Chocolate and Peanut Butter Pudding


Alright friends… I’m back in the game and I’m comin’atcha!

I’ve been rooting from the sidelines with salad pompoms.  I’ve tried to distract you with brightly colored juiced.  I’ve taunted you with creamy polenta that’s baked and savory and so cheesy delicious (and you should still TOTALLY indulge in that gem of a recipe), but none of it quite fills in for what you’ve come to expect around these parts.

I know what you’ve come to expect:  flaky pie crust, too many cat pictures, and a questionable amount of chocolate and peanut butter.

Ok!  I’m back in the game.  Really all it took was a few quality minutes of daydreaming about peanut butter cups… as though that’s a reasonable pastime.  Chocolate pudding meets peanut butter pudding with a few chocolate sprinkles for good measure.  Ooh happy Friday indeed!

I’m going to go ahead and check ‘make good decisions’ off my Friday list.  Done.

chocolate peanut butter pudding

Stove top pudding is easy to make!  The trick?  A good whisk and a good whisking arm, and (with this particular recipe) a willingness to make pudding not once, but twice.  The essentials of this pudding are cow-based and creamy.

Pudding essentials include:

Whole milk (because we’re worth it)

Heavy cream (because we’re totally worth it)

Cornstarch (for sexy pudding thickness)

Salt and homemade vanilla extract (for flavor boostings and feelings of accomplishment and inner peace)

chocolate peanut butter pudding

Pudding extras could include anything under the sun (excluding laundry detergent and kale).  Peanut butter and chocolate are natural/easy/duh choices.

Pudding extra credit includes:

Peanut Butter (nutty and all-natural)

Brown Sugar (for that soft, round, big happy sweetness)

Cocoa Powder (dark and moody is just right)

Milk Chocolate (extra creamy and nearly divine)


One pan.  Two puddings.

First the peanut butter pudding comes together.  Milk and cream are whisked together with brown sugar and cornstarch.  When the mixture starts to simmer, the cornstarch kicks into gear and starts to thicken slightly.  Adding the peanut butter will super thicken the pudding.  It’s like a magic trick with peanut butter.


Peanut butter pudding is divided between six pretty vessels.

Pan is quick-rinsed and chocolate pudding is made in the same fashion as our first pudding situation:  milk and cream + sugar and chocolate + cornstarch and salt and heat and go!!


Layering the creamy chocolate pudding over the peanut butter pudding is so satisfying.  These two tones of browns are so familiar to my taste buds, just the sight of these colors can make my mouth water.


Whip cream topped, chocolate sprinkled, chilled, and ready for spooning!


This pudding is as comforting as it is easy to make.  The peanut butter and chocolate combination is utterly undeniable.  The two flavors were made for one another… just ask the Peanut M&M.  I wish someone would dare me to write an entire cookbook on peanut butter and chocolate, because I’d totally do it exactly right now (and maybe I’ve already started it… no bigs).

If you have the patience to make, not one, but two fine puddings, you’ll be doubly rewarded with a flavor combination of classic power.  Like Helen of Troy, without the deception, war, or horse.  It’s like a party trick… if you’re grand scheme is delicious.  Aaaand I’m done making poor analogies and bad comparisons.

Enjoy! xo

Chocolate and Peanut Butter Pudding

makes 6 servings

adapted from Bon Appetit January 2009

Print this Recipe!

For the Peanut Butter Pudding:

1/3 cup packed light brown sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 cups whole milk

1/2 cup heavy cream

1/2 cup creamy all-natural peanut butter (only peanuts and salt)

2 teaspoons pure vanilla extract

For the Chocolate Pudding:

1/3 cup packed light brown sugar

2 tablespoons cornstarch

2 tablespoons unsweetened natural cocoa powder

1/4 teaspoon salt

2 cups whole milk

1/2 cup heavy cream

4 ounces milk chocolate, coarsely chopped

2 teaspoons pure vanilla extract

For the Whipped Cream:

1 cup heavy cream

3 tablespoons powered sugar

1 teaspoon pure vanilla extract

Make one pudding at a time unless you have super human whisking skills.  First make the peanut butter pudding.

In a large saucepan whisk together brown sugar, cornstarch, and salt.  Whisk just to combine.  It’s ok if the mixture is just a bit lumpy.  Add the milk and heavy cream and whisk.  Turn the flame on to medium heat.  Bring the mixture to a simmer, whisking occasionally along the way.  Be sure to whisk in the rounded corners of the pan so that pudding doesn’t burn.

Once the peanut butter pudding comes to a simmer, whisk constantly at a simmer for 1 minute.  Mixture should thicken but still remain a bit loose.  Remove from the heat and add peanut butter and vanilla extract.  Quickly whisk and pudding will thicken substantially.  Divide warm pudding between six glasses.  Store uncovered in the refrigerator while you make the chocolate pudding.

To make the chocolate pudding, in a (clean and dry) large saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.  It’s ok if there are a few brown sugar lumps remaining.  Add milk and cream and whisk to incorporate.  Turn the flame on to medium heat.  Bring to a simmer, whisking occasionally along the way.  Be sure to whisk in the rounded corners of the pan so the pudding doesn’t burn.

Once the chocolate pudding comes to a simmer, whisk constantly at a simmer for 1 minute.  Mixture should thicken but still remain a bit loose.  Remove from heat and add chopped chocolate and vanilla extract.  Stir until the chocolate is melted and pudding is thickened.

Spoon the pudding atop the peanut butter pudding.  Cover each pudding cup with plastic wrap so that the plastic wrap touches the top of the chocolate pudding.  Chill for at least 2 hours before serving.  This recipe can be made a day in advance.

When ready to serve, whip heavy cream, powdered sugar, and vanilla extract into soft peaks.  Top each pudding with whipped cream and chocolate sprinkles.  Serve.  

149 thoughts on “Chocolate and Peanut Butter Pudding

  1. Holy cow, these look amazing!!!!!! Wasn’t yesterday National Peanut Butter day? I need to make this. I have a banana pudding recipe, too. Might be fun to make Elvis pudding and layer that in there as well. I’m drooling and lunch is still 45 minutes away.

  2. Ooohhhh man, pudding is one of my favorite things and chocolate peanut butter?! YESSSSSSSSSSSSS!!! I hope you really do a chocolate and peanut butter cookbook — it’s my favorite combo! This is awesome!

  3. GROAN…. I’m gonna be craving this for the rest of the day! Thank you so much for the pudding love…. this will definitely be made tomorrow!

  4. Ooooh nice recipe thank you so much. It should be easy and just as tasty to replace the peanut butter with almond butter as we are allergic to peanuts. This will be made this weekend. YUM

  5. So while watching TV last night I saw one of those divine Reese’s Peanut Butter Cups commercial and it was all like “first there was chocolate. then there was chocolate… they got married and made these.” I’ve been obsessively desiring one now… this will be a much better alternative, mostly because now I don’t even have to chew lol.

    Welcome back to the dark (chocolate) side, Joy!

    1. correction “then there was peanut butter.” you can see where my brain is today. i’m in desperate need of chocolate lol

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