Gluten-free, dairy-free peanut butter cookies with only 4-5 ingredients. Wow! These cookies are amazingly good. I love the salt and sweet combination. If you don’t like the salt, leave it out. My daughter, Megan, made these and the grandkids loved them, as did the adults.
Salted Peanut Butter Cookies
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish
Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen. You know the dough is ready when it has the consistency of Play-Doh.
Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce) balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping tablespoon.
Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes). When finished, the cookies will be lightly golden and cracked on top. Let cool completely before serving.
You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking.
Chef’s Tip: While the all-natural stuff works just fine, Skippy is our peanut butter brand of choice for this recipe as we’ve found it retains the dough shape best. These tasty cookies are gluten-free!
S’mores conjure up childhood memories of campfires with friends and family, biting into that creamy marshmallow with melted chocolate. Yum! Sometimes you don’t have a campfire and you still want s’mores. This recipe does that and takes it up a notch with peanut butter and chocolate hazelnut spread.
Make these delicious s’mores in advance and store in the fridge. Decorate for the occasion or holiday, in this case, Labor Day. It is a real crowd pleaser!
Chocolate Dipped Peanut Butter S’mores
1/2 cup smooth peanut butter
16 graham cracker square (8 whole rectangular pieces, halved)
1/2 cup chocolate-hazelnut spread
8 large marshmallows
1 package white almond bark
1 package chocolate chips or other melting chocolate
Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate hazelnut spread onto one side of the other 8 squares.
Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top or grill. Place 1 toasted marshmallow onto each of the peanut butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you’d like to use. (NOTE: We chose to drizzle melted chocolate over the s’mores and then apply sprinkles.)
Place in the fridge for at least 30 minutes. Then you can store the s’mores at room temperature or in the fridge until you’re ready to serve! (NOTE: I would recommend storing in the refrigerator so the chocolate doesn’t melt. They keep very well without getting soft).
Recipe slightly adapted from Food Network/Ree Drummond
Peanut Butter and Chocolate combined are a beautiful match and this recipe was a ‘must try’ from Iowa Girls Eats. I have to say that they are absolutely delicious even though my end result was not as attractive as I would have liked. I’m chalking that up to baking at altitude (or attitude!).
PEANUT BUTTER BROWNIES
For the Chocolate Sheet Cake:
1 cup butter
1 cup water
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
For the Peanut Butter Icing:
3 cups powdered sugar
1/3 cup + 2 Tablespoons milk
6 Tablespoons butter, melted
1 teaspoon vanilla
3/4 cup peanut butter
Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a large saucepan then bring to a boil. Remove from heat then set aside to cool slightly.
Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture then whisk until smooth. Add sour cream then whisk until smooth.
Pour cake batter into a non-stick sprayed baking sheet (I used a 17×12) or jelly roll pan, then spread evenly.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
For the Peanut Butter Icing: Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl. Add peanut butter then whisk to combine. Microwave for 30 seconds then stir if too thick. Pour over warm cake then spread evenly. Allow to cool then slice and serve.
Peanut Blossoms have been a family favorite since I was a child. I loved them, my children love them and the tradition continues. What beats the combination of peanut butter and chocolate! It seems fitting to make a batch of peanut blossoms for your sweetheart with the famous Hershey KISSES as Valentine’s Day approaches.
I was curious about the origin of Hershey’s Kisses. Per Wikipedia, Hershey’s Kisses milk chocolates were introduced in 1907. The candy got its name because the machine made kiss sounds as the chocolate kiss is created.
These cookies are good anytime of year. What is sweeter than a Valentine’s ‘kiss’!
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
chocolate stars or chocolate kisses
Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.
Some days that seem dark and depressing can be brightened by the gift of food…particularly my favorite antidepressant, chocolate. Daughter, Sarah, was at the house and we decided to try out this new recipe she found on Pinterest/Pinch of Yum.
I can attest it is a big Yum! I’m not a fan of cheesecake but a huge fan of chocolate chip cookies. This reminds me of chocolate chips cookies on steroids.
Interesting enough, my dark day brightened thanks to Ms. Sarah and Mr. Chocolate!
1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (less if you don’t like salty/sweet)
½ cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
⅓ cup sugar
½ teaspoon vanilla
Preheat oven to 325 degrees.
Cream the butter, sugars, and peanut butter until smooth and fluffy.
Add the egg and beat until incorporated.
In a separate bowl, mix the flour, baking soda, and salt.
Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
Stir in the oats and chocolate chips.
Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough.
Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
What was my favorite breakfast growing up? It was a great day when my Mom made a peanut butter bacon (PBB) sandwich paired with chilled Welch’s grape juice. It was breakfast for champions. This favorite comfort food has been on my mind and I HAD to have it, only this time for dinner.
After cooking the bacon in the oven (so much easier than on top the stove), I toasted two pieces of bread and generously spread peanut butter on the toast while warm. I topped with cooked bacon. Next, I poured a nice tall glass of cold Welch’s grape juice.
NOTE: My best Golden Retriever buddy, Joe, decided to eat 3/4 of the bacon while I stepped outside for a moment. He evidently prefers his bacon straight-up.
Yum…yum…yum. Memories of bacon & peanut butter moments dance in my head.
I will eat a Scotcheroos any time of year, but for some reason I associate these addictive treats with Easter. A pan of Scotcheroos regularly graced our family Easter dinner celebration along with the traditional baked hams, potatoes, etc.
They are an absolute favorite of mine and I’ve been known to eat them for breakfast, if left to my own devices. After all, they do have cereal and peanut butter in them! I find them so addictive, that I cannot make them often.
This year, Scotcheroos will again grace our Easter celebration, sprinkled with Easter colored sugars. Let’s hope the guests will eat several so I won’t have to! Scotcheroos…it’s tradition.
1 small package chocolate chips
1 small package butterscotch chips
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter (crunchy is great)
6 cups Rice Krispies®
Melt chips in microwave.
In separate pan mix Karo and sugar. Stir in pan until slightly boiling. Remove from heat. Add peanut butter and beat until smooth.
Pour syrup over Rice Krispies in large bowl.
Put Rice Krispies mixture in buttered 9×13″ pan. Cover with melted chips. Let cool and set until firm. Cut into squares to serve.