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Wicked Good Chocolate–Peanut Butter Pudding

Wicked good chocolate-peanut butter puddings on a green cake stand, sprinkled with chocolate shavings.
Made with half-and-half, a double dose of chocolate, and a dollop of creamy peanut butter, the flavor is intense and continues to blossom as it chills in the refrigerator
Jill O'Connor

Prep 20 mins
Cook 4 hrs
Total 4 hrs 20 mins
9 servings
293 kcal


  • 1/4 cup cornstarch
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup Dutch-processed cocoa powder
  • 3 1/2 cups half-and-half or whole milk
  • 6 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup creamy peanut butter
  • 1/2 cup semisweet chocolate chips
  • Whipped cream for topping
  • Chocolate jimmies for sprinkling


  • In a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth.
  • Place the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form on the surface of the pudding and plop, like slowly bubbling hot lava. Reduce the heat to low and continue cooking, stirring continuously, for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough.
  • Remove the pan from the heat and stir in the vanilla, peanut butter, and chocolate chips until thoroughly melted and combined.
  • Pour the pudding into a large serving dish or eight 4-ounce custard cups or ramekins (or chocolate bowls) set on a rimmed baking sheet. Cover the pudding with plastic wrap, pressing the wrap directly against the surface of the pudding to prevent skin from forming. Refrigerate the pudding until very cold, at least 4 hours, and up to overnight.
  • Serve the pudding with a dollop of whipped cream and a sprinkling of chocolate jimmies. All that's left to do is grab some spoons.