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Favorite Peanut Butter Recipes?

I have a tub and a half of peanut butter I gotta use. Mind sharing your favorite recipes that use peanut butter? Sweet or savory?

Thanks so much!

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  1. i'm sure a lot of people on this board will tell you Elvis Cake! banana chocolate chip cake with peanut butter frosting - it's truly deliciously peanut buttery yummy

    1. satay with peanut dipping sauce
      dan dan mien (noodles)--I actually prefer this with sesame paste, but pb is good
      chocolate peanut butter cups
      peanut butter cookies or Not Nutter Butters in Nancy Silverton's sandwich book

      1. I'm not a huge peanut butter fan, but I absolutely adore those peanut butter cookies with a kiss on top, I've got a great recipe if you need one. Also, I made chocolate peanut butter ice cream this summer that got rave reviews. And I love sesame noodles with peanut butter sauce.

        2 Replies
        1. re: JasmineG

          Hi JasmineG,

          Please share the pb cookies and the sesame noodles with pb sauce!
          How do you think the cookies would be with mint kisses on top?


          1. re: content

            Here is the peanut butter cookie recipe:

            1 3/4 cup flour
            1 teaspoon baking soda
            1/2 teaspoon salt
            1/2 cup butter
            1/2 cup peanut butter
            1/2 cup sugar (plus more for rolling)
            1/2 cup brown sugar
            1 egg
            2 Tablespoons milk
            1 teaspoon vanilla
            Chocolate kisses

            Preheat oven to 375 degrees.

            Combine flour, baking soda and salt.

            Cream butter, peanut butter, add sugars. Add egg, milk and vanilla. Beat well, add dry ingredients, mix.

            Shape into balls. Roll balls in sugar. Place on ungreased cookie sheets. (If NOT adding kiss, flatten now) Bake for 8 minutes. Remove from oven, place chocolate kiss on top of balls until cookie begins to crack. Bake for 2 more minutes.

            They originally called for half margarine and half butter, I think (I got the recipe from a classmate years ago, and I don't know where she got it from), but I've always used all butter. They're seriously addictive, but I don't know if mint kisses would work, and I love those.

            To make the sesame noodles, I basically take a few scoops of peanut butter, mix it with toasted sesame noodles, pressed garlic, ginger, soy sauce, rice vinegar (just a few tablespoons of the last two), and a few squirts of Siracha and blend, and then toss with noodles, topping with some leftover toasted sesame seeds. Tofu, thinly sliced red pepper and cucumber works well with this.

        2. Love this vegetarian groundnut (peanut) stew: http://www.recipezaar.com/134225 Perfect for winter.

          I sometimes make a broccoli slaw (shredded broccoli and carrot, sliced red onions, sliced celery/fennel, and sometimes apple or raisins) with a spicy PB dressing. It's kinda improvised, but usually has PB, lime juice, ginger, chili, sugar and some other liquid to thin it out.

          I also like to sub it for some of the butter in quickbread or cookie recipes - especially pumpkin- or spice-based ones.

          1. Here's a link to the aforementioned elvis cake thread:


            1. swirl some into your favorite brownie batter, or bake a batch of flourless peanut butter cookies.

              there was a recent thread about uses for almond butter, and many of the ideas are great for any nut butter including peanut...


              1 Reply
              1. re: goodhealthgourmet

                Second the flourless pb cookies (from the Gourmet cookbook). I don't know whether they store well--but the question doesn't really arise around here. Gave the recipe to a friend for her newly gluten-intolerant mother, who said You'd eat these even if you didn't have to!

              2. Thai style Peanut Dipping Sauce

                4 Tbs Peanut Butter (smooth or crunchy)
                2 Tbs salad oil
                4 Tbs soy sauce
                4 Tbs granulated sugar
                4 Tbs distilled vinegar
                1 tsp toasted sesame oil
                2 tsp Sriracha sauce (more or less to taste)
                1/8 tsp ground coriander

                Mix well.

                Serve over pot stickers, noodles or as a dipping sauce.

                4 Replies
                1. re: Antilope

                  Can you please name a couple of easily found substitutes for Sriracha sauce?

                  1. re: maria lorraine

                    Any kind of hot sauce-- I use Franks. Just use it slowly, as the texture is a bit different.

                    1. re: GrillNextDoor

                      Franks, Crystal, Tabasco are all good hot sauce substitutes. Sriracha sauce is thick, like ketchup. But in this recipe, that doesn't matter.

                    2. re: maria lorraine

                      Just wanted to mention that sriracha sauce is very easy to find in NorCal. Safeway, Mexican grocery stores . . .

                  2. GF (Gluten Free) Peanut Butter Cookies

                    1 egg
                    1 c. creamy peanut butter
                    1 c. sugar

                    Cream ingredients together, put tsps full on cookie sheet.

                    Bake 10-12 minutes at 350 degrees. Makes 16-20 cookies.

                    1 Reply
                    1. re: OldDog

                      You can use Splenda in this recipe and it is delicious.

                    2. I love this in the winter--Taiwanese peanut butter dessert soup:


                      1. Peanut butter pie: cream together half a cup or so of peanut butter and an 8-oz. package of cream cheese with a tablespoon of vanilla. Whip a cup of heavy cream and fold into the peanut butter mixture. Spread in a chocolate crumb crust and chill. Top with a little bit of chocolate ganache if you want.

                        Here's a savory, African-style recipe that was in The Oregonian probably 12 years ago:

                        Chicken Moamba

                        1 small onion, chopped
                        1/2 green pepper, chopped
                        1 tbsp. minced fresh ginger
                        1 tbsp. vegetable oil
                        1-2 cloves garlic, minced
                        3 c. chicken broth, divided
                        1 (8-oz.) can tomato sauce
                        1 medium sweet potato, peeled and cubed
                        1 small potato, peeled and diced
                        3 chicken breast halves, cut in 1” cubes
                        1/4 c. raw rice
                        1/4 t. dried thyme
                        Dried red pepper flakes to taste
                        1/3 c. creamy peanut butter
                        2 c. firmly packed spinach leaves

                        In large, heavy saucepan, sauté onion, green pepper, and ginger in oil until onion is tender but not brown. Stir in garlic, then add 2 1/2 c. broth, the tomato sauce, chicken, sweet potato, potato, rice, red pepper flakes and thyme. Bring to boil, reduce heat to low, cover and cook 30 minutes, stirring occasionally.

                        Meanwhile, blend peanut butter with the remaining 1/2 c. broth. Stir into stew along with the spinach and cook about 5 minutes more, until spinach wilts and stew is heated through.

                        (For best results use natural, unsweetened peanut butter.)

                        1 Reply
                        1. re: revsharkie

                          I love African stews. I do mine a little differently with the addition of curry powder, green beans and some okra. Great on a fall day!

                          Also Filipino oxtail stew, kare-kare is my ideal use of peanut butter, though the arteries can only take so much.

                        2. These are all such great ideas. My mom just sent me a "tub" of Magee's pb from LA and I was wondering how I was going to use all of it. Now I know.

                          1. Deborah Madison's Peanut Sauce for tofu and noodles...I think it's from her, "Vegetarian Cooking for Everyone." Anyway, I've made it several times now and it is very, very flavorful. Here's a link to a similar recipe, this one by DM as well, but in this the tofu is toasted, in the one I have, it isn't...also in the original there's loads of cilantro...YUM.