Fans of peanut butter will be pleased to know that November is National Peanut Butter Lovers Month. Created using dry, roasted peanuts, peanut butter is a spread used in a large assortment of dishes. Get into the spirit of the month by trying out one of these recipes, all of which involve peanut butter in one way or another.
Peanut Butter Stuffed Cookies
Makes: 12 cookies
Preparation Time: 35 minutes
Ingredients:
Filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
Cookies:
- 1/2 cup creamy peanut butter
- 1/2 cup (or 1 stick) butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar, plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions:
- Preheat oven to 375° F and line two large baking sheets with parchment paper.
- For the filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2″) and freeze until they are ready to use.
- For the cookies: In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add the egg and vanilla and mix until thoroughly combined. Then add flour, baking soda and salt. Mix until just combined.
- Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter filling completely.
- Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart.
- Bake until the cookies are golden on the bottom, 12 to 15 minutes. Serve warm or at room temperature.
Chocolate & Peanut Butter Pie
Makes: 8 servings
Preparation Time: 1 hour, 25 minutes
Ingredients:
Crust:
- 25 whole chocolate sandwich cookies (Oreos are a good option)
- 4 tablespoons butter, melted
Filling:
- 1 cup creamy peanut butter
- 8-ounce package of cream cheese, softened
- 1-1/4 cups powdered sugar
- 8-ounce package whipped topping, such as Cool Whip, thawed
Instructions:
- For the crust: Preheat the oven to 350° F. Crush the cookies until they’re fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow it to cool completely.
- For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
- Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
- The pie will be very rich in flavor, so only cut small slivers when you eat it.
Peanut Butter Caramel Swirled Brownies
Makes: 24-28 brownies
Preparation Time: 2 hours, 20 minutes
Ingredients:
Caramel Swirl:
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup smooth peanut butter
- 1 tablespoon corn syrup
- Pinch of sea salt
- 1/8 teaspoon vanilla extract
Brownies:
- 1 cup (or 2 sticks) unsalted butter, cut into chunks
- 6 ounces high-quality unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
- 1 teaspoon espresso powder
- 4 large eggs
- 1-1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine salt
- 1 cup unbleached all-purpose flour
Instructions:
- Bring the cream to a simmer over low heat in a small saucepan. Combine the sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown. Slowly whisk in the warm cream until smooth and let it cook for 1 minute. Remove from the heat and whisk in the peanut butter, corn syrup, sea salt and 1/8 teaspoon of vanilla extract
- until smooth. Transfer to a bowl and let cool until thickened at room temperature, about 30 minutes.
- Put a rack in the middle of the oven and preheat to 325° F. Line a 9×13 inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
- Combine the butter, unsweetened chocolate, 2 ounces bittersweet chocolate, and espresso powder in a double boiler (or a medium bowl set over a pot of simmering water). Let the chocolate melt over low heat, stirring frequently until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- In a large bowl, whisk the eggs, both sugars, vanilla, and salt until smooth. Whisk in the melted chocolate mixture until combined. Scrape down the sides of the bowl. Beat in the flour in two additions (the batter will be thick). Stir in the remaining 4 ounces of chopped bittersweet chocolate.
- Scrape half of the batter into the prepared pan and smooth the top. Using a tablespoon, take half of the peanut butter caramel and drop dollops every 2 inches over the top of the batter. Carefully add the remaining batter and smooth over the caramel. Dollop the remaining caramel over the top. Use a butter knife to swirl through the batter to get a marbleized effect.
- Bake until the top is set but still soft and the edges are puffed and just beginning to pull away from the sides of the pan. This takes about 23 to 25 minutes. A toothpick inserted in the center will come out still gooey (under-baking the brownies is one of the secrets to their fudgy texture). Transfer the pan to a wire rack to cool completely.
- For the neatest cuts, refrigerate the pan for about 20 minutes before cutting the brownies. Using the foil, lift the brownie slab out of the pan. Carefully peel off the foil and put the brownie on a large cutting board. With a large sharp knife, cut the brownies into 48 squares. (The brownies can be stored in an airtight container, at room temperature, for up to 3 days; they can also be frozen, well wrapped, for up to 2 weeks.)
Reese’s Chocolate Peanut Butter Tart
Makes: 10-12 slices
Preparation Time: About 1 hour, 30 minutes
Ingredients:
- 1-1/2 cups Oreo crumbs
- 4 tablespoon butter, melted
- 6 ounces peanut butter chips
- 1 cup heavy whipping cream, divided
- 6 ounces chocolate chips
- 12-15 mini Reese’s peanut butter cups, quartered
Instructions:
- Add melted butter with cookie crumbs and mix until combined.
- Press cookie mixture evenly into the bottom and up the sides of a greased 9-inch tart pan, with removable bottom, then set aside.
- Put peanut butter chips into a microwave-safe bowl. A glass measuring cup will work.
- Add 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover the peanut butter chips.
- Microwave mixture until cream begins to boil, about 1-2 minutes.
- Remove from microwave and whisk until smooth.
- Pour peanut butter ganache into crust and spread into an even layer. Refrigerate for about 15 minutes, or until fairly firm.
- Put chocolate chips into a microwave-safe bowl.
- Add remaining 1/2 cup of heavy whipping cream to bowl. Heavy cream should mostly cover the chocolate chips.
- Microwave mixture until cream begins to boil, about 1-2 minutes.
- Remove from microwave and whisk until smooth.
- Pour chocolate ganache over peanut butter ganache and spread into an even layer.
- Top with quartered mini Reese’s.
- Refrigerate until firm, about an hour.
Recipe Inspirations:
www.delish.com/cooking/recipe-ideas/recipes/a51853/peanut-butter-stuffed-cookies-recipe
www.foodnetwork.com/recipes/ree-drummond/chocolate-peanut-butter-pie-recipe-2125370
www.foodnetwork.com/recipes/bobby-flay/peanut-butter-caramel-swirled-brownies-recipe-1949849
www.lifeloveandsugar.com/2015/04/08/reeses-chocolate-peanut-butter-tart
Sponsored by:
