Peanut Butter Cookie Dessert

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.What is Peanut Butter Cookie Dessert?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.How to Make This DessertThe inspiration for this dessert hit me at 8 pm two nights ago when I saw Peanut Butter Cookie Lasagna pop up in Pinterest. I decided to run to the store and get the ingredients. It felt a little foolish buying so many Nutter Butters, giant containers of peanut butter, a variety of puddings, big containers of whipped topping, and of course a giant bag of peanut butter cups. (I always buy extra when recipe testing!) To make this dessert you will need:Nutter ButtersWhipped ToppingVanilla PuddingPeanut ButterPeanut Butter CupsI 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.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 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.How to Serve Peanut Butter Cookie DessertTo 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.Variations for This DessertAs you can imagine there are a million ways to customize this to fit your tastes!chocolate pudding instead of vanillahomemade ingredients like homemade vanilla pudding, homemade whipped topping, even homemade peanut butter cookiesmore chopped peanut butter cups, such as adding another layer between the pudding and whipped toppingdrizzling with hot fudge or more peanut butterI tested out a variation with cheesecake pudding and while we liked it, the vanilla pudding is better.Want More No-Bake Desserts?My Favorite Rice Krispy BarsPiggy Pie DessertNo Bake Strawberry CheesecakeNo Bake Oreo CheesecakeNo Bake Cheesecake (the best!)This easy dessert has five simple ingredients and layers of deliciousness! Course: Dessert Cuisine: American Keyword: peanut butter cookie dessert, peanut butter lasagna Author: Amanda Rettke 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, choppedIn 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. meet Amanda RettkeAmanda 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.

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