peanut butter recipes

This is the only peanut butter cookie recipe you'll ever need from Delish.com.

Perfect Peanut Butter Cookies

c. all-purpose flour

baking soda

baking powder

kosher salt

c. (2 sticks) butter, softened

c. sugar

brown sugar

eggs

peanut butter

I made these twice now the first one right by the recipe and they were good not quite enough  peanut butter tatse for me added a half cup more peanut butter and a teaspoon of vanilla and they were perfect for me. Thanks for the recipe.

Delish peanut butter cookie recipe were excellent cookies! My father loves these, actually I need to make another batch tomorrow! My family put a big dent in this batch. Great cookies.

Wow, I think it is the best recipe. I have never made it before. Came out exactly like on the picture.
Thank you.

Made these cookies for the first time and am very happy with the recipe. I cut back a bit on the sugar as the peanut butter already is sugared.  This recipe made almost 6 dozen good size cookies. I'd make them again. (PS I added some chopped peanuts to the batter.)

For all the extra steps it was subpar. I tweaked the recipe creaming the brown sugar with butter, vanilla, cinnamon, and a bit of nutmeg. I used coarse seasalt instead of kosher salt. I scooped out the dough into the shapes and refrigerated for an hour and while still cold i popped into the oven. Center soft and gooey and the edges crunchy. 

Also for added texture add an additional 1/2 cup of peanut butter but make it chunky peanut butter.

This is such an easy recipe to use and cookies are always delicious. It is now my go to recipe and one that is always requested by my family.

I just made these for the family, they came out perfect.  Great recipe!

So tasty! I always use coconut oil instead of butter for added trace vitamins, and started using a 1/2 raw can sugar, 1/2 stevia blend to (somewhat reduce the sugar), but this recipe is so good—easy too! Usually I add vanilla extract as another person posted, but honestly, these are so yummy and peanut-buttery even without it!

These are amazing cookies! The perfect PB cookie. Made as directed and the whole family loved them

Making these with my son, they are in the oven now... they were simple to make, I didn't,  let me  rephrase that, I couldn't wait an hour for them to sit in the fridge lol... they smell delicious. Thank you for the receipe! I'm sure they are going to taste yummy too.

That 3 ingredient peanut butter recipe makes a terrible cookie!  Never use it again!

I dont like leaving the cookie batter in the fridge for an hour. Its takes up time

Peanut Butter Rice Krispie Treats are so easy to make, and  the perfect recipe for your chocolate peanut butter cravings. Like a crispy, crunchy, chewy peanut butter cup!

Peanut Butter Rice Krispie Treats

unsalted butter

Rice Krispie cereal*

oz chocolate chips (about 1 1/3 cups)

vegetable oil

Lightly grease a 9x13 inch pan with butter or non-stick cooking spray. 

In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.  

Once melted, remove from the heat and stir in the Rice Krispies.

Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).

Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.

Once almost melted, stir until smooth and stir in the vegetable oil.

Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).

Cut into squares and store in an airtight container at room temperature.

These fudgy brownies take indulgence to the next level with the addition of peanut butter, smashed oreos and chocolate chunks!

Peanut butter and cookie brownie

butter, softened

(150 grams) caster sugar

(150 grams) brown sugar

Coles Australian Free Range Egg

(225 grams) plain flour

(25 grams) cocoa powder

tsp baking powder

tbsp milk

dark chocolate, coarsely chopped

(140 grams) peanut butter

pkts Oreo Original Mini biscuits, coarsely broken

Peanut Butter Chocolate Chip Valentine's Blondies - Fast, EASY blondies loaded with peanut butter, chocolate chips, and topped with peanut butter HEARTS!! Bring them to a Valentine's Day party or surprise someone special!!

Peanut Butter Chocolate Chip Valentine's Blondies

unsalted butter (1 stick), melted

light brown sugar, packed

vanilla extract

all-purpose flour

salt,

mini semi-sweet chocolate chips (or 3/4 cup regular sized chocolate chips)

Reese's Valentine's Day Peanut Butter Hearts

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter...

To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just...

Add the flour, salt, and stir until just combined, don’t overmix.

Add the chocolate chips and stir to combine.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool.

After blondies are out of the oven, add...

After blondies are out of the oven, add the Reese's hearts, evenly spaced in rows and columns, 3-by-3. Lightly press them down so they adhere. The chocolate will start melting and to avoid it from melting too much because you want the heart shape to stay intact, place the pan in the fridge for about 10 minutes and then return pan to counter to cool completely before slicing and serving. Blondies will keep airtight at room temp for up to 1 week.

Peanut Butter Breakfast Oatmeal Bowl is a healthy breakfast, loaded with fiber and protein, and sweetened naturally with fruit.

Peanut Butter Breakfast Oatmeal Bowl 

banana (sliced)

quick oats

raspberries

blueberries

almonds

chia seeds

peanut butter (melted 30 to 60 seconds in the microwave.)

Mash half of the banana with a fork.

Combine 2/3 cup water, oats and the mashed banana in a small saucepan.

Cook over medium-low heat, stirring occasionally, until the oats have thickened and softened, about 1 to 5 minutes, depending on the oats you use.

Transfer to a bowl and top with the remaining banana sliced, raspberries, blueberries, almonds and chia seeds then drizzle with the melted peanut butter.

Soft, fluffy, peanut butter-scented muffins are filled with sweet, strawberry jelly, creating a fun twist on PB&amp;J. You’ll never look at a PB&amp;J sandwich the same way when you can have PB&amp;J muffins in about 30 minutes. They’re fast and easy to make, and come together with just one bowl and a whisk. Biting into a tender muffin and hitting an unexpected patch of jelly is the best kind of surprise.

Peanut Butter and Jelly Muffins

sugar

buttermilk

milk

creamy peanut butter

strawberry jelly, jam

Preheat oven to 350F. Spray a standard 12-count muffin...

Preheat oven to 350F. Spray a standard 12-count muffin pan with floured cooking spray, or grease and flour the pan; set aside. For cosmetic reasons, I prefer to avoid the ruffled edges that paper liners create.

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the the first six dry ingredients, ending with optional salt.

In a separate medium bowl, whisk together the...

In a separate medium bowl, whisk together the next 6 wet ingredients, ending with vanilla extract.

Pour the wet ingredients over the dry ingredients,...

Pour the wet ingredients over the dry ingredients, and fold to incorporate using a rubber spatula. Don’t stir vigorously or beat; just make sure everything is combined and there are no unblended dry ingredients hiding at the bottom of the bowl or in the folds of the batter. Don’t overmix or muffins will be tough. Batter will be quite thick.

Using a 2-tablespoon cookie scoop or spoon that’s...

Using a 2-tablespoon cookie scoop or spoon that’s been sprayed with cooking spray (helps batter to slide right off), fill muffin wells with about 2 heaping tablespoons of batter each, coming about one-third of the way full. You want enough of a layer of batter that the jam that’s added in the next step has a nice cushion to rest on so it won’t bottom-out and sink while baking. Re-spray scoop with cooking spray every third or fourth scoopful of batter, or as necessary.

Add 1 to 1 1/2 teaspoons jelly to...

Add 1 to 1 1/2 teaspoons jelly to the center of each cavity (marble-sized mounds)

Top each muffin with remaining batter, about 2...

Top each muffin with remaining batter, about 2 tablespoons each. Fill muffin cups up to a solid 3/4-full, nearly filling to the top. This creates domed, high-top muffins. Underfilled cups create flatter muffins, and you’ll also end up with extra batter.

Bake for 20 to 25 minutes, or until...

Bake for 20 to 25 minutes, or until tops are golden, set, domed, and springy to the touch; don’t overbake.

Allow muffins to cool in the pan on...

Allow muffins to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. Then place on a wire rack to cool completely.

Tip: If you’ve accidentally overbaked your muffins, wrapping...

Tip: If you’ve accidentally overbaked your muffins, wrapping them while still warm in plasticwrap, and putting them inside a large Ziplock, and sealing it, will help muffins soften over the next day. Muffins are best fresh, but well-wrapped, they will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Dessert or smoothie? You won't be able to tell. This peanut butter banana smoothie is super customizable and sweetened just enough for a satisfying sip.

Peanut Butter Banana Smoothie

bananas

almond milk

c. ice

peanut butter (preferably natural)

honey

pure vanilla extract

cinnamon

What's your favorite fruit to eat with peanut butter?

Combine all&nbsp;ingredients in a blender and blend until smooth.

Peanut Butter Banana Smoothie
This smoothie was amazing, I used almond butter instead of the peanut butter. I/2 cup of ice to blend.

I love this!!! Except I use frozen bananas, about 1/2-3/4 cup of milk (vanilla almond). It's sooooo delicious! Depending on how many frozen banana slices you use will determine if you need the ice or not. Occasionally I add 1/2 cup or 6-8 cubes of ice and the texture is perfect. All depends how thick you want it. Ice, more peanut butter, oats or yogurt help to thicken. Milk or water helps to water it down some. Thanks for the awesome recipe!!

Peanut butter smoothie 
A glass of milk
2× bananas
2× dates
A table spoon of peanut butter 
For thickness,add 2× table spoon
Of cooked oats...

Very good I added alil more peanut butter but it was very delicious 😊

This is the best recipe for peanut butter banana smoothie!!!! WOW!!!! and Thank you!!! I did use agave instead of honey.

It was so good. I kind of feel guilty after eating it, but it’s healthy. Thank you for this recipe

https://streaming.hearstdigitalstudios.com/e7beae44-d6eb-455b-9cd5-81fcb31816ae/video_rover_16x9_1080p_hd_1653058451_90349.mp4

This Peanut Butter Banana Smoothie Is Super Flexible

- Now, I know, as well as you do, you do not need an instructional video teaching you how to make a smoothie. You throw everything in your blender. You let it whizz, you pour it out, you drink it. The end. Right? Right. You're definitely not wrong. And that's why we love smoothies, because they're easy. But today, I'm gonna show you a couple of tips that can alter the texture of your smoothie and the flavor somewhat so that you get your perfect smoothie. We're gonna make three different versions of peanut butter banana smoothies today, one using the original recipe, one using frozen bananas, and one using a nut butter alternative. This recipe uses six pantry staples plus ice, and it'll take you just about three minutes. For the OG version, we're gonna take one large banana, slice it up, put it into our blender with a cup of unsweetened almond milk, a cup of ice along with two tablespoons of peanut butter, two teaspoons of honey, a little splash of vanilla, and a little dash of cinnamon. You may notice that I'm using crunchy here today, and it's because it's what I had on hand. But if your blender is not as strong, you wanna opt for that creamy, smooth one. If you're a little sick of cinnamon, go ahead and swap it out for some cardamom or pumpkin pie spice. Play with it. We're gonna clamp the lid on our blender, and we're gonna let it go until everything's nice and smooth. Rich in flavor, light on the palate, super refreshing and just lightly sweetened. This is the classic. It's nicely sweet. It's nicely smooth and perfectly drinkable. But you want something thicker? You can achieve that thicker texture with frozen bananas. So take your banana, slice it up, put it in your freezer, and let it go until it's fully hardened, about three to six hours. And then, you can do the same exact recipes, just with your frozen bananas. If you want your smoothie super thick, you can even eliminate the ice altogether and use two frozen bananas. Same great taste, just a little bit colder and a little bit thicker. (June slurps) The third option, if you're allergic to peanut butter or even almond butter, sunflower seed butter. Same recipe. Instead of peanut butter, just use the same amount of this. Another substitute for honey, especially if you're vegan, would be maple syrup. Honey is a little bit stronger in terms of its sweetness. So, if you substitute maple syrup, I would go up to a tablespoon instead of the two teaspoons. The sunflower seed butter almost makes this taste like a mocha drink, which makes it absolutely appropriate to start your mornings with. No matter which version of the smoothie you went with, they are all delightfully creamy, and if you make any additions, let us know in the comments below what you did to yours and how you liked it. Until next time, stay smooth. (upbeat music)

One bite of Miranda Lambert's luscious chill-and-serve pie with its rich, crunchy peanut filling and you will forget all about peanut butter cups.

Peanut Butter Pie

refrigerated ready-to-use pie crust

cornstarch

salt

c. whole milk

butter

heavy cream

peanuts

Preheat oven to 450 degrees F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.

In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

To serve, top with whipped cream and garnish with chopped peanuts.

Serious peanut butter cups lovers will be obsessed with this Reese&#39;s Poke Cake. It is the ultimate chocolate and peanut butter dessert recipe because it is easy to make and perfect to bring to potlucks and parties. Check out the suggestions for how to make it gluten free.

Reese's Poke Cake

chocolate cake mix (plus ingredients to prepare the cake)

3.4 oz vanilla instant pudding mix

peanut butter, (divided)

chocolate

oz frozen whipped topping, (thawed)

mini Peanut Butter Cups (unwrapped and roughly chopped)

Prepare and bake the cake according to the package instructions, baking in a 13 x 9-inch cake pan.

Let the cake cool 15-20 minutes, then poke holes in the cake every 1/2 to 1 inch with the round end of a wooden spoon.

Empty the pudding mix into a medium bowl, and add the milk.

Whisk briskly for 2 minutes or until the pudding mix is dissolved then whisk in 1/2 cup of the peanut butter until combined and smooth.

Pour the pudding mixture over the cake, filling the holes as much as possible.

In a microwave-safe bowl, microwave the chocolate frosting for 15-20 seconds, or until it can be poured easily. Drizzle it over the cake and spread evenly with the back of a spoon or an offset spatula.

Let the cake cool completely.

In a large bowl, whisk together the remaining 1 cup of peanut butter and the whipped topping. Spread over the cake and top with the peanut butter cups.

Refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559248360/CN96uwTS.mp4

Reese's Poke Cake is a super easy dessert recipe for all the peanut butter cup lovers out there. A chooclate sheet cake is covered in a peanut butter pudding, chocolate frosting, peanut butter whipped topping, and, of course, peanut butter cups!

Here's how to make peanut butter at home! It's so easy and results in a creamy, all natural spread with no sugar added.

15 Easy Peanut Butter Recipes: Homemade Peanut Butter &amp; More!

unsalted peanuts*

Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on tray.

Immediately add the nuts to food processor while they&#8217;re warm and process for 4 minutes.** You&#8217;ll see them start out crumbly, then get gradually creamier and creamier.

Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted peanuts). Process for 2 minutes more until luxuriously creamy. Taste and add additional salt as necessary.

Transfer the peanut butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.

This peanut butter is excellent!  It's super creamy and with such a slight bit of salt being the only additive (or not), it is wholesome and absolutely delicious.   The idea of roasting the peanuts briefly before processing saves so much time where other recipes have you stopping every 1/2 to 1 minute to cool down the processor motor.  Thank you so much for sharing this recipe.

Our flaky cheddar crackers are delicious, but if you want to save time, make the peanut-butter spread only (step 2). Skip the crackers and serve with chilled celery sticks and store-bought cheese crackers.

Cheddar Goldfish Crackers with Peanut Butter Spread

Cheddar cheese

fresh-ground pepper

Honey

cayenne pepper

Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve.

Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.

This super simple bread prepared with a blender is perfect for breakfast or snack time.

Peanut Butter Bread

Preheat oven to 350-degrees F.

Add milk, eggs, sugar, and peanut butter to...

Add milk, eggs, sugar, and peanut butter to blender jar. Secure lid and blend until smooth.

Add remaining ingredients and secure lid. Pulse a...

Add remaining ingredients and secure lid. Pulse a few times until flour is incorporated.

Pour batter into greased 9-x-5-inch loaf pan. Bake...

Pour batter into greased 9-x-5-inch loaf pan. Bake for 50 minutes or until wooden toothpick inserted comes out clean.

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

Top 13 peanut butter recipes recipes from across the web

The most viewed peanut butter recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Peanut Butter Cookies

Peanut Butter Rice Krispie Treats

Peanut butter and cookie brownie

Peanut Butter Chocolate Chip Valent...

Peanut Butter Breakfast Oatmeal Bow...

Peanut Butter and Jelly Muffins

Peanut Butter Banana Smoothie

Peanut Butter Pie

Reese's Poke Cake

15 Easy Peanut Butter Recipes: Home...

Cheddar Goldfish Crackers with Pean...

Peanut Butter Bread

High-Protein, Low-Carb Chocolate Ch...

Top 13 peanut butter recipes recipes from across the web

The most viewed peanut butter recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Peanut Butter Cookies

Peanut Butter Rice Krispie Treats

Peanut butter and cookie brownie

Peanut Butter Chocolate Chip Valent...

Peanut Butter Breakfast Oatmeal Bow...

Peanut Butter and Jelly Muffins

Peanut Butter Banana Smoothie

Peanut Butter Pie

Reese's Poke Cake

15 Easy Peanut Butter Recipes: Home...

Cheddar Goldfish Crackers with Pean...

Peanut Butter Bread

High-Protein, Low-Carb Chocolate Ch...

The most viewed peanut butter recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine