Peanut Butter Cookies

I bake a lot of cookies. And when I say a lot, I mean A LOT! I love creating new cookie recipes, but I also love baking the classics. Peanut butter cookies are some of my favorites to bake: peanut butter oatmeal, peanut butter chocolate chip, no bake c…

I bake a lot of cookies. And when I say a lot, I mean A LOT! I love creating new cookie recipes, but I also love baking the classics. Peanut butter cookies are some of my favorites to bake: peanut butter oatmeal, peanut butter chocolate chip, no bake cookies, peanut butter blossoms, and peanut butter…

Peanut Butter Fudge

I love making homemade fudge, especially during the holidays. Fudge is the perfect little treat for holiday parties and also makes a great gift for friends and family. This Easy Peanut Butter Fudge recipe is my FAVORITE fudge because I LOVE peanut butt…

I love making homemade fudge, especially during the holidays. Fudge is the perfect little treat for holiday parties and also makes a great gift for friends and family. This Easy Peanut Butter Fudge recipe is my FAVORITE fudge because I LOVE peanut butter. You might have noticed…peanut butter cookies, peanut butter blossoms, puppy chow, scotcheroos,…

Peanut Butter Blossoms

Peanut butter blossoms are a classic Christmas cookie that features a chewy peanut butter cookie topped with a sweet chocolate kiss.

The post Peanut Butter Blossoms appeared first on Budget Bytes.

Peanut butter blossoms, also known as “kiss cookies”, are a Christmas cookie favorite, but if you ask me, that classic peanut butter chocolate flavor combo is great any time of year! Plus, because these cookies so are so incredibly easy, they’re great for new cooks or baking with your kids. So pull out that mixing bowl and butter, and let’s go make some cookies!

Overhead view of peanut butter blossom cookies on a wire cooling rack.

What Are Peanut Butter Blossoms?

Peanut butter blossoms start with a chewy peanut butter cookie that has been rolled in a little sugar to make a nice sweet and crispy exterior layer, then each cookie is topped with a creamy chocolate kiss pressed down into the center. They’re super easy to make (no need to chill the dough), and they have a super cute shape that just makes them fun to eat! Plus they look really good as part of a Christmas cookie platter.

What Kind of Peanut Butter to Use

One thing I love about these cookies is that you can use either natural-style peanut butter, which can tend to be a bit runnier, or a commercial style like JIF or Peter Pan. Despite the texture differences between the two styles of peanut butter, the cookie still comes together well either way.

While you can technically substitute other types of nut butter, keep in mind that a lot of other nuts and seeds have a much more mild flavor than peanut butter, so the cookies might not have quite as big of a flavor punch.

Make them Festive!

If you want to go all in on the holiday theme, there are a couple of ways to make these cookies look a little more festive. You can roll the cookies in red or green granulated sugar, or use a special holiday-themed Hershey’s kiss that has different colored chocolate so they stand out even more on that cookie platter.

How to Store Peanut Butter Blossoms

It’s incredibly important to make sure your peanut butter blossoms cool completely to room temperature before storage. Because the chocolate kisses are pressed into a hot cookie, the kiss will remain soft until the cookie cools, and you don’t want to mess up the shape of that cute kiss! Once the cookies are cooled and the chocolate is firm again, store the cookies in an air-tight container for about 5-7 days. These cookies also freeze very well!

Side view of peanut butter blossoms lined up on a cooling rack.
Side view of peanut butter blossoms lined up on a cooling rack.
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Peanut Butter Blossoms

Peanut butter blossoms are a classic Christmas cookie that features a chewy peanut butter cookie topped with a sweet chocolate kiss.
Course Dessert
Cuisine American
Total Cost $4.10 recipe / $0.23 each
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 18 cookies
Calories 203kcal

Ingredients

  • 18 chocolate kisses $1.23
  • 1/2 cup salted butter, room temperature $1.00
  • 1/2 cup peanut butter, room temperature $0.61
  • 1/2 cup granulated sugar $0.16
  • 1/2 cup light brown sugar, packed $0.22
  • 1 large egg $0.21
  • 1/2 tsp vanilla extract $0.29
  • 1.5 cups all-purpose flour $0.18
  • 1 tsp baking powder $0.16
  • 2 Tbsp granulated sugar (for coating) $0.04

Instructions

  • Preheat the oven to 375ºF. Unwrap the chocolate kisses and place them in the freezer.
  • Add the butter, peanut butter, granulated sugar, and brown sugar to a bowl. Use a stand mixer or hand mixer to beat them together on high speed until the mixture looks like, creamy, and fluffy.
  • Add the egg and vanilla and beat until incorporated.
  • In a separate bowl, stir together the flour and baking powder. Add half of the flour mixture to the mixing bowl and beat over low speed until it is incorporated. Add the remaining flour and beat until a soft dough forms with no loose flour on the bottom of the bowl.
  • Divide and shape the dough into 18 balls of dough. Place the remaining 2 Tbsp of sugar in a small bowl and roll each ball of dough in the sugar to coat. Place the cookies on a parchment-lined baking sheet.
  • Bake the cookies for 8-10 minutes, or until they are slightly puffed, a few small cracks appear around the bottom edge, and they're just barely golden brown on top.
  • Remove the cookies from the oven and immediately press a frozen chocolate kiss into the center of each cookie.
  • Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack using a spatula. Enjoy warm or allow to fully cool before packing and storing.

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 203kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Sodium: 105mg | Fiber: 1g
Side view of peanut butter blossoms scattered on the cooling rack.

How to Make Peanut Butter Blossoms – Step by Step Photos

Unwrapped Hershey's kisses in a bowl.

Start by preheating the oven to 375ºF. Unwrap 18 chocolate kisses, place them in a bowl, and pop them in the freezer. You’ll want the kisses to be frozen by the time you press them into the cookies.

Butters and sugars in a mixing bowl.

Add ½ cup room temperature butter, ½ cup peanut butter, ½ cup white sugar, and half cup light brown sugar to a bowl.

Creamed butter and sugar in a bowl with a hand mixer on the side.

Beat the butters and sugars together on high speed until they appear light, creamy, and fluffy (about 3 minutes).

egg and vanilla added to the butter and sugar.

Add one large egg and ½ tsp vanilla extract and beat on high speed again until well combined (1-2 minutes).

Flour added to the batter in the bowl.

In a separate bowl, stir together 1.5 cups all-purpose flour with 1 tsp baking powder. Add about half of the flour mixture to the bowl and beat on low speed until incorporated. Add the remaining flour and beat again until combined.

Peanut butter cookie dough in the bowl with a spatula.

When all of the flour is incorporated, the dough should form a soft dough, similar in texture to play dough, with no dry flour on the bottom of the bowl.

Cookie dough being rolled into balls and coated in sugar.

Place 2 Tbsp granulated sugar in a small bowl. Divide the dough into 18 portions, about 1.5 Tbsp each. Roll them into a ball, then roll the ball in the small dish of granulated sugar to coat. Place the rolled and coated cookies on a parchment-lined baking dish.

cookies on a cookie sheet ready to bake.

Space the cookies out about 2-inches from each other (I did 12 on the first sheet, six on the second). Bake the cookies in the preheated 375ºF oven for 8-10 minutes, or just until you see a little cracking around the bottom edge and only a slight golden browning on the top, but no more.

Kisses being pressed into the cookies.

The cookies won’t spread very much, they mostly puff up into nice little dome shapes. As soon as they come out of the oven, press a frozen chocolate kiss into the center of each cookie. It’s important to do this while the cookies are still hot and very soft.

peanut butter blossoms scattered on a cooling rack.

Allow the cookies to cool for 5-10 minutes on the cookie sheet so they firm up enough to be able to pick them up with a spatula without bending. Once slightly firmed, transfer them to a cooling rack to finish cooling.

Side view of peanut butter blossoms on a cooling rack, lined up together.

Enjoy the cookies when still slightly warm and soft, or wait until they cool completely! YUM!

The post Peanut Butter Blossoms appeared first on Budget Bytes.

No Bake Cookies

I love cookies. Who doesn’t? They are fun to make and eat, but sometimes I just need a super EASY cookie recipe. That is when I turn to my favorite No Bake Cookie recipe! They have all the benefits of traditional cookies, but they’re quicke…

Five no bake cookies on a piece of parchment paper, next to a bowl of peanut butter and a spoonful of peanut butterI love cookies. Who doesn’t? They are fun to make and eat, but sometimes I just need a super EASY cookie recipe. That is when I turn to my favorite No Bake Cookie recipe! They have all the benefits of traditional cookies, but they’re quicker and easier … which means you can satisfy your cookie…

Easy Peanut Butter Pumpkin Dog Treats (3 Ingredients!)

The pups have voted: These homemade peanut butter pumpkin dog treats are worthy of the MB blog! They’re crispy, peanutty, wholesome, easy to make, and our pups were begging for more. Even our friend’s pickier dog went crazy for them!
Bonus? They’re hum…

Easy Peanut Butter Pumpkin Dog Treats (3 Ingredients!)

The pups have voted: These homemade peanut butter pumpkin dog treats are worthy of the MB blog! They’re crispy, peanutty, wholesome, easy to make, and our pups were begging for more. Even our friend’s pickier dog went crazy for them!

Bonus? They’re human-approved for ease and affordability — just 3 simple ingredients and 1 bowl required. Let’s make dog treats!

All you need for these wholesome dog treats is:

  • Peanut butter – a favorite ingredient among dogs that boasts plenty of healthy fat and protein
  • Pumpkin purée (store-bought or homemade) – soothing for pups’ digestion and adds plenty of fiber and micronutrients
  • Oat flour – oats add even more fiber, vitamins, and minerals and help the treats crisp up in the oven!

Easy Peanut Butter Pumpkin Dog Treats (3 Ingredients!) from Minimalist Baker →

Peanut Butter and Chocolate Chip Granola

We all want granola to be healthy. And some granolas are so sweet they could easily qualify as candy. But since I tend to spend the better part of the day roaming around my apartment sticking my hand in various boxes and jars of stuff to eat, I wanted to come up with a granola that was satisfying enough for breakfast, but one that I…

We all want granola to be healthy. And some granolas are so sweet they could easily qualify as candy. But since I tend to spend the better part of the day roaming around my apartment sticking my hand in various boxes and jars of stuff to eat, I wanted to come up with a granola that was satisfying enough for breakfast, but one that I didn’t feel so guilty about dipping my hand into throughout the day. And this Peanut Butter-Chocolate Chip granola fits that bill!

Continue Reading Peanut Butter and Chocolate Chip Granola...

Fluffy Chocolate Peanut Butter Cupcakes (Vegan + GF)

If a Butterfinger candy became a cupcake, this would be it! These decadent peanut butter chocolate cupcakes combine our moist gluten-free chocolate cake mix with a rich, FLUFFY vegan peanut butter frosting for a drool-worthy cupcake combo!
Just 7 ingre…

Fluffy Chocolate Peanut Butter Cupcakes (Vegan + GF)

If a Butterfinger candy became a cupcake, this would be it! These decadent peanut butter chocolate cupcakes combine our moist gluten-free chocolate cake mix with a rich, FLUFFY vegan peanut butter frosting for a drool-worthy cupcake combo!

Just 7 ingredients and simple methods required! Let’s make cupcakes, friends!

This recipe begins with our NEW Chocolate Cake + Cupcake Mix! Have you tried it yet?

We worked so hard to perfect this vegan, gluten-free mix that also happens to be naturally sweetened and super easy to make!

Fluffy Chocolate Peanut Butter Cupcakes (Vegan + GF) from Minimalist Baker →

Pumpkin Peanut Butter Breakfast Cookies

I don’t know if we should be telling you this but…these cookies are inspired by dog biscuits.
It’s true! Allow us to explain.
We recently created a recipe for simple, nutritious peanut butter dog treats (recipe coming soon!), and we o…

Pumpkin Peanut Butter Breakfast Cookies

I don’t know if we should be telling you this but…these cookies are inspired by dog biscuits.

It’s true! Allow us to explain.

We recently created a recipe for simple, nutritious peanut butter dog treats (recipe coming soon!), and we of course had to sample them. “Not bad,” we thought. And we wondered what would happen if we sweetened them a bit and turned them into cookies.

Spoiler alert: MAJOR WIN.

Pumpkin Peanut Butter Breakfast Cookies from Minimalist Baker →

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

The post Peanut Tofu appeared first on Budget Bytes.

Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.

Overhead view of peanut tofu in a skillet on a black tile surface.

Freeze or Press Your Tofu

Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.

If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.

Is This Peanut Tofu Spicy?

Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.

How to Serve Peanut Tofu

I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.

Overhead view of a bowl full of peanut tofu and rice with a black fork.
Overhead view of a skillet full of peanut tofu with limes and cilantro.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Course Dinner, Main Course
Cuisine American, Thai
Total Cost $6.74 recipe / $1.69 serving
Prep Time 15 minutes
Cook Time 20 minutes
Press Tofu 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 608kcal
Author Beth – Budget Bytes

Ingredients

Peanut Sauce

  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07

Tofu Stir Fry

  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25

For Serving (optional)

  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

  • Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
  • Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
  • In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
  • Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
  • Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  • Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
  • Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

Notes

*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 68g | Protein: 22g | Fat: 30g | Sodium: 833mg | Fiber: 7g

How to Make Peanut Tofu – Step by Step Photos

Peanut sauce in a bowl with a whisk.

Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.

A block of tofu being sliced into triangles

Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.

Seasoned cornstarch slurry in a bowl with a whisk.

Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.

Tofu coated in seasoned cornstarch and oil.

Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.

Cooked tofu in the skillet.

Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.

Stir fry vegetables in the skillet.

Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.

Tofu and peanut sauce being added to the skillet with vegetables.

Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.

Finished peanut tofu in the skillet with limes and cilantro.

Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.

A bowl of peanut tofu with rice, lime wedges, and cilantro.

Love Tofu? Try these other Tofu Recipes

The post Peanut Tofu appeared first on Budget Bytes.

Puppy Chow

Puppy chow is one of my all-time favorite party snacks. And I promise I’m not talking about dog food! The puppy chow we’re making today is a delicious and decadent homemade candy loaded with sugary chocolate and peanut butter goodness.&#160…

The corner of a metal pan filled with homemade puppy chow.Puppy chow is one of my all-time favorite party snacks. And I promise I’m not talking about dog food! The puppy chow we’re making today is a delicious and decadent homemade candy loaded with sugary chocolate and peanut butter goodness.  We’re taking Chex cereal, coating it in chocolate and peanut butter, and tossing it in…