Peanut Butter Desserts
If you love peanut butter, as well as dessert, you probably won't object to Peanut Butter Desserts. Today's offerings include 3 Ingredient Peanut Butter Cookies, Peanut Butter Silk Cake, and Easy Vegan Peanut Butter-Maple Ice Cream. Enjoy!
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
PEANUT BUTTER SILK CAKE
This is from Betty Crocker, and begins, "Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting."
Prep Time: 15 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1-1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
1 cup chopped peanuts, if desired
Directions
Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
tip 2
For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes, along with the oatmeal cookie recipe that follows. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
PEANUT BUTTER SILK CAKE
This is from Betty Crocker, and begins, "Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting."
Prep Time: 15 minutes; Total Time: 2 hours 10 minutes; Makes 12 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1-1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
1 cup chopped peanuts, if desired
Directions
Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
To cut cake layers in half horizontally, insert 6 toothpicks around the side of each layer, halfway down the side. Using the toothpicks as a guide, slice layer in half with a long knife.
tip 2
For a fun garnish, top this cake with coarsely cut-up chocolate-covered peanut butter cups. Or dot the top with mini cups that have been cut in half crosswise.
3 INGREDIENT PEANUT BUTTER COOKIES
Three ingredients? Who'da thunk?
The people at the Food Network, that's who. This recipe starts off, "It only takes three basic ingredients and 20 minutes to make these cookies from start to finish. They're also gluten-free—no alt flours required!—but you would never guess it by their rich taste and texture."
Active Time: 10 minutes; Total TIme: 50 minutes (includes cooling time); Yield: 24 cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup creamy, salted peanut butter
1 cup packed dark brown sugar
1 large egg
Directions
Preheat the oven to 350 degrees F.
Add the peanut butter, brown sugar and egg to a large bowl and mix with an electric mixer on high speed until smooth and creamy, 2 to 3 minutes. Roll pieces of dough into tablespoon-size balls and divide between two baking sheets. Flatten each ball with the tines of a fork to form a criss-cross pattern.
Bake until the cookies are set and just turning golden brown around the edges, about 10 minutes. Let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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.
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