peanut butter dessert

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a peanut butter explosion while baking.)﻿﻿

Peanut Butter-Stuffed Cookies

peanut butter

c. sugar

c. (1 stick) butter, softened

brown sugar

granulated sugar,

pure vanilla extract

c. all-purpose flour

baking soda

kosher salt

I just did the recipe, 1.5 the filling and doubled the cookie dough. Added a Hershey’s kiss to each cookie, and rolled it into a nice round ball. Forgot to roll the ball in sugar, but no biggie they tasted wonderful. Also cooked at 375 for 11 minutes. Thanks for this cookie recipe.

I loved this recipe I will defiantly make it again.  They would be very good as Peanut butter cups cups. Love it

Not happy with this recipe. Not sure why but my pb stuff disappeared or dried

My husband made this recipe from the Delish "Insane Sweets" recipe book. The ingredients are exactly the same, but the editors totally forgot to include the step where you roll the cookies in granulated sugar, despite the fact that the ingredients say "more [sugar] for rolling" and the cookies in the picture are clearly covered in granulated sugar. We had to check this online recipe and video to figure out what to do when. The cookies are delicious and we'll make them again, but it's just sad that the sloppy editing we find so often here has also found its way into the cookbook, for which people are paying good money.

I agree with other reviewers that the instructions on this recipe were lacking - and I'm an experienced baker.  First, the filling needs to freeze for at least 2 hours.  Freezing them just while you're making the dough is not nearly enough time in the freezer.  Second, the dough itself needs to be refrigerated for at least 2 hours.   The recipe doesn't even say to chill it.  I refrigerated it for about 30 minutes and that was not enough.  The dough and the filling were so soft, it was very hard to manage.  A heaping tablespoon of dough is not nearly enough to cover the filling.  I rolled out more than a tablespoon for each side and then pinched them together.  Even with doing this, I got 15 large cookies.  The finished product was okay.  Certainly not my favorite peanut butter cookie recipe and I don't think they're worth the work.

Wow! These are huge! They are good, but rich. I cut the recipe in half and made 6. Next time I plan on halving the recipe and making 12.

I needed more directions or better directions. My filling was a frosting and I didn’t like it very much,other than that they were delicious and medium on the hardness to make.

I have my own recipe
Ingredients:
-1.5 cups Raw Unsalted Peanuts
 -Sea Salt
-coconut oil
I just blend them all together and freeze for a year

The cookies are very good. I’m going to try and make them a little smaller next time. I also think it would work well with mini peanut butter cups.

There was way to much peanut butter lol so I took away the filling hopefully it still tastes good

Even people who don’t like peanut butter likewhen I make these

Wonderful cookies. I won't make peanut butter cookies any other way anymore.

These are amazing! Everyone I give them to goes nuts over them and wants to know how to make them.

These are AMAZING! Everyone I give them to asks me how to make them. Thanks for showing me how to stuff cookies.

I am doing a school project where do I find how many people made it

https://streaming.hearstdigitalstudios.com/manual_upload/58c86352d559306540900935/mp4/PB_Cookie_Bombs_FRONT_1489527742_4000_hd_v3.mp4

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a pb explosion while baking.)﻿﻿

These Peanut Butter Stuffed Cookies Have the Easiest Hack

Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.

No-Bake Peanut Butter Cheesecake Recipe

(9.5 oz) biscuits/graham crackers

(7 tablespoons) melted butter

(525 grams) cream cheese

(187 grams) powdered sugar

(250 grams) peanut butter

vanilla extract

(120 ml) heavy cream

(160 ml) heavy cream

(4.4 oz) dark chocolate

https://www.youtube.com/watch?v=mOVUc8A2YIk

Beautiful, chunky clusters of puppy chow with extra chocolate and peanut butter, and a coating of powdered sugar! Midwest summer bliss.

Extra Good Puppy Chow

12-oz. box of rice Chex cereal (about 10 cups)

chocolate chips

salted butter

salt

sugar (more as needed / desired)

In a large microwave-safe bowl, melt the chocolate chips, peanut butter, and butter at 30 second intervals until smooth and melted.

Pour chocolate over cereal &#8211; this recipe makes a very large batch so I do this in two big bowls. 

Use a wooden spoon to gently mix the cereal with the chocolate, being careful not to break the cereal.

Place the chocolate coated cereal in the bag and add the powdered sugar over the top (yes, just dump it right in). Shake the bag gently to coat all the pieces with powdered sugar &#8211;  personally I like to go for a wet/dry hybrid approach for optimal clustering, rather than an each-piece-individually-coated-and-dry approach. 

Transfer to a couple of baking sheets, or just lay it out on parchment paper to cool and set. Store this in the freezer for the best clustering and most satisfying crunch!

Made this with my kiddo tonight - so fun! 
We used Trader Joe's peanut butter Puffin cereal which was FANTASTIC.

Well, that was dangerous. Can't. Stop. Going. To the FREEZER.

Having this frozen is absolutely life changing! Does not even compare to room temp puppy chow. This recipe is perfect!

The puppy chow of my Midwestern dreams. This is so good - storing in freezer is such a game-changer! Thank you!!

I got Covid for the first time this week and made this as a treat to myself to help get through. It's so delicious and so easy and so addictive....and this week (at least) I'm also calling it medical. Thank you for the wonderful idea of freezing this...will never turn back!!

Made this for a holiday potluck at work and it was fantastic!!

Lindsay's not wrong... this is definitely a superior puppy chow recipe! Couldn't stop eating it.

My family tells me that this was divine.  I can't eat peanut butter after having my gallbladder removed several years ago so it is testing my willpower to not dig in!  Lol!

My opinion on freezing puppy chow has changed. Holy clusters, Batman!

Two big tips: mix the cereal and powder sugar IN the cereal BAG! you're going to throw that away anyway! I did mine in two batches in the and rolled the top and it worked great. Secondly, I added about 1/2 cup cocoa powder to the powdered sugar for an extra chocolate boost and a moody coating. Sooooo good

THE MOTHER LOAD - you are adorable. Your writing always makes me laugh because I talk the same way; I crack everyone up. This recipe will be made soon - it sounds fantastic, definitely superior to the regular recipe....thank you and keep that sense of humor!

https://content.jwplatform.com/videos/OHIoxOpa.mp4

These No Bake Chocolate &amp; Honey Peanut Butter Bars are like a peanut butter cup in bar form! They're easy to make, incredibly delicious, and the perfect sweet treat for peanut butter lovers!

No Bake Chocolate &amp; Honey Peanut Butter Bars

butter, room temperature

honey

honey graham cracker crumbs

sugar

semi-sweet chocolate chips

Line a 9&#215;9 dish with aluminum foil and coat lightly with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the butter, honey, and peanut butter, mixing on medium speed until smooth. Turn the mixer to low and add in the graham cracker crumbs and powdered sugar until combined. This will be very thick.

Press the mixture evenly into the prepared pan and place in the refrigerator to chill while making the topping.

In a microwave-safe bowl melt the chocolate chips, peanut butter on high in 30 second increments until smooth, stirring after each. Once melted, stir in the honey.

Pour the mixture onto the peanut butter layer and chill for at least 2 hours.

Once they&#8217;re chilled, cut into pieces.

Easy Peanut Butter and Jelly Bars are thick, chewy, and loaded with flavor. With just a few ingredients, this easy treat is a fun spin on the classic sandwich!

Easy Peanut Butter and Jelly Bars

all-purpose flour

raspberry, strawberry, or grape jelly

peanuts (roughly chopped)

Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or line with parchment paper.

In a large bowl, add the all-purpose flour and dry peanut butter cookie mix and stir until well combined. Then add in rest of ingredients needed to make cookies from boxed directions (you&#039;ll likely need to add vegetable oil, water, and eggs).

Press ¾ of the dough into prepared baking pan to create a bottom crust.

Dot the crust with the jelly and gently smooth until it’s evenly spread. If you have a firmer jelly, microwave for 15-20 seconds to make it easier to work with.   

Crumble the remaining ¼ dough over the jelly layer. It does not need to completely cover the jelly layer. Finish by sprinkling the top evenly with salted peanuts.

Bake for 20-25 minutes or until the dough is set and it’s golden brown around the edges. Let the bars completely cool before cutting and serving.

Light, airy, and impossibly creamy, this No-Bake Peanut Butter Cheesecake is stacked with 3 distinct layers: a crisp Oreo cookie crust, a whipped salted peanut butter cheesecake filling, and a fudgy dark chocolate ganache topping.
The whole thing comes together in a handful of simple steps and sets up in the fridge – no oven required…not even for the crust! – and each slice is tall, fluffy, and perfectly salty-sweet.
A make-on-repeat dessert for birthdays, anniversaries, and any excuse to celebrate your favorite peanut butter lover!

Light &amp; Airy No-Bake Peanut Butter Cheesecake with Oreo Crust

13.29-ounce package Oreo Chocolate Sandwich Cookies (approx. 33 cookies)

tablespoons unsalted butter, melted

pinch kosher salt

cream cheese (three 8-ounce bricks), at room temperature

½ cup heavy cream,

dark chocolate, finely chopped

heavy cream

Crush the Oreo cookies

Add the Oreo cookies to the bowl of a food processor. Pulse until the cookies are crushed into very fine crumbs; you will have about 3 cups of Oreo cookie crumbs. (If you do not have a food processor, you can also place the Oreo cookies in a resealable bag and crush them with a rolling pin.)

Prepare the Oreo cookie crust: 

Transfer the Oreo crumbs to a large bowl with the melted butter and salt. Mix to combine until the entire mixture is moist. Transfer the Oreo mixture to a 9-inch springform pan. Press the crumbs into an even layer – I like to press partway up the sides of the springform pan and use the bottom of a measuring cup to press it in really well and create some nice edges. Set in the refrigerator to chill while you prepare the cheesecake filling and chocolate topping.

Prepare the no-bake peanut butter cheesecake filling: 

Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture is totally smooth and creamy, about 3-4 minutes. Add the powdered sugar, vanilla, heavy cream, and salt. Mix 1-2 minutes more, until combined well. Set aside for cheesecake assembly.

Prepare the dark chocolate ganache topping

Add chocolate and heavy cream to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is melted and the mixture is smooth. Set aside to cool slightly for cheesecake assembly.

Assemble the no-bake peanut butter cheesecake: 

Transfer the prepared peanut butter cheesecake filling into the springform pan. Use a spatula to spread it out into a smooth layer over the Oreo crust. Pour the chocolate ganache topping over top. Use an offset spatula to spread it out into a smooth layer over the peanut butter cheesecake filling.

Chill: 

Cover the cheesecake and transfer to the refrigerator to chill completely before serving, at least 6 hours.

Serve

Run a knife around the edges of the springform pan before releasing it. Use a sharp knife to slice the cheesecake into 8-12 slices; for prettiest presentation, rinse the knife with hot water between cuts. Serve immediately. Enjoy!

https://content.jwplatform.com/videos/o5m0Zhqa.mp4

Light, airy, and impossibly creamy, this No-Bake Peanut Butter Cheesecake is stacked with 3 distinct layers: a Oreo cookie crust, a whipped salted peanut butter cheesecake filling, and a dark chocolate ganache. It comes together in a handful of simple steps—no oven required—and each slice is tall, fluffy, and perfectly salty-sweet. A make-on-repeat dessert for birthdays, anniversaries, and any excuse to celebrate your favorite peanut butter lover! #peanutbuttercheesecake #nobakecheesecake

Top 7 peanut butter dessert recipes from across the web

The most viewed peanut butter dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peanut Butter-Stuffed Cookies

No-Bake Peanut Butter Cheesecake Re...

Extra Good Puppy Chow

Extra Good Puppy Chow

No Bake Chocolate & Honey Peanu...

Easy Peanut Butter and Jelly Bars

Light & Airy No-Bake Peanut But...

Top 7 peanut butter dessert recipes from across the web

The most viewed peanut butter dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter-Stuffed Cookies

No-Bake Peanut Butter Cheesecake Re...

Extra Good Puppy Chow

Extra Good Puppy Chow

No Bake Chocolate &amp; Honey Peanu...

Easy Peanut Butter and Jelly Bars

Light &amp; Airy No-Bake Peanut But...

The most viewed peanut butter dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

No Bake Chocolate & Honey Peanu...

Light & Airy No-Bake Peanut But...