23 Decadent Chocolate Peanut Butter Recipes Delicious

Just when you thought the perfect pair couldn’t get any better, we’ve rounded up 23 decadent chocolate peanut butter recipes that are sure to delight your taste buds. Whether you’re craving a quick treat or planning a special dessert, these irresistible combinations promise comfort and indulgence in every bite. Dive into our list and discover your next favorite chocolate peanut butter creation!

Chocolate Peanut Butter Cupcakes

Let’s be real, the only thing better than a cupcake is a cupcake that’s decided to go full-on dessert superhero by combining chocolate and peanut butter into one irresistible bite. These Chocolate Peanut Butter Cupcakes are here to save your day, one decadent morsel at a time.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 1/4 cups granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup buttermilk
• 1/2 cup creamy peanut butter, natural
• 1/4 cup powdered sugar
• 1/2 cup heavy cream
• 1/4 cup semi-sweet chocolate chips, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the sifted flour, cocoa powder, granulated sugar, baking soda, and sea salt until well combined.
3. Add the room temperature butter, beaten eggs, vanilla extract, and buttermilk to the dry ingredients. Mix on medium speed until the batter is smooth and free of lumps, about 2 minutes.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform cupcakes.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. While the cupcakes cool, whip the peanut butter, powdered sugar, and heavy cream together until light and fluffy, about 3 minutes. Tip: Chill your mixing bowl beforehand for stiffer peaks.
7. Pipe the peanut butter frosting onto the cooled cupcakes using a star tip for a professional look.
8. Garnish each cupcake with a few semi-sweet chocolate chips for an extra chocolatey crunch.

Delight in the perfect harmony of fluffy chocolate cake and creamy peanut butter frosting, a duo that’s bound to make your taste buds dance. Serve these beauties at your next gathering or keep them all to yourself—we won’t judge.

Peanut Butter Chocolate Chip Cookies

Let’s face it, the world could use more peanut butter chocolate chip cookies—crispy edges, chewy centers, and that irresistible combo of nutty and sweet. Perfect for when your sweet tooth stages a coup or you just need a little pick-me-up that doesn’t involve actual lifting.

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for an easy cleanup.
2. In a large mixing bowl, combine the peanut butter and granulated sugar until the mixture is homogenous and slightly fluffy, about 2 minutes of vigorous stirring.
3. Add the lightly beaten egg, vanilla extract, baking soda, and fine sea salt to the bowl. Mix until all ingredients are fully incorporated, ensuring no streaks of egg remain.
4. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough. Pro tip: Reserve a handful of chips to press onto the tops of the cookies before baking for a professional finish.
5. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
6. Bake for 10-12 minutes, or until the edges are golden but the centers still look soft. They’ll firm up as they cool, so resist the urge to overbake.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Another pro tip: For extra gooey cookies, slightly underbake by 1 minute.

Marvel at your creation: these cookies strike the perfect balance between chewy and crisp, with pockets of molten chocolate that make every bite a mini adventure. Serve them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an instant dessert upgrade.

Chocolate Peanut Butter Smoothie

Zesty as a morning alarm clock, this Chocolate Peanut Butter Smoothie is your ticket to a blissful breakfast or a sneaky dessert. Packed with the kind of flavors that make you wanna slap the table in joy, it’s a no-brainer for anyone looking to jazz up their day with minimal effort.

Ingredients

• 1 cup unsweetened almond milk, chilled
• 2 tablespoons creamy peanut butter, preferably organic
• 1 tablespoon unsweetened cocoa powder, Dutch-processed
• 1 medium frozen banana, sliced
• 1 tablespoon pure maple syrup, grade A
• 1/2 teaspoon pure vanilla extract
• 1 cup ice cubes

Instructions

1. In a high-speed blender, combine the chilled unsweetened almond milk and creamy peanut butter. Blend on high for 15 seconds to ensure the peanut butter is fully incorporated.
2. Add the unsweetened cocoa powder, frozen banana slices, pure maple syrup, and pure vanilla extract to the blender. Blend on high for 30 seconds, or until the mixture is smooth and the banana is completely pureed.
3. Tip: For an extra creamy texture, ensure your banana is fully frozen before blending.
4. Add the ice cubes to the blender and pulse until the smoothie reaches your desired thickness, about 20 seconds. Tip: If the smoothie is too thick, add a splash more almond milk to loosen it up.
5. Pour the smoothie into a tall glass and serve immediately. Tip: For a decorative touch, drizzle a little extra peanut butter on top before serving.

Mmm, the velvety texture of this smoothie is like a hug in a glass, with the rich chocolate and peanut butter flavors dancing a tango on your taste buds. Serve it with a sprinkle of cocoa powder on top or a side of toasted whole grain bread for a breakfast that feels downright decadent.

Peanut Butter Chocolate Fudge

Kickstart your day with a decadent twist that’ll make your taste buds do a happy dance—Peanut Butter Chocolate Fudge. This no-bake wonder is the love child of creamy peanut butter and rich chocolate, promising a melt-in-your-mouth experience that’s ridiculously easy to whip up.

Ingredients

• 1 cup smooth peanut butter, preferably organic
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter, clarified
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 cups powdered sugar, sifted

Instructions

1. Line an 8×8 inch baking dish with parchment paper, ensuring overhang on all sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, peanut butter, and chocolate chips together, stirring constantly until smooth and fully combined.
3. Remove the saucepan from heat and whisk in the vanilla extract and fine sea salt until incorporated.
4. Gradually add the sifted powdered sugar to the mixture, stirring vigorously to prevent lumps, until a thick, uniform fudge batter forms.
5. Transfer the fudge batter to the prepared baking dish, using a spatula to spread it evenly into all corners.
6. Chill the fudge in the refrigerator for at least 2 hours, or until firm to the touch.
7. Once set, lift the fudge out of the dish using the parchment overhang and cut into 1-inch squares with a sharp knife.

This fudge boasts a velvety texture that’s irresistibly rich, with the perfect balance of salty and sweet. Try serving these squares atop a scoop of vanilla ice cream for an over-the-top dessert experience.

Chocolate Peanut Butter Pie

Let’s face it, the only thing better than chocolate or peanut butter is when they decide to throw a party together in a pie crust. This Chocolate Peanut Butter Pie is the unapologetically decadent dessert you didn’t know you needed until now.

Ingredients

• 1 1/2 cups finely ground chocolate cookie crumbs
• 6 tbsp unsalted butter, melted
• 1 cup creamy peanut butter, preferably organic
• 8 oz cream cheese, room temperature
• 1 cup powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1 1/2 cups heavy cream, cold
• 1/4 cup granulated sugar
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup chopped roasted peanuts, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then cool completely on a wire rack.
3. In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
4. In another bowl, whip the heavy cream and granulated sugar until stiff peaks form. Gently fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream.
5. Spread the peanut butter filling into the cooled crust. Chill in the refrigerator for at least 4 hours, or until set. Tip: Cover the pie with plastic wrap to prevent it from absorbing any fridge odors.
6. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle over the chilled pie and sprinkle with chopped peanuts. Tip: For a cleaner drizzle, use a piping bag or a zip-top bag with a tiny corner snipped off.

Zesty doesn’t even begin to describe the contrast between the creamy peanut butter filling and the crunchy chocolate crust. Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream to send it over the top.

Peanut Butter Chocolate Brownies

Yummy doesn’t even begin to cover it—these Peanut Butter Chocolate Brownies are the stuff of dreams, combining the rich, decadent taste of chocolate with the creamy, nutty goodness of peanut butter in a way that’ll have you sneaking back for just one more piece.

Ingredients

• 1 cup unsalted butter, clarified
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, sifted
• 3/4 cup cocoa powder, Dutch-processed
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup creamy peanut butter, natural
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter, then whisk in the granulated sugar until fully combined.
3. Remove the saucepan from heat and quickly stir in the lightly beaten eggs and pure vanilla extract to prevent the eggs from cooking.
4. Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and sea salt in a separate bowl, then gradually fold into the wet ingredients until just combined.
5. Spread the batter evenly into the prepared baking pan, then dollop the creamy peanut butter on top and swirl gently with a knife for a marbled effect.
6. Sprinkle the semi-sweet chocolate chips evenly over the top before baking for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Kick your dessert game up a notch with these brownies—their fudgy texture and the perfect balance of peanut butter and chocolate make them irresistible. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Peanut Butter Pancakes

Whoever said breakfast couldn’t be a decadent affair clearly hasn’t met these Chocolate Peanut Butter Pancakes. Imagine fluffy stacks of joy, where every bite is a harmonious blend of rich cocoa and creamy peanut butter—because why choose between two great loves when you can have both?

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/4 cup creamy peanut butter
• 1/4 cup high-quality cocoa powder
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, melted unsalted butter, and pure vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated—overmixing leads to tough pancakes.
4. Divide the batter into two equal portions. Into one portion, fold in the creamy peanut butter; into the other, fold in the high-quality cocoa powder.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of the peanut butter batter onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for an additional 1-2 minutes. Repeat with the cocoa batter.
7. Stack the pancakes alternately between peanut butter and chocolate layers for a visually striking effect.

Zesty and indulgent, these pancakes boast a melt-in-your-mouth texture with a flavor profile that’s both nostalgic and sophisticated. Serve them with a drizzle of maple syrup and a sprinkle of crushed peanuts for an extra crunch, or go all out with a dollop of whipped cream and chocolate shavings for a dessert-worthy breakfast.

Peanut Butter Chocolate Truffles

Ready to dive into a dessert that’s as fun to make as it is to devour? These Peanut Butter Chocolate Truffles are your ticket to bliss, combining the creamy dreaminess of peanut butter with the rich, decadent embrace of chocolate. Perfect for when your sweet tooth demands something extraordinary!

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1/2 cup powdered sugar, sifted
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 8 oz high-quality dark chocolate, finely chopped
• 1 tbsp coconut oil, unrefined
• 1/4 cup roasted peanuts, finely chopped for garnish

Instructions

1. In a medium mixing bowl, combine the creamy peanut butter, sifted powdered sugar, fine sea salt, and pure vanilla extract. Stir until the mixture is smooth and homogenous.
2. Using a small cookie scoop or a teaspoon, portion the peanut butter mixture into 1-inch balls. Roll each portion between your palms to form smooth spheres. Place on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes to firm up.
3. While the peanut butter balls chill, prepare the chocolate coating. In a double boiler over simmering water, melt the finely chopped dark chocolate with the unrefined coconut oil, stirring occasionally until completely smooth and glossy.
4. Remove the peanut butter balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off before returning to the parchment-lined sheet.
5. Immediately after dipping each truffle, sprinkle the top with finely chopped roasted peanuts for a crunchy contrast. Repeat with all peanut butter balls.
6. Chill the truffles in the refrigerator for an additional 20 minutes, or until the chocolate coating is set and firm to the touch.

These truffles boast a velvety peanut butter center encased in a crisp chocolate shell, with a delightful crunch from the peanuts. Serve them as a sophisticated end to a dinner party or keep them all to yourself—we won’t judge!

Chocolate Peanut Butter Cheesecake

Absolutely nothing beats the decadent dance of chocolate and peanut butter, especially when they come together in a cheesecake that’s as indulgent as it is Instagram-worthy. This Chocolate Peanut Butter Cheesecake is your ticket to dessert heaven, with a creamy filling that’ll have you swooning and a crust that crumbles just right.

Ingredients

• 1 1/2 cups finely ground chocolate graham crackers
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine the ground chocolate graham crackers, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat the cream cheese and peanut butter together until smooth. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
5. Gradually add 1 cup sugar, beating until fully incorporated.
6. Mix in the lightly beaten eggs one at a time, followed by the vanilla extract, ensuring each is fully combined before adding the next.
7. Pour the heavy cream into the mixture, beating until the filling is silky and uniform.
8. Melt the semi-sweet chocolate chips in a double boiler or microwave, stirring until smooth. Fold half into the cheesecake batter for a marbled effect.
9. Pour the batter over the cooled crust, then drizzle the remaining melted chocolate on top. Use a knife to swirl for a decorative finish.
10. Bake for 55-60 minutes, or until the edges are set but the center slightly jiggles. Tip: Avoid overbaking to ensure a creamy texture.
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Tip: This gradual cooling process is key for the perfect texture.
12. Refrigerate for at least 4 hours, preferably overnight, before serving.

Oh, the sheer bliss of slicing into this cheesecake reveals a velvety texture that’s rich with peanut butter goodness, punctuated by pockets of molten chocolate. Serve each slice with a dollop of whipped cream and a sprinkle of crushed peanuts for an extra crunch that’ll make your taste buds sing.

Peanut Butter Chocolate Bars

Absolutely no one can resist the siren call of peanut butter and chocolate dancing together in perfect harmony, especially when they’re lounging in a bar form that’s just begging to be devoured. These Peanut Butter Chocolate Bars are the stuff of dreams, combining creamy, nutty goodness with rich, decadent chocolate in a way that’ll have you sneaking back for seconds (and thirds).

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1/2 cup unsalted butter, clarified
• 2 cups powdered sugar, sifted
• 1 1/2 cups graham cracker crumbs, finely ground
• 1 1/2 cups semi-sweet chocolate chips, high-quality
• 1/4 cup whole milk, pasture-raised

Instructions

1. Line an 8×8-inch baking dish with parchment paper, allowing excess to hang over the sides for easy removal.
2. In a medium saucepan over low heat, melt the clarified butter and peanut butter together, stirring constantly until smooth and fully combined, about 3 minutes.
3. Remove the saucepan from heat and gradually whisk in the sifted powdered sugar and graham cracker crumbs until the mixture is thick and cohesive.
4. Press the peanut butter mixture firmly into the prepared baking dish, using the back of a spoon to create an even layer. Chill in the refrigerator for 30 minutes to set.
5. Meanwhile, in a double boiler over simmering water, melt the chocolate chips with the pasture-raised milk, stirring occasionally until silky and lump-free, about 5 minutes.
6. Pour the melted chocolate over the chilled peanut butter layer, spreading it evenly with a spatula. Return to the refrigerator for another 30 minutes, or until the chocolate is firm to the touch.
7. Using the parchment paper overhang, lift the bars out of the dish and transfer to a cutting board. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Marvel at the contrast between the creamy peanut butter base and the crisp chocolate topping, a textural delight that’s as fun to eat as it is to make. Serve these bars at your next gathering, or keep them all to yourself—we won’t judge.

Chocolate Peanut Butter Ice Cream

Prepare to plunge into a pool of pure pleasure with this Chocolate Peanut Butter Ice Cream, where every spoonful is a creamy, dreamy escape from the mundane. It’s the kind of dessert that makes you forget your name—or at least the fact that you promised to share.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup smooth peanut butter, preferably all-natural
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring until the sugar is completely dissolved, about 5 minutes.
2. Whisk in the sifted cocoa powder until no lumps remain, then increase the heat to medium and bring the mixture to a gentle simmer, stirring constantly, about 3 minutes.
3. Remove the saucepan from the heat and stir in the peanut butter, vanilla extract, and fine sea salt until the mixture is smooth and homogenous.
4. Transfer the mixture to a large bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely cold.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until firm enough to scoop.

Zesty with a velvety texture that melts luxuriously on the tongue, this ice cream is a testament to the timeless duo of chocolate and peanut butter. Serve it sandwiched between two chewy brownies for an over-the-top dessert experience, or simply enjoy it straight from the container—we won’t judge.

Peanut Butter Chocolate Dip

Every now and then, a recipe comes along that’s so ridiculously easy and outrageously delicious, it feels like cheating. This Peanut Butter Chocolate Dip is that recipe—a creamy, dreamy concoction that’ll have you dunking everything in sight faster than you can say ‘more please.’

Ingredients

• 1 cup smooth, organic peanut butter
• 1/2 cup high-quality dark chocolate chips
• 1/4 cup pure maple syrup
• 1/2 cup heavy cream, pasture-raised
• 1 tsp vanilla extract, Madagascar bourbon
• 1/4 tsp sea salt, finely ground

Instructions

1. In a medium saucepan, combine the peanut butter, dark chocolate chips, and maple syrup over low heat, stirring constantly until the mixture is smooth and fully combined, about 3 minutes.
2. Gradually add the heavy cream to the saucepan, continuing to stir until the mixture is uniformly creamy, approximately 2 minutes.
3. Remove the saucepan from heat and stir in the vanilla extract and sea salt until well incorporated.
4. Transfer the dip to a serving bowl and let it cool for 5 minutes to slightly thicken before serving.
5. For an extra touch of indulgence, sprinkle a few extra chocolate chips on top as garnish.

Yield: This dip is luxuriously smooth with a perfect balance of sweet and salty, making it irresistible when paired with fresh fruit, pretzels, or even straight off the spoon. You’ve been warned.

Chocolate Peanut Butter Oatmeal

Craving a breakfast that’s like a hug in a bowl? Our Chocolate Peanut Butter Oatmeal is here to turn your morning routine into a decadent affair, proving that yes, dessert for breakfast can be totally justified.

Ingredients

• 1 cup rolled oats
• 2 cups whole milk
• 1/4 cup creamy peanut butter
• 2 tbsp unsweetened cocoa powder
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup dark chocolate chips

Instructions

1. In a medium saucepan, combine the rolled oats and whole milk over medium heat.
2. Stir occasionally until the mixture begins to simmer, about 5 minutes, ensuring the oats absorb the milk evenly.
3. Reduce the heat to low and whisk in the peanut butter, cocoa powder, maple syrup, vanilla extract, and sea salt until fully incorporated and silky smooth.
4. Continue to cook for another 3 minutes, stirring constantly to prevent sticking and to achieve a creamy consistency.
5. Remove from heat and fold in the dark chocolate chips, allowing the residual heat to melt them slightly for pockets of molten chocolate.
6. Let the oatmeal sit for 2 minutes to thicken before serving.

Now, the grand finale: this oatmeal is luxuriously creamy with a rich, chocolatey depth, punctuated by the salty-sweet punch of peanut butter. Serve it topped with a dollop of Greek yogurt and a drizzle of peanut butter for an Instagram-worthy breakfast that’ll have everyone hitting the ‘like’ button.

Peanut Butter Chocolate Muffins

Venture into the realm of irresistible indulgence with these Peanut Butter Chocolate Muffins, where the dynamic duo of peanut butter and chocolate collides in a muffin tin for a breakfast revolution. Perfect for those mornings when you’re debating whether to eat dessert first or just admit that these muffins are basically cupcakes in disguise.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup creamy peanut butter, no-stir
• 1/2 cup unsalted butter, clarified and cooled
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, beat the peanut butter and clarified butter with a mixer on medium speed until creamy, about 2 minutes.
4. Gradually add the sugar to the peanut butter mixture, beating until light and fluffy, approximately 3 minutes.
5. Incorporate the lightly beaten eggs one at a time, followed by the vanilla extract, ensuring each is fully mixed before adding the next.
6. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
7. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the batter.
8. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Relish in the moist, tender crumb of these muffins, where the rich cocoa and peanut butter flavors meld in perfect harmony. For an extra decadent twist, serve slightly warmed with a dollop of peanut butter on top or dunked in a glass of cold milk.

Chocolate Peanut Butter Bread

Today is ‘2025-07-16 07:30:45.210722’, and if you’re anything like us, you’ve been dreaming about a loaf of bread that doubles as dessert. This Chocolate Peanut Butter Bread is here to make those dreams a delicious reality, blending the rich, indulgent flavors of chocolate and peanut butter into every slice.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup creamy peanut butter, natural
• 1/2 cup clarified butter, melted
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with clarified butter, then dust with cocoa powder to prevent sticking.
2. In a medium bowl, whisk together the sifted all-purpose flour, Dutch-processed cocoa powder, baking soda, and fine sea salt until well combined.
3. In a large bowl, beat the natural creamy peanut butter, melted clarified butter, and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the peanut butter mixture, one at a time, followed by the pure vanilla extract, ensuring each is fully incorporated before adding the next.
5. Alternately add the dry ingredients and room temperature buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Fold in the semi-sweet chocolate chips gently with a spatula to distribute evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Zesty and rich, this Chocolate Peanut Butter Bread boasts a moist, tender crumb with pockets of melted chocolate, perfect for a decadent breakfast or an afternoon pick-me-up. Try it toasted with a smear of extra peanut butter for an over-the-top treat.

Peanut Butter Chocolate Cake

So, you’ve decided to embark on the ultimate indulgence journey with a Peanut Butter Chocolate Cake that’s bound to make your taste buds do a happy dance. This decadent delight combines the creamy dreaminess of peanut butter with the rich, velvety embrace of chocolate, creating a symphony of flavors that’s nothing short of magical.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/2 cup creamy peanut butter
• 1 cup heavy cream
• 4 oz dark chocolate, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, followed by the vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. While the cake cools, prepare the peanut butter glaze by gently warming the creamy peanut butter until it’s pourable, then drizzle it over the cooled cake.
8. For the chocolate ganache, heat the heavy cream until just simmering, then pour over the finely chopped dark chocolate, letting it sit for 2 minutes before stirring until smooth. Spread over the peanut butter layer.
9. Allow the ganache to set for at least 30 minutes before serving.

Who knew heaven could be so easily achieved? This cake boasts a moist, fluffy texture with layers of rich chocolate and creamy peanut butter that meld together in perfect harmony. Serve it with a scoop of vanilla ice cream for an extra decadent treat that’ll have everyone begging for seconds.

Chocolate Peanut Butter Pudding

So, you’ve decided to dive spoon-first into the decadent world of Chocolate Peanut Butter Pudding, huh? Brace yourself for a creamy, dreamy dessert that’s like a hug for your taste buds, with a playful peanut butter twist that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder, sifted
• 3 tbsp cornstarch
• 1/4 tsp fine sea salt
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 oz high-quality dark chocolate, finely chopped
• 1/2 cup smooth peanut butter, preferably natural
• 2 tsp pure vanilla extract
• 2 tbsp unsalted butter, at room temperature

Instructions

1. In a medium saucepan, whisk together the granulated sugar, sifted cocoa powder, cornstarch, and fine sea salt until no lumps remain.
2. Gradually whisk in the whole milk and heavy cream, ensuring the mixture is smooth before placing the saucepan over medium heat.
3. Cook the mixture, stirring constantly with a wooden spoon, until it thickens and begins to bubble, about 8-10 minutes. Tip: A smooth, consistent stir prevents lumps from forming.
4. Remove the saucepan from heat and immediately add the finely chopped dark chocolate, smooth peanut butter, and pure vanilla extract, stirring until fully melted and incorporated.
5. Stir in the unsalted butter until the pudding is glossy and smooth. Tip: Room temperature butter blends more seamlessly into the pudding.
6. Divide the pudding evenly among 6 serving dishes and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set. Tip: For an extra indulgent touch, serve with a dollop of whipped cream and a sprinkle of cocoa powder.

Chocolate Peanut Butter Pudding is a velvety symphony of rich cocoa and nutty peanut butter, with a texture so smooth it practically serenades your spoon. For a fun twist, layer it with crushed graham crackers and banana slices for a pudding parfait that’s sure to impress.

Peanut Butter Chocolate Granola

Feast your eyes (and soon, your taste buds) on this irresistible Peanut Butter Chocolate Granola that’s about to become your breakfast BFF. Packed with crunchy clusters, melty chocolate, and a nutty punch, it’s the kind of morning magic that makes waking up worth it.

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, peanut butter, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir until the oats are evenly coated. Tip: For extra crunch, press the mixture firmly together to encourage clumping.
3. Spread the mixture onto the prepared baking sheet in an even layer. Bake for 20 minutes, then remove from the oven and stir gently to break up any large clumps. Tip: Rotate the baking sheet halfway through for even browning.
4. Return the granola to the oven and bake for an additional 10 minutes, or until golden brown and fragrant. Tip: Watch closely during the last few minutes to prevent burning.
5. Remove from the oven and immediately sprinkle the dark chocolate chips over the hot granola. Let sit for 2-3 minutes to allow the chocolate to melt, then gently stir to distribute. Cool completely on the baking sheet.

Perfectly balanced between sweet and salty, this granola offers a symphony of textures from the crispy oats to the smooth chocolate. Serve it over yogurt for a parfait that packs a punch, or simply grab a handful straight from the jar when snack time calls.

Chocolate Peanut Butter Waffles

Unbelievably, we’ve found a way to make breakfast even more irresistible with these Chocolate Peanut Butter Waffles. Imagine the best parts of your favorite candy bar, but in a form that’s totally acceptable to eat at 7 AM—because, let’s be honest, rules were made to be broken, especially when chocolate and peanut butter are involved.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup high-quality cocoa powder, Dutch-processed
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 1/2 cup creamy peanut butter, preferably organic
• 1/4 cup clarified butter, melted
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s ready to create those perfect crispy edges.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking powder, and sea salt until fully combined.
3. In a separate bowl, mix the lightly beaten eggs, whole milk, creamy peanut butter, melted clarified butter, granulated sugar, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this keeps the waffles light and fluffy.
5. Lightly grease the waffle iron with a brush of clarified butter to prevent sticking and ensure an even cook.
6. Pour 1/2 cup of batter onto the center of the iron, close the lid, and cook for 3-4 minutes, or until steam stops escaping from the sides.
7. Use a fork to carefully remove the waffle, repeating the process until all batter is used. Tip: Keep finished waffles warm in a 200°F oven to maintain crispiness.
8. For an extra touch, drizzle with melted peanut butter and a sprinkle of flaky sea salt before serving.

These waffles are a textural dream—crispy on the outside, tender inside, with a rich, melty peanut butter center. Serve them stacked high with a side of cold milk or, for the ultimate indulgence, a scoop of vanilla bean ice cream. Because why should dessert have all the fun?

Peanut Butter Chocolate Crepes

Mmm, who knew that the love affair between peanut butter and chocolate could get any more intense? Brace yourselves, because these Peanut Butter Chocolate Crepes are about to take your breakfast (or let’s be real, dessert) game to stratospheric levels of deliciousness.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 2 tbsp clarified butter, melted
• 1/4 tsp fine sea salt
• 1/2 cup smooth peanut butter
• 1/4 cup powdered sugar
• 1/2 cup dark chocolate chips, melted
• 1 tbsp unsalted butter, for greasing

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour and fine sea salt.
2. Create a well in the center of the dry ingredients and add the lightly beaten pasture-raised eggs and whole milk. Whisk until the batter is smooth and free of lumps.
3. Stir in the melted clarified butter until fully incorporated. Let the batter rest for 30 minutes at room temperature to allow the gluten to relax, ensuring tender crepes.
4. Heat a 10-inch non-stick skillet over medium heat (350°F) and lightly grease with unsalted butter using a pastry brush.
5. Pour 1/4 cup of batter into the skillet, swirling immediately to form a thin, even layer. Cook for 1-2 minutes until the edges lift easily.
6. Flip the crepe using a thin spatula and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter.
7. Spread 1 tbsp of smooth peanut butter onto half of each crepe, then drizzle with melted dark chocolate chips. Fold the crepe into quarters.
8. Dust the assembled crepes with powdered sugar for a touch of sweetness and elegance.

Absolutely divine, these crepes boast a silky texture with a rich, nutty core enveloped in a cloak of molten chocolate. Serve them warm with a side of fresh berries for a burst of color and acidity that cuts through the decadence.

Chocolate Peanut Butter Milkshake

Just when you thought the peanut butter and chocolate love story couldn’t get any steamier, here comes the Chocolate Peanut Butter Milkshake to prove you wrong. This creamy, dreamy concoction is the liquid equivalent of a bear hug from your favorite comfort foods, blending rich cocoa and nutty goodness into a sip-worthy masterpiece.

Ingredients

• 2 cups high-quality vanilla ice cream, slightly softened
• 1/2 cup whole milk, chilled
• 1/4 cup smooth peanut butter, preferably organic
• 2 tbsp Dutch-process cocoa powder, sifted
• 1 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• Whipped cream, for garnish
• Chocolate shavings, for garnish

Instructions

1. In a high-powered blender, combine the vanilla ice cream, whole milk, smooth peanut butter, Dutch-process cocoa powder, pure maple syrup, and pure vanilla extract.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and homogenous. Tip: For a thicker shake, add more ice cream; for a thinner consistency, add more milk.
3. Stop the blender and scrape down the sides with a rubber spatula to ensure all ingredients are fully incorporated.
4. Blend again for an additional 15 seconds to achieve a perfectly smooth texture. Tip: Taste the milkshake and adjust the sweetness with more maple syrup if desired.
5. Pour the milkshake into two chilled glasses, leaving a little room at the top for garnishes.
6. Top each milkshake with a generous swirl of whipped cream and a sprinkle of chocolate shavings. Tip: For an extra touch of elegance, drizzle a little melted peanut butter over the whipped cream before adding the chocolate shavings.

Absolutely divine in its simplicity, this milkshake boasts a velvety texture that dances between rich and refreshing, with the peanut butter and chocolate playing a delicious game of tag on your taste buds. Serve it with a side of nostalgia or a straw big enough to slurp up every last drop of happiness.

Peanut Butter Chocolate Fondue

Every now and then, a dessert comes along that’s so decadently delicious, it should probably come with a warning label. This Peanut Butter Chocolate Fondue is that dessert—a silky, dreamy concoction that’s perfect for dipping, drizzling, or, let’s be honest, eating straight from the bowl with a spoon.

Ingredients

• 1 cup heavy cream
• 8 oz high-quality dark chocolate, finely chopped
• 1/2 cup smooth peanut butter
• 1 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, heat the heavy cream over medium-low heat until it begins to simmer, about 3-4 minutes. Tip: Watch closely to prevent boiling.
2. Remove the saucepan from heat and add the finely chopped dark chocolate. Let it sit undisturbed for 2 minutes to allow the chocolate to melt.
3. Gently whisk the chocolate and cream together until smooth and fully combined. Tip: A silicone whisk is ideal to avoid scratching your pan.
4. Add the peanut butter, unsalted butter, vanilla extract, and sea salt to the chocolate mixture. Whisk until all ingredients are fully incorporated and the fondue is glossy.
5. Transfer the fondue to a fondue pot or a serving bowl. Tip: If the fondue thickens too much upon standing, gently reheat it in short bursts in the microwave, stirring in between.

Lusciously creamy with a perfect balance of sweet and salty, this fondue is a dream when paired with fresh fruit, pretzels, or marshmallows. For an extra touch of whimsy, serve it with a side of mini doughnuts for dipping—because why not?

Chocolate Peanut Butter Energy Balls

Perfectly portable and packed with protein, these Chocolate Peanut Butter Energy Balls are your new go-to snack for when hunger strikes unexpectedly. They’re like little bites of joy that also happen to be good for you—talk about a win-win!

Ingredients

• 1 cup creamy, organic peanut butter
• 1/2 cup pure maple syrup
• 1/3 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 cup old-fashioned rolled oats
• 1/2 cup ground flaxseed
• 1/4 cup mini dark chocolate chips

Instructions

1. In a large mixing bowl, combine 1 cup creamy, organic peanut butter and 1/2 cup pure maple syrup. Stir until the mixture is smooth and homogenous.
2. Sift in 1/3 cup unsweetened cocoa powder, Dutch-processed, to ensure there are no lumps. Add 1 tsp pure vanilla extract and 1/2 tsp fine sea salt, mixing well to incorporate.
3. Fold in 1 cup old-fashioned rolled oats and 1/2 cup ground flaxseed until the mixture is evenly combined. The dough should be thick but pliable.
4. Gently stir in 1/4 cup mini dark chocolate chips for that irresistible chocolatey crunch.
5. Using a tablespoon measure, scoop the mixture and roll between your palms to form 1-inch balls. Pro tip: lightly wet your hands to prevent sticking.
6. Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up. This step is crucial for the perfect texture.
7. Once set, transfer the energy balls to an airtight container. Store in the refrigerator for up to 2 weeks—if they last that long!

Kick your snack game up a notch with these energy balls that boast a rich, chocolatey exterior with a chewy, nutty center. Serve them chilled for a refreshing treat or slightly warmed for a gooey, dessert-like experience.

Conclusion

Great news for all chocolate and peanut butter lovers! This roundup of 23 decadent recipes is your ticket to blissful baking and indulgent treats. Whether you’re craving cookies, cakes, or something uniquely delicious, there’s a recipe here with your name on it. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!