Peanut Butter Recipes

Easy Peanut Butter Cookies

• 1 c. peanut butter
• 1 c. sugar
• 1 egg

Mix ingredients thoroughly and pat into balls and mash down with fork. Bake 12 minutes at 350°.

I Can't Believe it's a Cookie

• 1 cup crunchy peanut butter
• 1 cup sugar
• 1 egg
• Chocolate stars

Mix together peanut butter, sugar and egg. Form into balls about the size of a walnut. Press a chocolate star into each ball and completely cover star with the dough. (I form them back into balls)

Put balls on slightly greased cookie sheet. Bake in 350 oven for about 11 minutes. Cool on cookie sheet another 10 minutes or they will fall apart.

Peanut Butter Cookies 1

Blend together:
• 2 c. peanut butter
• 1 c. sugar
• 1 c. dry milk
• Add 2 eggs and mix until smooth

Roll in balls, place on cookie sheet. Flatten with fork. Bake at 325 for 10 to 12 min. Makes 4 dozen.

Peanut Butter Cookies 2

• 1/2 c. butter
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 tsp. vanilla
• 1 1/2 c. sifted flour
• 1/2 tsp. salt
• 1/2 tsp. soda
• 1 egg

Mix butter, peanut butter, sugar, egg and vanilla, and beat until light and fluffy. Sift flour, salt, and soda over mixture and blend thoroughly. Form into 1 inch balls. Place on greased pan. Press flat with a fork. Bake in a moderate oven (350) 12 to 14 min.

Note: This peanut butter cookie recipe was handed down by my mother.

Peanut Butter Honey Cookies

• 1/2 c. butter (soft)
• 1/2 c. peanut butter
• 1/2 c. honey
• 1 T. molasses
• 1 tsp. vanilla
• 1 1/2 c. sifted flour
• 1/2 tsp. salt
• 1/2 tsp. soda
• 1 egg

Mix butter, peanut butter, sugar, egg and vanilla, and beat until light and fluffy. Add salt and soda, mix in, then add the flour. Blend thoroughly. Form into a log in plastic wrap. (The dough will be sticky, but it's okay. Just form into a log and chill overnight.)

Slice in 1/4 inch slices and place on a buttered cookie sheet. Bake in a moderate oven (350) 10 min. If you prefer a crisper cookie, leave in a minute longer. You can see my cookie log roll in the picture.

Also see this recipe for Peanut Butter Cookies

Peanut Butter Crisscrosses

• 1 c. shortening
• 1 c. sugar
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 c. peanut butter
• 3 c. sifted flour
• 2 tsp. soda
• 2 tsp. salt

Cream sugar, shortening, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into cream mixture. Drop by rounded teaspoon on ungreased cookie sheet. Press with a floured fork to make crisscrosses. (Richer cookies use only 2 cups flour) Bake at 350 for 12 to 15 minutes.

Check out this recipe for Peanut Butter Cookies

Here's a recipe for Salted Peanut Cookies. It has corn flakes and oatmeal in it, you roll in a ball and flatten with a fork and bake.

Peanut Butter Whirligigs

• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cups presifted flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 oz pkg, semi sweet chocolate pieces, melted and slightly cooled.

Cream shortening, sugars and peanut butter in a mixing bowl. Add egg and beat until light and fluffy. Combine flour, baking soda and salt; blend into creamed mixture. Roll dough into a rectangle 1/4 inch thick. Spread with chocolate, roll up like a jelly roll. Wrap in wax paper; chill. To bake; preheat oven to 375°. Slice roll 1/4 inch thick; arrange baking sheets. Bake in preheated oven for 10 to 12 minutes.
Recipe from a 1967 Recipe book

Peanut Butter Bars

Mix in order given:
• 4 eggs
• 2 c. sugar
• 1/2 c. chunk peanut butter
• 2/3 c. vegetable oil
• 1/2 tsp. salt
• 2 tsp. vanilla
• 1 1/3 c. flour

Bake in a 10x10 inch pan at 350 for 25 minutes or until done. Do not overbake.

Variations: This recipe makes a delicious fudge type brownie by using 1/2 c. cocoa in place of peanut butter.

Peanut Butter Choc Chip Bars

• 1 c. butter
• 3/4 c. packed brown sugar
• 3/4 c. sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• 2 1/4 c. flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1 c. chocolate chips
• 1 1/2 c. peanut butter chips

Cream first 5 ingredients in bowl until light and fluffy. Add mixture of flour, soda and salt, mix well. Stir in chocolate and peanut butter chips. Spread in greased 10x15 baking pan. Bake at 350 for 25 minutes or until golden brown. Cool. Cut into bars.

Quick Peanut Butter Fudge - This recipe also uses peanut butter chips.

Peanut Butter Fingers

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1/3 cup peanut butter
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 1 cup presifted flour
• 1 cup quick cooking oats
• Peanut Butter Frosting (see below)

Preheat oven to 350°. Grease 9-inch square pan. Cream butters and sugar in a mixing bowl. Add egg; mix well. Add peanut butter, baking soda, salt and vanilla; mix well. Stir in flour and oats. Spread batter in pan; bake in preheated oven for 20 to 30 minutes. Cool in pan and frost with Peanut Butter Frosting; cut into 3x1-inch fingers.

Peanut Butter Frosting

• 1 cup confectioner's sugar (sift if lumpy)
• 1/4 cup peanut butter
• About 1/4 cup evaporated milk

Combine all ingredients. Blend until smooth.

Crack-Up Bars

• 1 1/2 c. butter or margarine
• 1 c. peanut butter
• 1 (6 oz) pkg. butterscotch chips
• 1 (6 oz) pkg. chocolate chips
• 2/3 pkg. miniature marshmallows

Recipe from a 1982 "Ladies in Pink" Spencer, Iowa Recipe book pg 99

See this recipe for O'Henry Bars that uses Chunky Peanut Butter.

Peanut butter Twist-Ups

• 1 cup sifted flour
• 2 Tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3 ounce pkg cream cheese
• 2 teaspoons milk
• 1/4 cup softened peanut butter
• 3 Tablespoons apple butter

Oven 400°. Sift flour with sugar and salt into small mixing bowl. Add shortening, cream cheese and milk; mix on lowest speed until dough begins to form. Shape into a firm ball. Roll out on floured surface to a 20x8-inch rectangle. Cut in half to make two 10x8-inch rectangles. Spread one half with peanut butter, then apple butter. Top with other half. Brush with milk; sprinkle with additional sugar. Cut into 5x1/2-inch strips; twist twice. Place on well-greased cookie sheets. Bake at 400 for 7 to 10 minutes until light golden brown.
Recipe from a 1964 Pillsbury Bake-off Recipe pamphlet pg 66

Peanut Butter Bread

• 2 cups presifted flour
• 1/2 cup sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 3/4 cup peanut butter
• 1 egg
• 1 cup milk

Preheat oven to 350°. Grease 9 1/2 inch loaf pan. Into mixing bowl sift together dry ingredients. Cut in peanut butter. Beat egg and milk. Add to dry ingredients. Stir until well blended. Turn batter into pan. Bake in preheated oven for 1 hour.
Recipe from a 1967 "America Cooks" Cookbook

Peanut Butter Biscuits

• 2 cups presifted flour
• 1/2 tsp. salt
• 3 tsp. baking powder
• 2 tbsp. shortening
• 2 tbsp. peanut butter
• 3/4 cup milk

Preheat oven to 425°. In mixing bowl combine dry ingredients. With a pastry blender or 2 knives cut in the shortening and peanut butter until mixture resembles fine crumbs. Add milk. Stir gently with fork until dough holds together. Gather dough into a ball. Turn out onto floured board. Knead gently with floured fingers, about 12 kneading strokes. Roll out dough 1/2 inch thick. Cut with floured biscuit cutter. Arrange biscuits about 1 inch apart on baking sheet. Bake in a preheated oven for 12 to 15 minutes.

Peanut Butter Sticks

• 1 loaf whole wheat bread
• 1 pint peanut butter
• 1 cup vegetable oil

Trim crust from bread and cut slices into fingers strips. Toast strips, trimmings and scraps in 250 degree oven until very dry and light brown. Dilute peanut butter with oil (May not take entire cup) Smash dried trimmings from loaf to make crumbs.
Dip the finger strips into the peanut butter/oil. Then roll in the crumbs. Let dry on wax paper for about 12 hours. Will keep indefinitely in Tupperware or tins.
Recipe from a 1987 SD Special Olympics Cookbook pg 7

No Bake Peanut Butter Pie

• 8-inch baked pie shell or Graham Cracker Crust
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup peanut butter
• 2 eggs
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 tsp vanilla

Prepare the pie shell or the Graham Cracker Crust. In saucepan combine sugars, peanut butter, eggs and flour. Gradually stir in milk. Cook over moderate heat, stirring constantly, until thickened; do not boil. Remove from heat; stir in vanilla. Pour into a pie shell or crust.

Recipes for Peanut Butter Fudge and Candy

Traditional Peanut Butter Fudge

• 2 cups sugar
• 3/4 cup milk
• 2 Tblsp. corn syrup
• pinch of salt
• 1/3 cup peanut butter
• 1/2 tsp. vanilla

Blend sugar, milk, corn syrup and salt and bring to a boil until it forms a soft ball. About 15 min. Add peanut butter and vanilla. Pour into greased pan. Cool. Slice.

Never Fail Peanut Butter Fudge

• 2 cups sugar
• 1 cup milk
• dash of salt
• 2 Tblsp butter
• 1 tsp. vanilla
• 3/4 cup crunchy peanut butter

Butter an 8x8x2 in pan. or a 10x7x1 1/2 in pan. In a medium saucepan stir together sugar milk and salt. Boil for 10 minutes. Add butter.
Boil until it forms a soft ball when tested in cold water. Remove from heat, add vanilla and peanut butter. Beat and pour into buttered pan.

One Minute Peanut Butter Fudge

• 3/4 c. peanut butter
• 3 c. sugar
• 3 Tblsp. white syrup
• 1 tsp. vanilla
• 2/3 c. evaporated milk

Bring sugar, milk, and syrup to a boil and boil one minute. Remove from heat and add peanut butter and vanilla. Pour into buttered 8 inch pan. The mixture will be very thin, but it will become firm as it cools.
See the recipe: Peanut Butter Fudge

Also see: Quick Peanut Butter Fudge - This recipe uses Peanut Butter Chips instead of peanut butter.

Peanut Butter Candy

• 2 c. sugar
• 1/2 c. milk
• 1/4 c. butter
• 1 tsp. vanilla
• 1/2 c. peanut butter

Combine sugar and milk in saucepan. Cook to soft ball. Add butter, vanilla and peanut butter. Beat by hand 2 to 3 min. Pour into buttered 8 x 8 inch pan. Cool and cut into squares.
Recipe from a 1982 "Ladies in Pink" Spencer, Iowa Recipe book pg 70

Reese Cups

• 2 sticks melted butter
• 3 1/2 c. powdered sugar
• 1 c. crushed graham crackers
• 1 c. peanut butter

Mix all ingredients and press into an 8 x 10 inch pan. Melt 1 large package (12 ounce) chocolate chips and spread over peanut butter mixture.
Recipe from a 1982 "Ladies in Pink" Spencer, Iowa Recipe book pg 71

No Cook Candy

• 1 c. honey
• 1 c. dry milk powder
• 1 c. peanut butter
• Chopped peanuts

Mix ingredients together and shape in small balls. Roll in chopped nuts or chocolate sprinkles. Makes 36 balls, 1 1/2" in diameter.
Recipe from a 1959 Farm Journal Country Cookbook pg 221

Peanut Butter Quickies

• 1 1/2 cups sugar
• 1/2 cup butter
• 3/4 cup flour
• 1/2 cup milk or 2/3 cup evaporated milk
• 1 1/2 cups quick cooking rolled oats
• 2/3 cup peanut butter
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Combine in saucepan sugar, butter, flour and milk. Bring to a full boil; boil hard 3 minutes, stirring constantly. Remove from heat; add remaining ingredients. Blend well. Drop by teaspoonfuls onto foil or greased cookie sheet. Cool. Makes 60 cookies.

For coconut balls: Drop cookies into flaked coconut; roll to coat. Click here to see more No Bake Cookies
Recipe from a 1964 Pillsbury Bake-off Recipe pamphlet pg 66

Peanut Butter Rice Krispie Bars

• 1 c. sugar
• 1 c. white syrup
• 1 c. peanut butter
• 5 to 6 c. Rice Krispies

Bring sugar and syrup to boil, stirring constantly. Remove from heat and add peanut butter and Rice Krispies. Stir well and put in 9x13 inch buttered pan.

Here's a recipe for Rice Krispie Bars that uses chunky peanut butter.

Peanut Clusters

• Bring 1/2 c. sugar and 1/2 c. syrup to a boil.
• Stir in 3/4 c. peanut butter
• Pour over: 2 c. Special K or Rice Krispies, 1/2 c. coconut, nutmeats (peanuts) and 1 tsp. vanilla.
• Drop by spoonful on wax paper.

Here's a different type of Peanut Clusters recipe you can make, and here's another Peanut Clusters recipe that uses Almond Bark.

Plantation Crunch

• 1 lb. almond bark
• 2 plus T. peanut butter
• 1/2 c. salted peanuts
• 2 c. Rice Krispies

Melt almond bark and peanut butter and mix with other ingredients. Spread to cool.
Recipe from a 1982 "Ladies in Pink" Spencer, Iowa Recipe book pg 70

Scotcheroos

• 1 c. sugar
• 1 c. syrup
• 1 c. peanut butter
• 6 c. Rice Krispies

Bring sugar and syrup to a boil, then add peanut butter. Pour over Rice Krispies.

No Bake Peanut Butter Cookies

• 4 c. peanut butter
• 2/3 c. margarine
• 4 c. powdered sugar
• 3 c. Rice Krispies

Melt in saucepan, peanut butter and margarine. Pour over or add to powdered sugar and Rice Krispies. Mix together. Dip and roll in chopped peanuts.

Ritz Crackers Cookies

• Ritz crackers
• Chocolate or almond bark
• Peanut Butter (plain or crunchy)

Melt chocolate in top of double boiler. Spread peanut butter between Ritz crackers. Dip into chocolate and lay on wax paper to dry.

Note: Make several peanut butter crackers before starting to dip.
See the recipe: Ritz Cracker Cookies.

Peanut Butter Lover's Munchies

• 1/2 c. peanut butter
• 1/2 c. honey
• 1 c. dry milk powder
• 1 c. uncooked rolled oats or quick oatmeal or 1 1/2 c. graham cracker crumbs

Mix well; use hands to shape balls. Put a big cashew nut in the center of each, if desired. Chill.

Note: Try substituting nuts, seeds, coconut or dried fruits for part of the oatmeal.

Peanut Butter Chewies

• 1/2 cup crunchy peanut butter
• 2 T honey
• 1 tsp vanilla
• few grains of salt
• 3/4 c powdered milk (sifted)
• Add confectioners sugar to taste

Stir with a knife until blended. Shape in 1 inch balls. Roll in chopped peanuts or confectioners sugar.
Recipe from Fannie Farmer's 1893 cookbook pg 506

Edible Peanut Butter Play Dough

• 1 cup peanut butter
• 1 cup white corn syrup
• 1 1/4 cup powdered sugar
• 1 1/4 cup powdered milk

Mix well until blended. If sticky add more powdered sugar.

Peanut Butter Frosting

• 1/3 cup butter or margarine, softened
• 1/3 cup smooth or crunch-style peanut butter
• Dash of ground cloves
• 2 1/2 cups sifted confectioners' sugar
• 1 tsp. vanilla extract
• 3 Tblsp. milk

Blend first 3 ingredients. Gradually add remaining ingredients and mix well. Makes enough frosting for an 8" 2-layer cake or for 2 dozen cupcakes. Recipe from a Jan 1974 Woman's Day Magazine, pg 152