10 Best Peanut Butter Recipes

 

Ten quick and easy peanut butter recipes that will make every peanut butter fan swoon.
This week I had the privilege of being flown to New York for the YouTube Creator Summit. It was so lovely to be spoiled by YouTube, I’m feeling very blessed. Of course, I really miss my gorgeous kids and husband whenever I’m away. It is like leaving behind part of your heart when you travel alone. And the good news is that I will arrive back in Sydney 6:30am on Mothers Day – ready for cuddles and squeezes oh so tight.

Back to the peanut butter recipes, let me know in the comments which ones are your favorite.

4 Ingredient Peanut Butter Cookies

Makes 14
These are particularly moorish I had to fight to get a photo taken before they were gobbled up.
1 cup or 252g (8.89 ounces) peanut butter
1 cup or 216g (7.62 ounces) sugar
1 egg
2/3 cup or 128g (4.52 ounces) chocolate chips
Place the peanut butter, sugar and egg into a bowl and mix it together until it is smooth. Add about 3/4 of the chocolate and mix it through.
Place ice-cream scoops of cookie dough onto a tray leaving some space between them. Then using your hand flatten each one and add the extra chocolate chips on top.
Bake in the oven at 180C (356 degrees Fahrenheit) until they just start to brown on the edges, they will be soft when you first take them out of the oven but when they cool they will crisp up.

Peanut Butter Cheesecake Bites Recipe

Makes 9
1/2 cup or 126g (4.44 ounces) peanut butter
250g (8.82 ounces) or 1 cup cream cheese
4 Tbsp or 32g (1.13 ounces) icing/powdered sugar
popsicle sticks (ask the chemist for a box of wooden tongue depressors)
150g (5.29 ounces) chocolate for coating
sprinkles / crushed peanuts for decoration
Whip together all of the ingredients until smooth and fluffy. Pour into a square plastic container lined with baking paper and poke popsicle sticks into the top evenly spacing them. Place in the freezer for at least 2 hours.

Slice into cubes, dip in tempered chocolate and immediately dip into sprinkles or crushed peanuts to decorate.

Home Made Peanut Butter Cups

Makes 25
1 cup or 126g (4.44 ounces) icing/powdered sugar
1 cup or 252g (8.89 ounces) peanut butter
150g (5.29 ounces) chocolate
mini cupcake cases
Line each cupcake case with chocolate and allow to set. Warm the peanut butter and mix with the icing sugar. Add 2 teaspoons to each case then seal with chocolate.

Two ingredient peanut butter fudge

Warning: This is super rich, may induce feelings of ‘I’m so full but I’ll just have a little more’
225g (7.94 ounces) or 1 cup minus 2 Tbsp peanut butter
200g (7.05 ounces) chocolate
Add the chocolate to the peanut butter and melt it in the microwave for 30 seconds stir, 20 seconds stir and if needed an additional 10 seconds stir. Pour into a tray and leave to set in the fridge

Peanut butter and jelly twist recipe

Bread Dough
1/4 cup or 62millilitres (2.1 fluid ounces) water warmed to 98F (36.67 degrees Celsius)
1/4 cup or 62millilitres (2.1 fluid ounces) milk (4% fat) warmed to 98F (36.67 degrees Celsius)
2 eggs
1/3 cup or 73g (2.57 ounces) sugar
1/2 cup or 110g (3.88 ounces) butter
1/2 tsp salt
2 ¾ cups or 450g (15.87 ounces) flour
3 tsp yeast
Place all of the ingredients in a bread maker on a ‘dough’ setting.
Or if making by hand mix the ingredients together and kneed until elastic.
Leave in a covered bowl in a warm place until it doubles in volume.

2 Tbsp or 30g (1.06 ounces) peanut butter
1/4 cup or 79g (2.79 ounces) jam
See the video for instructions on how to assemble this one.

Peanut Butter Frozen Yoghurt

2 cups or 544g (19.19 ounces) yoghurt
1 cup or 238g (8.4 ounces) cream (35% fat)
1/2 cup or 63g (2.22 ounces) icing sugar
(OR if you prefer you could use vanilla ice-cream base)
2 Tbsp or 30g (1.06 ounces) peanut butter

Place the yoghurt, cream and icing sugar into an ice cream machine and churn until it is frozen and thickened.

Warm the peanut butter and pour it onto the frozen yoghurt and fold it through until you can see streaks of peanut butter. Serve scoopfuls topped with sliced strawberries and peanuts.

Peanut Butter Refrigerator Cake Recipe

Serves 8
2 cups or 476g (16.79 ounces) cream (35% fat)
3 Tbsp or 24g (0.85 ounces) icing sugar
1 tsp vanilla extract
1 packet or 750g (26.46 ounces) of plain chocolate flavored biscuits
100g (3.53 ounces) or 1/3 cup plus 1 Tbsp peanut butter

To decorate
300millilitres (10.14 fluid ounces) or 1 cup plus 3 Tbsp plus 1 tsp cream (35% fat)
1/4 tsp vanilla
1/4 cup 63g (2.22 ounces) icing sugar
sprinkles

Put the peanut butter, cream and icing sugar into a bowl and whisk with electric beaters until you have stiff peaks.

Take one of your biscuits and sandwich it to the next one using your peanut butter cream. Take another put cream on it and add it to the first ones, continue to add more cookies until you have three rows.

Take your extra cream and icing sugar, put it into a bowl with some vanilla and whip that to firm peaks too.

Use that to cover the whole outside of the dessert. Then decorate it how you like. I am adding sprinkles all over the top to make it colourful. Place it in the fridge for an hour for the cookies to soften. Then cut slices across to reveal the layers.

Peanut butter pretzel bites recipe

makes 18
1 cup or 252g (8.89 ounces) peanut butter
2 Tbsp or 26g (0.92 ounces) butter
1/2 cup or 63g (2.22 ounces) powdered/icing sugar
3/4 cup or 174g (6.14 ounces) brown sugar
pretzels, ensure you get a bag which has not been crushed, I found mainly pieces in my bag.
150g (5.29 ounces) chocolate for coating
Mix together the peanut butter, butter, powdered sugar and brown sugar until it comes together. Roll a tablespoon of mixture into a ball and sandwich it between 2 pretzels. Place them in the fridge for about 30 minutes to make them easier to handle. Coat one half in chocolate and leave to set on non-stick baking paper or foil. Serve cold.

Super Easy Peanut Butter Cupcakes (egg free)

Makes 15
1 x 468g (16.51 ounces) packet of vanilla cake mix
1/2 cup or 126g (4.44 ounces) peanut butter, warmed
1 ½ cups water
Add all the ingredients to a bowl and mix with electric mixers until light and fluffy. Place scoopfuls into cupcake case and bake until done. Decorate with warmed buttercream and sprinkles or buttercream roses.

Banana Peanut Butter Mousse

Ganache
45millilitres (1.52 fluid ounces) or 3 Tbsp cream (35% fat)
90g (3.17 ounces) chocolate

Add the cream to the chocolate and heat for 30 seconds in the microwave and then stir until smooth.

Mousse
150millilitres (5.07 fluid ounces) cream (35% fat)
1/2 cup or 108g (3.81 ounces) caster/super fine sugar
1/2 cup or 126g (4.44 ounces) peanut butter
1 tsp gelatin powder
200millilitres (6.76 fluid ounces) additional cream (35% fat)

Add two tablespoons of the 150ml of cream to the gelatin and mix it through so the gelatin can absorb the liquid.

Place the sugar, remainder of the 150ml of cream and peanut butter into a bowl and stir it together. Then heat it in the microwave to melt the peanut butter and dissolve the sugar.
Add the gelatin and whisk until smooth and together. Leave to cool to room temperature.

Once your peanut mixture is cooled whip the 200ml of cream to soft peaks. Then gently fold it through the peanut mixture.

Topping
3 bananas and 1/2 cup orange juice
200millilitres (6.76 fluid ounces) cream (35% fat)
peanuts

In a glass place 1 tablespoon of ganache then top it with 1/2 cup of peanut mousse. Place it in the fridge to set.
Whip the remaining cream to soft peaks. Slice the banana and dip in orange juice, this just stops the banana from going brown.
Arrange slices of the banana on top of the mousse then top it with the whipped cream and a few peanuts.

Resource: howtocookthat