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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

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)

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

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


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.

Peanut Butter Pie


So many people love the combination of peanut butter and chocolate, so I knew this would go over quite well.  I’ve had my eye on it ever since I got Baked and was excited to make it.  It has three major steps to it- the crust, the filling, and the fudge topping, but they were all simple steps.  After baking and cooling the crust, you make the peanut butter filling, which is absolutely delicious.  The peanut butter filling is really the star of the show here.  It really stands out in this dessert.  It feels light and fluffy, even though with all that cream it can’t be too light 🙂  It was very similar to a cheesecake filling, but the cream cheese flavor wasn’t as strong.  This is a great splurge-worthy dessert, and a must for any chocolate-peanut butter fan!  For the crust, you can be pretty flexible- chocolate graham crackers, Oreos, or any other chocolate cookie would work just fine.  I also poured the sauce over the pie before freezing, so it was more of a ganache, but either way would work just be fine and be equally delicious.

Peanut Butter Pie
Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

For the chocolate cookie crust:

30 chocolate wafer cookies (about 6 ounces)

1 tablespoon sugar

6 tablespoons unsalted butter, melted

For the peanut butter filling with chocolate bottom:

½ cup (3 ounces) semisweet chocolate chips

½ teaspoon light corn syrup

8 ounces cream cheese, at room temperature

1 cup creamy peanut butter

2 tablespoons pure vanilla extract

¾ cup firmly packed dark brown sugar

1 ½ cups heavy cream

For the easy hot fudge sauce:

6 ounces milk chocolate, finely chopped

6 ounces dark chocolate, finely chopped

1 cup heavy cream

¼ cup light corn syrup

Make the chocolate cookie crust:

In a food processor, grind the cookies to a very fine powder.  You should have about 1 ½ cups.  Put the crumbs in a bowl and stir in the sugar.

Pour the butter over the crumb mixture and mix until well combined.  The mixture will feel wet.  Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides.  You can use the back of a large spoon to even out the crust.  Put the crust in the refrigerator while you make the filling.

Make the peanut butter filling with chocolate bottom:

Melt the chocolate chips in a microwave oven or in a double broiler.  Add the corn syrup and stir to combine.  Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust.  Put the crust back in the refrigerator while you make the peanut butter filling.

Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium speed until well combined and completely smooth.  Set aside.

In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form.  Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours.  Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

Make the easy hot fudge sauce:

Place both chocolates in a medium heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over medium heat.  Add the corn syrup and stir to combine.  Remove from the heat and pour over the chocolates.  Let the mixture sit for 2 minutes.  Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth.  The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator.  Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.

Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie.  Eat and enjoy immediately.

Chocolate Chip Peanut Butter Cake


Everyone knows that I’m a big fan of chocolate and peanut butter, and I was in the mood to bake with it one night.  I also wanted to try a chocolate-peanut butter frosting.  I’ve tried and loved a peanut butter frosting recipe, but I wanted to try a recipe where they were together.  I’ve had this cake bookmarked for a long time now, and I thought it would be the perfect cake to pair with this frosting.  This cake had a strong peanut butter flavor that was just right.  The peanut butter made it nice and moist.  The recipe says to use three 9×2-inch pans, but there is no way I could have put this batter into three pans.  I used 2 pans and the cake was still fairly thin.  If you want a thick three-layer cake, I would suggest doubling the recipe.  The cake came out just fine in two layers, though, so you can do it either way. The frosting was amazing.  It had the perfect balance between chocolate and peanut butter.   I will definitely be using this recipe again!  This was just what I was looking for!

Peanut Butter Peanut Butter Chip Cake
Source: Death By Chocolate Cake via Culinary Concoctions by Peabody

1/2 stick unsalted butter
1 cup all purpose flour
1/4 teaspoons baking soda
1/4 teaspoons baking powder
1/4 teaspoons salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup peanut butter chips or chocolate chips

Preheat oven to 325F.

Grease two 9 x 1 1/2 inch pans.  Line your bottoms with parchment. Set aside.

Combine flour, baking powder, baking soda, and salt.

Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture.  Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes. If you have 4 inch diameter tart pans like I used, it takes the same amount of time to bake the cake, if not a few more minutes. Use a knife to see if it is done.

Frost tops and sides of cake with frosting.

Chocolate Peanut Butter Frosting
Source: adapted from CD Kitchen

1/2 cup butter
1/4 cup milk
2 tablespoons milk
1/4 cup cocoa
16 ounces powdered sugar
1 teaspoon vanilla extract
1/4 cup peanut butter


Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.

Gravatt Squares (aka Chocolate-Peanut Butter Squares)


David spent many summer weeks and weekends at Camp Gravatt, which is a camp and conference center for the Episcopal Diocese of Upper South Carolina.  After we started dating, I attended a few weekend events there and have visited for other random events.  One treat that Camp Gravatt is known for are these chocolate-peanut butter bars, which are known as Gravatt Squares.  They are alwasy served at lunch on the last day, and everyone looks forward to them and gets really excited when they are put out on the tables.  David’s parents often volunteer to help in the kitchen during weekend events, and my mother-in-law shared the recipe with me because she knows that I am crazy about them!

They are incredibly easy to make.  After mixing the peanut butter layer, you pour melted chocolate over it, place it in the refrigerator, and wait for it to set.  When you are ready to cut and serve these, I would recommend leaving them out at room temperature for about 30 minutes so they can soften and won’t be so difficult to cut.  I am so happy I can make these at home and not have to wait to visit Camp Gravatt to have one!

Gravatt Squares
Source: Camp Gravatt

1 stick butter, softened

¾ cups peanut butter (I always use creamy, but I think crunchy would be good too)

2 cups confectioners’ sugar

¾ cup chocolate chips

Mix butter, peanut butter, and confectioners’ sugar.  Melt chocolate chips and pour on top.  Refrigerate until set.