Best 7 Peanut Butter Heaven Recipes

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Indulge your taste buds with a delightful culinary journey into the realm of peanut butter heaven. Embark on an adventure that unveils a symphony of flavors, textures, and aromas, all centered around the irresistible allure of peanut butter. Discover a treasure trove of recipes that transform this beloved ingredient into extraordinary creations, ranging from classic peanut butter cookies that evoke nostalgic memories to innovative savory dishes that showcase peanut butter's versatility. Prepare to tantalize your palate with each bite as you explore the culinary wonders that await within.

Let's cook with our recipes!

PEANUT BUTTER HEAVEN



Peanut Butter Heaven image

These taste like a popular peanut butter candy bar!

Provided by sal

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 35m

Yield 16

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
¾ cup peanut butter
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
2 ½ cups semisweet chocolate chips
½ cup peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs, one at a time, then stir in the 3/4 cup peanut butter. Combine the oats, flour and baking soda; stir into the creamed mixture until well blended. Press the dough evenly into the prepared pan.
  • Bake for 15 to 20 minutes in the preheated oven, until firm. In the microwave or over a double boiler, melt chocolate chips and 1/2 cup peanut butter together, stirring frequently until smooth. Spread over cooled bars and allow to set up before cutting into squares.

Nutrition Facts : Calories 533 calories, Carbohydrate 60.7 g, Cholesterol 53.8 mg, Fat 31 g, Fiber 4.2 g, Protein 10 g, SaturatedFat 14.4 g, Sodium 268 mg, Sugar 37.6 g

HEAVEN IN A BOWL (PEANUT BUTTER BROWNIE TRIFLE)



Heaven in a Bowl (Peanut Butter Brownie Trifle) image

Haven't actually tried yet but plan too! Wanted to get it saved on here so I could refer back to it easily! If you try it, let me know how you like it!! Thanks!

Provided by Tina7836

Categories     Dessert

Time 50m

Yield 1 trifle, 1 serving(s)

Number Of Ingredients 10

1 (20 ounce) package fudge brownie mix (13-inch x 9-inch pan size)
2 eggs (or as called for by your brownie mix)
1/3 cup oil (or as called for by your brownie mix)
1/4 cup water (or as called for by your brownie mix)
2 (13 ounce) packages miniature peanut butter cups
4 cups cold 2% low-fat milk
2 (5 1/8 ounce) packages vanilla instant pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 (8 ounce) cartons frozen whipped topping, thawed

Steps:

  • Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
  • Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
  • Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
  • Bake for 10 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

ALMOST HEAVEN PEANUT BUTTER COOKIES



Almost Heaven Peanut Butter Cookies image

Delicious peanut butter cookies with very few ingredients.

Provided by Shaun

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 16m

Yield 18

Number Of Ingredients 4

1 (11 ounce) package pie crust mix
1 cup peanut butter
¾ cup brown sugar
3 tablespoons water

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine the pie crust mix, peanut butter and brown sugar. Incorporate the water, one tablespoon at a time, while mixing gently. Roll into 1 inch balls. Place onto a cookie sheet and flatten slightly with a fork.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 17.6 g, Fat 12.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 196.4 mg, Sugar 7.2 g

GLUTEN FREE PEANUT BUTTER COOKIES (KISSES FROM HEAVEN)



Gluten Free Peanut Butter Cookies (Kisses from Heaven) image

I found this GF peanut butter cookie recipe on a few sites, but I made a few modifications and added some extra goodies to make these similar to my mother's Peanut Butter Kisses cookies she made at Christmas time.

Provided by Chef Deda

Categories     Dessert

Time 14m

Yield 20-28 cookies

Number Of Ingredients 7

1/2 cup light brown sugar
1/2 cup sugar
1 tablespoon vanilla
1 egg
1 cup peanut butter (about, usually a bit less)
chocolate chips (optional, but so good!) (optional)
cinnamon-sugar mixture, to be used later (I just eyeball this part, need enough to roll in the dough)

Steps:

  • - Preheat oven to 350 degrees.
  • - Grease a baking sheet.
  • - Mix both sugars, vanilla, egg and peanut butter in a large bowl (using a large wooden spoon works, some recipes call for a hand mixer).
  • - Once smooth roll into small balls (about the size of a dollar coin)
  • - Roll the balls in the cinnamon/sugar mixture and place on the cookie sheet leaving space for them to expand.
  • - Place the completed cookie sheet in the oven for 8-11 minutes.
  • - Take the cookie sheet out and promptly place a few chocolate chips (morsels or whatever you have) in the center of the cookie while they are still hot and soft.
  • - Let the cookies cool on the cookie sheet for another 2-3 minutes and then remove.

HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE



Heaven and Hell Cake With Peanut Butter Ganache image

A post by Claire inspired me to go off in search of this recipe. I haven't tried it yet, but will do so immediately!

Provided by Mirj2338

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 24

2/3 cup cake flour
1 cup powdered sugar
1 cup egg white (about seven or eight)
1 pinch salt
1 teaspoon cream of tartar
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup cocoa powder
1 cup strong coffee
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups cake flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
12 ounces cream cheese
1 3/4 cups powdered sugar
2 cups peanut butter, at room temperature
3/4 cup heavy cream
2 lbs milk chocolate, chopped
2 cups cream

Steps:

  • ANGEL FOOD CAKE: Preheat oven to 375°F.
  • Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
  • Do not grease the pan or paper.
  • Sift together the flour and powdered sugar and set aside.
  • Place the egg whites in the bowl of a heavy duty mixer.
  • Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
  • Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
  • When egg whites have stiff peaks, add vanilla and almond extract.
  • Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
  • Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
  • Do not over bake or the cake will sink in the center.
  • DEVIL'S FOOD CAKE: Preheat oven to 350°F.
  • Oil and flour a round 9-inch cake pan.
  • Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
  • Set aside.
  • (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
  • In a separate bowl, sift together the flour, salt, baking powder and baking soda.
  • Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
  • Pour batter into prepared pan and bake for 30 minutes.
  • Test for doneness.
  • PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
  • Gradually beat in the powdered sugar, then the peanut butter.
  • If mixture looks lumpy, add 2 tablespoons of heavy cream.
  • Continue beating until thoroughly incorporated and fluffy.
  • Transfer mixture to another bowl and set aside.
  • Place heavy cream in the electric mixer bowl and whip until stiff.
  • Carefully, but thoroughly, combine both mixtures; set aside.
  • GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
  • Remove from heat, cover pan and let the chocolate melt.
  • Whisk to combine thoroughly then let cool to room temperature.
  • ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
  • Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
  • Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
  • Continue layering until you have four layers of cake and three layers of mousse.
  • Whisk the ganache and spread with a spatula over the top and sides to frost generously.
  • Chill in the refrigerator for at least two hours before serving.
  • Serve chilled; slice with a warm, wet knife.
  • Recipe Tip: slice thinly!
  • It's rich!

PEANUT BUTTER HEAVEN COOKIES



Peanut Butter Heaven Cookies image

I don't remember where I got this recipe from, but it has been my go-to recipe for peanut butter cookies for the past several years. After making these I can't see myself using any other peanut butter recipe! The picture isn't from my batch of cookies, if any survive long enough the next time I make them I'll post a picture.

Provided by Alicia .

Categories     Cookies

Time 2h30m

Number Of Ingredients 12

1 c butter
1 c granulated white sugar
1 c firmly packed brown sugar
2 eggs
1 egg yolk
2 tsp vanilla
1 jar(s) peanut butter (18 ounces)
2 c all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 c chopped (non salted) peanuts *optional*
few tsp sugar, for dusting

Steps:

  • 1. In a large mixing bowl using an electric mixer, beat butter for about 30 seconds. Add sugars and mix until smooth. Add eggs and vanilla and mix until it starts to get fluffy. Stir in peanut butter. In a separate bowl, mix flour, baking soda and salt. Stir into combined wet ingredients in portions. If you choose, stir in the finely chopped peanuts. Cover and chill for about 2 hours. I usually make my cookie dough the day before and let it chill overnight, but 2 hours is sufficient for these.
  • 2. Preheat oven to 350 degrees. Lightly grease your cookie sheets. Roll dough into about 1-inch round balls and place on cookie sheet, at least 2 inches apart. Using a fork that has been dipped in water, flatten the slightly. Sprinkle lightly with granulated or coarse sugar. Bake 12-15 minutes. I usually start checking at 10 minutes, they should look dry on top. Be very careful not to overcook!
  • 3. Allow cookies to cool a few minutes before moving them to cooling racks. Makes about 3 dozen cookies

Tips:

  • For a creamier texture, use smooth peanut butter.
  • If you don't have a microwave, you can melt the butter and peanut butter in a saucepan over low heat.
  • Be careful not to overmix the batter, as this can make the cookies tough.
  • For a chewier cookie, chill the dough for at least 30 minutes before baking.
  • If you like your cookies extra crunchy, bake them for a few minutes longer.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These peanut butter cookies are the perfect treat for any peanut butter lover. They're soft, chewy, and packed with peanut butter flavor. They're also easy to make and can be customized to your liking. So next time you're craving a sweet treat, give these peanut butter cookies a try!

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