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Tag: peanut butter

  • Everyone Is Making These M&M No Bake Peanut Butter Oat Cups

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    You all loved our no bake peanut butter oat cups, so you’re going to flip for this monster cookie version. They’re rich, chocolatey, loaded with peanut butter, oats, and colorful M&M’s, and the best part is there’s absolutely no baking required.

    These no-bake chocolate peanut butter oat cups are easy to make, fun to share, and perfect for everything from after school snacks to late-night sweet cravings.

    We were blown away by how crazy VIRAL our original peanut butter oat cups went a few weeks ago, but the truth is, there’s another version that we love even more!

    Years ago we loved taking our kids to Lagoon amusement park in Utah and I’d always throw in some fun little monster m&m energy bites. Well, the more we made them the more we experimented! This is hands down our family’s preferred recipe!

    Why You’ll Love These Monster Cookie Oat Cups

    You can tell just by looking at them that you’re going to love these chocolate peanut butter oat cups! Let me tell you why…

    • No bake, no oven required
    • Chewy monster cookie texture and flavor
    • Colorful and kid-friendly
    • Easy, so easy kids can make them!
    • No added refined sugar
    • Made with pantry ingredients
    • High-protein dessert
    a muffin cup full of no make peanut butter oat cup mixture ready for the chocolate to go on top

    Ingredients You’ll Need

    These no bake oat cups come together with simple pantry staples and a few fun add-ins. Each ingredient plays a role in creating that classic monster cookie flavor with plenty of chewy texture and chocolatey crunch.

    • Old Fashioned Oats: Give the cups their hearty, chewy base and help everything hold together.
    • Protein Powder: Adds structure and a little protein boost while keeping the texture soft and no bake friendly.
    • Peanut Butter: Creamy, rich, and full of flavor—this is the glue that holds the oat cups together.
    • Maple Syrup: Naturally sweetens the mixture and adds a subtle, cozy flavor.
    • Vanilla Extract: Enhances all the flavors and adds a hint of warmth.
    • Salt: Balances the sweetness and makes the chocolate and peanut butter pop.
    • Mini M&M’s: Add color, crunch, and that classic monster cookie vibe.

    For the Topping

    • Chocolate Chips: Melt into a smooth, rich layer that finishes the cups perfectly. Use semi-sweet or dark or a combination if you want!
    • Peanut Butter Chips: Add extra peanut butter flavor and pair perfectly with the chocolate. (More chocolate chips work great too!)
    • Mini M&M’s: Sprinkled on top for extra crunch and fun pops of color.
    • Flaked Salt: A light sprinkle brings out the sweetness and adds a subtle finishing crunch.

    Our Favorite Protein Powders

    Carrian Cheney

    We’ve tried every protein powder under the sun and we have two favorite brands…

    Just Ingredients and Ascent.

    We aren’t partners with either of them or anything. We just love their products and think they taste the best. For this recipe, I used vanilla protein powder.

    a hand holding a monster cookie no bake oat cup that has been broken in half so you can see the inside

    How to Make No Bake M&M Oat Cups

    1. Combine: Add all the ingredients for the peanut butter oat base to a medium bowl and mix until combined.
    2. Fold: Add the m&m’s and fold them into the oat mixture.
    3. Place in Muffin Pan: Place the oat mixture into the muffin cups lined with paper liners. Try to distribute the mixture even across 8 cups. Flatten the mixture as much as possible.
    4. Freeze: Place the pan in the freezer for at least 2 hours.
    5. Melt: Place the chocolate and peanut butter chips in a pan and melt until smooth (or melt in the microwave in 30 second intervals).
    6. Top with Chocolate: Pour a spoonful or two of melted chocolate over each oat cup and smooth it out.
    7. Sprinkle: Sprinkle with flaked sea salt and a few mini m&m’s.
    8. Freeze: Place into the refrigerator until the chocolate sets or place in the freezer for another hour.
    a no bake peanut butter oat cup with m&m's sitting in a lined muffin tin ready for the chocolate on top

    Variations and Add-Ins

    There are so many fun variations and add-ins that you can try with these oat cups. You can swap the peanut butter with almond butter or sunbutter.

    You could also substitute the m&m’s with a different favorite candy like Reese’s Pieces or even mini chocolate chips. Coconut lovers can add some coconut flakes for some extra texture and sweetness.

    How to Store No Bake Oat Cups

    Leftover no bake monster cookie cups should be stored in the refrigerator or freezer in an airtight container. They will keep for up to a month.

    a monster cookie no bake peanut butter oat cup sitting in a muffin tin topped with chocolate and sprinkled with mini m&m's and flaked salt

    These M&M no bake chocolate peanut butter oat cups are easy, colorful, and packed with that classic monster cookie flavor everyone loves.

    More Easy No Bake Desserts:

    Watch How These Oat Cups are Made…

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    • In a medium bowl, mix together the oats, protein powder, peanut butter, syrup, vanilla and salt.

      1 Cup Old Fashioned Oats, ¼ Cup Protein Powder, 1 Cup Peanut Butter, ½ Cup Maple Syrup, 1 teaspoon Vanilla Extract, ½ teaspoon Salt

    • Fold in the M&M’s.

      ¾ Cup M&M’s

    • Transfer the oat mixture to the cups of a muffin tin lined with paper liners. Fill each cup about ¾ full. Flatten out as best as possible.

    • Refrigerate slightly to set the ingredients or Freeze the tray for up to 2 hours.

    For the Topping

    • In a small saucepan over low heat, melt the chocolate chips and peanut butter chips, stirring constantly until smooth and melted.

      ½ Cup Chocolate Chips, 2 Tablespoons Peanut Butter Chips

    • Remove the tray from the freezer and drop a spoonful or two of chocolate on the tops of each and smooth it out flat.

    • Sprinkle with the flaky salt and freeze or refrigerate to harden the chocolate.

      Flaked Salt

    Our favorite brands of protein powder are Just Ingredients and Ascent. If you don’t have protein powder, you could substitute it with all purpose flour or oat flour.
    You can use semi-sweet, dark or any combination of chocolate chips.
    Store in an airtight container in the freezer.

    Serving: 1cup, Calories: 484kcal, Carbohydrates: 49g, Protein: 13g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Cholesterol: 9mg, Sodium: 306mg, Potassium: 359mg, Fiber: 4g, Sugar: 33g, Vitamin A: 60IU, Vitamin C: 0.1mg, Calcium: 86mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • One-Pan Peanut Butter Cookie Bars with Chocolate Chips

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    Peanut butter cookie bars are thick, buttery, and packed with melty chocolate chips. The edges turn lightly golden while the center stays soft and chewy, so they’re perfect for potlucks, lunchboxes, and freezing.

    Stack of three Peanut Butter Cookie Bars on a plate with a glass of milk and a tray of bars in the background.
    • Flavor: Packed with classic peanut butter and chocolate chip goodness, plus deep caramel notes from the brown sugar.
    • Why Make It: One-pan peanut butter cookie bars mean no chill time and no scooping required. Just bake, slice, and serve.
    • Time-Saving Tip: Line the pan with parchment so you can lift, cool, and slice quickly.
    • Serving Suggestions: Great straight from the pan, slightly warm, topped with ice cream, and a drizzle of hot fudge sauce or homemade caramel. 
    Flour, milk, peanut butter, baking powder, eggs, salt, chocolate chips, brown sugar, granulated sugar, vanilla, butter, and cornstarch to make Peanut Butter Cookie Bars.

    Key Ingredients and Easy Swaps

    • Peanut Butter: Use creamy, shelf-stable peanut butter for consistent texture. Natural peanut butter can separate and make bars oily or crumbly.
    • Brown Sugar: Adds moisture and a chewy texture. Dark brown sugar gives a deeper caramel flavor.
    • Eggs & Butter: Classic cookie ingredients that work together to create the best flavor and texture. It’s okay to use margarine in place of butter, but don’t skip the eggs.
    • Chocolate Chips: Semisweet balances the sweetness. Milk chocolate is sweeter, or mix chips and chunks for extra melty pockets. Mini chocolate chips work great for more chocolate in every bite.

    Favorite Variations

    • Peanut Butter Cup Bars: For more peanut flavor, stir in chopped peanuts for crunch, and replace the chocolate chips with chopped peanut butter cups.
    • Salted Caramel Bars: Try adding a drizzle of easy caramel sauce after they cool and sprinkle with some flaky salt before slicing.

    If you love these peanut butter desserts, try these peanut butter blossoms.

    Peanut butter cookie bars in a 9x13-inch tray on a cooling rack.
    Close up of Peanut Butter Cookie Bars cut into squares.

    Mix, Spread, Bake, Slice

    1. Cream together the butter, peanut butter, and sugars. Mix in the remaining wet ingredients (full recipe below).
    2. In a medium mixing bowl, combine the dry ingredients.
    3. Gradually combine the two, mixing until just blended. Stir in the milk and fold in the chocolate chips.
    4. Spread into an even layer and bake until golden.

    For perfect squares, let the bars cool completely before slicing.

    Stack of three Peanut Butter Cookie Bars on a plate with a bite out of the top one.
    • Line the pan with a parchment sling so the peanut butter cookie bars lift out easily and slice up nicely and cleanly.
    • Measure the flour using this flour measuring guide and mix until the flour is just combined, so the bars stay tender and not dry.
    • Press the dough firmly into the corners so the edges bake evenly while the center sets.
    • Take the pan out when a toothpick has a few moist crumbs, press extra chips on top, then chill before slicing for clean cuts.
    • Room Temp: Store in an airtight container for up to 4 days. Tuck in a small piece of bread to keep the cookie bars soft.
    • Fridge: Store in an airtight container for up to 7 days, and let them come to room temperature before serving.
    • Freezer: Freeze sliced bars with parchment between the layers for up to 3 months. Thaw at room temperature.
    • Reheat: Microwave a bar 8 to 12 seconds for melty chips, or warm briefly in a low 300°F oven.

    Easy Bars and No Bake Treats

    Did you make these Peanut Butter Cookie Bars? Leave a comment and a rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    • Preheat oven to 350°F and line a 9×13-inch pan with parchment paper (or lightly grease and flour the pan).

    • In a large bowl, cream together butter, peanut butter, and sugars with a hand mixer until fluffy.

    • Mix in the egg, yolk, and vanilla extract.

    • In a medium bowl, whisk together flour, cornstarch, baking powder, and salt until well combined.

    • Gradually add the dry mixture to the wet mixture until it is completely combined.

    • Add milk and stir again until mixture is well incorporated.

    • Fold in chocolate chips.

    • Transfer batter to prepared pan and use a spatula to spread it evenly into pan.

    • Bake for 35-40 minutes or until edges are just beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

    • Allow to cool completely before cutting and serving.

    • Use a parchment sling so the bars lift out easily and slice cleanly.
    • Mix just until the flour is blended to keep the texture tender.
    • Press dough firmly into the corners so the edges bake evenly.
    • Remove when a toothpick shows a few moist crumbs and add some extra chips on top.
    • Chill before slicing for neat, clean cuts.

    Calories: 333 | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 89mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Recipe updated 4/19/25

    Stack of three Chocolate Chip Peanut Butter Cookie Bars on a plate with a bite out of the top one and text.
    Stack of three Peanut Butter Cookie Bars on a plate with a glass of milk and a tray of bars in the background with a title.
    Stack of three Peanut Butter Cookie Bars on a plate with a bite out of the top one with a title.
    Overhead of Chocolate Chip Peanut Butter Cookie Bars and stack of bars on a plate with text.

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    Samantha

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  • Make-Ahead Peanut Sesame Noodles You’ll Love

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    These cold sesame noodles are perfect for snacking or easy make-ahead meals. Tender noodles are tossed in a creamy peanut-sesame sauce with soy, rice vinegar, ginger, and just a hint of heat, making them ideal served cold.

    cold sesame noodle salad in white bowl
    • Flavor: Nutty, lightly spicy, and refreshing with balanced sesame and peanut flavor that’s totally crave-worthy.
    • Skill Level: Pantry staples and simple steps make this a beginner-friendly noodle recipe.
    • Time-Saving Tip: Use pre-minced garlic and pre-grated ginger or bottled ginger paste to skip extra prep.
    • Serving Suggestions: Serve as a side with teriyaki chicken or honey-glazed salmon.  
    Rice vinegar, honey, spahettini, sriracha, sesame oil, peanut butter, soy sauce, ginger, green onions, water, and garlic with labels to make Cold Sesame Noodles

    What You’ll Need:

    • Spaghettini: Spaghettini are thin noodles that soak up the sauce and chill quickly. For extra flavor, try soba noodles, or swap in ramen or rice noodles.
    • Peanut Butter: For the dressing, choose smooth peanut butter (not chunky). Natural peanut butter will work, but it may need a little extra warm water to blend smoothly.
    • Seasoning: Fresh ginger adds warmth (use a microplane grater). Sriracha can be swapped for red pepper flakes, and honey can be replaced with maple syrup.
    • Variations: Add chili crisp for extra heat, replace half the peanut butter with tahini, or toss in some chicken or tofu to turn it into a main dish.
    Peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger in a bowl to make the sauce for cold sesame noodles
    Peanut sauce in a bowl with a whisk to make cold sesame noodles
    peanut sauce being drizzled over cooked and cooled spaghetti noodles to make cold sesame noodles

    Cold Noodles, Quick Method

    1. Cook the noodles, then rinse them in cold water.
    2. Whisk together dressing ingredients (full recipe below) and toss with chilled noodles.
    3. Refrigerate and add toppings just before serving.
    • Rinse the noodles thoroughly in cold water to prevent them from sticking or becoming starchy.
    • Letting it chill for at least 30 minutes helps the flavors develop.
    • Add vegetables just before serving to help keep them crisp.
    • If the noodles dry out in the fridge, toss with warm water or a small amount of soy sauce to loosen them up.
    Overhead view of a serving dish of cold sesame noodles topped with matchstick carrots, sliced green onion, sesame seeds and chopped peanuts

    Leftovers Made Easy

    Keep noodles in an airtight container in the refrigerator for up to 4 days. Stir before serving and loosen with a splash of warm water, if needed.

    Freezing the sauce is fine, but don’t freeze the noodles since it changes the texture.

    Easy Cold Side Salads

    Did you enjoy these Cold Sesame Noodles? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Chill Time 30 minutes

    Total Time 45 minutes

    • Cook noodles according to package directions until tender. Drain well and rinse under cold water to stop cooking. Set aside.

    • Meanwhile, in a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger until smooth.

    • Add warm water, a little at a time, until the dressing reaches a pourable consistency.

    • Toss the cold noodles with the sesame dressing until evenly coated.

    • Cover and refrigerate for at least 30 minutes to let the flavors blend.

    • Just before serving, stir in green onions. Garnish as desired.

    For extra crunch, add chopped peanuts, julienned carrots or cucumber, fresh bean sprouts, or sesame seeds for garnish.
    Adjust sriracha to your preferred heat level.
    Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

    Calories: 580 | Carbohydrates: 78g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 1009mg | Potassium: 436mg | Fiber: 5g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad
    Cuisine Asian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    cold sesame noodles in a bowl with writing
    An overhead view and a close up view of a forkful of saucy cold sesame noodles with a title
    Close up of a forkful of make-ahead cold sesame noodles with writing
    Close up of a bowl of cold sesame noodles topped with matchstick carrots, green onion, chopped peanuts and sesame seeds with a title

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    Holly Nilsson

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  • Double Peanut Butter Muddy Buddies – The Viral Puppy Chow Upgrade

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Move over Chex Muddy Buddies, this Double Peanut Butter Muddy Buddies mix is going VIRAL! While we still love puppy chow with peanut butter and chocolate chips, this peanut butter and peanut butter chips version is the most addicting snack I have ever made! It’s creamy, it’s crunchy, and it’s got a secret in the powdered sugar you won’t believe!

    Looking for more fun snack ideas? Make sure you check out our Reese’s Snack Mix, Salted Caramel Pretzel Snaps, or our Sweet Coconut Chex Mix.

    The Best Muddy Buddies, AKA Puppy Chow Recipe just got a makeover. The DOUBLE PEANUT BUTTER Muddy Buddies recipes uses both peanut butter and peanut butter chips making it a peanut-butter-lovers dream snack! It comes together in just a few minutes, no baking needed, and results in the most irresistible snack to feed a crowd!

    Why Our Muddy Buddies are Better

    Listen, I have some issues with other recipes for puppy chow- too little clumping of peanut butter globs, too much or too little powdered sugar. Ugh, I want to indulge. I want to FEEL the heaviness of peanut butter goodness as clusters stuck together!

    The Many Names of Puppy Chow

    My mom and sister and I are in a group text and tonight’s text thread was about “muddy Buddies” vs “Puppy Chow”. I don’t know if it was a Pacific Northwest thing or an Idaho thing (that’s where my mom is from), but we call this treat “Puppy Chow.” Always have, always will. But the truth is, it has other names, like muddy buddies, monkey munch, dog food, Chex mix, but no matter what you call it, it’s delicious.

    Our daughter and her friends make this recipe almost monthly making it a favorite in our household, (except for our famous GOOEY Peanut Butter M&M Cookies). I CANNOT stop eating either one!

    rice chex coated in peanut butter and melted peanut butter chips and tossed in powdered sugar

    Double Peanut Butter Muddy Buddies Recipe Ingredients

    • Creamy Peanut Butter: The star flavor! It coats the cereal, giving it that rich, nutty taste and helps the other ingredients stick together. Peanut butter also adds smoothness and makes the mix more satisfying.
    • Butter: Adds richness, a little extra flavor, and helps thin the peanut butter so it coats the cereal more evenly without clumping.
    • Peanut Butter Chips: Boost that peanut butter flavor even more and give the muddy buddies a creamy, candy-like coating when melted with the peanut butter.
    • Rice Chex Cereal: The crunchy base that holds everything together. Its light, crisp texture makes the perfect vessel for soaking up the peanut butter coating without getting soggy and keeping it’s crunch.
    • Powdered Sugar: Creates the classic sweet, powdery finish on muddy buddies. It balances the saltiness of the peanut butter and adds that irresistible “snowy” look.
    • Cinnamon Sugar: Totally optional but it adds warmth and depth of flavor while giving the mix a little extra sweetness and spice. It’s the special twist that makes these muddy buddies extra addictive!
    all the ingredients for peanut butter muddy buddies including a big bowl of rice chex, powdered sugar, a jar of creamy peanut butter, butter and a bag of Reese's peanut butter chipsall the ingredients for peanut butter muddy buddies including a big bowl of rice chex, powdered sugar, a jar of creamy peanut butter, butter and a bag of Reese's peanut butter chips

    Secret Ingredient

    Carrian CheneyCarrian Cheney

    This peanut butter muddy buddies snack mix not only boasts double the peanut butter, it has a secret ingredient- Cinnamon Sugar!!

    I know, it may sound crazy, but throw some cinnamon sugar in with the powdered sugar and you will never eat another puppy chow mix the same again!!

    peanut butter muddy buddies being stirred in a large white mixing bowlpeanut butter muddy buddies being stirred in a large white mixing bowl

    How to Make Double Peanut Butter Muddy Buddies

    1. Combine: Add the peanut butter, butter and peanut butter chips to a saucepan and melt over medium heat until smooth and creamy.
      • NOTE: You can also melt the ingredients in a microwave safe bowl stirring every 30 seconds.
    2. Coat the Cereal: Add the cereal to a large bowl and pour the peanut butter mixture over the top. Gently stir until the cereal is well coated.
    3. Powder Sugar It: Let the coated Chex cool a bit and then sprinkle with powdered sugar, stirring to evenly coat the Chex. (If you’re going to try it with cinnamon sugar, this is the point where you’ll add it.) Add more powdered sugar as needed. Let it cool completely before serving (but eat a few bites while it’s warm!)
      • PRO TIP: You can also do this step in a ziploc bag. Add the coated cereal to a plastic bag, add the powdered sugar, seal the bag, and then shake it until evenly coated.

    Store/Freeze

    Store this Chex mix muddy buddies in an airtight container at room temperature. It will keep for up to 1 week or in the freezer for up to 2 months. And try it cold, it’s so good!

    rice chex coated in peanut butter, melted peanut butter chips and powdered sugarrice chex coated in peanut butter, melted peanut butter chips and powdered sugar

    Sometimes it’s the simple, no-bake recipes that end up stealing the show, and this Double Peanut Butter Muddy Buddies Recipe is proof of that. Every crunchy bite is coated in double sweet peanut butter goodness, making it the perfect snack mix for holidays, game day, or just an afternoon treat with the kids.

    Watch Us Make Double Peanut Butter Muddy Buddies

    More Snacks to Grab by the Handful…

    Prevent your screen from going dark

    • Melt peanut butter, butter, peanut butter chips together, stirring frequently over medium heat or use a microwave.

      ¾ Cup Peanut Butter, 2 Tablespoons Butter, 1 ½ Cup Peanut Butter Chips

    • Add the cereal to a large bowl. Pour the peanut butter mixture over the cereal and stir until the cereal is evenly coated.

      8 ½ Cup Rice Chex

    • Let the mixture cool for a bit so it’s not too warm. Add 1 cup powdered sugar and cinnamon sugar. Mix until combined. 

      1 ¾ Cup Powdered Sugar, ⅓ Cup Cinnamon Sugar

    • Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction. Let the muddy buddies cool.

    *You can use Corn Chex, or any other kind of Chex Cereal instead of Rice Chex if you choose.

    Serving: 1cup, Calories: 206kcal, Carbohydrates: 32g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 179mg, Potassium: 96mg, Fiber: 1g, Sugar: 19g, Vitamin A: 309IU, Vitamin C: 3mg, Calcium: 60mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Sweet, Crunchy Scotcheroos That Everyone Loves!

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    These no-bake Scotcheroo bars come together in minutes and always disappear fast.
    They’re a go-to treat for the holidays, last-minute sweets, or packing into lunchboxes all week.

    Scotcheroos in a stack with a bite taken out of the top one
    • Flavor: Sweet and salty come together in a peanut buttery base with crispy cereal and a smooth chocolate butterscotch top. 
    • Recommended Tools: You’ll need a large pot, a microwave-safe bowl, and a 9×13 pan.
    • Swaps: This recipe works with Special K, Cornflakes, or any crisp cereal you love for a fun mix of textures.
    • Freezing: Individually wrap these chocolate butterscotch bars, then freeze for grab-and-go sweet treats!
    puffed rice cereal , sugar , chocolate chips , butterscotch chips , corn syrup and peanut butter to make Scotcheroos

    Smart Ingredient Tips

    • Rice Krispies: Crispy rice cereal gives the bars their classic light, crisp texture and blends easily with the warm peanut butter mixture.
    • Sweeteners: Sugar and light corn syrup make a sweet and thick syrup that helps the mixture stay soft and chewy. Don’t boil the mixture, or the bars may turn firm.
    • Creamy Peanut Butter: Smooth peanut butter binds the cereal; avoid natural peanut butter, as it can cause the mixture to crumble. Swap half the peanut butter for cookie butter for a warm, spiced twist, and add a touch of vanilla.
    • Baking Chips: Butterscotch chips give Scotcheroos their classic flavor and melt into the chocolate for a smooth, sweet finish. Use milk chocolate for a sweeter bar, dark chocolate for less sweet, or all butterscotch for a strong butterscotch flavor.
    adding sugar to corn syrup to make Scotcheroos
    adding peanut butter to oil and sugar mixture to make Scotcheroos
    adding chocolate on top of peanut butter , butterscotch and puffed rice cereal to make Scotcheroos

    How It Comes Together

    1. Make the peanut butter mixture (full recipe below).
    2. Add the cereal, then press gently into the prepared baking dish.
    3. Melt the baking chips, and spread them over the cereal mixture. Let cool before slicing.
    • Press the mixture lightly into the pan for soft, chewy bars that aren’t compacted.
    • Line the pan with parchment paper for easy removal and cleaner cuts.
    • Microwave the topping in short bursts to avoid scorching the butterscotch chips.
    • Chill briefly in the fridge if you need them to firm up quickly.
    Scotcheroos and a bite taken out of one

    Storing Chocolate Butterscotch Bars

    Store Scotcheroos at room temperature for up to 5 days. Freeze by individually wrapping bars in wax paper or plastic wrap and placing them in a zippered bag for up to 2 months.

    Easy No-Bake Desserts

    Did your family love these Scotcheroos? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    • Grease a 9×13-inch baking pan and set aside.

    • In a large pot, heat sugar and corn syrup over medium heat, stirring occasionally. Cook just until the sugar dissolves or until it starts to barely bubble. Don’t let it come to a full boil.

    • Remove from heat and stir in the peanut butter until fully combined and smooth. Gently fold in the cereal, mixing until evenly coated. Spread into the prepared baking pan and gently press flat.

    • Place the butterscotch and chocolate chips together in a microwave-safe bowl and melt in the microwave in 10- to 30-second bursts, stirring between each, until just melted. (Do not overheat, or chips can become dry and crumbly.)

    • Pour over the cereal and spread to the edges. Let cool completely before cutting into bars.

    • Do not allow sugar to boil or the bars will be hard instead of soft and chewy.
    • When melting chips in the microwave, do so in short bursts until just melted. Overheating causes chocolate chips to become dry and crumbly.
    • Leftover Scotcheroos will last up to 5 days if stored in an airtight container at room temperature. Individually wrap and freeze for up to 2 months.

     

    Calories: 259 | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 122mg | Fiber: 1g | Sugar: 32g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    More Delicious Cereal Treats to Try

    sweet and satisfying Scotcheroos with writing
    easy no bake Scotcheroos with a title
    Scotcheroos on a wooden board with parchement paper with a bite out of one and a title
    no bake Scotcheroos on a wooden board with parcment paper and close up of plated squares with a title

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  • Why These Classic Peanut Butter Cookies Beat Every Other Recipe

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    There’s just something magical about a classic peanut butter cookie recipe—the soft, chewy centers, the warm, rich peanut butter flavor, and of course that nostalgic criss-cross pattern that makes you feel like a kid again.

    If you’ve been searching for the best peanut butter cookie recipe, this is the one that will finally end your hunt.

    Memories

    This is the recipe our family has made for years, and it’s still the one we reach for when we want a no-fuss, guaranteed-delicious cookie. Made with simple pantry ingredients and ready in minutes, this easy peanut butter cookies recipe is the perfect blend of cozy, homemade goodness and bakery-style texture.

    I originally wrote this post for old-fashioned peanut butter cookies and then had the feeling that I should dedicate this post to my parents, and I try to always follow those little feelings. Thank you for taking the time to always encourage, patiently teach and most of all love me through anything and everything. You gave me the wings to fly anywhere and become anything.

    Music and food. Two things that store up memories like nothing else. I can love a book but never remember what was going on when I was reading it. A certain song though, well suddenly I’m right back in college teaching a Pilates class, or driving to a marching band practice. Yup. Totally did that. Haha, but seriously, music and food bring back so many memories and I bet a few of you have one attached to soft peanut butter cookies.

    a photo of several baked peanut butter cookies with the criss cross patter on top

    Ingredients You’ll Need

    There’s just one unexpected ingredient in these cookies, but I swear to you it will make all the difference! The rest of the ingredients will be in your pantry already. Here is what you’ll need:

    • Butter: Adds richness, flavor, and helps create a soft, tender cookie. I prefer to use unsalted butter. Make sure it is softened.
    • Brown Sugar: Provides moisture, sweetness, chewiness, and deeper caramel flavor.
    • White Sugar: Helps the cookies spread and adds crisp edges. You’ll also use the sugar to sprinkle over the top of the cookies before baking.
    • Peanut Butter: The star flavor; also adds fat and moisture for a soft, dense texture. You’ll want to use creamy peanut butter and avoid natural peanut butter.
    • Egg: Binds the dough and adds structure and tenderness.
    • Vanilla Extract: Enhances the flavor and rounds out the sweetness.
    • Milk: Softens the dough slightly and prevents dryness if needed.
    • All Purpose Flour: Gives the cookies structure so they hold their shape.
    • Cornaby’s EZ Gel: This is the unusual ingredient. It helps keep the cookies soft and chewy by locking in moisture. Substitute with cornstarch if you don’t have the EZ gel.
    • Salt: Balances sweetness and boosts flavor.
    • Baking Soda: Gives a slight lift and creates a tender crumb.
    a photo of a baked peanut butter cookie with the classic crisscross pattern on topa photo of a baked peanut butter cookie with the classic crisscross pattern on top

    How to Make Peanut Butter Cookies

    1. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
    2. Wet Ingredients: Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter and them mix again.
      • PRO TIP: This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
    3. Mix: Add the egg, vanilla and milk and mix together until smooth.
    4. Whisk: Add all the dry ingredients to a large bowl and whisk together to combine.
    5. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
    6. Roll: Scoop the cookie dough into balls and roll them in granulated sugar.
    7. Crisscross: Place the cookie dough balls on the prepared baking sheets and then press the dough lightly with a fork. Lift and press again in the opposite direction.
      • NOTE: I’m not sure how this tradition started with peanut butter cookies but it helps shape the cookies. Peanut butter cookies have a lot of fat in them, so they won’t spread much when they bake. This flattens them out some.
    8. Bake: Bake the cookies for 8-10 minutes. Let cool on a wire rack.
    a photo of several baked peanut butter cookiesa photo of several baked peanut butter cookies

    Peanut Butter Cookies FAQs

    Is Peanut Butter Good for You?

    Peanut butter is very high in fats. The fact that it is high in fats makes it high in calories also.
    Peanut butter also contains many good nutrients such as protein, fiber, minerals and vitamins. In spite of the high calorie content, eating small amounts of pure peanut butter is fine on a weight-loss diet.

    What Can You Substitute For Brown Sugar?

    You can use an equal amount of white sugar although the flavor and texture may be just a little different.
    You can use white sugar and a little molasses or maple syrup–1 cup sugar plus 1 Tablespoon molasses or maple syrup. For dark brown sugar, use 2 tablespoons molasses or maple syrup and 1 cup white sugar. 

    Can Peanut Butter Cookie Dough be Frozen?

    Roll dough into balls and freeze in heavy duty freezer bags. Thaw and make criss-cross marks on top and bake.
    Or, freeze dough in disc shape in a freezer bag. Thaw, roll into balls, crisscross and bake.

    a photo of a stack of three baked peanut butter cookiesa photo of a stack of three baked peanut butter cookies

    Tips for the Best Peanut Butter Cookie Recipe

    Carrian CheneyCarrian Cheney
    • Measure the flour correctly! Adding too much flour to these, and you will end up with dry cookies.
    • Don’t overmix! Overmixing the dough is usually the culprit when you have hard, dry cookies.
    • Use a cookie scoop to scoop the dough to keep the cookie a uniform size so that they all bake evenly.
    • Don’t overbake! Once the cookies start to get golden brown around the edges, pull them out of the oven and let them cool for a few minutes on the pan before transferring them to a wire cooling rack.

    Storage Tips

    Leftover cookies should be stored in an airtight container. They can be stored at room temperature or in the refrigerator and will keep for 4-5 days.

    To freeze, let them cool completely and then place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag. They will keep for up to 3 months.

    a photo of several baked peanut butter cookies sitting on a piece of brown parchment papera photo of several baked peanut butter cookies sitting on a piece of brown parchment paper

    Whether you’re baking for a holiday cookie plate, a late-night craving, or just because peanut butter cookies make everything better, this recipe always comes through. These homemade peanut butter cookies are soft, chewy, and so easy you’ll memorize them after one batch.

    I hope they bring your home the same warmth and joy they bring to ours—because nothing beats a simple cookie made with love. Now grab a glass of cold milk, share a few with someone you love, and enjoy every buttery, peanut-y bite.

    More Classic Cookies Recipes to Try:

    How to Make Peanut Butter Cookies Video

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment or silpat liners.

    • In the bowl of a standing mixer, mix the butter and sugars for 1 minute on medium speed, increase to medium high for an additional 30 seconds.

      ½ Cup Butter, ¾ Cup Brown Sugar, ¼ Cup White Sugar

    • Add the peanut butter and mix another 30 seconds.

      ¾ Cup Peanut Butter

    • This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.

    • Add the egg, vanilla and milk and mix until smooth.

      1 Large Egg, 1 teaspoon Vanilla, 1 Tablespoon Milk

    • In a separate bowl, whisk the flour, salt, EZ gel and soda.

      1 ⅓ Cups All Purpose Flour, ¼ teaspoon Salt, ½ teaspoon Baking Soda, 2 teaspoons Cornaby’s EZ Gel

    • Add to the wet ingredients and mix until smooth.

    • Roll the peanut butter dough into balls and roll in the sugar.

      ½ Cup Sugar

    • Use a fork to gently press into the dough and then lift and repeat going the opposite direction.

    If you can’t find Cornaby’s use 1 teaspoon cornstarch
    To freeze: cool completely, place in a single layer on a cookie sheet and freeze.  When frozen, transfer to a freezer bag for up to 3 months.

    Serving: 1g, Calories: 162kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 118mg, Potassium: 67mg, Fiber: 1g, Sugar: 14g, Vitamin A: 130IU, Calcium: 14mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • I Made These Peanut Butter Bars Once… Now My Family Asks for Them Weekly

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    You know those desserts that disappear before you’ve even had a chance to sit down? Yep, these Chubby Hubby Peanut Butter Bars are one of those! They’ve got that sweet-salty magic combo — buttery graham cracker crumbs, melty peanut butter chips, a swirl of honeyed sweetness from the condensed milk — and somehow, they just work.

    They’re rich, chewy, and totally addictive in the best way. Perfect for game night, movie night, or a “just because” treat when the sweet tooth hits!

    Dessert Bars: A Coping Mechanism

    We had been packing our rental home for weeks, a little every single day to try to be completely ready for our move into the home we’ve been renovating. I cannot even begin to express our exhaustion. It was just like building a home with the constraints of not having spaces designed the way you would have, secret issues under walls and floors and on top of it, running two businesses, kids and all while trying to pack up our entire house to move.

    One random Thursday I felt emotional, exhausted and well, hungry. I’m apparently an emotional eater. A long time ago I’d seen a recipe and it was so short I’d memorized it: 1 box of crackers, 2 cans sweetened condensed milk, chocolate chips of choice. So, on a whim I went peanut butter and cinnamon chips because they secretly go together like pb and j and the rest is history. Dessert born out of emotional instability, just the way I like it!

    several chubby hubby peanut butter bars coated in powdered sugar sitting on brown parchment paper

    Why You’ll Love These Peanut Butter Bars

    Quick and Easy: Made with only 6 pantry ingredients and ready in minutes!

    Kid Friendly: My youngest took one bite of these easy peanut butter treats and said these were the best bars I’ve ever made.

    Sweet and Salty: I’m a sucker for sweet and salty. It’s such an addicting combo and these bars hit it out of the park.

    No Eggs: If you have an egg allergy or open the fridge and find that some has used the last of the eggs, have no fear! You don’t need any for this recipe.

    The 6 Ingredients You’ll Need

    • Graham Crackers Crumbs: Create the buttery, crunchy base that holds the bars together.
    • Peanut Butter Chips: Add rich, nutty flavor and creamy texture that defines each bite.
    • Cinnamon Chips: Bring a warm, cozy spice that complements the peanut butter.
    • Sweetened Condensed Milk: Binds everything together while adding sweetness and a fudgy texture.
    • Salt: Balances the sweetness and enhances all the other flavors.
    • Powdered Sugar: Adds a touch more sweetness and fun to these irresistible bars.
    a peanut butter bar coated in powdered sugar broken in half and turned on end so you can see the inside of each gooey bara peanut butter bar coated in powdered sugar broken in half and turned on end so you can see the inside of each gooey bar

    How to Make Chubby Hubby Bars

    1. Prep: Preheat the oven and prep a 9×13 inch ban with parchment or foil and cooking spray.
    2. Combine: Add all the ingredients except the powdered sugar to a stand mixer and mix until well combined.
      • NOTE: The batter will be very thick and sticky.
    3. Bake: Spread the batter evenly in the prepared pan and bake until set.
      • PRO TIP: I like to plop large spoonfuls of batter all over the pan and then use a rubber spatula to smash it and smooth it out.
    4. Cool: Let them cool completely in the pan and then cut into the squares, then toss in powdered sugar.
    a plate full of powder sugar covered peanut butter barsa plate full of powder sugar covered peanut butter bars

    FAQs

    Can I Halve This Recipe?

    Yes, this recipe can be halved and baked in an 8×8 or 9×9 square baking pan.

    Can I Use chocolate chips?

    Yes! Use any combination of baking chips you want – dark, semi-sweet, milk, butterscotch, white. We are quite obsessed with this peanut butter and cinnamon chips combination!

    Can I Use Store Bought GRaham Cracker crumbs?

    Yes, but I prefer to crush them myself so I can leave a few larger chunks for more texture in the bars. If you use graham cracker crumbs from the store, you’ll need 3 ¾ to 4 cups.

    How to Store Them

    These peanut butter dessert bars should be stored at room temperature in an airtight container. They will keep for up to a week.

    Can These be frozen?

    I honestly haven’t tried it yet. We never have leftovers or extras to try it! I have been reading that they freeze great. Freeze them before coating in powdered sugar. Then thaw when ready to serve and toss in powdered sugar.

    a stack of peanut butter bars with a bite taken out of the corner of the top one so you can see the insidea stack of peanut butter bars with a bite taken out of the corner of the top one so you can see the inside

    🚨Warning🚨: these Chubby Hubby Peanut Butter Bars have a way of disappearing fast! Between the peanut butter, the graham crackers, and that powdered sugar, they’re basically impossible to resist. They are everything I love in a dessert — simple ingredients, quick prep, and flavors that bring everyone running to the kitchen.

    More Easy Dessert Bars You’ll Love

    Watch How to Make These Peanut Butter Bars…

    Prevent your screen from going dark

    • Preheat oven to 350 degrees F. Line a 13×9 baking pan with parchment paper or aluminum foil then spray with cooking spray.

    • Combine graham cracker crumbs, peanut butter chips and cinnamon chips, condensed milk and salt in a large bowl and mix until well combined to make a batter. (TIP: Use a stand mixer with paddle attachment if possible because batter will be THICK.)

      1 Box Graham Crackers, 1 ¾ Cups Peanut Butter Chips, ¼ Cup Cinnamon Chips, 2 Cans Sweetened Condensed Milk, ½ teaspoon Salt

    • Spread batter into pan then bake at 350 degrees F for 30 minutes or until set.

    • Cool completely in pan, remove then cut into squares.

    • Roll/toss squares in powdered sugar until nicely coated. Store at room temperature in an airtight container up to one week.

      2-3 Cups Powdered Sugar

    Serving: 1bar, Calories: 272kcal, Carbohydrates: 50g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 14mg, Sodium: 245mg, Potassium: 190mg, Fiber: 1g, Sugar: 39g, Vitamin A: 106IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Your Favorite Peanut Butter Blossoms Just Got a Genius Upgrade

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    My peanut butter blossoms are everyone’s classic holiday cookie in bar form! Our kids love that they’re both fun and easy to make! These chewy peanut butter cookie bars are studded with Hershey kisses which make everyone so happy.

    My favorite part is that they are easier than cookies; no rolling needed, just slice into bars and serve! Bonus, this recipe includes a how-to video!

    Our son was begging for us to make “those Hershey kiss cookies” but I had been running around all day and though it may sound silly, the thought of rolling out every single cookie sounded exhausting; so I made them all in a pan and they turned out adorably delicious!!

    Ingredients for Peanut Butter Blossom Cookie Bars

    • Peanut Butter: that classic nutty flavor and creamy richness we all love.
    • Unsalted Butter: keeps the bars soft and melt-in-your-mouth.
    • Sugar and Brown Sugar: sweetness plus a little caramel depth for chewiness.
    • Vanilla: ties all the flavors together.
    • Egg and Egg Yolk: hold everything together while adding tenderness.
    • Flour: gives the bars structure so they bake up just right.
    • Baking Soda and Baking Powder: the lift that keeps them light instead of dense.
    • Cornstarch: the secret to that soft, chewy bite.
    • Salt: just enough to balance the sweetness.
    • Hershey’s Kisses: the signature chocolate topper that makes them taste (and look!) like the classic blossom cookies we all grew up with.
    all the ingredient for peanut butter blossom bars in separate bowls including flour, sugar, butter, peanut butter, hershey kisses, brown sugar and an egg

    How to Make Peanut Butter Blossom Bars

    1. Prep: Preheat the oven and grease a 9×13 baking dish then line with parchment paper and grease it again.
    2. Wet Ingredients: Beat together all the wet ingredients in a stand mixer.
    3. Dry Ingredients: Mix together all the dry ingredients in a separate bowl.
    4. Combine: Add the dry ingredients to the wet ingredients and mix until combined.
    5. Bake: Press the dough into the prepared baking dish, sprinkle with sugar and bake for 20-22 minutes.
    6. Kisses: Unwrap the Hershey’s Kisses and as soon as the bars are done baking, pull them out and top with the kisses.
    7. Cool: Let the peanut butter bars cool completely and then cut into bars so that a Hershey Kiss is in the center of each bar.
    a single peanut butter blossom bar sitting on a small plate and the bar has a big portion missin so you can see the cross sectiona single peanut butter blossom bar sitting on a small plate and the bar has a big portion missin so you can see the cross section

    Fun Variation

    Carrian CheneyCarrian Cheney

    If you want to try another fun twist, use mini Reese’s Peanut Butter Cups instead of the Hershey’s Kisses. You double down on the peanut butter while still getting the chocolate! My family loves both!

    Storage Tips

    Leftover peanut butter chocolate dessert bars should be stored in an airtight container. They can be stored at room temperature or in the refrigerator depending on how you like to eat them. They will keep for 4-5 days.

    These also freeze extremely well. Let them cool completely so that the Hershey’s Kisses are solid again. Layer in a ziploc bag or freezer safe container separating layers with parchment paper. They will keep in the freezer for up to 3 months.

    a pan full of baked peanut butter blossom bars topped with melty hershey's kissesa pan full of baked peanut butter blossom bars topped with melty hershey's kisses

    FAQ

    Can I Use Natural Peanut Butter?

    No, I don’t recommend using natural peanut butter. You want the extra sugar and little bit of salt that is in processed peanut butter for these bars.

    Do I add the Kisses before or after baking?

    You will want to add the Kisses after baking. If you add them before, they will completely melt and lose their shape. You’ll add them as soon as you pull the baked bars out of the oven.

    Can I double this recipe for a cookie sheet?

    No, unfortunately this won’t work. If you need more bars, then double the recipe and split the dough between two 9×13 baking dishes. Bake as written in the recipe card.

    How do I keep cookie bars soft?

    I have a few tricks for keeping these cookie bars soft. First, make sure the butter is softened so that you don’t have to overmix to get everything incorporated. Second, don’t skip the cornstarch. It really does wonders for keeping the bars tender. Lastly, Don’t over bake the bars! I start checking them a few minutes early even and as soon as a toothpick comes out of the middle with just a few crumbs, pull them out!

    a single peanut butter blossom bar on a small dessert platea single peanut butter blossom bar on a small dessert plate

    These Peanut Butter Blossom Bars are everything you love about the classic cookie—soft, chewy peanut butter layers topped with melty Hershey’s Kisses—all baked into an easy bar dessert! Perfect for family gatherings, holiday trays, or just because you love peanut butter and chocolate.

    Watch How These Peanut Butter Blossom Bars are Made…

    More Bar Dessert Recipes…

    Prevent your screen from going dark

    • Preheat oven to 350 ℉ and grease a 9×13 baking dish, then lay in parchment paper and grease again.

    • In a standing mixer, beat together peanut butter, softened butter, sugar and brown sugar.

      ¾ Cup Peanut Butter, ¾ Cup Unsalted Butter, ¾ Cup Sugar, ¾ Cup Brown Sugar

    • Stop the mixer and add the vanilla and egg and egg yolk, mix again.

      1 ½ teaspoons Vanilla, 1 Egg, 1 Egg Yolk

    • Stir in flour, baking soda, cornstarch, baking powder, salt until smooth.

      2 ¼ Cups Flour, 1 ¼ teaspoons Baking Soda, 1 ½ teaspoons Cornstarch, ¾ teaspoon Baking Powder, ¾ teaspoon Salt

    • Press the dough into the pan, sprinkle with additional sugar, and bake for 20-22 minutes.

      ¾ Cup Sugar

    • Meanwhile, unwrap the kisses. Pull the pan out when it’s done baking and immediately top with Hershey’s Kisses.

      20 Hershey’s Kisses

    • Cool completely and cut into squares with a Kiss in the center of each.

    Serving: 1bar, Calories: 260kcal, Carbohydrates: 32g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 208mg, Potassium: 102mg, Fiber: 1g, Sugar: 19g, Vitamin A: 238IU, Calcium: 34mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Want a no bake dessert that takes minutes to put together?!?!

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    If you love the combination of chocolate and peanut butter, you are going to love these little treats!

    ❤️WHY WE LOVE THIS RECIPE

    We love rice krispie treats, and these are made differently, but you still get the delicious marshmallow cream. It’s spread on top of the honey graham crackers that are mixed with peanut butter and powdered sugar. So good and so easy! These are perfect for any gathering, especially a small one, since they are made in an 8X8. Plus you can’t go wrong with a no bake treat!

    SWAPS

    You could do a few swaps on this dish, you could use semi-sweet chocolate chips, white chocolate chips or butterscotch. We added nuts on top; you can leave those off. We like the crunchy peanut butter, but I am sure the smooth would work as well. We haven’t tried this with almond butter, but I don’t see why it wouldn’t work.

    OTHER DELICIOUS RECIPES

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    ⭐TIP

    We keep these in the refrigerator and like to set them out for about 10 minutes before serving them. We love them cold.

    Chocolate Peanut Butter Treats

    Anne Walkup

    Only a handful of ingredients and so simple to make! Your family will love these delicous Chocolate Peanut Butter Treats.

    Prep Time 10 minutes

    3 hours

    Total Time 3 hours 10 minutes

    Course Dessert

    Cuisine American

    • 18 honey graham cracker squares crushed
    • 1 stick of butter melted or 8 tablespoons
    • 1 2/3 cups powdered sugar
    • 1/2 cup crunchy peanut butter
    • 1 7 1/2 ounce jar marshmallow fluff
    • 1 cup dark chocolate morsels can use whatever chocolate chips you like or even use butterscotch chips

    • Crush the crackers and put in large bowl.(I put them in a plastic ziplock bag and crush with rolling pin). Melt the butter and add to crumbs. Mix well with spoon.

    • Stir in the powdered sugar and peanut butter.  Mix well and press into a greased 8 inch square pan.

    • Remove the top from the marshmallow fluff and heat in microwave in the jar until  you can spread over crumb mixture evenly. (You have to watch it constantly or it will come out of the jar.)

    • Next, melt the chocolate chips in microwave until they can be spread over the marshmallow.  Refrigerate 2 to 3 hours until you can cut evenly with a knife.  Cut into squares or bars.

    I keep these refrigerated.

    Keyword Chocolate Peanut Butter Treats

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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  • Eggless Peanut Butter Brownies

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    Back when I was running my bakery, these Eggless Peanut Butter Brownies were the treat I could never keep on the shelves. People loved that thick peanut butter layer—it’s rich, satisfying, and it doesn’t melt into the brownie, so every bite feels indulgent. I still make them at home because they’re simple, egg-free, and can easily be adapted for dairy- or gluten-free needs. Whether you choose peanut butter or a peanut-free spread like WOWBUTTER, these brownies are always a hit.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    I first created these Eggless Peanut Butter Brownies years ago for my bakery, and they quickly became one of those recipes everyone kept coming back for. Customers loved that thick peanut butter layer in the middle—it stays put and doesn’t melt away into the brownie, which makes every bite extra special. Today, it’s still one of my favorite recipes to bake at home because it’s easy, made with simple ingredients, and can be adapted to be dairy- or gluten-free. Whether you stick with classic peanut butter or swap in a peanut-free spread like WOWBUTTER, this recipe is pure comfort for any peanut butter lover.

    Why You’ll Want to Try My Recipe

    • Bakery-tested and family-approved—this recipe has been loved for years.
    • 100% egg-free, with easy swaps for dairy-free, gluten-free, or even peanut-free needs.
    • Made with simple, everyday ingredients—nothing fancy required.
    • That thick peanut butter layer stays put and makes every bite irresistible.


    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled Eggless Peanut Butter Brownies ingredients—flour, sugar, cocoa powder, peanut butter, milk, butter, and more—in bowls and containers on a white surface.Top-down view of labeled Eggless Peanut Butter Brownies ingredients—flour, sugar, cocoa powder, peanut butter, milk, butter, and more—in bowls and containers on a white surface.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For the Egg-Free Brownie Batter:

    • All-Purpose Flour: The base of the brownies. You can substitute with a 1:1 gluten-free blend.
    • Cornstarch: Helps bind the batter and adds softness since we’re skipping eggs.
    • Baking Powder: Gives a little lift and prevents the brownies from being too dense.
    • Salt: Balances the sweetness.
    • Milk + Apple Cider Vinegar: This combo creates a quick buttermilk substitute that keeps the brownies tender. Use any dairy-free milk if needed.
    • Unsalted Butter: Adds richness. Swap with vegan butter or coconut oil for dairy-free.
    • Brown Sugar + White Sugar: The mix of sugars gives sweetness and moisture.
    • Unsweetened Cocoa Powder: The star of the chocolate flavor.
    • Vanilla Extract: Enhances the overall flavor.
    • Instant Espresso Powder (Optional): Deepens the chocolate flavor without tasting like coffee.
    • Chocolate Chips or Chunks: Extra chocolatey bites throughout the brownies.

    For the Peanut Butter Layer:

    • Peanut Butter: Smooth works best. Use Wowbutter or sunflower seed butter for a nut-free version.
    • Powdered Sugar: Sweetens and thickens the peanut butter layer.
    • Vanilla Extract: Adds flavor.
    • Milk: Helps loosen the peanut butter mixture for spreading. Any milk works here.

    Peanut-Free Option

    If you need to make these brownies peanut-free, you can easily swap the peanut butter for a safe alternative. I’ve tested this recipe with WOWBUTTER (a creamy soy-based spread that’s peanut- and tree nut–free), and it works beautifully. You can also use SunButter or another peanut-free spread that your family trusts. Just keep in mind that different spreads may slightly change the flavor, but the brownies will still bake up rich, fudgy, and delicious.

    Pro Tip: If you’re using a natural nut or seed butter (the kind that separates and has oil on top), make sure to stir it very well before measuring. If it’s too runny, your peanut butter layer may spread too much. For the best results, use a creamy, no-stir variety like WOWBUTTER, SunButter, or your favorite safe brand—this keeps the layer thick and fudgy, just the way it should be.

    This recipe is naturally egg, nut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Peanut-Free: Use WOWBUTTER or SunButter instead of peanut butter.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Get the Pan Ready

    • cake pan lined with parchment paper.cake pan lined with parchment paper.
      Preheat your oven to 350ºF (180ºC). Line an 8×8-inch square pan with parchment paper, making sure it hangs over the sides so you can lift the brownies out later. Give it a quick spray of nonstick spray. Set it aside.

    Step 2 – Make the Peanut Butter Layer

    Step 3 – Make the Egg-Free Brownie Batter

    • A metal whisk stirs thick chocolate brownie batter in a clear glass bowl on a white surface.A metal whisk stirs thick chocolate brownie batter in a clear glass bowl on a white surface.
      In a small bowl, stir together the flour, cornstarch, baking powder, and salt. Set it aside for now. In a microwave-safe bowl, mix the milk, vinegar, butter, sugars, and espresso powder. Microwave for 2–3 minutes. Carefully take it out (it’ll be hot!) and whisk for another minute or two until it looks glossy and smooth. Add in the cocoa powder and vanilla and mix again. Add your dry ingredients to the wet mixture and stir until almost combined. Then fold in the chocolate chips or chunks. Stop mixing once you don’t see any more flour.

    Step 4 – Assemble the Layers

    Step 7 – Bake the Brownies

    • A square pan of chocolate brownies with orange swirled topping sits on a cooling rack, lined with parchment paper and secured with binder clips.A square pan of chocolate brownies with orange swirled topping sits on a cooling rack, lined with parchment paper and secured with binder clips.
      Bake for 35–40 minutes, or until the brownies are set and the top looks shiny and slightly cracked. The center shouldn’t jiggle when you move the pan. (Don’t stress about the toothpick test here—because of the melty chocolate chips, it won’t work well!)

    Step 8 – Cool and Slice

    • Six eggless peanut butter brownies sit on a wire rack with parchment paper, surrounded by a small bowl of salt, a jar of milk, and chocolate chips.Six eggless peanut butter brownies sit on a wire rack with parchment paper, surrounded by a small bowl of salt, a jar of milk, and chocolate chips.
      Let the brownies cool completely in the pan on a wire rack. Once cooled, loosen the edges with a knife, then lift the whole slab out using the parchment paper. Cut into 9 or 12 squares, depending on how big you want them.

    Recipe Tips For Success

    » Potential Recipe Challenges & Pro Tips:

    • Dry Brownies: Overbaking can make the brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the suggested baking time. The top should look shiny and slightly cracked and the center shouldn’t jiggle when you move the pan.
    • Use parchment paper to line your pan for easy removal and clean slices.
    • Don’t over-swirl the peanut butter layer—just a few gentle swirls are enough.
    • Let the brownies cool completely before cutting; they firm up as they rest.

    » Variations & Additions

    • Add chopped peanuts or pretzels for crunch.
    • Swirl in a little jam with the peanut butter for a PB&J brownie.
    Close-up of layered brownie bars with a chocolate and peanut butter swirl, topped with sea salt flakes, arranged on a white surface.Close-up of layered brownie bars with a chocolate and peanut butter swirl, topped with sea salt flakes, arranged on a white surface.

    Storage and Freezing Instructions

    Room Temperature: Store in an airtight container for up to 3 days.

    Refrigerator: Keeps well for up to a week.

    Freezer: Wrap brownies individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before enjoying.

    Frequently Asked Questions

    Eggless Peanut Butter Brownies with a thick layer of creamy filling, topped with a drizzle of chocolate and a sprinkle of sea salt, displayed on a white surface.Eggless Peanut Butter Brownies with a thick layer of creamy filling, topped with a drizzle of chocolate and a sprinkle of sea salt, displayed on a white surface.

    Try These Egg-Free Brownie Recipes Next!

    Recipe Card

    Three stacked Eggless Peanut Butter Brownies on a cooling rack, with a bottle of milk and more brownies in the background.Three stacked Eggless Peanut Butter Brownies on a cooling rack, with a bottle of milk and more brownies in the background.

    Eggless Peanut Butter Brownies

    Oriana Romero

    These Eggless Peanut Butter Brownies are rich, fudgy, and layered with a thick ribbon of peanut butter that holds its shape beautifully instead of melting into the batter. The recipe is easy to make with simple ingredients, completely egg-free, and can be adapted for dairy- and gluten-free needs. Whether you use classic peanut butter, a peanut-free option, or WOWBUTTER, this treat is a dream for peanut butter lovers everywhere.

    Prep Time 25 minutes

    Cook Time 40 minutes

    Total Time 1 hour 5 minutes

    Servings 12 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Lightly spray with baking spray. Set aside.

    Make the Peanut Butter Layer:

    Make the Eggless Brownie Batter:

    • Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.

    • In a microwave-safe mixing bowl, combine the milk, vinegar, butter, sugars, and espresso powder; mix well. Then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.

    • Add the flour mixture; stir until mostly combined. Then add the chocolate and stir until no flour remains.

    Bake:

    • Bake for 35 – 40 minutes or until the brownies are set and the tops are cracked and shiny. You’ll notice the center does not wiggle when the pan is moved. If in doubt, it’s better to underbake these brownies rather than overbake them. Unfortunately, the toothpick test doesn’t work well for these brownies because the chocolate chips get melty! IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.

    • When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.

    • When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.

     
    Peanut-Free Option: If you need to make these brownies peanut-free, you can easily swap the peanut butter for a safe alternative. I’ve tested this recipe with WOWBUTTER (a creamy soy-based spread that’s peanut- and tree nut–free), and it works beautifully. You can also use SunButter or another peanut-free spread that your family trusts. Just keep in mind that different spreads may slightly change the flavor, but the brownies will still bake up rich, fudgy, and delicious.
     
    Store in an airtight container for up to 3 days, or up to 5 days uns the fridge.
     
    Freezer: Wrap brownies individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before enjoying.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Peanut-Free: Use Wowbutter or SunButter instead of peanut butter.

     
    Recipe Tips For Success:
    » Potential Recipe Challenges & Pro Tips:

    • Dry Brownies: Overbaking can make the brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the suggested baking time. The top should look shiny and slightly cracked, and the center shouldn’t jiggle when you move the pan.

    » Extra Tips:

    • Use parchment paper to line your pan for easy removal and clean slices.
    • Don’t over-swirl the peanut butter layer—just a few gentle swirls are enough.
    • Let the brownies cool completely before cutting; they firm up as they rest.

    » Variations & Additions

    • Add chopped peanuts or pretzels for crunch.
    • Swirl in a little jam with the peanut butter for a PB&J brownie.

     

    I appreciate your feedback, and it helps others, too!

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 700kcalCarbohydrates: 108gProtein: 11gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 30mgSodium: 330mgPotassium: 425mgFiber: 6gSugar: 77gVitamin A: 354IUCalcium: 76mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 700

    Keyword brownies dessert egg-free peanut butter recipe

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    Oriana Romero

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  • I Taste-Tested the New McConnell’s and See’s Candies Ice Cream Collaboration—Here’s How the Flavors Rank

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    Two California icons, one scoop

    There are collaborations—and then there are California collaborations. When Santa Barbara–based McConnell’s Fine Ice Creams announced a partnership with See’s Candies, the beloved chocolate company founded in 1921, it immediately felt like a match made in dessert heaven.

    Together, they’ve created three limited-edition ice cream flavors, each blending McConnell’s ultra-creamy, house-made base with See’s signature sweets. On paper, it sounded like the ultimate nostalgic sundae moment. With over 175 combined years of confectionery tradition behind them, this wasn’t just another seasonal flavor drop—it was a meeting of two California classics.

    And because I’m someone who lives for both chocolate and ice cream, I knew I had to try all three. This is how I’d rank the lineup, with the final pick earning top spot as my ultimate favorite.

    Third place: PB&J with Peanut Butter Patties

    According to McConnell’s, this flavor is “creamy peanut butter meets house-made raspberry jam in this nostalgic, nutty-sweet throwback.” They nailed it! The peanut butter base is rich and bold without tipping into sweetness overload, while ribbons of tart raspberry jam run through every scoop, delivering that timeless PB&J comfort in ice cream form.

    And yet, this one ended up in third place for me simply because peanut butter ice cream isn’t usually my go-to. The peanut butter flavor here is bold and front-and-center, and while the raspberry swirl was a delightful surprise (I love that they went with raspberry instead of strawberry), it leaned a little heavier than what I typically reach for.

    That said, peanut butter devotees will likely fall head over heels for this pint. The quality is undeniable—the texture is silky, the swirl generous, and the balance well-considered. It just wasn’t destined to be my personal favorite.

    peanut butter

    Second place: Brown Sugar with Milk Bordeaux

    This flavor takes inspiration from one of See’s most popular chocolates, the Milk Bordeaux. McConnell’s version features a buttery brown sugar ice cream dotted with milk chocolate sprinkles, all designed to echo the fan-favorite candy.

    brown sugar

    This one felt like the sleeper hit of the lineup. See’s Bordeaux is already a fan favorite—a melt-in-your-mouth brown sugar–buttercream center coated in chocolate—so turning it into an ice cream flavor just makes sense. McConnell’s translated that classic perfectly: the ice cream has this deep, brown sugar sweetness that tastes warm and nostalgic, while the chocolate sprinkles scattered throughout add both crunch and a little sundae-shop fun.

    It’s got that “sneaks up on you” quality too—simple at first bite, but then you find yourself going back again and again. Before I knew it, I was scraping the bottom of the pint.

    bsugar

    First place: Strawberry with Strawberry Creams

    Now for the flavor that absolutely blew me away: Strawberry with Strawberry Creams. McConnell’s describes it as “a dreamy swirl of strawberry ice cream, chocolate ganache, and See’s iconic chocolate-covered strawberry creams.” And let me tell you—that dreamy swirl is no exaggeration.

    strawberry

    The strawberry ice cream alone could have carried this pint. It was vibrant, fruity, and natural-tasting, without that artificial candy-like sweetness you sometimes get in strawberry flavors. Add in the mix-ins, and things reached another level entirely.

    First, there were chunks of See’s chocolate-covered strawberry creams, which added a chewy, chocolatey punch in every bite. Then came the ganache swirl—as decadent as a ribbon of fudge sauce poured straight from a sundae fountain. Together, it was a perfect balance of fruit, chocolate, and cream.

    This pint didn’t just win—it ran away with the competition. My whole family agreed it was the standout, but my dad put it best: he called it “the best ice cream he’s ever had in his life.” Considering the man has eaten his fair share of desserts, that’s no small statement. For me, it was an easy 100 out of 10.

    strawberry

    Why this collaboration matters

    Part of what makes this partnership so special is how seamlessly both brands’ strengths come through. McConnell’s brings its from-scratch ice cream, made with Central Coast milk and cream, known for its dense, slow-melting texture. See’s brings its iconic candies—beloved for generations—folded right into the mix.

    Each flavor feels nostalgic without being predictable. The PB&J taps into childhood lunchbox memories. The Brown Sugar with Milk Bordeaux channels the comfort of homemade sweets. And the Strawberry with Strawberry Creams reinvents the chocolate-dipped fruit experience in frozen form.

    Strawberry

    Grab them while you can

    So, are these flavors worth the hype? Absolutely, yes. Even the pint I ranked lowest was still high-quality, inventive, and enjoyable—it just came down to personal preference. And that’s the beauty of a collaboration like this: there’s something for every palate.

    Like most collaborations, these flavors are limited-edition. They may not stick around forever. If you happen to spot them in your local grocery freezer—or better yet, at a McConnell’s scoop shop—don’t hesitate. Grab them while you can. You just might discover your new favorite pint, too.

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  • Cape May Peanut Butter Company spreads smiles

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    BySusan Lucci

    Friday, August 22, 2025 5:59PM

    Cape May Peanut Butter Company spreads smiles

    Cape May Peanut Butter Company has been spreading smiles for 13 years, the owners built the shop to be “The Happiest Place in Cape May.”

    Cape May, NJ — Cape May Peanut Butter Company has been spreading smiles for 13 years, offering everything from peanut butter nonpareils to cookie fries with peanut butter dips, and all-natural dog biscuits that help support Animal Outreach.

    With flavors like honey roasted, cappuccino, and butterscotch, every batch needs that “wow” factor before it hits the shelves.

    Owners Carl and Susan Spatocco built the shop to be “The Happiest Place in Cape May,” and it’s a place where you can literally eat your way through the store.

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    CCG

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  • PEANUT BUTTER PIE

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    This old-fashioned peanut butter pie is one your family will love. It’s absolutely delicious.

    ❤️WHY WE LOVE THIS RECIPE

    If you love peanut butter, this pie is for you, and I assure you… It’s fantastic! The creamy peanut butter layer, combined with the crunch of the crumbs, gives this pie the best texture and flavor. The meringue on this pie is unique since it’s not fluffy. This pie is essentially made with a layer of meringue, as you add the crumb topping and then bake it. We all agree that the merignue really is an excellent addition to this pie.

    ⭐TIP

    The mixture should start to thicken while it is cooking. I don’t let it get as thick as pudding before removing from the heat, as it will continue to thicken as it cools until it is about the consistency of pudding when cool. The mixture doesn’t need to cool before you pour it over the crumb mixture.

    Peanut Butter PiePeanut Butter Pie

    OTHER DELICIOUS PIE RECIPES

    Peanut Butter Pie

    Anne Walkup

    This peanut butter pie is an old fashioned classic your family will absolutely love!

    Prep Time 20 minutes

    Cook Time 20 minutes

    Total Time 40 minutes

    Course Dessert

    Cuisine American

    • 1 9 inch pie shell, baked according to package directions or if you make your own, it should be baked
    • 3/4 cup crunchy peanut butter could use creamy
    • 1 1/4 cups confectionery sugar
    • 2 tablespoons butter
    • 1 12 fl. ounce can evaporated milk
    • 1/2 teaspoon salt
    • 1/4 cup cornstarch
    • 3 eggs separated
    • 1/2 cup regular sugar
    • 1 teaspoon vanilla flavoring

    • In a bowl, mix the sugar and peanut butter together using a fork until mixture looks like coarse crumbs. Remove 1/2 cup crumbs and set aside. Spread the rest of the crumbs in the baked pie shell. Mix together 2 tablespoons margarine, evaporated milk, salt, the 3 egg yolks (keep the whites for the meringue), 1/4 cup cornstarch, 1/2 cup sugar and 1 teaspoon vanilla in a pan. Cook on medium heat on top of the stove stirring constantly until thickens. (about 5 to 7 minutes). I remove as soon as it starts to thicken. (This will burn easily so watch it closely).

    • Pour this over the crumb mixture in the pie shell. Beat the 3 egg whites until stiff and spread over the pie. Spread remaining crumbs on top of the meringue.

    • Bake in preheated 350 degree oven about 20 minutes. (I usually turn the broiler on for a few seconds before removing the pie but watch it constantly or it will burn on top).

    Keyword Peanut Butter Pie

    Let us know by commenting below!

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    Anne Walkup

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  • Eggless Peanut Butter Chocolate Chip Cookies

    Eggless Peanut Butter Chocolate Chip Cookies

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    These Eggless Peanut Butter Chocolate Chip Cookies are the perfect mix of two classic favorites—peanut butter and chocolate! Every bite is bursting with rich peanut butter flavor and melty chocolate chips, making them impossible to resist. Plus, they’re super easy to whip up with simple ingredients you probably already have in your pantry, and no chilling time is required. And since they’re egg-free, they’re perfect for anyone with egg allergies or if you’re just out of eggs but still want to bake something delicious. If you love peanut butter, you’ll be making these cookies all the time!

    Oriana’s Thoughts On The Recipe

    These Eggless Peanut Butter Chocolate Chip Cookies are a dream come true for anyone who can’t decide between a peanut butter cookie and a chocolate chip cookie—why choose when you can have both? Every bite is packed with rich, peanut buttery goodness and melty chocolate chips. Trust me, once you taste them, you’ll be hooked!

    What I also love about this recipe is how simple it is. With just a handful of pantry staples, you can whip these cookies up in no time. And because they’re egg-free, they’re perfect if you have egg allergies in your family or just ran out of eggs but still want to bake something delicious.

    If you are eating with a peanut allergy as well, like us, to make these cookies peanut-free all you need to do is use a peanut-free peanut butter spread. My favorite to make cookies is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads.

    The texture is another win. These cookies come out soft and chewy, with just the right amount of crispness around the edges. They stay moist for days—though they rarely last that long around here! It’s seriously one of those recipes you’ll keep coming back to, especially if you’re a peanut butter lover like me!

    What I Love About This Recipe

    • Simple Ingredients, Easy to Make: No fancy ingredients here! Just everyday pantry staples like flour, sugar, and peanut butter.
    • Egg-Free and Adaptable to be Peanut-Free, too: This recipe is egg-free, so if you have egg allergies or just don’t have eggs on hand, this recipe has you covered. Also, if you are dealing with a peanut allergy as well, like us, to make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads.
    • No chilling time is required: Unlike many cookie recipes that need extra time in the fridge, these cookies are ready to bake right away, meaning you’ll have warm, gooey, peanut buttery goodness in no time.
    • The Best of Both Worlds: Peanut butter cookies mixed with chocolate chip cookies? Yes, please! These cookies combine two classics into one perfect treat, giving you the nutty richness of peanut butter and the melty sweetness of chocolate chips all in one bite.
    • Soft and Chewy: These cookies bake up perfectly soft and chewy, with just a hint of crispness at the edges. The combination of peanut butter and chocolate chips makes them practically melt in your mouth.
    A plate of eggless peanut butter chocolate chip cookies is stacked in front of a glass of milk and a small bowl of creamy goodness.A plate of eggless peanut butter chocolate chip cookies is stacked in front of a glass of milk and a small bowl of creamy goodness.

    Potential Recipe Challenges & Pro Tips

    1. Cookies spreading too much during baking: These cookies do not tend to spread a lot; if yours are spreading too much, your butter was probably too soft.
      · Pro Tip: Bake a test batch first. If the cookies spread more than you’d like, pop the remaining dough in the fridge for at least 30 minutes before baking the next batch. Chilling the dough will help the cookies hold their shape, keeping them thick and chewy.”
    2. Overbaking: These cookies are meant to be soft and chewy, but leaving them in the oven too long can dry them out.
      · Pro Tip: Check the cookies at the 10-12 minute mark. They should be golden on the edges and just set in the middle. They’ll continue to firm up as they cool.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients for baking eggless peanut butter chocolate chip cookies: brown sugar, sugar, vanilla, chocolate chips, cream cheese, peanut butter, butter, baking soda, salt, and flour arranged in bowls on a white surface.Ingredients for baking eggless peanut butter chocolate chip cookies: brown sugar, sugar, vanilla, chocolate chips, cream cheese, peanut butter, butter, baking soda, salt, and flour arranged in bowls on a white surface.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: Provides structure to the cookies.
    • Baking Soda: This helps the cookies rise and create a light texture. Note: Be sure it’s fresh for the best results.
    • Salt: Enhances the sweetness and flavor of the peanut butter and chocolate.
    • Butter: Adds richness and moisture to the cookies.
    • Granulated Sugar & Brown Sugar: A mix of both sugars creates the perfect balance of sweetness and chewiness.
    • Peanut Butter: The star ingredient! Creamy peanut butter works best here, but if you like a little crunch, you can use chunky peanut butter. Note: To make peanut-free cookies use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB.
    • Cream Cheese: This helps replace the eggs and adds a bit of richness and softness to the cookies.
    • Vanilla: Enhances all the other flavors and gives a warm, sweet aroma to the cookies.
    • Semi-Sweet or Dark Chocolate Chips: These add that gooey chocolate goodness! Note: You can use either semi-sweet or dark chocolate, depending on how sweet you like your cookies.

    Food Allergy Swaps

    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
    • Peanut-Free: To make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads. Please keep in mind that Wowbutter contains soy.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Combine flour, baking soda, and salt in a bowl. Set aside.

    A clear glass bowl filled with white flour sits on a plain white surface, ready to transform simple ingredients into delicious eggless peanut butter chocolate chip cookies.A clear glass bowl filled with white flour sits on a plain white surface, ready to transform simple ingredients into delicious eggless peanut butter chocolate chip cookies.

    Step 2 – Cream Butter and Sugars

    Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, granulated sugar, and brown sugar for 30-45 seconds to break it down a little. Add peanut butter, cream cheese, and vanilla; then beat on high until combined. Scrape down the sides and bottom of the bowl as needed.

    This scene showcases the essential ingredients for crafting eggless peanut butter chocolate chip cookies: a glass bowl filled with brown sugar and butter, set elegantly against a pristine white surface.This scene showcases the essential ingredients for crafting eggless peanut butter chocolate chip cookies: a glass bowl filled with brown sugar and butter, set elegantly against a pristine white surface.
    A clear glass bowl containing crumbly, golden-brown dough for eggless peanut butter chocolate chip cookies rests on a white background.A clear glass bowl containing crumbly, golden-brown dough for eggless peanut butter chocolate chip cookies rests on a white background.
    Mixing bowl with brown sugar and peanut butter ready to make eggless peanut butter chocolate chip cookies on a white background.Mixing bowl with brown sugar and peanut butter ready to make eggless peanut butter chocolate chip cookies on a white background.
    A glass mixing bowl filled with light brown creamy dough for eggless peanut butter chocolate chip cookies sits on a white surface.A glass mixing bowl filled with light brown creamy dough for eggless peanut butter chocolate chip cookies sits on a white surface.

    Step 3 – Add Dry Ingredients

    Add dry ingredients and mix until incorporated. With the mixer running on low speed, add the chocolate chips; mix until evenly distributed, about 1 – 2 minutes. The dough will be thick and slightly soft.

    A clear mixing bowl contains a mound of flour with a small amount of cinnamon on top, ready to be transformed into delightful eggless peanut butter chocolate chip cookies.A clear mixing bowl contains a mound of flour with a small amount of cinnamon on top, ready to be transformed into delightful eggless peanut butter chocolate chip cookies.
    A glass bowl filled with a crumbly brown sugar mixture, perfect for creating eggless peanut butter chocolate chip cookies, sits invitingly on a white background.A glass bowl filled with a crumbly brown sugar mixture, perfect for creating eggless peanut butter chocolate chip cookies, sits invitingly on a white background.
    A glass mixing bowl brimming with smooth cookie dough, generously topped with luscious chocolate chips, promises the delightful aroma of eggless peanut butter chocolate chip cookies. Set against a pristine white background, this treat awaits baking bliss.A glass mixing bowl brimming with smooth cookie dough, generously topped with luscious chocolate chips, promises the delightful aroma of eggless peanut butter chocolate chip cookies. Set against a pristine white background, this treat awaits baking bliss.
    A glass bowl filled with eggless peanut butter chocolate chip cookie dough sits on a pristine white background.A glass bowl filled with eggless peanut butter chocolate chip cookie dough sits on a pristine white background.

    Step 4 – Scoop Out The Cookies

    Use a cookie scoop (I used a scoop with a 2 tablespoon capacity – 50 g each approx.) to measure the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. At this point, you can bake the cookies immediately or refrigerate them for up to 2 days.

    Fifteen eggless peanut butter chocolate chip cookie dough balls are arranged in rows on a baking sheet lined with parchment paper.Fifteen eggless peanut butter chocolate chip cookie dough balls are arranged in rows on a baking sheet lined with parchment paper.

    Step 5 – Bake

    Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 12 – 14 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.

    Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!

    A baking sheet with twelve evenly spaced eggless peanut butter chocolate chip cookies rests on parchment paper.A baking sheet with twelve evenly spaced eggless peanut butter chocolate chip cookies rests on parchment paper.
    • Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Don’t over-mix your cookie dough, or you will end up with dense cookies.
    • For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
    A pile of eggless peanut butter chocolate chip cookies sits on the counter, accompanied by a glass of milk.A pile of eggless peanut butter chocolate chip cookies sits on the counter, accompanied by a glass of milk.

    Variations & Additions

    • Peanut Butter Cup Cookies: For an extra peanut butter kick, add mini peanut butter cups or peanut butter chips to the dough!
    • Nutty Addition: Stir in chopped peanuts or pecans for a little crunch.

    Storing and Freezing Instructions

    Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, so you can enjoy them all week long!

    Freezing: To freeze, scoop the dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag and store them for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time.

    Frequently Asked Questions

    Can I use crunchy peanut butter?

    Yes! Crunchy peanut butter adds a bit of texture and works just as well in this recipe.

    Can I make these cookies dairy-free?

    Absolutely! Just swap the butter and cream cheese for dairy-free alternatives.
    Read my suggestions above in my “Food Allergy Swaps” section.

    Can I freeze the baked cookies?

    Definitely! You can freeze baked cookies in an airtight container for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.

    A stack of three eggless peanut butter chocolate chip cookies with a bite taken from the top one sits next to a small bowl of peanut butter and a glass of milk.A stack of three eggless peanut butter chocolate chip cookies with a bite taken from the top one sits next to a small bowl of peanut butter and a glass of milk.

    Recipe Card

    A stack of three eggless peanut butter chocolate chip cookies with a bite taken out of the top one. More cookies and a glass of milk are visible in the background.A stack of three eggless peanut butter chocolate chip cookies with a bite taken out of the top one. More cookies and a glass of milk are visible in the background.

    Eggless Peanut Butter Chocolate Chip Cookies

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Eggless Peanut Butter Chocolate Chip Cookies are the perfect mix of two classic favorites—peanut butter and chocolate! Every bite is bursting with rich peanut butter flavor and melty chocolate chips, making them impossible to resist. Plus, they’re super easy to whip up with simple ingredients you probably already have in your pantry, and no chilling time is required. And since they’re egg-free, they’re perfect for anyone with egg allergies or if you’re just out of eggs but still want to bake something delicious. If you love peanut butter, you’ll be making these cookies all the time!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    Servings 28 cookies

    Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

    • Combine flour, baking soda, and salt in a bowl. Set aside.

    • Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, granulated sugar, and brown sugar for 1 minute to break it down a little. Add peanut butter, cream cheese, and vanilla; then beat on high until combined. Scrape down the sides and bottom of the bowl as needed.

    • Add dry ingredients and mix until incorporated. With the mixer running on low speed, add the chocolate chips; mix until evenly distributed, about 1 – 2 minutes. The dough will be thick and slightly soft.

    • Use a cookie scoop (I used a scoop with a 2 tablespoon capacity – 50 g each approx.) to measure the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. At this point, you can bake the cookies immediately or refrigerate them for up to 2 days.

    • Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 12 – 14 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.

    • Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!

     
    Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, so you can enjoy them all week long!
     
    Freezing: To freeze, scoop the dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag and store them for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time.
     
     
    Food Allergy Swaps:

    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
    • Peanut-Free: To make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads. Please keep in mind that Wowbutter contains soy.

     
     
    Potential Recipe Challenges & Pro Tips:

    1. Cookies spreading too much during baking: These cookies do not tend to spread a lot; if yours are spreading too much, your butter was probably too soft.
      · Pro Tip: Bake a test batch first. If the cookies spread more than you’d like, pop the remaining dough in the fridge for at least 30 minutes before baking the next batch. Chilling the dough will help the cookies hold their shape, keeping them thick and chewy.”
    2. Overbaking: These cookies are meant to be soft and chewy, but leaving them in the oven too long can dry them out.
      · Pro Tip: Check the cookies at the 10-12 minute mark. They should be golden on the edges and just set in the middle. They’ll continue to firm up as they cool.

     
     
    Extra Recipe Tips For Success:

    • Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Don’t over-mix your cookie dough, or you will end up with dense cookies.
    • For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard

     
     
    Variations & Additions:

    • Peanut Butter Cup Cookies: For an extra peanut butter kick, add mini peanut butter cups or peanut butter chips to the dough!
    • Nutty Addition: Stir in chopped peanuts or pecans for a little crunch.

     
     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 284kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 21mgSodium: 197mgPotassium: 134mgFiber: 1gSugar: 20gVitamin A: 246IUCalcium: 27mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 284

    Keyword chocolate cookies egg-free peanut butter recipe

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    Oriana Romero

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  • Peanut Butter Oatmeal Cookies are No Bake Cookies!

    Peanut Butter Oatmeal Cookies are No Bake Cookies!

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    These No Bake Peanut Butter Oatmeal Cookies are some of our favorites! They only have a few ingredients, and are super easy to make.

    No Bake Peanut Butter Oatmeal Cookies

    If you love these cookies, you will also love the chocolate version. Both are super easy to make and always a hit for any gathering.

    ❤️WHY WE LOVE THIS RECIPE

    There are so many different ways to make these no-bake cookies but this is one of my favorites. I cannot leave these cookies alone when they are in the house. I like how easy they are to make and they are always a hit when I serve them. Plus the fact that they are only a few ingredients is just a bonus!

    🍴KEY INGREDIENTS

    • Sugar
    • Butter
    • Evaporated milk (can use regular milk)
    • Vanilla extract
    • Peanut butter (creamy or crunchy)
    • Quick-cooking oats, uncooked

    SWAPS

    We like these best with the creamy peanut butter but they are delicious either way.

    🍽️HOW TO MAKE

    Super simple to make and the trick is to make sure it is BOILING. You can’t just let it come to a little boil, it needs to be a hard boil so they will harden. Full recipe in printable recipe card below.

    📖COOKING STEPS

    Step 1
    Combine sugar, butter and milk in a pan on top of the stove. Bring to a hard boil and boil for 1 minute, stirring to make sure the ingredients do not stick.

    Step 2
    Remove from heat and stir in vanilla extract and peanut butter until mixture is melted and smooth. Fold in oats and drop by spoonfuls onto wax paper. Let cool. Makes about 24 cookies depending on size you make them. Please see notes in recipe card.

    No Bake Peanut Butter Oatmeal Cookies

    ⭐TIP

    These are just as good the next day so you can easily make these in advance.

    OTHER DELICIOUS RECIPES

    • Southern Pecan Pralines – These are a classic for a reason and are a wonderful gift during the holiday season.
    • No Bake Orange Balls – These are only a few ingredients and no bake too! Old fashioned recipe your grandmother may have made.
    • Rolo Pretzel Turtles – Only 3 ingredients but always a hit! They are so simple and so delicious.
    • Five Minute Fudge – This is a super easy recipe but super versatile. You can make this chocolate or peanut butter.

    STORING & SERVING SIZE

    Store these delicious no-bake peanut butter cookies in an airtight container. This makes about 24 cookies, so about 10-12 servings.

    No Bake Peanut Butter Oatmeal Cookies

    The Southern Lady Cooks

    These no bake peanut butter oatmeal cookies are a great twist on a classic. If you love peanut butter these easy cookies are for you! 

    Prep Time 10 minutes

    Cook Time 30 minutes

    Total Time 40 minutes

    Course Cookies

    Cuisine American, southern

    • 1 1/2 cups sugar
    • 1/2 cup butter or 1 stick or 8 tablespoons
    • 1/2 cup evaporated milk can use regular milk
    • 1 teaspoon vanilla extract
    • 3/4 cup peanut butter creamy or crunchy
    • 2 1/4 cups quick-cooking oats uncooked

    • Combine sugar, butter and milk in a pan on top of the stove. Bring to a hard boil and boil for 1 minute, stirring to make sure ingredients do not stick

    • Remove from heat and stir in vanilla extract and peanut butter until mixture is melted and smooth. Fold in oats and drop by spoonfuls onto wax paper. Let cool. Makes about 24 cookies depending on size you make them.

    You can very versatile with these cookies, I made these with smooth peanut butter and added a cup of chopped pecans. Some of you seem to be having trouble with these cookies. You have to bring them to a hard rolling boil before dropping on wax paper. Once you drop them on the paper, move to a cool place to harden. You could put in the refrigerator or even the freezer for a while. Once they are hard keep in an airtight container in a cool place. I have kept them up to two weeks.

    Keyword no bake cookies, no bake peanut butter oatmeal cookies, peanut butter cookies

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • HONEY NUT CHEERIO TREATS – The Southern Lady Cooks

    HONEY NUT CHEERIO TREATS – The Southern Lady Cooks

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    These Honey Nut Cheerio Treats are so easy to make and a wonderful snack! We love them and they are simple to make.

    Honey Nut Cheerio Treats

    If you love these treats you may also love these delicious Graham Cracker Pralines. Super versatile, super easy and a wonderful snack.

    ❤️WHY WE LOVE THIS RECIPE

    This Honey Nut Cheerio treats recipe has definitely become a family favorite.  We love chocolate and peanut butter and the addition of marshmallows and honey gives them the BEST taste.  You can easily double this recipe.   Make them for any holiday or just anytime you want something sweet.  Honestly, they make the best snack!  They keep well in an airtight container in a cool place.  A quick, easy recipe you will make over and over again.

    🍴KEY INGREDIENTS

    • light corn syrup
    • white sugar
    • honey
    • peanut butter (smooth or crunchy)
    • Honey Nut Cheerios
    • miniature marshmallows
    • chocolate chips

    SWAPS

    This is a versatile recipe, you can switch out the chocolate chips for butterscotch, or white chips or any that you like. You could use another type of Cheerios too, the chocolate or the multi-grain and add some spices. You can definitely play with this recipe.

    🍽️HOW TO MAKE

    This is a super simple recipe with only 2 steps. Just organize your ingredients before you get started to simplify the process.

    COOKING STEPS

    Step 1
    Combine corn syrup, sugar, honey and peanut butter in a large sauce pan. Bring to a boil and boil 2 minutes, stirring constantly.

    Step 2
    Remove from heat and combine with cereal, marshmallows and chocolate chips. Drop by spoonfuls on wax paper. Makes about 24 treats depending on size you make them.

    Honey Nut Cheerio TreatsHoney Nut Cheerio Treats

    ⭐TIP

    We have never had these be dry but if they are you can add more marshmallows or karo syrup. Also check the comments for other suggestions!

    OTHER DELICIOUS TREATS

    • Kentucky Bourbon Balls – These are always a hit, especially at Christmas! They make a wonderful gift.
    • Easy Christmas Divinity – This is such a great recipe and it’s made in the microwave. Over 200 comments!
    • Microwave Peanut Brittle – This is a wonderful recipe and one your family will love. Makes a great gift during the holiday season.
    • Five Minute Fudge – This is a super versatile one and can be made with any type of chips, peanut butter, chocolate, etc.

    Honey Nut Cheerio Treats

    Leigh Walkup

    These honey nut cheerio treats are so easy to make and a wonderful treat. They are also a great gift during the holiday season.

    Prep Time 5 minutes

    5 minutes

    Total Time 5 minutes

    Course Dessert, Snack

    Cuisine American

    • 1/2 cup light corn syrup
    • 1/4 cup white sugar
    • 1/4 cup honey
    • 1/2 cup peanut butter Smooth or crunchy, whichever you like
    • 3 cups Honey Nut cheerios
    • 1/2 cup miniature marshmallows
    • 1/2 cup chocolate chips

    • Combine corn syrup, sugar, honey and peanut butter in a large sauce pan.  Bring to a boil and boil 2 minutes, stirring constantly.

    • Remove from heat and combine with cereal, marshmallows and chocolate chips. Drop by spoonfuls on wax paper.  Makes about 24 treats depending on size you make them.

    These make around 24 treats depending on the size you make them.

    Keyword Honey Nut Cheerio Treats

    Let us know by commenting below!

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    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • Melt in Your Mouth Gluten-Free Monster Cookies [+Video] – Oh Sweet Basil

    Melt in Your Mouth Gluten-Free Monster Cookies [+Video] – Oh Sweet Basil

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    Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

    I’ve been on the hunt for a bomb monster cookie recipe and then I found one and adapted it very slightly and doubled it. It is from What Molly Made because literally no flourless peanut butter monster cookie recipe compares to hers.

    Monster cookies are like an oatmeal cookie, m&m cookie, chocolate chip cookie and peanut butter cookie all smashed together in one. They are perfection! They are the best monster cookies!

    What are Monster Cookies?

    There are a few different stories out there for how this cookie got its name, but my favorite is that it’s a little bit of everything just like Frankenstein. A monster! These cookies can also be know as kitchen sink cookies because they have everything but the kitchen sink in them. They are super adaptable to whatever mix-ins you and your family love.

    a photo of several monster cookies piled on a white serving plate

    Ingredients for Monster Cookies

    You won’t find any flour or dairy products (substitute the m&m’s) in this cookie recipe! This is for you, my gluten-free and dairy-free friends! Here is what you need:

    • Eggs: give structure and rise to the cookies
    • Peanut Butter: I prefer creamy, processed (not natural) peanut butter like Skippy or Jif.
    • Brown Sugar: adds rich flavor and sweetness
    • Sugar: more sweetness
    • Vanilla Extract: enhances flavor
    • Oats: old fashioned rolled oats adds so much texture and make sure they are certified gluten-free oats
    • Baking Soda: gives rise and fluffiness
    • Salt: enhances flavors and balances the sweetness
    • Mini M&M’s (or milk chocolate chips): can use regular size too or holiday themed
      • NOTE: To make this recipe dairy-free, you’ll need to use a dairy-free candy or omit the m&m’s completely. Same story for the chocolate chips.
    • Mini Semi Sweet Chocolate Chips: regular sized may be used
    • Raisins: totally optional for those raisin haters out there

    Keep scrolling to the recipe card down below for measurements for all the ingredients.

    a photo of a monster cookie broken in half and stacked on each other so you can see the cross section and stacked on a pile of more cookiesa photo of a monster cookie broken in half and stacked on each other so you can see the cross section and stacked on a pile of more cookies

    How to Make Gluten-Free Monster Cookies

    Monster gluten-free cookies are so easy that you don’t even need a stand mixer or an electric mixer if you don’t want to get it out. There’s no butter to whip, so it really is just mixing all the ingredients together. Here are the basic steps:

    1. Combine: Add all the wet ingredients to a large mixing bowl and beat/stir to combine until smooth.
    2. Mix: Add the dry ingredients to the bowl and mix until well combined.
    3. Fold: Add all the mix-ins and fold them in using a wooden spoon.
    4. Scoop: Using a large cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.
      • NOTE: Use any size cookie scoop you want! Baking time will be a little less for smaller cookies.
    5. Chill: Cover the baking sheet with plastic wrap or a lid, and refrigerate for 1-2 hours.
    6. Bake: Preheat the oven to 350 degrees F and bake for 8-10 minutes.

    The complete recipe can be found in the recipe card at the end of the post. You can also save or print the recipe there.

    a photo of a large monster cookie surrounded by other cookiesa photo of a large monster cookie surrounded by other cookies

    Now Watch These Monster Cookies Be Made…

    a photo of several baked monster cookies sitting on a baking sheet lined with brown parchment paper

    Why are My Monster Cookies Flat?

    Cookies can be quite temperamental, especially these cookies since they don’t have the flour for structure. Chilling the dough before baking is critical to keeping the cookies thick and chewy. Measuring all the ingredients accurately is also so important to having the right ratio of all the ingredients together. Another culprit for flat cookies is that the oven is too hot. All ovens cook a little different, so if you know your oven cooks hot, then maybe bake at 325 degrees F.

    a closeup photo of a single large monster cookie topped with several m&m's and mini chocolate chips

    Substitutions/Variations

    I mentioned earlier that this recipe was so versatile and easily adaptable to your favorite mix-ins. You can omit some of the mix-ins we use or substitute something else for them. Here are a few ideas:

    • Peanut Butter Chips
    • Butterscotch Chips
    • Chopped Nuts – Almonds, Walnuts, Pecans
    • Craisins
    • Nut Butter – Almond Butter, Cashew Butter
    • Crunchy Peanut Butter
    • Pretzels Bits
    • Coconut Flakes
    • White Chocolate Chips
    • Dark Chocolate Chips

    The options are really endless when it comes to throwing everything but the kitchen sink into these cookies.

    a photo taken over the top of several baked thick and chewy monster cookies

    Why You’ll Love This Recipe

    For people with certain dietary restrictions, these cookies are great because they can be made gluten free and dairy free.

    They are super easy to make which makes them an awesome recipe to make with the kiddos. My youngest makes these on his own all the time!

    Monster cookies are thick and chewy. They have the texture and flavor and you crave in a good hearty cookie.

    Those m&m’s reel the kids in like nothing else. These cookies are so kid-friendly and with the peanut butter and oats, they are filling and satisfying.

    a close up photo of a baked large flourless monster cookie

    Are Flourless Monster Cookies Healthy?

    The short answer is no. Haha! So sorry to disappoint everyone! They are still cookies and high in calories, sugar and fat. They do have a good amount of protein (16g) and fiber (6g). That being said, they are indulgent, so balance is key!

    a photo of a bowl of baked large monster cookies

    Tips for Success

    The dough will be very sticky, so don’t be alarmed it if seems stickier than your average cookie dough. It’s fine! They will turn out great!

    Don’t skip the chilling time! Refrigerating the dough helps the cookies hold their shape and stay thick and chewy.

    Make sure your ingredients are fresh, especially the baking soda. If your baking soda is expired, you won’t get the rise from it that you want.

    I love to use a large cookie scoop so these cookies are super indulgent, but you can use any size scoop you want.

    Save a few m&m’s and chocolate chips to stick on the top of the dough balls just before baking. It makes them look so pretty and appetizing as they bake.

    a photo of a large perfectly baked monster cookie

    Storage Tips

    Monster cookies store great at room temperature in an airtight container. They will keep for up to a week.

    These cookies also freeze great. You can freeze them before or after baking. If you freeze them before baking, scoop them into balls and place them on a baking sheet. Freeze them for an hour or so and then place the monster cookie dough balls into a freezer safe container.

    If you freeze them after baking, let them cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months. Frozen dough can be baked from frozen. You will just need to add a minute or two to the baking time.

    Monster cookies are a great make ahead cookie too. You can make the dough up to 2 days ahead of time before baking and follow the baking instruction as written.

    a photo taken over the top of a large baked monster cookie

    Treat yourself to these delicious and easy-to-make monster cookies! Packed with oats, chocolate chips, and M&M’s, these chewy cookies are perfect for satisfying your sweet tooth. They are a new favorite cookie in our house!

    a photo of several large monster cookies loaded with chocolate chips and m&m's

    More Gluten-Free Desserts to Enjoy:

    Servings: 12 large cookies*

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Chilling Time: 1 hour

    Total Time: 1 hour 18 minutes

    Description

    Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

    Prevent your screen from going dark

    • Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl and beat until smooth. 

      4 Eggs, 2 Cups Creamy Peanut Butter, 1 ½ Cups Brown Sugar, 1/2 Cup Sugar, 1 Tablespoon Vanilla

    • Add the oats, baking soda and salt and mix well until combined.

      1 ½ Cups Old Fashioned Oats, 1 Teaspoon Baking Soda, 1 teaspoon Salt

    • Stir in the mini M&Ms, mini chocolate chips and raisins and mix well until all of the chips are incorporated. Scoop onto a baking sheet lined with parchment paper.

      1 Cups Mini M&M’s, 1 ¼ Cups Mini Semi Sweet Chocolate Chips, 1/2 Cup Raisins

    • Cover with plastic wrap and refrigerate for 1-2 hours.

    • After the chilling, preheat the oven to 350 degrees F and baked for 8-10 minutes.

    *If you use a smaller cookie scoop, you will get 18-24 cookies from this recipe.
    *I like to boil my raisins to plump them so they are soft in cookies. Barely cover them in water in a small glass measuring cup or saucepan and boil on stovetop or microwave until they begin to plump. Drain well and pat dry. 

    Serving: 1cookieCalories: 703kcalCarbohydrates: 81gProtein: 15gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 59mgSodium: 515mgPotassium: 527mgFiber: 6gSugar: 60gVitamin A: 130IUVitamin C: 0.4mgCalcium: 95mgIron: 4mg

    Author: Sweet Basil

    Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes

    Recommended Products

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    Sweet Basil

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  • Easy Vegan Banana Peanut Butter Muffins

    Easy Vegan Banana Peanut Butter Muffins

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    These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies. They’re perfect for a quick breakfast, a snack, or even a little treat in your lunchbox. And the best part? They freeze beautifully, so you can make a big batch and have them on hand for those busy mornings when you need something yummy, fast.

    two Easy Vegan Banana Peanut Butter Muffins over a white surface with more muffins in the background.

    Oriana’s Thoughts On The Recipe

    When it comes to baking, I’m all about simplicity and flavor, especially when I need to use up those spotty bananas sitting on the counter. This Easy Vegan Banana Peanut Butter Muffin recipe is my go-to when I crave something sweet.

    You don’t need eggs or dairy, making them ideal if you’re catering to someone with food allergies. And don’t worry if you have a peanut allergy, as we do; you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious. Plus, they’re super moist and bursting with peanut butter flavor—what’s not to love?

    Another thing I can’t help but mention is how freezer-friendly these muffins are. I often double the batch and pop some in the freezer for those hectic mornings when everyone is rushing out the door. Just grab one, and you’re good to go!

    If you like this recipe, check out my Vegan Peanut Butter Banana Bread (Easy)!

    Easy Vegan Banana Peanut Butter Muffins over a cooling with a kitchen towel, banana and a glass of milk on the side.Easy Vegan Banana Peanut Butter Muffins over a cooling with a kitchen towel, banana and a glass of milk on the side.

    What I Love About This Recipe

    So Easy to Make!: This recipe couldn’t be simpler! With just a few basic ingredients, you can whip up a batch of these muffins in no time.

    Egg-Free & Dairy-Free: Finding tasty, egg-free, dairy-free, vegan baked goods can be a challenge, but these muffins don’t need eggs or dairy to be incredibly moist and fluffy. They’re perfect for anyone with food allergies. If you have a peanut allergy, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.

    Tastier than Store-Bought:  Let’s be honest—store-bought muffins often come loaded with unnecessary preservatives and too much sugar. These homemade muffins not only taste fresher, but they’re also made with simple, wholesome ingredients you can feel good about.

    Freezer-Friendly Goodness: One of the best things about this recipe is how well these muffins freeze. Make a double batch, freeze some, and you’ll have a delicious, homemade snack ready to go whenever you need it.

    Potential Cons Of The Recipe

    Like all recipes, this one isn’t without its challenges.

    • Peanut Butter: Peanut allergy is one of the most common food allergies, so if you have an egg and/or dairy allergy, the probability of peanut allergy is high. For example, my daughter is allergic to eggs, peanuts, and nuts (among others less common).
    • Bananas: Using overly ripe bananas could make the muffins a bit too moist.

    Tips To Mitigate These Cons

    • Peanut Butter: If you have a peanut allergy, as we do, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.
    • Use the right bananas: To avoid overly moist muffins, use bananas that are just ripe, with some spots but not too brown.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make egg-free and dairy-free Banana Peanut Butter Muffins with name tags.Ingredients needed to make egg-free and dairy-free Banana Peanut Butter Muffins with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-Purpose Flour: This is the base of the muffins, giving them structure. You can substitute with whole wheat flour for a heartier muffin, though they may be denser.
    • Baking Powder & Baking Soda: These leavening agents help the muffins rise, giving them a light texture. Note: Be sure your baking powder is fresh for the best results.
    • Salt: A pinch of salt enhances the flavors and balances the sweetness.
    • Ripe Bananas: The riper, the better! Bananas add natural sweetness and moisture, making these muffins super soft and flavorful.
    • Granulated Sugar & Brown Sugar: The combination of these sugars gives a balanced sweetness and a slight molasses flavor from the brown sugar. You can reduce the sugar slightly if you prefer less sweet muffins.
    • Oil: Keeps the muffins moist. I like to use vegetable oil, but melted coconut oil works well too for a hint of coconut flavor.
    • Peanut Butter: The star of the show! Adds richness and that classic nutty flavor. Note: For a peanut-free option, try using peanut-free spread, almond butter, or sunflower seed butter.
    • Yogurt: Adds moisture and helps with the texture, making the muffins tender. Note: Use a dairy-free yogurt to keep the recipe vegan.
    • Milk: Any milk will do—soy, oat, or regular dairy milk if you’re not strictly vegan. It helps to loosen the batter for a smoother texture.
    • Vanilla: Enhances the overall flavor of the muffins, giving them a sweet, aromatic touch.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

    dry ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins in a bowl.dry ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins in a bowl.

    Step 2 – Combine Wet Ingredients

    In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.

    wet ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins in a bowl.wet ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins in a bowl.
    wet ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins mixed in a bowl.wet ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins mixed in a bowl.

    Step 3 – Mix Dry and Wet Ingredients

    Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

    dry and wet ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins in bowls.dry and wet ingredients to make egg-free and dairy-free Banana Peanut Butter Muffins in bowls.
    Vegan Banana Peanut Butter Muffins batter in a bowl with a spatula.Vegan Banana Peanut Butter Muffins batter in a bowl with a spatula.

    Step 4 – Fill The Muffin Cups

    Spoon the batter evenly into the muffin cups or liners , filling each one all the way to the top.

    Note: This recipe makes 8 big muffins or 12 smaller ones. Decide if you want big or small muffins and line the number of cavities accordingly. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.

    unbaked Easy Vegan Banana Peanut Butter Muffins in a muffins pan.unbaked Easy Vegan Banana Peanut Butter Muffins in a muffins pan.

    Step 5 – Bake

    Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

    baked Easy Vegan Banana Peanut Butter Muffins in a muffins pan.baked Easy Vegan Banana Peanut Butter Muffins in a muffins pan.
    a baked Easy Vegan Banana Peanut Butter Muffin in a muffins pan.a baked Easy Vegan Banana Peanut Butter Muffin in a muffins pan.

    Drizzle muffins with melted peanut butter, if desired.

    an Easy Vegan Banana Peanut Butter Muffin with hot peanut butter on top with more muffins in the background and a teaspoon with peanut butter in the side.an Easy Vegan Banana Peanut Butter Muffin with hot peanut butter on top with more muffins in the background and a teaspoon with peanut butter in the side.

    Recipe Tips

    • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
    • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

    Food Allergy Swaps

    • Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
    Easy Vegan Banana Peanut Butter Muffins over a cooling with a kitchen towel, banana and a glass of milk on the side.Easy Vegan Banana Peanut Butter Muffins over a cooling with a kitchen towel, banana and a glass of milk on the side.

    Variations & Additions

    • Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
    • Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
    • Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.

    Storing and Freezing Instructions

    Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If freezing, wrap each muffin individually in plastic wrap and place them in a zip-top bag or airtight container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or microwave for a quick warm-up.

    Frequently Asked Questions

    Can I use frozen bananas?

    Yes, you can use frozen bananas. Just thaw them completely and drain off any excess liquid before mashing.

    Can I make these muffins gluten-free?

    Absolutely! Just swap the all-purpose flour for a gluten-free baking flour blend. Ensure it includes xanthan gum for better texture.

    How can I make these muffins oil-free?

    You can substitute the oil with applesauce or additional yogurt, though the texture and taste may differ slightly.

    Can I add mix-ins to this recipe?

    Definitely! Chocolate chips, nuts, or even dried fruit can be great additions. Just be sure not to overload the batter, as it might affect the baking time.

    an Easy Vegan Banana Peanut Butter Muffin cut open showing its perfect inside texture.an Easy Vegan Banana Peanut Butter Muffin cut open showing its perfect inside texture.

    More Egg-Free, Dairy-Free, Vegan Muffin Recipes You’ll Love!

    Recipe Card 📖

    two Easy Vegan Banana Peanut Butter Muffins over a white surface with more muffins in the background.two Easy Vegan Banana Peanut Butter Muffins over a white surface with more muffins in the background.

    Easy Vegan Banana Peanut Butter Muffins

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies.

    Prep Time 10 minutes

    Cook Time 25 minutes

    Servings 8 Big Muffins (or 12 small)

    Instructions 

    • Preheat the oven to 425º F (220º C). Spray the muffin pan cavities with nonstick spray or line them with cupcake liners.Note: This recipe makes 8 big muffins or 12 smaller one. Decide if you want big or small muffins and line the number of cavities accordingly.

    • Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

    • In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.

    • Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

    • Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.Note: For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.

    • Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

      Flour: For this recipe, I used all-purpose flour. However, if you prefer a heartier muffin, you can substitute with whole wheat pastry flour, or half whole-wheat and half all-purpose, though they may be denser. In that case, you can add 2 – 3 more tablespoons of milk.   Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.   Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.   Yield: This recipe makes 8 big muffins or 12 smaller ones. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.   Food Allergy Swaps:
    • Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
        Recipe Tips:
    • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
    • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
    • Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
        Variations & Additions:
    • Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
    • Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
    • Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
         
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 400kcalCarbohydrates: 53gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 2mgSodium: 606mgPotassium: 232mgFiber: 2gSugar: 24gVitamin A: 37IUVitamin C: 2mgCalcium: 131mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 400

    Keyword banana dairy-free egg-free muffins peanut butter recipe Vegan

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  • 5-Minute Peanut Butter Mug Cake Recipe – Oh Sweet Basil

    5-Minute Peanut Butter Mug Cake Recipe – Oh Sweet Basil

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    This Peanut Butter Mug Cake is moist, indulgent, and only takes 5 minutes to throw together. Even better, this easy mug cake is a kid-friendly recipe! 

    Peanut Butter Cake in a Mug

    Peanut butter cake in a mug! Now that I have your attention, I have a delightful little recipe for you, for those days when you are craving a cozy dessert but you forgot to prepare anything.

    Who doesn’t love a cute mug dessert — aka a delicious miniature cake for one made in just minutes, perfectly portioned so that all you need to do is find a spoon and a comfy space on the couch to satisfy that sweet tooth?

    I used to think my One-Bowl Chocolate Cake was easy, but then I created this microwave cake recipe and now I’m hooked. I’m so hooked that I’ve created protein mug cake recipe too that you totally need to try! Made from scratch, fluffy, and flavorful, I bet you have all the ingredients you need for this recipe on hand right now.

    Plus, peanut butter and chocolate chips — like in these Peanut Butter Muffins or this gorgeous Peanut Butter Cheesecake Dip — are just the best of friends.  Is there a more perfect couple? You just can’t beat the taste of those two together!

    Two blue mugs filled with cake and surrounded by choco chips and spoons

    What’s in This Peanut Butter Mug Cake?

    Now, microwave mug cakes are small and we’re trusting the microwave to cook it perfectly, so it’s important to get the right balance of ingredients. Here’s what you’ll need to make this best mug cake:

    • Peanut butter and chocolate are of course the main flavor components here.
    • Vegetable oil helps to keep the cake moist – no dry mug cakes here.
    • Egg white gives the cake structure and helps it to be light and fluffy.
    • This cake in a mug recipe uses brown sugar for enhanced flavor and also moisture.
    • Finally, cake regulars, flour and baking powder do the job of structure and lift.

    Can I Make a Cake in a Mug Without an Egg?

    Yes, you can make this eggless and use milk instead, but the texture is much better using the egg white. I should note here that this recipe is dairy-free and you can make it gluten free by swapping the all purpose flour with gluten-free flour.

    A collage of 3 images showing the stages of making a mug cakeA collage of 3 images showing the stages of making a mug cake

    How to Make a Mug Cake

    Mug desserts are as easy as it gets. Here are the basic steps to making this microwave cake in a cup:

    1. Start by combining the wet ingredients and sugar in a large microwave-safe mug. Give it a good whisk with a fork.
    2. Add the dry ingredients and stir the cake batter until just combined
    3. Cook on high for 70 seconds, then devour at will.

    How Much Does This Recipe Make?

    There’s no getting around it, this peanut butter cake is a decadent treat and the recipe fills a regular mug – about 1 cup worth of cooked cake. Perfect as a decadent dessert, but if you want smaller ones, you can certainly divide the batter between two ramekins.

    And while this batter is made directly in the cup (read: only 1 cup, 1 fork, and 1 spoon to wash up), you could make a bigger batch in a bowl and then pour it into the cups – great idea if you have more than a couple to make.

    An even better option would be, if you have kiddies, to get them involved making their own little dessert. Mug cake is a brilliant kid-friendly recipe, being safe for even the real littles to make and teaching them about combining ingredients all at the same time.

    A spoon scooping cake out of a mugA spoon scooping cake out of a mug

    Mug Cake Substitutions/Variations to Try

    Want to shake things up a bit? Here are some ways you can customize this peanut butter mug cake recipe and make it your own:

    • Chocolate chips – swap the milk chips for semi-sweet or even white. Both go well with peanut butter.
    • Gooey center – if you really want to dial it up a notch, push a Lindt truffle into the top before it cooks for a molten, gooey chocolate center.
    • A little drizzle – I like to drizzle chocolate over the top of mine but you can drizzle peanut butter if you prefer. Or why not add a dollop of ice cream or jelly once it’s cooked.
    • Peanut butter swap – you can swap the peanut butter in this recipe for Nutella, cookie butter, or any other nut butter too.
    • Vanilla – add 1/4 teaspoon vanilla extract for that comforting vanilla flavor

    Are Mug Cakes Healthy?

    Let’s not be fooled here, it’s still cake! One thing I love about mug cakes is that your portion is controlled, but they are still fairly high in calories and fat. They do have a lot of protein though…16 grams!

    Two blue mugs filled with cake and surrounded by choco chips and spoonsTwo blue mugs filled with cake and surrounded by choco chips and spoons

    Tips for Making a Microwave Mug Cake

    • Microwaves vary, so the cooking time may vary too. Test it after a minute then add 10 second increments until you have your perfect timing worked out. It’s ready when you touch the top lightly and it doesn’t create a deep dent.
    • If you are cooking more than one mug cake at a time, they will take longer to cook
    • If you split the batter for one into two ramekins, they will cook much quicker.

    I think that’s everything you need to know to go and make a delicious little Peanut Butter Mug Cake right now. What are you waiting for? Satisfy your sweet cravings in minutes with this easy and delicious peanut butter cake in a mug recipe. Just a few simple ingredients and a microwave is all you need!

    More No-Bake Dessert Recipes:

    Servings: 1

    Prep Time: 4 minutes

    Cook Time: 1 minute

    Total Time: 5 minutes

    Description

    This Peanut Butter Mug Cake is moist, indulgent, and only takes 5 minutes to throw together. Even better, this easy mug cake is a kid-friendly recipe! 

    Prevent your screen from going dark

    • Combine the oil, sugar, and egg white in a mug and whisk well with a fork until fully combined.

      1 ½ Tablespoons Vegetable Oil, 2 ½ Tablespoons Brown Sugar, 1 Egg White

    • Add the peanut butter and mix well again.

      2 ½ Tablespoons Creamy Peanut Butter

    • Add the flour, baking powder, and chocolate chips and mix until just combined.

      3 Tablespoons All-Purpose Flour, 1/4 teaspoon Baking Powder, 1 Tablespoon Chocolate Chips

    • Cook in the microwave on high for 1 minute & 10 seconds (see notes below).

    1. Egg white: you can swap the egg white for 2 tablespoons of any milk (almond milk, coconut milk, oat milk, soy milk, etc.) but egg white definitely gives the best texture.
    2. Cooking time: This will vary depending on the wattage of your microwave so test at 1 minute first, then increase in 10 second increments until you’ve found your perfect cook time.
    3. More than one: The cooking time will also vary if you cook more than one mug cake at a time.
    4. Smaller Cakes: Batter can be divided into ramekins for smaller cakes but these will take less time to cook.

    Serving: 1mug cakeCalories: 537kcalCarbohydrates: 64gProtein: 16gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 1mgSodium: 233mgPotassium: 523mgFiber: 4gSugar: 39gVitamin A: 7IUCalcium: 102mgIron: 3mg

    Author: Sweet Basil

    Course: Dessert

    Cuisine: American

    Recommended Products

    Birdseye view of a mug cake in a blue mug with chocolate drizzled over the top and a spoon sitting on topBirdseye view of a mug cake in a blue mug with chocolate drizzled over the top and a spoon sitting on top
    This Peanut Butter Mug Cake is moist and indulgent and only takes 5 minutes to throw together. Even better, mug cake is a great kid-friendly recipe. #ohsweetbasil #mugcake #mugcakerecipe #peanutbuttercake

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    Sweet Basil

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  • PEANUT BUTTER AND BANANA MUFFINS

    PEANUT BUTTER AND BANANA MUFFINS

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    These Peanut Butter and Banana Muffins are super easy to make and a great way to use bananas. We love them with a little butter on them and a cup of coffee.

    Peanut Butter and Banana Muffins

    IF you are a fan of breakfast muffins, try these Cheesy Sausage Muffins! Easy to make and reheat really well.

    ❤️WHY WE LOVE THIS RECIPE

    Peanut Butter and Banana Muffins for breakfast with coffee is a favorite with my family.  We use lots of peanut butter at my house. I can’t seem to keep in this staple.  The kids will love them with milk as a snack, too.  They keep great and can be reheated in the microwave for a quick treat anytime.

    🍴KEY INGREDIENTS

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Butter 
    • Eggs
    • Bananas, mashed
    • Honey
    • Sour cream
    • Peanut butter (I used crunchy can use smooth, too)
    • Vanilla extract

    🍽️HOW TO MAKE

    These muffins are easy to make and doesn’t take a lot of prep work, which is always a plus!

    COOKING STEPS

    Step 1
    Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended. 

    Step 2
    Add flour mixture and mix.   Spray a 12 cup muffin tin with cooking spray.  Fill cups within 1/4 inch of top.  

    Step 3
    Bake in preheated 350 degree oven 25 to 30 minutes until brown on top. I did sprinkle a little sugar on the top for texture.  Makes 12 muffins.

    Peanut Butter and Banana MuffinsPeanut Butter and Banana Muffins

    ⭐TIP

    Do not over mix your muffins, it can lead to them being very dry. We don’t use muffin liners but you can if you prefer.

    OTHER MUFFIN RECIPES

    STORING, REHEATING & SERVING SIZE

    We store these in an airtight container, reheat in the microwave and this recipe makes 12 muffins.

    Peanut Butter and Banana Muffins

    Judy Yeager

    These peanut butter and banana muffins are delicious! If you love this combination then definitely give these a try.

    Prep Time 15 minutes

    Cook Time 30 minutes

    Course Breakfast

    Cuisine American

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 stick butter or 1/2 cup or 8 tablespoons softened
    • 2 eggs
    • 2 overly ripe bananas mashed
    • 1/3 cup honey
    • 3/4 cup sour cream
    • 1/3 cup peanut butter I used crunchy can use smooth, too
    • 1 teaspoon vanilla extract

    • Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended.

    • Add flour mixture and mix.   Spray a 12 cup muffin tin with cooking spray.  Fill cups within 1/4 inch of top.

    • Bake in preheated 350 degree oven 25 to 30 minutes until brown on top.  Makes 12 muffins.

    I sprinkled sugar on the tops. 

    Keyword Peanut Butter and Banana Muffins

    Let us know by commenting below!

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    Judy Yeager

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