Peanut Butter Recipes

Peanut-Butter-Cookies_11502.jpg

Peanut Butter Cookies

Ingredients:

  • 1 cup Ayurvanna peanut butter
  • 1 cup sugar
  • 1 egg

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Combine the peanut butter, white sugar and egg. Mix until smooth.
  3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.
PeanutButterBananaBread.png

Peanut Butter Banana Bread with Granola

Ingredients: 

  • 3 c. old-fashioned rolled oats
  • 1 c. banana chips, lightly crushed
  • 1 c. salted peanuts
  • 1/2 c. Uncooked Quinoa
  • 1/4 c. packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. Kosher salt
  • 6 tbsp. unsalted butter
  • 1/3 c. creamy natural peanut butter
  • 1/4 c. pure honey
  • 1/2 c. ripe banana (1 medium), finely mashed
  • 2 tsp. pure vanilla extract

Directions:

  1. Preheat oven to 325°F. Line two large rimmed baking sheets with parchment. Combine oats, banana chips, peanuts, quinoa, sugar, cinnamon, and salt in a bowl.
  2. Heat butter, peanut butter, and honey in a small saucepan over medium-low heat, stirring often, until butter and peanut butter are melted, 2 to 4 minutes. Remove from heat and stir in banana and vanilla. Add to oat mixture and stir until combined.
  3. Spread granola onto prepared baking sheets. Bake, rotating pans once, until golden brown, 25 to 27 minutes.
  4. Cool on pans on wire racks. Break up granola into pieces and store in an airtight container up to 1 week.

Peanut Butter Ritz Cookies

Ingredients: 

  • 100 round buttery salted crackers, such as Ritz
  • 1-1/2 c. creamy peanut butter
  • 24 oz. chocolate/white almond bark

Directions:

  1. Lay out wax paper to put finished cookies on. If you are in a hurry you can do this on cookie sheets so you can stick the cookies in the fridge/freezer to set up. Otherwise just lay the wax paper on your counter. It will only take about 20 minutes to set up on the counter.
  2. Place about a 1/2 tablespoon of peanut butter on a cracker and spread out. Top with another cracker. Do this until all crackers are gone.
  3. Melt almond bark in a double boiler until all lumps are out. If you don't have a doubler boiler you can do this in the microwave, making sure to stir frequently so it doesn't scorch. It just doesn't harden up if you use the double boiler.
  4. Drop a sandwich cookie into the chocolate. Make sure it's covered, then remove with a fork. Drag fork along the edge of the double boiler to scrape of excess almond bark.
  5. Place cookie on wax paper. Repeat until all cookies have been dipped. Place in container and store in air tight container. These also freeze great! Place wax paper between the layers of cookies.

Peanut Butter Banana Ice Cream

Ingredients:

  • 3 large, ripe bananas
  • 3 tablespoons natural peanut butter
  • ¼ teaspoon vanilla extractgoogleoff: all Coupons googleon: all
  • A super teeny-tiny dash of cinnamon
  • Sea salt to taste
  • Roasted peanuts for topping

Directions:

  1. Cut the bananas into small chunks and freeze until solid, at least 1-2 hours. Transfer the bananas to a very strong blender and blend until smooth and creamy. This will take a few minutes and may require periodic pauses and adjustments. It's very loud and intense since the bananas are frozen, similar to adding ice cubes to a blender. Within a few minutes, you should be seeing a thick, creamy ice-creamy mixture in the blender.
  2. Add the peanut butter, vanilla extract, cinnamon, sea salt, and anything else you might like in there. Pulse the blender quickly to stir the ingredients all together and when everything is mixed, serve immediately. Top with additional peanut butter and crushed roasted peanuts.