Description
Indulge in four rich peanut butter treats ranging from creamy cheesecake to fudgy brownie cookies. Each recipe offers a distinct texture and flavor profile perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- ¼ cup Unsalted Butter (Melted)
- 1 package (8 oz) Cream Cheese, Softened
- ¾ cup Granulated Sugar
- 1 cup Smooth Peanut Butter
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Whipping Cream
- 1 cup Smooth Peanut Butter
- 1 cup Powdered Sugar
- 1 cup Old-Fashioned Oats
- 1 teaspoon Vanilla Extract
- 12 oz Semi-Sweet Chocolate Chips
- 1 tablespoon Coconut Oil
- ½ cup Unsalted Butter (Melted)
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar (Packed)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Peanut Butter Cups (Chopped)
- 3 cups Powdered Sugar
- 1 cup Smooth Peanut Butter
- ½ cup Unsalted Butter
- 1 can (14 oz) Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- Pinch Salt
Instructions
- Line an 8-inch springform pan with parchment paper; mix graham cracker crumbs and melted butter until resembling wet sand, then press firmly into the pan bottom and chill; beat softened cream cheese and sugar on medium speed for 2 minutes until smooth; add peanut butter and vanilla, beating on low just until combined; whip heavy cream in a separate chilled bowl until stiff peaks form; fold one-third of whipped cream into the cheese mixture, then gently fold in the remaining cream to maintain airiness; spread filling over the chilled crust, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight before serving cold.
- Combine peanut butter, powdered sugar, oats, and vanilla in a large bowl and stir vigorously until a thick dough forms, chilling for 15 minutes if too sticky; scoop 1 tablespoon of mixture and roll into smooth balls, placing them on a parchment-lined baking sheet; freeze the balls for 20 minutes; melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals until smooth; dip frozen balls into the chocolate using a fork, allowing excess to drip off, and place back on the sheet; let set at room temperature for 30 minutes or in the refrigerator for 10 minutes until hard.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; whisk melted butter, granulated sugar, and brown sugar until combined, then whisk in eggs and vanilla until glossy; sift flour, cocoa powder, baking soda, and salt into the wet mixture and fold gently until just combined; stir in chopped peanut butter cups without crushing them; drop rounded tablespoons of dough onto the sheet spaced 2 inches apart; bake for 9 to 11 minutes until edges are set and centers look soft; allow cookies to rest on the hot sheet for 5 minutes before transferring to a wire rack to cool completely.
- Line an 8×8 inch square pan with foil and grease lightly; combine butter, peanut butter, and sweetened condensed milk in a saucepan over medium-low heat, stirring constantly until smooth and bubbling; increase heat slightly and boil for exactly 3 minutes while stirring continuously; remove from heat immediately and stir in vanilla and salt; gradually sift powdered sugar into the hot mixture, stirring with a wooden spoon then switching to a spatula until the dough is thick and holds its shape; transfer to the prepared pan, press down evenly with a damp spatula, and smooth the top; let sit at room temperature for at least 2 hours until firm, then lift out using the foil overhang and cut into small squares.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Peanut Butter Cheesecake Tips: Let cream cheese sit on the counter for 30 minutes to prevent lumps; ensure heavy cream is very cold before whipping for maximum volume; store leftovers in the refrigerator.