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5 fabulous peanut butter recipes

Admit it, peanut butter and jelly is still your favorite sandwich. No matter how adult you are, you will always have a special place in your diet for a deliciously nutty-sweet PB&J. Find recipes for PB&J Cookies, Peanut Butter Frosting, Peanut Butter & Jelly Cupcakes, PB&J French Toast and Peanut Butter & Jelly Granola Bars!

Although a good old-fashioned PB&J is always a classic, you can make it updated and sophisticated with new ingredients and innovative recipes.

1. PB&J French Toast

Makes 1 serving

1 egg, beaten
1/4 cup milk
1/8 teaspoon vanilla
2 tablespoons creamy or crunchy peanut butter
1 tablespoon jelly (any flavor)
2 slices whole wheat bread
1 tablespoon butter
Powdered sugar

In a shallow bowl, whisk egg with milk and vanilla and set aside. Spread peanut butter and jelly on bread, making a sandwich. Melt butter in a skillet over medium-high heat. Dip sandwich in egg mix, coating both sides. Place sandwich in skillet and cook on both sides until lightly browned. Dust with powdered sugar. Serve immediately.

2. Peanut Butter & Jelly Cookies

Makes 2 dozen cookies

1 cup creamy or crunchy peanut butter
1 cup sugar
1 large egg
1 teaspoon vanilla
1/4 cup jelly, any flavor

Preheat oven to 350 degrees F. Beat together peanut butter, sugar, egg, and vanilla in a large bowl until fully combined and a dough has been formed. Scoop dough out using a teaspoon and, using your palms, roll into 1-inch balls. Arrange 3 inches apart on a lightly greased cookie sheet. Using the handle of a wooden spoon, make a round depression in the middle of the cookie. Spoon jelly into depressions. Bake for 15 minutes or until cookies are lightly browned. Let cookies cool completely on a wire rack. Store in an airtight container.

3. PB&J Cupcakes

Makes 12 cupcakes

1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk
1/3 cup butter, melted
1/2 cup jelly, any flavor
Peanut Butter frosting (recipe below)

Preheat oven to 375 degrees F. Line a 12 muffin tin with paper or foil liners and spray with cooking spray. Mix flour, sugar, baking powder, and salt in a bowl. In a separate bowl, mix peanut butter with egg. Slowly add in the milk and butter and mix until fully combined. Gradually combine the flour mixture in with the peanut butter mixture to form a stiff batter. Spoon about a tablespoon of batter into the bottom of the muffin tins. Use a finger to make an indentation in the center of the batter and fill with one teaspoon of jelly. Cover the jelly with another tablespoon of batter making sure no jelly is visible. Bake cupcakes for 20 minutes. Let them cool for 10 minutes and frost with peanut butter frosting.

4. Peanut Butter Frosting

1/2 cup butter, softened
1 cup creamy peanut butter
2 cups confectioners’ sugar
3 tablespoons milk, or as needed

Beat butter with peanut butter in a medium bowl. Slowly beat in the sugar and as it begin to thicken, beat in milk one tablespoon at a time until all the sugar is mixed in and the frosting is spreadable. Beat frosting for about 3 minutes to make it fluffy.

5. Peanut Butter & Jelly Granola Bars

Makes 8 servings

2 cups uncooked oats (not instant)
1/3 cup creamy or crunchy peanut butter
1/2 cup jelly, any flavor

Preheat oven to 350 degrees F. and combine all ingredients in a bowl. Spoon mixture into a greased 8-inch square pan, spreading to make an even layer. Bake bars for 20 to 25 minutes. Let bars cool for about 10 minutes. Slice into squares or rectangles.

Recipes 1 & 2 above courtesy of the National Peanut Board

Suggested peanut butter cookbooks:

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