2 perfectly-pleasing peanut butter desserts

There are few combinations sweeter than chocolate and peanut butter. You'll love these recipes!

2 perfectly-pleasing peanut butter desserts

Oat-rageous chocolate chip cookies

Some people like oatmeal cookies. Some like chocolate chip cookies. Yet others prefer peanut butter cookies. This recipe combines all three! The peanut butter in the dough makes them extra rich and delicious.

Prep time 15 min

Cook time 10 min

Makes 3 dozen

  • 115 g (1/2 c/1 stick) unsalted butter or margarine, softened
  • 125 ml (1/2 c) creamy peanut butter
  • 100 g (1/2 c) sugar
  • 75 g (1/3 c) firmly packed brown sugar
  • 1 egg
  • 2 ml (1/2 tsp) vanilla extract
  • 130 g (1 c) all-purpose flour
  • 45 g (1/2 c) quick-cooking oats
  • 5 g (1 tsp) baking soda
  • 1 g (1/4 tsp) salt
  • 175 g (1 c/6 oz) semi-sweet chocolate chips
  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, cream the butter or ­margarine, peanut butter, sugar and brown sugar. Beat in the egg and vanilla.
  3. In a small bowl, combine the flour, oats, baking soda and salt.
  4. Add the dry ingredients into the creamed mixture and stir until well-combined. Stir in the chocolate chips.
  5. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake until lightly browned, 10 to 12 minutes.

Chocolate peanut butter treats

If you like crispy rice treats, you'll love chocolate peanut butter treats. Marshmallows are the key to their light and fluffy texture, but creamy peanut butter, butterscotch chips and semi-sweet chocolate chips make a richer and more satisfying treat.

Prep time 10 min

Cook time 10 min

Makes 12

  • 55 g (1/4 c or 1/2 stick) unsalted butter or margarine1
  • pkg (250 g/10 oz) marshmallows
  • 175 ml (3/4 c) creamy peanut butter
  • 1 1/4 L (5 c) crispy rice cereal
  • 175 g (1 c/6 oz) butterscotch chips
  • 175 g (1 c/6 oz) semi-sweet chocolate chips
  1. In a large pot or microwavable bowl, melt the butter or margarine and marshmallows. Remove from the heat; then stir in peanut butter. Gradually add the cereal and mix until well-coated.
  2. Spread and press into a greased 23 x 33-centimetre (nine x 13-inch) pan; set aside.
  3. In a small microwavable bowl or the top of a double boiler over simmering water, melt the butterscotch chips and chocolate chips. Spread over the cereal mixture.
  4. Cover and freeze until the chocolate is set, 15 to 20 minutes.

One more notch!

Add another layer of flavour by stirring two grams (1/2 teaspoon) ground ­cinnamon in with the peanut butter.

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