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 ๐
love pudding?
- Perfect Chocolate Pudding
- Old Fashioned Butterscotch Pudding
- Homemade Coffee Pudding
- Meyer Lemon Pudding
- Kentucky Bourbon Vanilla Bean Pudding
PURE YUM!!
Peanut Butter Pudding
Ingredients
- 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
Instructions
- 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.
Can I use almond milk as a substitute for real milk?
Yes, sure.
This is really really good. Both my partner and I loved it as written (except we only had 2%). Do you know if any brown sugar alternatives work just as well? My parter is diabetic and don’t want to spike his sugar too much. But definitely would love to make this again and again.
I haven’t tried but I think it’s worth experimenting with Jason. Glad you liked it!
Jenn, at what heat is the brown sugar and water brought to a bubble? Is that same heat maintained when the milk and salt are added to the saucepan?
Not an experienced cook so I’m not sure how high the heat should be.
With the brown sugar you’re safe using medium to medium high heat, just keep stirring. It won’t take long. And same for the next step. You’ll have to judge your particular stove, but I’m comfortable on medium to medium high.
Sue, thank you for your reply. Can’t believe I addressed my first note to you as Jenn. Must have had my friend, whom I had just e-mailed, on my mind. So, sorry! Thanks, again for your reply. We’re making the pudding this weekend. I’m already salivating for it just looking at your photos.
This is a very easy recipe to like. I love peanut butter and use Adams to make this. I think jiff has added sugar so my pudding is not as sweet. I also used this time, powdered non fat milk because I rarely have milk in the house. I think next time I will use a non dairy milk. Thanks for posting this recipe. A great dessert.
Glad it worked so well for you Janet ๐
This is delicious! And for all you who may need to cook dairy-free, it also works great with milk beverage substitutes, such as oat milk. Thanks for sharing, Sue!
Thanks for the dairy free tip Jo.
I am also dairy free as well as celiac. Will this recipe work with almond milk, for example? I wonder if it will still thicken as well? This looks amazing and I hope to be able to make it. Thanks!
I put some chocolate chips in the bottom of the bowl, then spooned the warm pudding on top. I stirred it gently to produce a marbled effect. I served it with sliced bananas on top. I couldnโt resist!
Whaaaat? Sounds amazing.
That sounds so good and if it wasn’t 1:10am, I’d go into my kitchen right now and make some of your heavenly PB pudding right now!! I can’t wait!!
Could I please have the ingredients in grams or oz’s don’t know the equivalent of US cups.
Thanks
Hi do you think I could make this low carb by substituting Swerve brown sugar and heavy cream? If so what would measurements be or would they stay the same? Thank you
Both would be used in the same amounts. I wonder though if you might want to water down the cream so the pudding won’t be too rich.
Heaven in a bowl!
You said it!