Tag Archives: peanut butter

chocolate and PB skillet cookie in cast iron pan

Date Night at Home Isn’t Complete Without This Chocolate Peanut Butter Skillet Cookie

Imagine the perfect cookie. For me it would be crisp on the outside, chewy on the inside and loaded with chocolate. Then take it to the next level with salty, nutty peanut buttery goodness. Decadent chocolate + peanut butter make for the ultimate dream team in this delicious skillet cookie recipe. Don’t forget to top it with a scoop of ice cream! The perfect decadent dessert for a date night at home.

chocolate and PB skillet cookie in cast iron pan

Chocolate Peanut Butter Skillet Cookie

Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 4

Ingredients:

1 ⅓ cup all-purpose flour
¾ tsp baking powder
½ tsp salt
¾ stick butter, room temperature
¼ cup smooth peanut butter
¼ cup granulated sugar
½ cup brown sugar
1 large egg
1 tsp espresso powder
1 tsp water
1 tsp vanilla extract
1 cup semi-sweet chocolate, chopped or chunks
Flaky sea salt

Equipment:

6 ½ Inch Logic Pre-Seasoned Skillet, Amazon, $23.

chocolate and PB skillet cookie ingredients on kitchen countertop

Directions:

1. Preheat oven to 375°F.

2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, cream together butter, peanut butter, sugar and brown sugar for about 2 minutes. Add the egg and cream until light and airy, about 3-5 minutes. Dissolve the espresso powder with water and add to the stand mixer, along with the vanilla extract.

Related: Our Most Popular Cookie Recipes of All Time

4. With the mixer on low, add the flour mixture and mix just until the dough comes together. Fold in the chopped chocolate.

chocolate and PB skillet cookie dough

5. Divide the cookie dough amongst two 6.5-inch cast iron skillets or one 10-inch skillet. Sprinkle flaky sea salt on top of the dough. Bake in the oven for 20-25 minutes until the edges are golden. Serve warm with a scoop of ice cream.

chocolate and PB skillet cookie in cast iron pan

Like Sabrina’s cast iron cookie recipe? Try her 8-ingredient warm salted caramel lava cakes or caramel apple cheesecake fried wontons.

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Irresistible Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

The combination of chocolate and peanut butter will forever be a classic, but the addition of smoked salt takes these cupcakes to a new level. A childhood favourite, reinvented. The cupcakes feature a peanut butter base with a rich chocolate buttercream piped mile high. To find the flaked smoked salt, visit the spices section in your grocery store. Biting into one of these decadent beauties just might become the sweetest part of your week.

Related: 25 Sinful Chocolate Desserts That Are Worth the Indulgence

Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

Prep Time: 25 minutes
Bake Time:
20 minutes
Total Time:
45 minutes
Serves: 12 cupcakes

Ingredients:

Cake Batter 
½ cup unsalted butter, room temperature
⅓ cup natural peanut butter, smooth
1 cup light brown sugar, packed
1 large egg, room temperature
1 tsp pure vanilla extract
1 ½ cups all-purpose flour, sifted
¼ tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
¼ tsp fine salt
¾ cup whole milk

Frosting
1 cup unsalted butter, room temperature
3 to 4 cups powdered sugar, or to taste
½ cup unsweetened Dutch-process cocoa powder
¼ tsp fine salt
1 tsp pure vanilla extract
¼ cup whipping cream, cold
Smoked flaked salt, for sprinkling

Related: The Only Oatmeal Cookie Recipes You Need in Your Life

Directions:

Cake Batter
1. Preheat oven to 350ºF. Line a 12 tin cupcake tray with liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter and sugar.

3. Beat in the egg and vanilla extract until well combined.

4. Sift in the flour, cinnamon, baking soda, baking powder and salt.

5. Turn the mixer to low speed and slowly add the milk. Turn mixture to medium speed and beat until fluffy, about 2 minutes.

6. Using a large ice cream scoop, evenly divide mixture among the prepared cupcake tray.

7. Bake for 20 to 25 minutes, until the tops bounce back to touch. Let cool completely before frosting.

Related: How to Melt and Temper Chocolate for Perfect Candy Making

Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, salt and vanilla. Beat until well combined, about 2 minutes.

2. Scrape down the sides of the bowl and add the whipping cream. Beat until the mixture is light and fluffy, about 2 minutes.

3. Transfer frosting to a large piping bag fitted with a star tip. Pipe cupcake as desired and finish with a sprinkle of salt. These are best enjoyed within 24 hours!

For more cakey, frosting goodness try Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting or Anna Olson’s Very Best Cupcake Recipes.

The Best Keto Protein Bar Recipe That Totally Beats Store-Bought

Loaded with peanuts, peanut butter, eggs and butter, this decadent tasting keto protein bar is truly superior to anything you’ll find in a package. The base takes cues from a peanut butter cookie, baked until firm and chilled, then topped with a peanut caramel. Dark chocolate and more peanuts top things off before being frozen until set – but you can enjoy them room temperature if you’re on the go. Satisfy your sweet tooth and fill up on protein and fat with these rich treats!

Dark Chocolate Peanut Caramel Keto Protein Bars

Prep Time: 20 minutes
Bake and Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 5 hours (including chill time)
Makes: 15 to 20 bars

Ingredients:

Peanut Butter Cookie Base
½ cup unsalted butter, melted
1 cup natural peanut butter
⅔ cup granulated keto sugar (allulose or xylitol)
2 large eggs
½ cup roasted unsalted peanuts
¼ cup coconut flour
¾ tsp salt

Peanut Caramel
¼ cup unsalted butter
½ cup granulated keto sweetener (allulose or xylitol)
½ cup heavy whipping cream (35%)
1 tsp blackstrap molasses
½ tsp salt
½ tsp vanilla extract
⅓ cup roasted unsalted peanuts

Chocolate Peanut Topping
1 cup chopped dark chocolate (99% for lowest sugar content, if possible), melted
⅓ cup roasted unsalted peanuts
Salt, to taste  

Directions:

Peanut Butter Cookie Base
1. Preheat oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix to combine butter with peanut butter. Mix in sugar and eggs, one at a time and beat until smooth. Mix in peanuts, coconut flour and salt until combined and then evenly spread into the prepared pan.
3. Bake for 25 minutes, until dry to the touch on top and set around the edges. Cool to room temperature, then freeze for 1 hour or refrigerate for 3 hours. Meanwhile, prepare the caramel.

Peanut Caramel
1. In a medium saucepan, melt butter over low heat and continue to cook until browned, about 5 minutes (this adds additional flavour and colour). Whisk in the sweetener, cream, molasses and salt. Without stirring, cook over low heat for 10 to 15 minutes, until thickened.
2. Remove from heat and stir in peanuts and vanilla. Transfer to a heatproof bowl and cool to room temperature. Both the cookie base and caramel need to be chilled and/or kept at room temperature, otherwise the caramel will soak too far into the cookie base.
3. Once the caramel has cooled to room temperature, remove the chilled peanut butter cookie base from the freezer or refrigerator. Spread peanut caramel evenly over peanut butter cookie base and freeze for 1 hour, until caramel is firm.

Chocolate Peanut Topping and Serving
1. Slice chilled cookie base into thirds and from there, slice each third into whichever size you prefer to make about 15 to 20 bars.
2. Line a baking sheet with parchment paper and spread out the bars evenly. Drizzle with melted chocolate before it sets, then top with peanuts and salt to taste.
3. Freeze until chocolate is set, about 30 minutes, and enjoy. Store leftover bars airtight in the freezer for up to 2 months or refrigerator for up to 1 week.

Don’t let your cooking streak stop there! We’ve compiled 14 tasty keto-friendly snack recipes, along with the easiest keto dinners to make this week. Heading out for dinner instead? Don’t sweat it. Here’s what to order at a restaurant if you’re on the keto diet.

This Healthy No-Bake Peanut Butter Cup Pie is Totally Guilt-Free

If you enjoy peanut butter cups, you’ll absolutely love this decadent and creamy pie. The best part? The recipe is super easy to make and doesn’t require any baking, so it’s perfect for those hot summer days. But instead of a traditional peanut butter pie, we’ve swapped in some healthier ingredients, like maple syrup instead of refined sugar and coconut milk instead of cream cheese, to make a dairy-free and refined sugar-free version. Using walnuts and dates to form the crust creates a subtly sweet and crumbly alternative that’s gluten- and grain-free. You’ll love the tasty indulgent combo of salty peanut butter and rich dark chocolate. Most of all, you can truly enjoy this no-bake pie knowing it’s made from good-for-you ingredients.

Healthy No-Bake Peanut Butter Cup Pie

Prep Time: 3 hours
Servings: 8

Ingredients:

Crust:
1 ½ cups walnuts
¼ cup dates
¼ cup cacao powder or cocoa powder
2 Tbsp coconut oil
⅛ tsp sea salt

Filling:
1 ½ cups peanut butter
1 ½ cups full-fat coconut milk
¼ cup maple syrup
¼ tsp sea salt

Chocolate Topping:
½ of a 70% dark chocolate bar (40 grams)
1 Tbsp coconut oil

Directions:
1. You’ll make the crust first. If the dates are dried out or a bit tough, it’s best to soak them in a bowl with warm water to soften, around 5 minutes. Drain the dates out of the water. Then combine the walnuts, dates, cacao powder, coconut oil and sea salt in the bowl of a food processor. Pulse for a minute or two until the mixture is crumbly and begins to stick together.
2. Grease a 9-inch pie dish with coconut oil. Then press the crumbled crust mixture flat across the bottom of the pie dish with your fingers so that it’s evenly spread out.

3. After rinsing out the food processor bowl, make the filling. Add the peanut butter, coconut milk, maple syrup and sea salt to the bowl and pulse several times to combine. The mixture will be thick and creamy.
4. Pour the filling over top of the crust and use a spatula to spread out evenly.
5. Place the pie into the refrigerator to chill for at least 2 hours. You can also chill the pie overnight and finish the rest of the steps the next day.

6. Set up a double boiler to make the chocolate topping: Add around 1 cup of water to a small pot, and place a small stainless steel bowl over top. Place the chocolate bar and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts. Once the chocolate is fully melted and a smooth mixture, remove from the heat.
7. Take the chilled pie out of the fridge and use a spoon to drizzle the chocolate mixture over top.
8. Place the pie back in the fridge so that the chocolate topping solidifies. This will only take about 5 minutes.
9. Slice the pie and serve! It is best served chilled. Make sure to store leftovers in the fridge.

As the temperatures rise outside, you’ll probably want to skip the oven and opt for some of these 47 No-Bake Desserts You Need to Make This Summer and 35 Easy No-Cook Summer Meals instead.

Easy 2-Ingredient Vegan Peanut Butter Cups

This concept is nothing new, but I have yet to find an easier peanut butter cup recipe. So here ya go! (And personally, I think these cups taste way better than the brand name store-bought variety.) Note: We used Earth Balance Creamy Coconut & Peanut spread (crunchy) which is sweetened with agave nectar. Using a natural peanut butter on its own works as well — and you can add in your own sweetener if you like.

vegan-peanut-butter-cups

Easy Vegan Peanut Butter Cups Recipe

Makes: 12

Ingredients:

1 bag of vegan chocolate chips (approximately 1 1/2 cups)
1/4 cup peanut butter

vegan-peanut-butter-cups-1

Directions:

1. Line a muffin tin with paper liners or use a silicon muffin tray
2. In a double boiler melt the chocolate chips until silky smooth. Put 1 teaspoon of melted chocolate into the bottom of the muffin liners and then spread it out evenly with your finger or a spoon. Refrigerate this for 10 mins.
3. Then take 1 teaspoon of peanut butter and put that on top of the hardened chocolate. Don’t spread this out with your finger as it will settle itself and stay mostly in the centre. Refrigerate this for 10 mins.

2-ingredient-peanut-butter cups

4. If your chocolate has become sludgier while you were waiting just put it back on the double boiler quickly to re-melt it. Then take 1 to 2 teaspoons more of melted chocolate and put that on top of the peanut butter. The peanut butter won’t be super hard but it will hold up for the rest of this process. If you’re rushed you don’t really have to put the peanut butter part in the fridge again.
5. You can push the melted chocolate into the sides a bit with your teaspoon to ensure it runs down to cover the peanut butter. This won’t necessarily happen, especially if you don’t refrigerate the peanut butter part, but I don’t mind them looking a little rustic and oozy anyway!
6. Smooth the top of the cups if you desire, but they might just settle nicely on their own. Then refrigerate this for at least 20 minutes before serving. Store in the fridge in an airtight container or at room temperature if you want softer cups.

Looking for more vegan treats? Try our Vegan Desserts Even Non-Vegans Will Love.

Sweet & Salty Peanut Butter Pretzel Crust Brownies

Sweet and salty, and inspired by a time-honoured ballpark snack, these decadent brownies are sure to satisfy. The salty peanut butter pretzel crust makes for an unexpected and welcome contrast to the dense dark chocolate brownie topping. A drizzle of melted white chocolate adds an extra later of sweetness and decadence.

peanut-butter-pretzel-crust-brownies

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Serves: 9

Ingredients:

Peanut Butter Pretzel Crust:
2 cups fine pretzel crumbs (from 6 heaping cups whole pretzels)
1/4 cup packed dark or light brown sugar
2/3 cup peanut butter (natural or regular will both work)
1/2 cup unsalted butter, melted

Brownies:
1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 Tbsp vanilla extract
1/4 tsp salt
2 large eggs
2/3 cup all-purpose flour
9 whole small or medium-sized pretzels

Topping :
1/3 cup white chocolate chips, melted

peanut-butter-pretzel-crust-brownies2

Directions:

Peanut Butter Pretzel Crust :
1. Preheat oven to 350ºF. Line an 8 x 8-inch baking pan with parchment paper or foil.
2. In a large bowl, mix all pretzel crumb ingredients until fully combine.

Brownies:
1. Melt butter in a medium saucepan. Remove from heat and stir in sugar, cocoa powder, vanilla and salt, followed by eggs. Gradually mix in flour until fully combined.
2. Tightly pack into bottom of prepared pan. Set aside.
3. Pour brownie batter over prepared pretzel crust and smooth out top.
4. Place 9 pretzels over surface of brownies, so each brownie will have 1 pretzel.
5. Bake for 20 to 25 minutes, until a toothpick inserted in the centre of the brownie portion comes out with slightly sticky with a few damp chocolate crumbs.
6. Cool in pan for 30 minutes.

Assembly:
1. Cut brownies into squares, using the whole pretzel as your guide, for 9 brownies.
2. Drizzle each brownie with white chocolate.
3. Serve immediately or allow chocolate to harden, about 30 minutes. Once chocolate has set, store leftovers airtight in refrigerator for up to 1 week or freeze for up to 1 month.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

Ice cream equals summer. But for those that can’t enjoy dairy versions, there’s an extremely healthy solution to satisfy your ice cream cravings.

This vegan peanut butter chocolate chip ice cream uses frozen bananas as its base, creating the smooth and creamy texture of regular ice cream, just without the cream (and calories!). You’ll think you’ve died and gone to heaven after you try this.

888_peanut-butter-banana-ice-cream2

Ingredients (1 serving):
2 sliced and frozen bananas
2 Tbsp natural peanut butter
3 Tbsp raw cacao nibs
Pinch sea salt
Drizzle of agave (or maple syrup), optional

888_peanut-butter-banana-ice-cream

Directions:
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.

Tip: You can add many other things to this frozen banana ice cream base. Try candied nuts, almond butter or another favourite nut butter, cinnamon, frozen blueberries, chopped dates, candied ginger… The options are endless.

See more from hot for food on their YouTube channel.

Healthy Peanut Butter and Jam Squares

This delectable sweet and healthy dessert comes from Toronto’s own earth and city. Oats, almonds and dates are mixed together for the base, then topped with a layer of natural peanut butter blended with banana and sea salt, a layer of jam and finished off with the remaining crumble.

pb&j-squares1

Ingredients (makes 12 squares):

Crumble:
3 1/2 cups gluten-free oats
2 1/2 cups raw almonds
1 tsp cinnamon
1/4 tsp sea salt
4 cups dates, pitted

Filling:
2 cups natural peanut butter
2 ripe bananas
1/2 tsp sea salt
1 cups dates, pitted
2 Tbsp water
1 cup jam of your choice
3 Tbsp chia seeds (optional)

pb&j-squares-10

Directions:
1. Grind almonds in a food processor until it becomes a fine meal and place into a mixing bowl. Grind oats the same way, then add the almond meal back in.
2. Add cinnamon and sea salt, and with the food processor running add in dates a few at a time, until the mixture starts to come together. Press 3/4 of this mixture into a parchment lined 9″ x 13″ pan.

pb&j-squares-12

3. Blend peanut butter, bananas and sea salt together in a food processor.
4. In the same style as the almonds/oats mixture, feed the dates in a few at a time until the mixture is smooth. If the mixture seems too thick to spread with a spatula, add a little water as necessary.
5. Spread this mixture over the pressed base in the pan.
6. You can mix chia seeds into the jam if you like, then spread the jam over top of the peanut butter layer.

pb&j-squares9

7. Then add the remaining crumble on top.
8. Refrigerate overnight and cut into squares. Store squares in the fridge to prevent melting.

pb&j-squares8

 

See more from hot for food on their YouTube channel.

10 Ways to Eat Peanut Butter and Jelly

There’s no flavour combo more classic than peanut butter and jelly. This tried, tested and true marriage of salty and sweet is here to stay, so you might as well make it a little more interesting. Sure, there’s nothing wrong with a delicious PB&J sandwich, but if you’re looking to explore some new options, you’ve come to the right place. Check out our picks for the seven most creative ways to snack on peanut butter and jelly.

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1. Peanut Butter and Jelly Bars

2. Peanut Butter and Jelly Doughnuts

3. Peanut Butter and Jelly Foie Gras

4. PB&J French Toast

5. Peanut Butter and Jelly Cookies

6. Peanut Butter and Jam Bread Pudding

7. Moroccan PB&J

8. PB&J Burger

9. Healthy Peanut Butter & Jam Squares

10. PB&J Treats