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Flourless Chocolate Peanut Butter Cookies

I first used these cookies as the crust for this Chocolate Peanut Butter Cheesecake, but I started thinking about them again and thought they deserved a post of their own.  The chocolate peanut butter combination is irresistible to me, and it’s very good in cookie form.  I was particularly excited about these being flourless, which makes them naturally gluten free, so no adaptations were necessary.  These take almost no time to make, and will satisfy your craving in a hurry!  The chocolate and peanut butter flavors are nicely balanced, and neither is too overpowering.  I didn’t have peanut butter chips on hand, but I will definitely add them next time because I think it would improve the flavor even more.

Flourless Chocolate Peanut Butter Cookies
Source: Baking Bites

1 cup crunchy peanut butter

¾ cup brown sugar

1 large egg

½ teaspoon vanilla extract (optional, but I’ve always added it)

½ teaspoon baking soda

¼ teaspoon salt

1 ½ tablespoons cocoa powder

2 tablespoons water

½ to ¾ cup chocolate and/or peanut butter chips

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

In a small bowl, whisk together cocoa powder and water until smooth.  In a large bowl, combine remaining ingredients (except chips), including water and cocoa mixture.  Stir in chocolate and/or peanut butter chips.

Drop by tablespoons onto prepared baking sheet and flatten slightly.  Bake for about 10-13 minutes, until golden brown at the edges.  Cool on pan before removing to a wire rack to cool completely.

Makes 2 dozen

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Peanut Butter Banana Cream Pie

Ever since I was a little kid, I have always enjoyed the peanut butter and banana combination.  I remember the first time I had a peanut butter and banana sandwich.  I was probably four or five, and my grandmother made one for me.  I thought it was going to be gross, but I tried it anyway and loved it.  Ever since then, I knew that I loved these two flavors together.  When I saw this recipe, I couldn’t wait to try it.  When I made banana cream pie last year, it was a huge hit with our friends, and since I know a bunch of peanut butter lovers, I was pretty confident this would go over well.

This recipe is not difficult, but you do have to think ahead.  You need time to chill the pudding filling, and once you make the peanut butter layer, the pie needs to chill at least 3 hours.  I would recommend doing this the night before or early in the day it is to be served, but wait until right before serving to add the bananas on top.  Otherwise, the bananas will start to brown.  This was truly one of my favorite desserts.  The bananas and peanut butter went together so well, and I loved how the peanut butter cream layer tasted with the vanilla pudding.  The pudding itself was delicious, and I would use this recipe in other desserts (or even on its own) in the future.  This pie was devoured very quickly, and I’m so glad I got to make it!  I used flourless peanut butter cookies as the crust instead of the vanilla wafer crust the recipe called for, but I’m including both crust recipes, so you can decide which one you want to make.

Peanut Butter Banana Cream Pie
Source:  adapted from Matt Lewis and Renato Poliafito, who run the Baked bakery, via Epicurious

Peanut Butter Cookie Crust:

1 cup creamy peanut butter

1 cup sugar

1 teaspoon baking powder

1 egg

Combine all ingredients.  Bake at 350 degrees for 11-13 minutes.  Once cool, break into pieces and process in a food processor to finely ground crumbs.  Stir in ½ stick melted butter.  Press into bottom of pie plate, then bake for 12 minutes.  Set aside to cool.

Vanilla wafer crust:

6 ounces vanilla wafer crust

6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

2 tablespoons sugar

Preheat oven to 350 degrees.  Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute.  Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides of dish.  Bake crust until golden brown, about 12 minutes.  Remove from oven; press crust with back of spoon if puffed.  Cool crust completely.

Vanilla pudding filling:

1/3 cup sugar

1 ½ tablespoons cornstarch

1/8 teaspoon salt

1 cup heavy whipping cream

½ cup whole milk

2 large egg yolks

1 vanilla bean, split lengthwise

1 tablespoon unsalted butter

4 firm but ripe bananas, peeled, divided

3 tablespoons orange juice, divided

Peanut butter layer:

3 ounces cream cheese, room temperature

½ cup powdered sugar

1 teaspoon vanilla extract

1/3 cup creamy peanut butter

2/3 chilled heavy whipping cream

For vanilla pudding filling:

Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain.  Gradually whisk in cream, then milk.  Add yolks and scrape in seeds from vanilla bean; whisk to blend.  Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes.  Add butter and stir until melted.  Spread warm pudding in cooled crust.  Chill until filling is cool, about 1 hour.

Thinly slice 3 bananas on diagonal.  Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat.  Transfer banana slices to paper towels and pat dry.  Arrange enough banana slices in single layer over vanilla custard filling to cover completely.

For peanut butter layer:

Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth.  Beat in vanilla, then peanut butter.  Beat cream in another medium bowl until firm peaks form.  Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions.  Spread peanut butter layer evenly over bananas.  Chill at least 3 hours.  Keep chilled until ready to serve.

Just before serving: Thinly slice remaining banana on diagonal.  Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels.  Arrange banana slices around top edge of pie.

Peanut Butter-Oatmeal Chocolate Chip Cookies

I love when I see recipes that have my favorite ingredients.  I got the itch to bake something recently, and immediately thought of these cookies.  The combination of oatmeal, peanut butter, and chocolate is pretty hard to resist, and these cookies put these ingredients together beautifully.  They are soft and chewy, and have just the right amount of crispness on the outside.  The peanut butter flavor stands out and complements the other flavors really well.  I used a mix of peanut butter chips and chocolate chips for extra peanut butter flavor.  I must also admit that the dough is pretty hard to resist!  I found myself eating a lot of dough during the baking process 🙂  Be careful not to overbake these.  They won’t look done after 10 minutes, but they will be perfectly done a few minutes after you take them out of the oven.

Peanut Butter-Oatmeal Chocolate Chip Cookies
Source: Brown Eyed  Baker

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips (I used a mixture of chocolate chips an peanut butter chips)

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Chocolate Peanut Butter Cupcakes

I think that I am just completely unable to resist the chocolate peanut butter combination.  The thought of a peanut butter filling inside just got me so excited.  The cupcake batter is a pretty standard chocolate cupcake, and is strong enough to hold the peanut butter filling.  The peanut butter filling was quite tasty.  It was the same type of filling you would use to make buckeyes.  I did change the frosting, using my favorite peanut butter frosting recipe instead because I just wasn’t feeling the cream cheese.  These cupcakes were amazing- just the chocolate cake with peanut butter frosting would have been delicious, but the peanut butter filling just took them over the top.  These cupcakes were a hit, and I’ve discovered that there are many other people out there who also have a weakness for chocolate and peanut butter!

Chocolate Peanut Butter Cupcakes
Source: cupcakes and filling originally from Good Housekeeping, as seen on Proceed With Caution and Annie’s Eats, frosting from Food Network (Barefoot Contessa)

Ingredients:
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.



Peanut Butter Cookie Cups with Salted Caramel Filling

I love peanut butter, and I love caramel, so when I saw a recipe putting the two together, I couldn’t wait to try it!  The recipe I followed went with regular peanut butter cookies where you make a small indentation, then fill it with caramel after baking.  This did not work for me.  The cookies didn’t keep their indentation, so I needed to fine another method.  Luckily, I made these peanut butter cup treats last year, so I used the mini muffin tin method.  This worked perfectly!  All you need to do is break off a small piece of dough, and fit it into the tin, leaving a small indentation.  After pulling them out of the oven, reinforce that indentation, and it will remain there while cooling.  Once the cookies were cool, I filled them with the salted peanut caramel, let them cool a bit more, then drizzled chocolate over them.  It’s nice to have a bite-size dessert, and these would be great for parties because they’re so easy to grab.  These were definitely a hit!  I used the well-known flourless peanut butter cookies, but feel free to use your favorite peanut butter cookie recipe!

Peanut Butter Cookie Cups with Salted Caramel Filling
Source: adapted from David Lebovitz

For the peanut butter cookies:

1 cup peanut butter

1 cup brown sugar

1 egg

1 teaspoon baking powder

Mix all ingredients together.  Divide the dough into tablespoon-size pieces and place in a mini-muffin pan.  Make a small indentation in the dough.  Bake for 12 to 15 minutes.  Press down on the middle of the cookies to make sure the indentation stays.  Once cool, lift them from the tin.  Pour the salted peanut caramel in the well of each cookie.  Allow to cool, then drizzle with melted chocolate.

For the salted peanut caramel

1 cup (250ml) heavy cream
1/2 cup (125ml) water
1 cup (200g) granulated sugar
1 tablespoon light corn syrup or glucose
1/8 teaspoon coarse salt

3/4 cup (100g) finely chopped roasted salted peanuts

optional: 4 ounces bittersweet, semisweet, or milk chocolate, melted

Make the salted peanut caramel by warming the cream in a saucepan or microwave, and setting it aside.Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.

Remove from heat and immediately whisk in the hot cream in a slow, steady stream.Cool until warm and pourable, then add the chopped peanuts. Spoon some of the caramel into each cookie, letting it set for about an hour, if you want to drizzle them with chocolate.

Peanut Butter Brownies

Domino Sugar recently contacted me and offered a gift card to use for baking supplies if I made one of their recipes and posted it on my blog.  I happily agreed.  If you’ve been reading my recent entries, you know that I’ve done a lot of baking involving large amounts of sugar, so this was definitely a nice break on the grocery bill 🙂  I’ve also never looked at Domino’s website for recipes, so I enjoyed looking through what they had to offer.  It was hard to make a decision, but I hadn’t made anything with peanut butter in a while, and I thought these peanut butter brownies sounded like a good choice.

Mine look nothing like they do on the website, but they were pretty tasty.  I’m not sure why the ones on the website look the way they do, as there is no chocolate besides chocolate chips in the recipe.  These are really more like blondies.  They were not overly sweet, but they had a nice peanut butter flavor.  I had some peanut butter chips on hand, so I added those in place of some of the chocolate chips, and I would recommend adding some honey roasted peanuts in there as well.  Thank you to the people over at Domino Sugar– what a great treat!

Peanut Butter Brownies
Source: Domino Sugar

1/2 cup – peanut butter

1/2 cup – butter or margarine, softened

2 cups – Domino® Granulated Sugar

4 – eggs

1 teaspoon – vanilla or rum extract

2 1/2 cups – biscuit mix (I replaced this with gluten free flour, 2 teaspoons baking powder, and 1 teaspoon salt)

1 cup – (6 oz) pkg. semi-sweet chocolate chips

4 oz – milk chocolate, coarsely chopped (I replaced this with peanut butter chips)

Preheat oven to 350°F. Grease 13×9-inch baking pan.

In large mixing bowl, cream together peanut butter, butter and sugar until light and fluffy. Add eggs and vanilla, blending well. Beat in biscuit mix until combined. Stir in chocolate chips and milk chocolate.

Spread into prepared pan and bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

Makes about 40 bars.

Peanut Butter and Butterscotch Fudge

Peanut butter and butterscotch is not a combination I would typically put together, so I was intrigued when I saw this recipe.  I love peanut butter and I love butterscotch, but I wasn’t sure how they would be when combined in one recipe.  The best way to find out would be to just try it!  This is an extremely simple recipe.  All you do is melt butter, peanut butter, and butterscotch chips in a pot, remove from the heat, and then stir in the marshmallows.  Does it get any easier than that?  When you add the marshmallows, and entire bag seems like a lot, but it works really well.  I loved having the marshmallows, but I’m sure it would work fine if you want to add less.  The flavor combination was phenomenal.  The butterscotch and peanut butter balanced one another very well.  Neither flavor was overly dominant, and I would love to find more desserts with the unexpectedly delicious combination!

Peanut Butter and Butterscotch Fudge
Source: adapted from The Crepes of Wrath

1/2 cup butter

1 cup peanut butter

1 package (11-12 ounces) butterscotch chips

1 bag mini marshmallows

Directions:

1. Melt butter over medium heat in a large pot.

2. Add peanut butter and butterscotch chips; stir until melted.

3. Remove from heat and allow to cool for a few minutes so you don’t melt the marshmallows.

4. Stir in the marshmallows gently yet quickly

5. Pour into a greased 9×9 pan, and put into the refrigerator until set.