Tag: peanut butter

Giant Peanutty Banana Cookie

Go big or go home and bake this Giant Peanutty Banana Cookie! Make an impression with this oversized double chocolate cookie and its delicious toppings: a peanut butter-meets cream cheese layer, peanuts, and chopped candy bar. You finish it with banana slices and a chocolate drizzle.

Not only is this a show-stopper in it’s appearance, the creative cookie is also mouth-wateringly delicious! Are there are dozens of ways you change it up and make it your own.

Step by Step

It starts simple with an easy dough you spread in a greased 15-inch pan. We used a large non-stick pizza pan, which worked great.

Once assembled, the base of this Giant Peanutty Banana Cookie bakes in 20 minutes. Then the only hard part is waiting for it to cool. After the toppings are on you have a giant size dessert that will wow anyone who sees and tastes it. You could even call it a “chocolate-peanut butter banana pizza.”

Blue Ribbon Winning Cookie at Carolina Classic Fair

Congratulations to Jennifer Smith who came up with this winner!

Jennifer won first place at the 2015 Carolina Classic Fair (formerly Dixie Classic) with this Giant Peanutty Banana Cookie. It’s another all-time favorite from our archives.

You are going to absolutely love this cookie! And if you’re looking for more recipes with the chocolate-banana flavor combination, don’t miss this blue ribbon winning – and super creative – banana bread recipe.

Enjoy!

-Cyndi

Jumbo Peanut Butter Butterfinger Cookies

These Jumbo Peanut Butter Butterfinger Cookies are a terrific twist on a traditional peanut butter cookie. You put chopped Butterfinger candy bars into the cookie itself and sprinkle them over a chocolate topping. Every bite is rich and chewy and absolutely delicious. I’ve had more than one person tell me these are the best cookies in the universe.

This recipe is the epitome of a creative cookie that can win a special recipe contest. In fact, these did and recipe credit goes to Mackenzie Nelson, an Arkansas State Fair blue ribbon baker.

Tips & Tidbits

This recipe makes a monster-sized batch, as in 58 medium sized cookies, or almost 30 in jumbo, 3 ounce portions. It can easily be halved.
We like the jumbo size, like a bakery-style cookie. You can also opt for a smaller size and higher quantity batch.
If you flatten the rolled cookies into discs, you get a nice even bake.
Notice you use egg whites and not whole eggs
This dough works well if chilled before baking. You can even freeze in batches to pull out whenever.
You can alter how finely you chop the candy bars to your liking.
Change up how you top these, either by dipping or by spreading the chocolate on top.

Jumbo Peanut Butter Butterfinger Cookies: Step by Step

We walk you through the process here, starting with gathering and measuring your ingredients. We went with the big 3.7 ounce size candy bars. Once you buy them, make sure “no one lays a finger on your Butterfinger” supply.

You can alter how finely you chop the candy bars to your liking. I did a combo of bigger and smaller pieces, vs all finely chopped or all rough chopped. Any which way is delicious. It’s mostly the overall texture and look of the cookie that changes with how you chop the Butterfingers.

Then you start mixing up the dough, beginning with creaming the butter and sugars.

You’re off to a good start when the mixture looks like this.

Next, you add 3/4 of your chopped Butterfingers.

Once you mix them in…

Get your scoop! We used an ice cream scoop to get the 3 ounce portion.

Make sure you set them apart with ample room to spread out.

Once they’re baked, you microwave the chocolate and remaining butter, for dipping or spreading on top. A flat spatula works nicely to remove extra chocolate on the cookie’s bottom. Do this stage quickly and in batches so the Butterfinger crumbles stay put on the chocolate.

You could also opt to spoon the chocolate across the top for full coverage.

If you love Butterfinger candy bars, you’ll love this epic cookie. And if you’re into candy-bar-inspired sweet treats, check on this cake!

-Cyndi

Sweet Potato Bean Chili Recipe

This Sweet Potato Bean Chili recipe is out of this world tasty. In addition to sweet potatoes, this chili has a multitude of beans, sweet bell peppers, curry, and color! It’s flavors will wow your senses.

This chili also features a unique ingredient: peanut butter. In fact, maybe we should rename this dish Peanut Butter Sweet Potato Bean Chili. It is inspired by authentic African soups like this delightful one from Nanaaba’s Kitchen. If you like creative recipes and love surprising your dinner guests, make this!

Peanut butter and sweet potato actually co-star in this sweet potato bean chili recipe. The rich peanut butter with its sweetness, pairs perfectly with the starchy potatoes and beans. As a result, the ingredients combine and flavors meld to deliver a creaminess that is addictive and so comforting to consume.

As always, you can always adjust the spiciness by changing up certain ingredients. In this case, it’s the jalapenos and curry paste bringing on the heat. Ask any of my closest cohorts and relatives what “the best soup ever” is. They will almost uniformly point to this one. While this sweet potato bean chili recipe not a state fair winner (yet =), it should be!

Peanut Butter Love

Given some of our other favorite recipes like peanut butter banana bread and this sauce, you can see we are huge peanut butter lovers.

Bonus: This recipe is ridiculously easy. It’s a “one dish” dish.

To make it, you essentially chop and measure everything into a giant vat (12 quart pot or larger). Bring to a boil, add the canned beans and red bell peppers, then lower the heat to a simmer and let it stew. Twenty minutes later you have something divine. The sweet potatoes will literally melt in your mouth. Find out for yourself. Make this today!

-Cyndi

Peanut Butter S’more No Bake Cookies

These Peanut Butter S’more No Bake Cookies are a delight to eat and require just 6 ingredients. Plus, they take only a moment to make.

A 12-year-old kid created this recipe, which might be one of the reasons they’re so easy to make. In fact, this is all that goes into them: a peanut butter/corn syrup/sugar mixture, Golden Grahams cereal, white chocolate chips and marshmallows…so 6 ingredients, plus sprinkles.

Ready in 5 Minutes

Time is on your side with whipping up these blue ribbon winning cookies. You simply melt and mix the peanut butter, corn syrup and sugar together, then stir in the cereal, marshmallows and white chocolate chips. The last of 3 easy steps: drop them onto wax paper. That brings me to my only tip with this recipe. Have your wax paper lined tray(s) ready so you can do all steps at once and quickly. I made 20 larger sized cookies, but you could easily do these in smaller or bite-size portions and get 30-40 cookies out of them.

You are going to love the texture of these Peanut Butter S’more No Bake Cookies. You get a chewy crunch with every bite. That’s what I like most about these perhaps. That and the “peanut buttery-ness” (which I don’t think is a word, but if the shoe fits.) So yeah, I confess. I couldn’t stop pulling off bits and popping it in my mouth before these had even cooled off at all. Enjoy my fellow peanut butter lovers!

Recipe credit goes to Daniel Williams who won at the 2013 Arkansas State Fair, a sweet treat contest the makers of Karo corn syrup supported. One bite and you’ll know why it’s a winner.

Cyndi