Tag Archives: peanut butter

Peanut Butter M&M Cookies

6 Jun

I was a baking fool today.  I made an awesome Summer Strawberry Cake and baked a big batch of cookies.  My boyfriend takes his lunch to work, so I try to add homemade goodies to his lunch box as often as I can.  At the grocery store today, we picked up a big bag of M&M’s that were destined to join a batch of peanut butter cookie dough.  I just adapted a standard peanut butter cookie recipe from allrecipes.com, and added M&M’s.  I used Crisco butter flavored shortening, because I had it, and I didn’t have any butter at room temperature when I wanted to make these, but feel free to use butter, or a combination of butter and shortening.

What You’ll Need:

  • 1 cup shortening (or butter)
  • 1 cup creamy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 bag of M&M’s (I used a 14 oz bag)


  1. Cream together shortening, peanut butter and sugars in your stand mixer. Add eggs and mix until incorporated.
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture to the creamed butter in 3 batches.
  3. Stir in (by hand) the M&M’s.  If you use your mixer to do this, you’ll break up the M&M’s into a hot mess.
  4. Roll into 1 inch balls and put on baking sheets. Flatten each ball slightly with the palm of your hand. Bake in a preheated 350 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Peanut Butter Rice Krispies Treats with Chocolate Peanut Butter Drizzle

10 Apr

I have been slacking… well on this blog.  I’ve been working two jobs, and it’s been kicking my butt.  I spend all of my spare time passed out.  So, I thought of something quick, simple, and yummy that I could make to snack on for the week… Rice Krispies Treats!

Who doesn’t love Rice Krispies treats?  They’re one of my boyfriend’s favorite sweet treats, and I’m always looking for ways to improve them.  It would be silly for me to give you the recipe for regular Rice Krispies Treats, because it is on the box!  Today I added some peanut butter to the mix (and of course more butter), and I didn’t think that made them special enough, so I topped them with a chocolate and peanut butter drizzle.


1 (10oz) package of marshmallows

1 stick of butter

3 tsp Creamy Peanut Butter

6 Cups Rice Krispies Cereal


Melt butter on medium low until it starts to foam white, add marshmallows, and stir until completely melted.  Then, add peanut butter until incorporated into the mixture.  Stir in the rice krispies, then pour the mixture into an 8X8 greased pan.


A Handful of Chocolate Chips (this is technical stuff, people)

3 tsp of Creamy Peanut Butter

Method:  Melt chocolate in the microwave, on high,  in 30 second intervals, stirring in between, until completely melted.  Add peanut butter, and stir until incorporated.

Drizzle over the treats, I used a ziplock bag with the tip snipped off.  Allow to set before you cut into the Rice Krispies treats.

Chocolate Peanut Butter Cheesecake

23 Feb

I’ve been on a chocolate/peanut butter kick lately, and my boyfriend has been asking me to bake another cheesecake.  So, I decided to combine both of our cravings into one delicious dessert.  I have decided that I’m an evil genius, because this cheesecake is in-freakin-credible.  You could throw peanut butter cups in the cheesecake batter, or use an Oreo crust, but I decided to keep it simple.  Don’t skimp on the chocolate ganache, because that’s what takes this cheesecake to the next level.  Enjoy!

Chocolate Peanut Butter Cheesecake

For the Crust:

2 Tbsp sugar

1 ½ C. Graham Cracker Crumbs

½ C. finely chopped peanuts

½ C. melted butter

Combine the peanuts, sugar, and graham cracker crumbs.  Slowly stir in melted butter, and mix ingredients together until moistened.  Pat mixture into a 9-in’ spring form pan, and place in the freezer while you prepare the filling.

For The Filling:

4 eight-ounce packages cream cheese, softened

5 eggs, at room temperature

1 1/2 cups firmly packed brown sugar

1 cup creamy peanut butter (I used Reese’s)

1/2 cup heavy cream

1 tsp vanilla extract


  • Beat cream cheese in bowl of electric mixer until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Add sugar, peanut butter and cream; mix until smooth.
  • Stir in vanilla
  • Pour filling into prepared crust.
  • Place spring form pan into a larger baking pan.
  • Pour hot water into the larger pan so that the water comes 1 inch up the sides of the spring form pan.
  • Bake at 275°F 2 hours, or until the outside is firm and the middle jiggles
  • Turn the oven off, and leave the cheesecake in the oven to cool for one hour

Refrigerate for at least 4 hours.

When the cheesecake has completely cooled, prepare chocolate ganache (recipe follows), and top cheesecake.  Place the cooled cheesecake back in the refrigerator for another hour or until the ganache starts to set.


Heat 2/3 C. of Heavy Cream with 1 C. of semi-sweet chocolate chips in a double boiler.  (A glass bowl, over a pot of simmering water.)  Allow the ganache to come to room temperature before pouring it over the top of the cheesecake.  Using a spatula, spread the chocolate over the cheesecake, allowing some to drip down the sides.

Chocolate Cupcakes with Peanut Butter Frosting

4 Feb

I knew I was going to be stuck at home all day today, because I was waiting for the cable guy.  So, I planned a day of baking cupcakes and making lasagna to occupy my time.  I was inspired to make Peanut Butter and Chocolate cupcakes when I was eating at Freddy’s Frozen Custard the other day.  They have a Triple Peanut Butter Concrete that is A-MAZ-ING! I forgot how much I love the chocolate/peanut butter flavor combination.  For these cupcakes, I used cake mix from a box, jazzed up a little, but definitely use your favorite chocolate cake recipe (if you have one).

Cake Ingredients:

  • Chocolate Cake Mix (prepare using the directions on the box) *I used the kind with pudding in the mix*
  • A handful (yeah, real technical stuff here) of semi-sweet chocolate chips (I used Ghirradeli)
  • 1 tsp vanilla


  • 1 Cup Butter (2 sticks)
  • 1 Cup Creamy Peanut Butter
  • 3 Cups confectioners sugar
  • 1 tsp vanilla
  • 1/2 Cup Heavy Cream
  • (optional garnish: miniature Reese’s Peanut Butter Cups, halved)


Preheat oven to 350 degrees

Fix cake mix according to the directions on the package.  Stir in vanilla, and chocolate chips.  Spoon batter into cupcake liners, 2/3 full.  Bake for 18-22 minutes.

After the cupcakes are completely cooled, frost.

Frosting: Mix butter, peanut butter, and vanilla thoroughly with a mixture.  Add the powdered sugar, and mix well.  Add the heavy cream, and mix until the frosting is light and fluffy.

(Make sure to refrigerate any leftover cupcakes, because of the dairy in the frosting.)