Tag Archives: peanut butter

Peanut Butter Banana Chocolate Chip Cookies

Peanut Butter Banana Chocolate Chip Cookies

I love bananas, but I often find myself with overripe ones.  I usually peel them and stash them in a ziplock in the freezer for smoothies.  But how many frozen bananas do I need to keep on hand?!  So I am always on the hunt for desserts using bananas.  I’ve shared my recipe for strawberry banana crumb cake, banana muffin top cookies, and even a Passover banana muffin.  But I needed more!  So I’m sharing this recipe for peanut butter banana chocolate chip cookies.

peanut butter banana chocolate chip cookies

The original recipe from Mommy Matter was for a peanut butter banana cookies; adding chocolate chips just seemed obvious to me!  The cookies don’t spread all that much so I suggest pressing them down with the tines of a fork just like a classic peanut butter cookie before baking. My version freezes really well and is dairy free.

Sleeping Then Eating Cookies

I was able to make these cookies when my son Charlie took an unexpected nap.  When he woke up, Charlie got to snack on fresh cookies!  He was really happy with these cookies, he didn’t stop at just one!

Peanut Butter Banana Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ½ cup (1 stick) margarine
  • ½ cup brown sugar
  • ½ cup sugar
  • ¾ cup smooth peanut butter
  • 1 banana
  • 1 egg
  • 1¾ cups flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 12 oz. semi sweet chocolate chips
  • 1 Tbs. vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the margarine with the brown sugar and sugar until light and fluffy.
  4. Add the peanut butter and banana and beat until smooth.
  5. Add in the egg and beat until smooth.
  6. Add in the flour, baking soda, salt, and vanilla and mix on low until the dough forms.
  7. Add in the chocolate chips and mix until chips are incorporated.
  8. Scoop cookies onto parchment lined cookie sheet using a medium sized cookie scoop. Press the top of each cookie in two directions with a fork to slightly flatten.
  9. Bake for 8-10 minutes until the edges are slightly golden brown.
  10. Cool on wire rack and enjoy!

 

Peanut Butter Chanukah Gelt Cookies

Peanut Butter Chanukah Gelt Cookies

I love these cookies.  They are a stroke of genius!  Too bad they were not my ingenious idea though.  I cannot take credit for them, the original  recipe comes from Miriam of Overtime Cook.  I have been making peanut butter blossom cookies (a peanut butter cookie rolled in sugar and topped with chocolate kisses or chips) for years.  But a few years ago Miriam decided to press a piece of Chanukah gelt into the cookie and life has never been the same!  I love this idea and was so bummed that I didn’t think of it first!  Since then, Chanie of Busy in Brooklyn made olive oil crinkle cookies sprayed with edible gold shimmer and topped with chocolate gelt, and again I was blown away.  Finally Miriam was back this year with a new version of her original: melt-in-your-mouth Chanukah cookies and I knew it was time for me to join the party.

Blue Sugar Peanut Butter Cookies

My twist on the original is pretty cute.  Instead of rolling the cookies in plain white sugar, I rolled them in two different colors or blue crystal sugar before pressing a delicious piece of gelt in each one.  I think this really gives them a festive vibe.  They would also look gorgeous rolled in gold or silver sugar or even clear crystal sugar.  I love that these can be made to match any party decor.  Thank you Miriam and Chanie for your inspiration!  Here is my non-dairy recipe adapted from Hershey’s.

Peanut Butter Chanukah Gelt Cookies
Author: 
Serves: 3½ dozen
 
Ingredients
  • ½ cup shortening
  • ¾ cup peanut butter
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 egg
  • 2 tbs. soy milk
  • 1 tsp. vanilla
  • 1½ cups flour
  • 1 tsp. baking soda
  • crystal sugar for rolling
  • 30-40 unwrapped large chocolate gelt
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat shortening with the sugars until light and fluffy.
  3. Add in the egg and beat until combined.
  4. Add in the soy milk and vanilla and stir to combine.
  5. Add in the flour, and baking soda and mix until dough forms.
  6. Using a 2 tsp. size cookie scoop or regular spoon, scoop batter and roll into balls.
  7. Roll each ball in crystal sugar, place on parchment lined baking sheet and gently flatten slightly.
  8. Bake for 7-9 minutes until the edges are slightly browned and cookies is cracked.
  9. Allow to cool on baking sheet for 5 to 10 minutes before pressing each chocolate on to the cookies.
  10. Allow to cool completely, you may place cookies in the fridge or freezer for a few minutes to help the chocolate firm up.

Crispy Peanut Butter Cups {Recipe}

Crispy Peanut Butter Cups

I’m so glad that I am finally sharing this recipe!  I have been meaning to post this recipe for ages but every time I made these delicious gems, I didn’t get a chance to photograph them; until now!  These peanut butter and chocolate treats are so easy to make.  They don’t even require an oven!

Stack of Crispy Peanut Butter Cups

These peanut butter cups get their crunch from crushed up graham crackers.  I like to sprinkle some graham cracker crumbs on top of each cup to make them look a little more special.  I also like using these brown mini cupcake liners to make them look more official, but you can use any kind you like!  I ordered these cupcake liners from Bakers Stock.  They are a great source for bulk orders of greaseproof white and brown cupcake liners.

To make these easy and non dairy delights, first prepare the crispy peanut butter filling and shape into round balls.  Line your mini muffin tins with mini cupcake liners.  Melt your chocolate and spoon into each cup.  Place one peanut butter ball in each and gently press down.  Cover each peanut butter ball with more melted chocolate.  Tap the whole tray on the counter to even everything out.  Then sprinkle some graham cracker crumbs on top!  I like to freeze the whole tray to help the chocolate set up quickly.

Inside of Crispy Peanut Butter Cup

This recipe makes about 3 dozen mini peanut butter bites.  You can definitely halve the recipe if you like, but these freeze perfectly!  Since you are doing all the work anyway, just make the whole recipe and freeze them until you are ready to eat them.  They are also make great gifts!  Enjoy this dairy-free, no-bake treat!  The recipe is adapted from my sister in law, Lee-Ron, and The Brown Eyed Baker.

4.7 from 3 reviews
Crispy Peanut Butter Cups
Author: 
Prep time: 
Total time: 
Serves: 3 dozen
 
Ingredients
Peanut Butter Filling
  • 1 cup smooth peanut butter
  • ¼ cup margarine
  • ¼ cup brown sugar
  • 1¼ cup confectioners sugar
  • 2 graham crackers, crushed
Chocolate Shell
  • 4 cups semi sweet chocolate chips
  • ¼ cup vegetable shortening
Instructions
  1. Line 3 dozen mini muffin tins with mini muffin liners.
  2. Crush the graham crackers in mini food processor.
  3. In a small pot over low heat, warm the peanut butter, margarine, and brown sugar until smooth and melted.
  4. Remove the pot from the heat and stir in the confectioners sugar a little bit at a time. The mixture will be thick.
  5. Reserve 2 Tbs. crushed graham crackers in a small bowl (will be used as a topping) and stir the remaining graham crackers into the peanut butter mixture.
  6. Using a small cookie scoop, divide peanut butter mixture into 3 dozen balls.
  7. Roll each peanut butter scoop into a ball and set aside.
  8. In a double boiler (a bowl set atop a pot that is filled with an inch of water on low heat) melt the chocolate chips with the vegetable shortening and stir until smooth.
  9. Using a small cookie scoop, spoon one scoop of melted chocolate into each muffin cup.
  10. Place one peanut butter ball into each chocolate filled muffin cup.
  11. Use the cookie scoop to spoon one more scoop of chocolate on top of each peanut butter ball.
  12. Gently tap the muffin tin on the counter to smooth everything out.
  13. Sprinkle a little bit of the reserved graham cracker crumbs onto each peanut butter cup.
  14. Freeze until firm.

Here are some more fun mini recipes that I think you would love to try!

Peanut Butter and Jelly Hamantaschen {Recipe}

Peanut Butter and Jelly Hamentaschen

Hamantaschen are a traditional Jewish cookie made for the holiday of Purim, or Jewish Halloween.  They are basically the perfect cookie in my humble opinion.  What is better than a sweet cookie filled with delicious jam?  When I was younger, my mom and I had to bake so many batches of hamantaschen because my family and friends would gobble them up so quickly.  My mom tried to hide them so we wouldn’t have to keep baking them every night, but that never worked-someone always found them.

Jam Filled Peanut Butter Hamentaschen

While I love classic hamantaschen, (find my recipe and instructions with pictures here), I kind of get bored of the same old thing.  I need to mix it up a little, turn a classic recipe on its head.  We used to experiment with different fillings a lot when I was younger.  We would try filling the hamantasch dough with chocolate chips, marshmallows, chocolate spread and other various creations that didn’t go so well.  We also used to try a peanut butter and jelly filling.  For some reason, the peanut butter didn’t really bake well.  It would dry out and become crumbly.  I thought to myself, what if I make a peanut butter dough and fill it with delicious fruit jams!  Peanut butter and jelly hamantaschen!  This was my mini aha moment.  I was so proud of the idea. The only problem was that I hadn’t seen it done anywhere which means there are no recipes available.  I was challenged with developing my own recipe and I am so happy with the results.  These are a great alternative to the classic and will appeal to the kid in everyone. Chag sameach!

PB&J Hamentaschen

Peanut Butter and Jelly Hamantashen
Author: 
Serves: About 6 dozen cookies
 
Ingredients
  • 1 cup honey
  • ¾ cup brown sugar
  • ½ cup shortening
  • ¾ cup smooth peanut butter
  • 1 tsp. vanilla
  • 4 eggs
  • 4½ cups flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • Your favorite flavor jam filling*
Instructions
  1. Preheat the oven to 350°F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth.
  3. Add in the eggs, one at a time until combined.
  4. With the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
  5. Wrap the dough in plastic wrap and chill for at least an hour in the fridge.
  6. Turn the dough out onto a floured surface and roll the dough out thin.
  7. Using a round cookie cutter (I use a cutter that is 2 ½ to 3 inches in diameter) or a drinking glass, cut out the cookies.
  8. Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling. *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies. Apricot and prune butter work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.
  9. Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown.
  10. Allow to cool-the filling will be extremely hot! Enjoy!