Recipes for National Peanut Butter Lovers Month

I know a lot of people who love peanut butter (I love peanut butter when it's combined with chocolate!).

Here are some recipes to celebrate National Peanut Butter Lovers Month!

No-Bake Peanut Butter Pretzel Bars

Peanut Butter Cup Cookies

Peanut Butter Cups

Peanut Butter Ice Cream

Peanut Butter-Stuffed Chocolate Chip Cookie Bars

Peanut Butter Rice Krispies Treat

Three-Ingredient Peanut Butter Cookies

Peanut Butter Fudge Brownies

Monster Cookie Energy Bites

Frosted Peanut Butter Blondies

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Peanut Butter Blueberry Bars

While browsing through the StarAdvertiser online, I came across this recipe that looked delicious (peanut butter is my weakness!) and easy to make. Since I had all of the ingredients on-hand, I decided to make it on the spur of the moment. The recipe was originally published by the New York Times (click here for the original recipe post).

In a large bowl, mix together one stick of unsalted butter, one cup of peanut butter, 1/2 cup of brown sugar (packed), 1/2 cup granulated sugar.

Add to the mixture one large egg, 1 teaspoon vanilla extract, 1 1/2 cups flour, 1 teaspoon salt, and 1/2 teaspoon baking powder. 

Press 2/3 of the dough into a 8 x 8 baking pan lined with parchment paper.

Mix together 10 ounces of frozen fruit (I used frozen blueberries) with 1/4 cup granulated sugar. Spread evenly on the dough.

Crumble the remaining dough into large chunks and spread evenly over the blueberries.

Bake at 350 degrees for 45 minutes.  Let cool before slicing. 

Try it with a scoop of vanilla bean ice cream!

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Peanut Butter Oatmeal Chocolate Chip Cookies

I love Oatmeal Chocolate Chip Cookies.  I decided to bake some, but this time with peanut butter!

They turned out yummy!  If you love the PB + Chocolate combo, you'll love these cookies!  I still like the regular Oatmeal Chocolate Chip Cookies, but when I'm feeling a little more indulgent, I'll definitely add in the PB!

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

• 1 1/2 c flour 
• 1 t baking powder
• 1 t baking soda
• 1 t salt
• 1 c butter, softened
• 1 c sugar
• 1/2 c packed dark brown sugar
• 2 large eggs
• 1 c creamy peanut butter
• 2 t vanilla extract
• 2 c old-fashioned whole rolled oats
• 2 cups chocolate chips

Directions:

• Combine the flour, baking powder, and baking soda in a medium bowl. Set aside.
• In a large bowl mix the butter and sugars until creamy. 
• Mix in the eggs, peanut butter, and vanilla.
• Add in the dry ingredients to the wet ingredients and stir until well combined.  
• Stir in the oats.
• Stir in the chocolate chips.  
• Chill the dough for at least 20 minutes in the refrigerator.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll 2 tablespoonfuls of dough into balls.  Place onto parchment-lined baking sheet and bake in a 350-degree Fahrenheit pre-heated oven for 12-14 minutes.  
• Cool on baking sheet for 5 minutes before transferring to wire rack.  

You can find the original recipe here on Sally's Baking Addiction.

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Peanut Butter and Chocolate Chip Cookies

I was craving cookies, so I decided to make Peanut Butter and Chocolate Chip Cookies (because is there any better combo??).

These cookies came out soft and chewy, just the way that I like them.

I didn't have time to refrigerate the dough as the original recipe recommends, but they still turned out amazing!

Peanut Butter Chocolate Chip Cookies

Ingredients

• 2 1/2 c flour
• 1 t baking soda
• 1 t baking powder
• 1/2 c butter
• 3/4 c creamy peanut butter 
• 1/2 c sugar
• 1 c packed dark brown sugar
• 2 large eggs plus 1 egg yolk
• 2 t vanilla
• 2 c chocolate chips

Directions

• Preheat oven to 350ºF. 
• In a medium bowl combine the flour, baking soda, baking powder, and salt.
• In a large heat safe bowl, microwave the butter until melted. 
• Mix in peanut butter until smooth.
• Mix in sugar and brown sugar until well combined. 
• Add the eggs and yolk, one at a time, stirring well after each addition. 
• Mix in vanilla.
• Gradually stir in the flour mixture. 
• Fold in the chocolate chips. 
• Drop dough by heaping tablespoonfuls.
• Bake for 12 minutes on parchment-lined baking sheet.
• Let cool for 5 minutes before transferring to wire racks to cool.

You can find the original recipe here on Handle the Heat.

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Peanut Butter Chocolate Chip Cookies Recipe

For some reason we had a large amount of peanut butter jars in our pantry, so I decided to make Peanut Butter Chocolate Chip Cookies!

Is there any better combo than peanut butter and chocolate?  If you love this combo, you'll love these cookies.  They turned out crispy on the outside, chewy on the inside, with just enough peanut butter flavor to not overpower the entire cookie.

Delish!

Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1/2 c butter, softened
• 1/2 c peanut butter
• 1 c packed brown sugar
• 1/2 c white sugar
• 2 eggs
• 2 ts vanilla extract
• 2 1/2 c all-purpose flour
• 1 t baking soda
• 2 c chopped chocolate chips

Directions:

• Preheat oven to 375 degrees F.
• In a large bowl, combine the butter, peanut butter, and sugars until creamy.  
• Mix in eggs and vanilla. 
• In a separate bowl, combine the flour and baking soda.
• Mix flour mixture into the peanut butter mixture. 
• Fold in chocolate chips.
• Drop by tablespoonfuls onto a parchment-lined baking sheet. 
• Bake for approximately 12 to 14 minutes.  Let cookies cool at least 2 minutes on cookie sheets before transferring to wire rack. 

You can find the original recipe here on Allrecipes.com.

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Homemade Peanut Butter Cups

I love Reese's Peanut Butter Cups.  They are my all-time favorite candy.  Those who know me best would give me Reese's for holidays and other special occasions, or even "just because" - that's how much I love Reese's!

The chocolate and peanut butter combo is simply one of the best combos there is, and I decided to try and make my own peanut butter cups.

It's super easy, and I absolutely loved the PB cups. I didn't have the time or patience to try and make the PB layer "pretty," but they still turned out delicious.

In my opinion, they taste more like the PB cups from Trader Joe's vs Reese's, but they are still really, really good.

Of course, the true test would be with my kids, especially my middle son, who loves Reese's almost as much as I do.

He gave it a thumbs up!

The best part - this recipe is no bake!

Homemade Peanut Butter Cups

Ingredients:

• 1 c creamy peanut butter, divided
• 1/2 c confectioners sugar
• 4 t butter, softened
• 2 c semisweet chocolate chips

Directions:

• Combine 1/2 cup peanut butter, confectioners sugar, and butter until smooth.
• Melt chocolate chips and remaining 1/2 cup peanut butter in microwave on high for 90 seconds. Stir until smooth.
• Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. 
• Drop a teaspoonful of peanut butter mixture into each cup.
• Top with a teaspoonful of chocolate mixture. 
• Refrigerate for at least 30 minutes.

You can find the original recipe here on A Taste of Home.

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Peanut Butter Fudge Brownies

A while ago Nat had given me a Reese's recipe booklet (since we both share a love of Reese's), and it wasn't until the end of last year that I finally baked something from that booklet!

I chose to make Peanut Butter Fudge Brownies.

They were pretty easy to make, but quite hard to cut!  The brownies and fudge were just so thick and rich!

And a little goes a long way - I would probably cut them into smaller bars the next time.

So decadent!

If you love peanut butter and chocolate, you'll love this!

Peanut Butter Fudge Brownies

Ingredients:

• 1 c butter, melted
• 1-1/2 c sugar
• 2 eggs
• 1 t vanilla extract
• 1-1/4 c flour
• 2/3 c cocoa
• 1/4 c milk (I used soy)
• 1-1/4 c walnuts chopped, divided
• 1/2 c butter 
• 1-2/3 c REESE'S Peanut Butter Chips (10-oz. pkg.)
• 1 14 oz can sweetened condensed milk 
• 1/4 c chocolate chips
• 1 T peanut butter

Directions:

• Pre-heat oven to 350°F. 
• Mix together the butter, sugar, eggs and vanilla in large bowl
• Stir in flour, cocoa, and milk.
• Mix in 1 cup nuts. 
• Pour into parchment-lined 9x13 pan.
• Bake 25 to 30 minutes. Cool completely in pan on wire rack.
• Melt 1/2 cup butter and peanut butter chips in microwave for 60 seconds on high.
• Stir in sweetened condensed milk until smooth.  
• Pour over brownies.
• Heat chocolate chips and peanut butter in microwave for 60 seconds on high.   
• Drizzle bars with melted chocolate and sprinkle with remaining nuts. 
• Refrigerate for at least 1 hour before cutting into bars.

You can find the original recipe here on the Hershey's website.

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Frosted Peanut Butter Blondies

I tore this recipe out for Peanut Butter Blondies from a 2009 issue of Family Circle Magazine, and I finally gave the recipe a try last week.

I made a few tweaks to the original recipe.  I didn't use shortening, and instead used butter.  I also did not bake in two 13x9x2 inch baking pans, but instead I poured all the batter into one 13x9 pan, and I halved the frosting recipe.

If you love peanut butter, you'll love this recipe.  Two of my sons thanked me for making this dessert, claiming it was so yummy and one of the "best desserts" I ever made.

I however, felt like it was missing something - chocolate!

Next time I'll stir in some chocolate chips, or make a chocolate frosting.

Frosted Peanut Butter Blondies

Ingredients:

• 2 c flour
• 1 1/2 t baking powder
• 1 t salt
• 1 c butter, softened
• 1 c peanut butter
• 2 c packed brown sugar
• 3 eggs
• 1 T vanilla extract
• 1 1/2 c confectioners sugar
• 1/4 c peanut butter
• 1/4 c butter
• 1 t salt
• 1/2 t vanilla extract
• 1/4 c hot water

Directions:

• Heat oven to 350 degrees F. 
• In a medium bowl, mix together the flour, baking powder and salt. 
• In a separate large bowl, combine butter, peanut butter and brown sugar.
• Add eggs and vanilla and stir well.  
• Stir in flour mixture.
• Pour batter into prepared 13x9 pan.
• Bake at 350 degrees F for 25 to 30 minutes.
• Meanwhile, make frosting by combining confectioners sugar, peanut butter, butter, salt, and vanilla.  Stir in hot water a little at a time and mix until smooth.  
• Spread frosting over blondies as soon as they are done baking.  

You can find the original recipe here.

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Peanut Butter & Jelly Bars

In my effort to clean out the pantry, I decided to make the Peanut Butter & Jelly Bars.

It's similar to the recipe Nat posted, but this recipe incorporates rolled oats.

The bars are thick and rich - I ended up cutting them in half!

Such a yummy way to use up items in the pantry!

Peanut Butter & Jelly Bars

Ingredients:

• 2 c flour
• 2 c rolled oats
• 1/2 t baking soda
• 1 c butter, softened
• 1 c brown sugar
• 2 eggs
• 1 c peanut butter
• 1 t vanilla extract
• 1 1/2 c jelly
• 1/2 c peanuts

Directions:

• Preheat the oven to 350ºF. 
• In a medium bowl, mix together the flour, oats, and baking soda.
• In a separate medium bowl, cream together the butter and sugar,  Stir in the egg, peanut butter, and vanilla. 
• Pour the flour and oat mixture into the peanut butter mixture and combine.
• Press ¾ of the cookie dough into the bottom of a 9x13 prepared baking dish.
• Spread the jelly evenly on the cookie dough. 
• Sprinkle remaining cookie dough on top of jelly.  
• Sprinkle the peanuts over the top and press down gently.
• Bake for 35-40 minutes.
• Cool completely before cutting into bars.

Original recipe found here on BudgetBytes.

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Peanut Butter Frosted Brownies: Genius!

I was searching for recipes the other day and I came upon brownies that called for a peanut butter frosting!  I was wowed from the get go and could already mentally taste the sweet and creamy peanut butter!

The original recipe (click here) calls for from-scratch brownies, but I decided to take a short cut with a brownie mix.  I baked the brownies as directed and let cool in the pan.  For the frosting, you'll need to cream together 6 tablespoons of softened butter with 3/4 cup creamy peanut butter.  Beat in 1 cup of powdered sugar in parts until smooth.  Spread the frosting on top of the brownies.  I decided to cover and refrigerate so that it would be easier to cut.

Enjoy! 
  

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REESE'S Peanut Butter Temptations Recipe

Tomorrow is NATIONAL I LOVE REESE'S DAY! Since I'm meeting my blog boss Gem (who is a HUGE fan of REESE'S peanut butter cups) for lunch today, I baked her these REESE'S Peanut Butter Cup Temptations using a recipe that I found on the REESE'S website. 

It only took me 30 minutes from start to finish, and here's how I did it:

1) Preheat oven to 375 degrees.  Line muffin pan with paper liners (original recipe calls for mini muffin pans but I used regular muffin pans since that's all I have). Unwrap REESE'S peanut butter cup miniatures and set aside.

2) Using an electric mixer, mix 1 stick of unsalted butter, 1/2 cup brown sugar, 1/2 white sugar, 1/2 cup peanut butter (REESE'S is preferred but any brand will do), 1 egg and 1/2 tsp vanilla extract in a large bowl.

3) In a separate bowl measure out 1 1/2 cups of flour, 3/4 tsp baking soda, 1/2 tsp salt

4) Gradually add in the dry ingredients (#3) to the wet ingredients (#2).

5) Scoop 1-inch balls into each paper liner (my balls were slightly larger since I used regular sized muffin liners)

6) Bake for 10-12 minutes if you're using a mini muffin pan; 15 minutes if you're using a regular muffin pan.  Bake times may vary so keep an eye on it.

7) Remove from oven and immediately press one REESE'S peanut butter cup into each cookie.  (I only used about half of a 12 oz bag of peanut butter cup miniatures.) 

As you can see, there is a lot of cookie when you use a regular size muffin pan.  Now I can see why the recipe calls for mini muffin pans. But don't get me wrong - the cookies were still delicious and I can't wait to get Gem's honest feedback on them. 

Click here to go to the actual recipe on the REESE'S website.

My Stats:

Number of Ingredients: 10 (the bag of miniatures counts as one ingredient)

Total time: 30 minutes

Yield: 16 cookies

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Irresistible Peanut Butter Cookies Recipe

We had just finished breakfast on a Saturday morning when my son asked me to make him peanut butter cookies.  It was like music to my ears.  I love to bake and am always looking for an excuse.  I've only made peanut butter cookies once or twice so I got out my favorite dessert cookbook:  Hawaii's Best Local Desserts by Jean Watanabe Hee to try a new recipe. 

Hee's recipe for Irresistible Peanut Butter Cookies makes about 3 dozen peanut butter cookies.  To begin, you need to beat on medium speed: 3/4 cup creamy peanut butter (we used crunchy), 1/2 cup Crisco shortening, 1 1/4 cups firmly packed light brown sugar, 3 tablespoons milk, and 1 tablespoon vanilla in a large bowl until blended.  Incorporate one egg to the mix.  

In another bowl, combine 1 3/4 cups flour with 3/4 teaspoon salt and 3/4 teaspoon baking soda.  I sifted the dry ingredients together and added to the creamed mixture until blended.  My daughter spaced out the dough about 2 inches apart and using a fork made crisscross marks on each cookie.  We baked at 375 degrees for about 8 minutes.  When we checked on them, we decided we wanted them a little crispier and browner so we baked for a couple of minutes more.  After removing from the oven, we let the cookies cool on the baking sheet for 2 minutes before letting them cool completely on a wire rack.

These cookies were super yummy, but not as crispy as I hoped.  They had more of a soft center.  For the last batch of dough, I added some chocolate chips for fun.  Great recipe! 

Using a cookie scooper and parchment paper really helps speed up the process.

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Peanut Butter and Jelly Bars

There's a bakery in town that makes these peanut butter and jelly bars that are to-die-for. As I was eating one at my desk one day, I thought to myself "I could save so much money if I made these at home - it can't be that difficult".  So I scanned the internet and found a recipe that looked very similar to what I was eating (judging by the photo on the recipe's page).  I tested out the recipe at home and it turned out to be almost identical to the one I buy at my favorite bakery in town.  If you like peanut butter and jelly as much as I do, you'll want to bookmark this link and try this recipe at home: http://www.bonappetit.com/recipe/peanut-butter-and-jelly-bars

Here's what you'll need:

Flour

Baking Powder

Salt

Peanut Butter

Brown Sugar

Butter

Egg

Vanilla Extract

Jelly

Salted Dry Roasted Peanuts (Optional)

You'll need two bowls (one for your wet ingredients, one for dry ingredients), an electric mixer, and 8x8 baking pan lined with foil.  Half of the dough will be used for the bottom crust.  The other half will be used for the topping. Bake time = 30 minutes at 350 degrees.  Yields 16 squares.

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Island Princess Hawaii's Mini Mele Peanut Butter Cookies Recipe

The most requested item from my mainland friends is Island Princess Hawaii's world-famous Mele Macs and it's no surprise as those delicious gems are made with whole 100% Hawaiian macadamia nuts, covered in toffee and milk chocolate and coated with powdered sugar.  You know what I mean when you can't stop at one.  I recently learned of another delicious Island Princess product, Mini Meles.  They are just as delicious and made with macadamia nut halves.
 
Island Princess was kind of enough to include a recipe with a bag of their Mini Meles.  You can find the recipe on their website along with information about their other great products.  You can purchase Mini Meles at various retail locations throughout Hawaii or even better visit their Factory Store where you will find a complete selection of Island Princess products.  What's great about the factory store is that you could find markdowns on closeout items or unique bagged treats for snacking and baking.
 
The Mini Mele Peanut Butter Cookies I made with their recipe was a hit!  The cookie had a great texture and was very peanut buttery!  The mini mele was the perfect topper and saved for the last bite.  It was a very simple recipe to follow and you'll love the results!


Island Princess Factory Store
531 Ohohia Street
Store hours are 7 days a week from 7 AM to 5 PM

Complimentary product was received for review purposes.  All opinions are entirely my own.

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Peanut Butter-Stuffed Chocolate Chip Bars

Chocolate and peanut butter just go well together, and these Peanut Butter-Stuffed Chocolate Chip Bars based on this recipe from Pillsbury, are perfect for anyone who's a fan of the combination.

These are very decadent because of the peanut butter filling, so I ended up serving them in small rectangular bars versus square bars.

Peanut Butter-Stuffed Chocolate Chip Bars (recipe credit Pillsbury)

Ingredients:

• 1 1/2 c powdered sugar
• 1 1/2 c creamy peanut butter
• 1 1/2 t vanilla
• 1 roll refrigerated chocolate chip cookie dough OR half of your favorite chocolate chip cookie dough recipe (two of my faves are this Nestle Toll House recipe or this Old-Fashioned Chocolate Chip Cookies recipe)

Directions:

• Heat oven to 350°F. 
• In a medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
• In a prepared 8- or 9-inch square pan, press half the dough (approximately 1 cup) evenly in bottom of pan. 
• Spread peanut butter mixture evenly over dough. 
• Press remaining half of cookie dough over peanut butter mixture.
• Bake 30 to 35 minutes or until golden brown.
• Cool 30 minutes. 
• Refrigerate 1 hour or until chilled. 

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