Best 8 Peanut Butter Pattie Cakes Recipes

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

PARTY-TRICK PEANUT BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment.
• In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish.
• Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes.
• Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings.

PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

PEANUT BUTTER BUNDT CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.

EASY PEANUT BUTTER PATTIES (AKA TAGALONGS!)

Steps:

• In a food processor combine almond flour, oat flour, tapioca flour, baking soda, and salt. Pulse a few times to fully combine.
• Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs, about 8 pulses. Add the maple syrup and pulse until a loose dough starts to form, about 10 pulses.
• Transfer the dough to a piece of parchment or wax paper, flatten the dough slightly and fold it up tightly, then chill in the refrigerator for 20-30 minutes. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• Remove cookie dough from the fridge. Place the dough on a piece of parchment paper that has been lightly floured with tapioca flour. Dust some tapioca flour on top of the dough as well. Roll out the dough until it is about 1/8-inch (~3 mm) thick. Using a 2-inch (~5 cm) circle cookie cutter, cut out 16 circles. You will need to roll out the dough at least twice to get 16 cookies - continue rolling out the dough until all of it is used up. If the dough begins to break easily and becomes difficult to work with, put it back in the fridge to firm up slightly.
• Using a metal spatula, transfer the cookies to your parchment-lined baking sheet, keeping them at least 2 inches (~5 cm) apart. Bake for 7-10 minutes, or until the edges become lightly golden. They should feel slightly firm to the touch when hot. Remove the cookies from the tray and place on a cooling rack until completely cooled.
• While the cookies are cooling combine the peanut butter and maple syrup in a small bowl. Stir well and set aside.
• Place the chocolate chips and 2 tsp of coconut oil into a small saucepan (amount as original recipe is written // adjust if altering batch size). Stirring constantly, heat the chocolate chips on low heat until about half of the chocolate is melted. Remove from the heat and continue to stir until the chocolate is completely melted. You can also do this in the microwave in 30-second increments. Set aside.
• Once cookies are cool, place the cooling rack of cookies over your parchment-lined baking sheet to catch any drips. Line a large round plate with parchment paper and set aside. Parchment is important here as your completed cookies will be difficult to remove in the final step without it!
• Place a heaping 1/2 tsp of peanut butter mixture in the center of each cookie. Shake and tap the cookie to spread the peanut butter, leaving about 1/4-inch of cookie around the edge. Place cookies on your parchment-lined plate and chill in the freezer for 10 minutes, until peanut butter is firm to the touch.
• Remove cookies from the freezer and place them back on the cooling rack. Pour 1 tablespoon melted chocolate on each cookie, letting it coat the top and sides of each cookie. Shake the cookies to evenly distribute the chocolate.
• Once all of the cookies are covered in chocolate, use a metal spatula to transfer them back onto the parchment-lined plate, carefully ensuring the cookies don't touch (the chocolate will stick them together)! Place the cookies in the fridge until completely set, about 15 minutes, then remove gently with a spatula.
• Enjoy them chilled or at room temperature. Store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month.

PEANUT BUTTER PATTIES

Steps:

• Cookie Base:.
• In a small bowl, beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside.
• Combine flour, sugar, salt, and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add egg mixture and pulse just until the dough forms into a ball, about 25 1-second pulses.
• Turn dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 30 minutes. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 30 minutes more.
• Heat the oven to 375°F and arrange a rack in the middle. Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on an ungreased baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch. Bake the cookies until the edges are golden brown, about 8 to 10 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough.
• Filling:.
• Meanwhile, place peanut butter, powdered sugar, and vanilla in a small bowl and stir until smooth.
• Using a butter knife, evenly spread 1/2 teaspoon of the peanut butter filling on each cooled cookie.
• Coating:.
• Line two baking sheets with parchment paper; set aside.
• Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
• Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F (Make sure the chocolate does not come in contact with water or exceed 120°F If either happens, start over, as the chocolate will no longer be usable.).
• Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F To speed up the cooling process-but only after all of the chocolate has melted-place the bowl over the reserved ice water bath.
• Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
• To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 86°F.).
• Using a dinner fork, dip the cooled cookies one at a time, peanut butter side up, into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
• Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

OLD-FASHIONED PEANUT PATTIES

Steps:

• Combine all ingredients except peanut butter in large heavy pan.
• Cook until the mixture reaches soft-ball stage.
• Remove from heat and add peanut butter.
• Beat with a wooden spoon until thick and the candy loses it's glossy look.
• Drop by spoonfuls onto buttered foil, buttered foil pans, or buttered muffin tins. Let cool.

PEANUT BUTTER PATTIE CAKES

Steps:

• Preheat oven to 375 degrees. In a large bowl, stir together flour, sugar, cocoa, cream of tartar, baking soda, and salt. Cut the butter into 1/2 cubes and distribute them over the flour mixture. With a pastry blender, cut the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. The dough will be very sticky. Drop the dough in spoonfuls onto a greased baking sheet. Bake for about 15 minutes.
• Mix cream cheese and honey in food processor until light and fluffy.
• Cut all the shortcakes in half widthwise (like an English muffin). Spread the shortcake halves with the cream cheese mixture and top with crushed Peanut Butter Patties Girl Scout cookies. Put all of the halves together (like a sandwich). Drizzle melted white chocolate over the top and sprinkle with crushed peanuts.