chocolate jimmies. All that’s left to do is grab some spoons.

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