Peanut Butter Desserts
When I was a kid, peanut butter and jelly sandwiches were so iconic, that it seemed everyone I knew loved 'em.
Fast forward to adulthood. I still love PB&J sandwiches. But even better are Peanut Butter Desserts. (If you're allergic to peanut butter, as one of my former coworkers was, I'm sorry to be posting six peanut butter desserts; tomorrow'll be different.)
In the meantime, check out the Peanut Butter Chocolate Cake, the 3-Ingredient Peanut Butter Cookies, and the rest of today's yummy desserts. Enjoy!
SILKY CHOCOLATE PEANUT BUTTER PIE
This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.
To view this online, click here.
Ingredients
1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 prepared graham cracker crust
Directions
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
3 INGREDIENT PEANUT BUTTER COOKIES
This comes from Kristina Vanni at The Spruce Eats. For this recipe, she wrote, " Get ready for the easiest cookie recipe ever. These delicious peanut butter cookies require only three ingredients: peanut butter, sugar, and one egg. They take mere minutes to mix up and bake, perfect for last-minute cravings. It sounds too good to be true until you give it a try for yourself.
"You can use your favorite brand of peanut butter, creamy or chunky, but we recommend using a mainstream brand and not a drippy, natural nut butter. Since there are variations in texture from brand to brand, sometimes the cookie dough can be a bit soft and hard to roll. If so, simply refrigerate until it's firm enough to roll.
"Make these soft, nutty cookies with kids. The recipe doesn't require a mixer and is lightning fast for instant gratification. Plus, it's naturally gluten free."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Makes 24 cookies (24 servings)
To view this online, go to https://www.thespruceeats.com/3-ingredient-peanut-butter-cookies-recipe-5119147.
Ingredients
1 cup peanut butter
1 cup granulated sugar, plus more for decoration
1 large egg
Directions
Gather the ingredients. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the peanut butter, sugar, and egg. Stir until smooth and creamy.
Roll into 1-inch balls and place on the prepared baking sheet.
Place a small amount of sugar on a small plate. Dip a fork in the sugar and press into each ball of dough, flattening it slightly and making a crosshatch pattern. Dip the fork back in the sugar between each cookie.
Bake in the preheated oven until just golden brown, about 10 minutes.
Cool the cookies on the baking sheet for 2 minutes before moving to a wire rack.
Continue cooling completely on a wire rack. Enjoy.
Tips
Commercial salted, creamy peanut butter works best for this recipe, such as Skippy, Peter Pan, or Jif. If using unsalted, add a pinch or two of salt to the recipe.
Be sure to use gluten-free peanut butter if you're on a gluten-free diet.
Recipe Variations
For a little extra sweet flavor, add 1/2 teaspoon of vanilla extract.
Add up to 1/2 cup of mini chocolate chips or drizzle the finished cookies in melted chocolate.
How to Store and Freeze
Store leftover cookies in an airtight container for up to three days.
To Freeze, form the dough on the baking sheets and stick in the freezer for an hour. Once frozen, transfer the unbaked cookies to a zip-top freezer bag and store for up to three months. The cookies can be baked from frozen; add a minute or two to the bake time.
How do you make peanut butter cookies taste better?
Peanut butter cookies should taste like peanuts. The ratio of peanut butter to the other ingredients in the recipe will ensure that the peanut flavor shines in every bite. You can add ingredients like vanilla or chocolate chips for extra flavor.
Should you refrigerate peanut butter cookie dough before baking?
Some peanut butter cookie recipes call for chilling the dough before baking to ensure the cookies don't spread too much. These simple three-ingredient peanut butter cookies don't require chilling since they aren't prone to spreading. It's best to follow the instructions for the recipe you're using.
Why are my peanut butter cookies falling apart?
If your cookies are falling apart, first double-check the measurements and directions and make sure you followed everything exactly. Did you thoroughly incorporate the ingredients? If you find the cookies are difficult to roll, try refrigerating the dough for one hour. This will firm up the dough and make it easier to handle.
PEANUT BUTTER PIE
This is from Samantha Seneviratne in The New York Times cooking enewsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1-1/4 cups heavy cream
1-1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon/14 grams unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
PEANUT BUTTER COCONUT ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/peanut-butter-coconut-ice-cream/.
Ingredients
1 13.5-oz. can light coconut milk (1-1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided
Preparation
Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
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Fast forward to adulthood. I still love PB&J sandwiches. But even better are Peanut Butter Desserts. (If you're allergic to peanut butter, as one of my former coworkers was, I'm sorry to be posting six peanut butter desserts; tomorrow'll be different.)
In the meantime, check out the Peanut Butter Chocolate Cake, the 3-Ingredient Peanut Butter Cookies, and the rest of today's yummy desserts. Enjoy!
SILKY CHOCOLATE PEANUT BUTTER PIE
This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.
To view this online, click here.
Ingredients
1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 prepared graham cracker crust
Directions
Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
Stir until smooth.
Cool slightly.
Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
Add chocolate and whirl until combined.
Pour into crust.
Cover with plastic wrap and refrigerate several hours until filling is set.
Can garnish with peanuts, melted chocolate or whipped cream.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
3 INGREDIENT PEANUT BUTTER COOKIES
This comes from Kristina Vanni at The Spruce Eats. For this recipe, she wrote, " Get ready for the easiest cookie recipe ever. These delicious peanut butter cookies require only three ingredients: peanut butter, sugar, and one egg. They take mere minutes to mix up and bake, perfect for last-minute cravings. It sounds too good to be true until you give it a try for yourself.
"You can use your favorite brand of peanut butter, creamy or chunky, but we recommend using a mainstream brand and not a drippy, natural nut butter. Since there are variations in texture from brand to brand, sometimes the cookie dough can be a bit soft and hard to roll. If so, simply refrigerate until it's firm enough to roll.
"Make these soft, nutty cookies with kids. The recipe doesn't require a mixer and is lightning fast for instant gratification. Plus, it's naturally gluten free."
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Makes 24 cookies (24 servings)
To view this online, go to https://www.thespruceeats.com/3-ingredient-peanut-butter-cookies-recipe-5119147.
Ingredients
1 cup peanut butter
1 cup granulated sugar, plus more for decoration
1 large egg
Directions
Gather the ingredients. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the peanut butter, sugar, and egg. Stir until smooth and creamy.
Roll into 1-inch balls and place on the prepared baking sheet.
Place a small amount of sugar on a small plate. Dip a fork in the sugar and press into each ball of dough, flattening it slightly and making a crosshatch pattern. Dip the fork back in the sugar between each cookie.
Bake in the preheated oven until just golden brown, about 10 minutes.
Cool the cookies on the baking sheet for 2 minutes before moving to a wire rack.
Continue cooling completely on a wire rack. Enjoy.
Tips
Commercial salted, creamy peanut butter works best for this recipe, such as Skippy, Peter Pan, or Jif. If using unsalted, add a pinch or two of salt to the recipe.
Be sure to use gluten-free peanut butter if you're on a gluten-free diet.
Recipe Variations
For a little extra sweet flavor, add 1/2 teaspoon of vanilla extract.
Add up to 1/2 cup of mini chocolate chips or drizzle the finished cookies in melted chocolate.
How to Store and Freeze
Store leftover cookies in an airtight container for up to three days.
To Freeze, form the dough on the baking sheets and stick in the freezer for an hour. Once frozen, transfer the unbaked cookies to a zip-top freezer bag and store for up to three months. The cookies can be baked from frozen; add a minute or two to the bake time.
How do you make peanut butter cookies taste better?
Peanut butter cookies should taste like peanuts. The ratio of peanut butter to the other ingredients in the recipe will ensure that the peanut flavor shines in every bite. You can add ingredients like vanilla or chocolate chips for extra flavor.
Should you refrigerate peanut butter cookie dough before baking?
Some peanut butter cookie recipes call for chilling the dough before baking to ensure the cookies don't spread too much. These simple three-ingredient peanut butter cookies don't require chilling since they aren't prone to spreading. It's best to follow the instructions for the recipe you're using.
Why are my peanut butter cookies falling apart?
If your cookies are falling apart, first double-check the measurements and directions and make sure you followed everything exactly. Did you thoroughly incorporate the ingredients? If you find the cookies are difficult to roll, try refrigerating the dough for one hour. This will firm up the dough and make it easier to handle.
PEANUT BUTTER PIE
This is from Samantha Seneviratne in The New York Times cooking enewsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1-1/4 cups heavy cream
1-1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon/14 grams unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
PEANUT BUTTER COCONUT ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice cream maker." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/peanut-butter-coconut-ice-cream/.
Ingredients
1 13.5-oz. can light coconut milk (1-1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided
Preparation
Purée coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.
Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
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