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!
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.
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.
- 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.
- 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.
- We opted for brown sugar because we felt like the slight hint of butterscotch-y flavor complements the pb.
the pudding will thicken as it chills
But do yourself a favor and have a taste while it’s still warm.
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 😉
- Perfect Chocolate Pudding
- Old Fashioned Butterscotch Pudding
- Homemade Coffee Pudding
- Meyer Lemon Pudding
- Kentucky Bourbon Vanilla Bean Pudding
Peanut Butter Pudding
- 1/2 cup brown sugar, lightly packed
- 1/2 tsp salt
- 2 cups whole milk
- 3 Tbsp cornstarch
- 1/2 cup peanut butter, creamy
- 1 tsp vanilla extract
- Whisk the cornstarch with a little bit of the milk until very smooth and the cornstarch is completely dissolved. Add this mixture back to the rest of the milk, and set aside.
- In a medium, heavy bottomed saucepan, add the brown sugar along with a couple tablespoons water and melt the mixture until it starts to bubble.
- Add the milk and the salt to the saucepan, and whisk everything together. It's ok if the sugar seizes up, it will melt again as the pudding cooks.
- Over medium heat, continue to cook the mixture, stirring constantly, until it just comes to a boil.
- Remove from the heat and whisk in the peanut butter and the vanilla extract until completely smooth.
- Pour the pudding into your pudding cups, and allow to chill in the fridge for a few hours, or up to overnight. Serve with whipped cream and crushed peanuts, if desired.