Peanut Butter Confetti Cookies

Peanut Butter Confetti Cookies by Rebecca at Roses and Whiskers

Yields: 5 dozen cookies

Sprinkles make everything happier. So of course it makes sense to mix them into these soft and chewy peanut butter cookies! Sprinkle Pop makes sprinkles for every occasion, which means you can easily customize these to suit your color preferences.


This is a simple recipe that doesn’t require any chilling. I use a couple of key ingredients to achieve a softer texture and a better flavor: instant vanilla pudding mix for texture and maple extract for flavor.


Here are a few tips to keep in mind with this recipe:

  • Let ingredients sit out on the counter for an hour to come to room temperature.
  • The peanut butter will come more cleanly out of the measuring cup if you lightly grease it with cooking spray first.
  • Don’t put cookie dough on warm baking sheets. If you need to reuse a pan, put it in the refrigerator for a few minutes to help cool it back down to room temperature.
  • Don’t crowd the baking sheets. Only put 12 cookies on a pan.
  • To get this confetti look, use Sprinkle Pop’s “First Crush” and “Galentine’s” jimmies.

You can also make them gluten free by substituting the flour! I always use Bob’s Red Mill Gluten Free 1-1 Baking Flour. And be sure to check the label on both the sprinkles and pudding mix.

These peanut butter cookies will make a festive addition to your Valentine's celebrations or any other special occasion. Happy baking!



2 ¼ cups flour (or substitute gluten free one-to-one flour)
1 tsp baking soda
1 cup unsalted butter, softened to room temperature
1 cup creamy peanut butter
½ cup packed light brown sugar
½ cup granulated sugar
3.4 oz. packet of instant vanilla pudding mix (check labels to be sure no gluten if making gluten free)
2 large eggs, room temperature
1 large egg yolk, room temperature
2 tsp vanilla extract
¼ tsp maple extract
¼ cup Sprinkle Pop jimmies (check the label if making gluten free)


  • Preheat the oven to 350°F (176°C) and line baking pans with parchment paper or silicone baking sheets. This recipe yields 5 dozen cookies, so you might need to reuse pans. Let the pan cool back to room temp before putting cookie dough on it. (I put the warm pan in the refrigerator for a few minutes to speed up the cooling process.)
  • Whisk together the flour and baking soda in a medium bowl.

  • In a large bowl cream the butter, peanut butter and sugars until light and mostly smooth. Cream in the pudding mix.
  • Beat in the eggs and yolk, one at a time, until fully incorporated. Mix in the extracts.
  • On low speed, gradually stir in the flour mixture until just combined. Fold in the sprinkles.
  • Drop spoonfuls of dough that are about 1.5 inches in diameter on the prepared pans, spacing them a few inches apart (no more than 12 cookies per pan). Lightly press down on each dough ball to flatten it slightly.
  • Bake for 8 to 12 minutes, or until the edges are lightly browned. The middles should be a little soft but not wet and doughy. Let the cookies rest on the pan for 5 minutes before transferring them to a wire cooling rack.
  • Store in an airtight container. Enjoy!

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