7 Pretty Sweet & Easy Peanut Butter-Based Recipes

Humans evolved to like fatty, fatty foods. The more calories packed into the smaller package, the better. Why? Because before refrigerators, we were afraid we wouldn’t come across food for a while. This could be one reason why I looooove peanut butter so much (at least I’m telling myself that). I can pick up on the tiniest hint of it in anything. Those are my ancestral fat-feelers going off. Anyways, if you feel the same way about the creamy stuff, or if you’re just drunk and finally have the guts to eat this often guilt-ridden food, you might like these alternative ways to use it:

Southwestern Peanut-Cilantro Dipping Sauce


  • 1/2 cup creamy peanut butter
6 tablespoons mild salsa verde
1/4 cup water
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 teaspoon sugar
3 tablespoons chopped fresh cilantro


  • Combine the peanut butter, salsa verde, water, sour cream and sugar in a blender.
  • Process until smooth, 1-2 minutes. Transfer to bowl and stir in cilantro.
  • Serve with fresh veggies, chips or as a dip for grilled chicken, pork or shrimp.
  • To store, cover tightly and refrigerate up to three days.

Peanut Butter Breakfast Pudding with -Peanut Sauce


  • 1/3 cup creamy peanut butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 2/3 cup milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 4 cups cubed brioche or challah bread (cut into 3/4 inch cubes)
  • 2/3 cup pure maple syrup
  • 1/3 cup creamy peanut butter
1/3 cup crushed peanuts


  • Pre-heat oven to 350 degrees.
  • Butter four 4-ounce ramekins.
  • Mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt.
  • Toss bread cubes in mixture until thoroughly coated.
  • Divide evenly among prepared dishes.
  • Bake until custard is set in the middle and the top is golden, about 35-40 minutes. Note: If tops of bread brown too quickly, cover ramekins loosely with aluminum foil. 
  • While pudding is baking, blend 1/3 cup peanut butter with maple syrup; transfer to small saucepan and heat on low until thoroughly warmed.
  • To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.

Peanut Butter Bangkok Sandwich


  • Makes 4 sandwiches
6 tablespoons peanut butter
  • Half of a Serrano pepper (stem, seeds and veins removed), finely chopped
  • ½ tablespoon soy sauce
  • 2 tablespoons shredded, sweetened coconut (toasting optional)
  • Several sprigs of fresh mint leaves
8 slices thinly sliced French bread
  • 1 cucumber, thinly sliced
  • 2 tablespoons orange marmalade, divided


  • In a small bowl, combine peanut butter, Serrano pepper, soy sauce and coconut.
  • Spread peanut butter mixture on 4 slices of bread and top with cucumber slices and mint leaves.
  • Spread orange marmalade on remaining slices of bread and place on top of the cucumber/peanut butter covered bread.
  • Cut in half to serve.

Summertime Grilled Fruit Salad

Dressing Ingredients:

  • Apple-style-span” style=”font-weight:normal;”>½ cup creamy peanut butter
  • ½ cup mayonnaise
  • 2 tablespoons lime juice
1 cup melted vanilla ice cream

Dressing Preparation:

  • In a blender, combine peanut butter, mayonnaise and lime juice until smooth. Add ice cream in a steady stream until completely blended. Set aside.

Salad Ingredients:

  • 8 slices fresh pineapple (rings or slices)
  • 4 red onion slices,
  • cut 1/3 inch thick
2 heads romaine lettuce, washed and chopped
  • 1 cup sliced strawberries
  • 1 cup orange segments
  • 2 ounces dried banana chips
4 tablespoons pitted dates, coarsely chopped
  • ¼ cup chopped peanuts

Salad Preparation:

  • Grill pineapple slices and onion on both sides until caramelized. Set aside.
  • Toss romaine with salad dressing and distribute evenly onto serving plates
  • Top with pineapple, onion, strawberries and orange segments distributing evenly.
  • Garnish with chopped dates and peanuts.

Sweet Peanut Soup


  • 2 tablespoons peanut oil
  • 1 onion, diced
  • 2 cloves garlic,
  • minced
½ lb. ground chicken or turkey
  • 1 tablespoon curry powder
  • 2 sweet potatoes, diced
  • 2 cups coconut milk
  • 1 cup peanut butter
2 cups chicken stock or broth
  • salt, 
pinch of sugar (if desired)


  • Heat oil in pot over medium heat.
  • Sautée onion, garlic and chicken with curry powder until chicken is browned.
  • Add sweet potatoes, coconut milk, peanut butter and stock.
  • Cook for about 20 minutes.
  • Add salt, pepper and sugar to taste.
  • Serve warm with rice if desired.

Chili Lime Peanut Pizza with Chicken


  • 1/2 cup creamy peanut butter
  • 1 tablespoon peanut oil
2 tablespoons soy sauce
  • 1 teaspoon chili sauce
  • 2 tablespoons lime juice
  • 1 12-inch pre-made pizza crust
  • 6 ounces cooked, boneless, skinless chicken breast, diced
  • 1 carrot, cut into matchsticks
  • 2 scallions, thinly sliced
1 cup shredded mozzarella cheese


  • Pre-heat oven to 350 degrees. Combine peanut butter, peanut oil, soy sauce, chili sauce and lime juice. Spread the peanut butter mixture over the pizza crust. Arrange the chicken, carrots and scallions evenly over the pizza and sprinkle with mozzarella cheese. Bake for 8-10 minutes or until the cheese has melted.

Peanut Butter Potato Chip Cookies


  • 1 cup (2 sticks) butter, softened
  • 2 tablespoons peanut butter
  • 1 egg
  • ¼ cup light brown sugar
  • ¼ cup white sugar
  • ¾ cup crushed potato chips
  • 1 teaspoon vanilla extract
2 cups all-purpose flour


  • In a mixing bowl, cream butter and sugar. Mix in the egg. Stir in the peanut butter and mix well.
Stir in potato chips. Add vanilla; mix well.
  • Stir in flour just until dough pulls away from the sides of the bowl and forms a ball. Shape into 1-in. balls; place 2 inches apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned. Cool on the baking sheet for 10 minutes, then on a wire rack for 30 minutes before serving.

Now you have something to do with the cases of peanut butter you’ve been hiding under your bed, oh and the other foods you keep around.

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