21 Delicious Peanut Butter Chips Recipes Ultimate

There’s something undeniably magical about the way peanut butter chips can transform the simplest recipes into mouthwatering delights. Whether you’re whipping up quick treats for unexpected guests or indulging in some comfort food therapy, our roundup of 21 delicious peanut butter chips recipes is your ultimate guide. Get ready to explore a world of sweet and savory creations that will have you reaching for that bag of chips in no time!

Peanut Butter Chip Cookies

On a day like today, when the air carries a hint of summer’s warmth, there’s nothing quite as comforting as the rich, nutty aroma of Peanut Butter Chip Cookies wafting through the kitchen. These cookies, with their perfect balance of sweetness and saltiness, are a testament to the simple pleasures of baking.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural, unsweetened kind for its pure flavor)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1/2 cup granulated sugar (for that classic sweetness)
• 1/2 cup packed brown sugar (adds a lovely molasses depth)
• 1 large egg (room temperature integrates better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/4 cups all-purpose flour (measured by spooning and leveling)
• 1/2 tsp baking soda (for the perfect rise)
• 1/4 tsp salt (just enough to enhance the flavors)
• 1 cup peanut butter chips (because more peanut butter is always better)

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated, about 1 minute.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the peanut butter mixture, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the peanut butter chips gently, ensuring they’re evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Tip: Flatten each ball slightly with the back of a spoon for cookies that bake evenly.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are a marvel—crisp edges giving way to a chewy center, with pockets of melted peanut butter chips in every bite. Serve them slightly warm with a glass of cold milk, or stack them high for a visually stunning dessert plate.

Peanut Butter Chip Brownies

Savory and rich, these Peanut Butter Chip Brownies are a decadent twist on the classic dessert, blending the deep chocolatey goodness of brownies with the creamy, nutty flavor of peanut butter chips for an irresistible treat.

Ingredients

• 1 cup unsalted butter (I always use European-style for its richer flavor)
• 2 cups granulated sugar (for that perfect sweetness)
• 4 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 3/4 cup cocoa powder (Dutch-processed for a deeper chocolate flavor)
• 1/2 teaspoon salt (just a pinch to balance the sweetness)
• 1 1/2 cups peanut butter chips (because more is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, melt the butter completely, stirring occasionally to prevent browning.
3. Remove the saucepan from heat and whisk in the sugar until fully combined. Tip: The mixture should look shiny and smooth.
4. Add the eggs one at a time, whisking well after each addition to incorporate air and ensure a light texture.
5. Stir in the vanilla extract, blending it thoroughly into the mixture.
6. Sift together the flour, cocoa powder, and salt directly into the wet ingredients to avoid lumps. Fold gently until just combined. Tip: Overmixing can lead to dense brownies.
7. Fold in the peanut butter chips evenly throughout the batter.
8. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tip: For a marbled effect, reserve a handful of peanut butter chips to sprinkle on top before baking.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them fudgy.
10. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.

Zesty and rich, these brownies boast a fudgy center with a crackly top, punctuated by melty peanut butter chips. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert experience.

Peanut Butter Chip Pancakes

Nothing heralds the arrival of a leisurely weekend morning quite like the aroma of pancakes wafting through the air. Our Peanut Butter Chip Pancakes elevate this breakfast classic with the rich, nutty depth of peanut butter chips, promising a delightful twist that’s both indulgent and comforting.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp granulated sugar (a little sweetness to balance the nuttiness)
• 1 tsp baking powder (the secret to those fluffy peaks)
• 1/2 tsp baking soda (for just the right amount of lift)
• 1/4 tsp salt (I prefer fine sea salt for its subtle minerality)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1 large egg (room temperature eggs incorporate better)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1/2 cup peanut butter chips (I love the mini ones for even distribution)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, beat the buttermilk, egg, and melted butter until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F is ideal) and lightly brush with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle peanut butter chips evenly over the wet batter. Tip: Press chips lightly into the batter to prevent burning.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully. Cook for another 1-2 minutes until golden brown. Tip: Adjust heat as needed to prevent over-browning.
7. Transfer to a warm plate and repeat with remaining batter, adding more butter to the skillet as necessary.

Every bite of these pancakes offers a symphony of textures—crisp edges giving way to a tender, fluffy interior, punctuated by the creamy melt of peanut butter chips. Serve them stacked high with a drizzle of maple syrup and a sprinkle of sea salt for a breakfast that feels decidedly gourmet.

Peanut Butter Chip Muffins

Savory mornings call for a touch of sweetness, and these Peanut Butter Chip Muffins rise to the occasion with their tender crumb and rich, nutty pockets of flavor. Perfectly balanced, they’re a delightful twist on the classic muffin that promises to brighten any breakfast table.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup granulated sugar (for just the right sweetness)
• 2 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I prefer fine sea salt for its clean taste)
• 1/3 cup creamy peanut butter (go for the natural kind, stirred well)
• 1 large egg (room temperature eggs blend more smoothly)
• 1/2 cup whole milk (the richness makes a difference)
• 1/4 cup unsalted butter, melted (and slightly cooled)
• 1 tsp pure vanilla extract (the real deal elevates the flavor)
• 3/4 cup peanut butter chips (because more is more when it comes to peanut butter)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the peanut butter, egg, milk, melted butter, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Stir in the peanut butter chips evenly throughout the batter. Tip: Reserve a few chips to sprinkle on top before baking for a beautiful finish.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Moist and fluffy, these muffins boast a delightful contrast between the soft crumb and the melty peanut butter chips. Serve them warm with a dollop of jam or a drizzle of honey for an extra layer of indulgence.

Peanut Butter Chip Blondies

Few treats blend the comforting richness of peanut butter with the chewy delight of blondies quite like these Peanut Butter Chip Blondies. Perfectly balanced with a golden exterior and a soft, dense center, they’re a testament to the magic of simple ingredients coming together.

Ingredients

• 1 cup unsalted butter, melted (I find browned butter adds a nutty depth)
• 1 1/2 cups packed light brown sugar (the molasses notes are key)
• 2 large eggs, room temperature (for smoother blending)
• 2 teaspoons pure vanilla extract (splurge on the good stuff)
• 2 cups all-purpose flour (spooned and leveled to avoid dense blondies)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups peanut butter chips (plus extra for sprinkling on top)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Gently fold in the flour, baking powder, and salt until just combined. Overmixing leads to tough blondies.
5. Stir in the peanut butter chips, reserving a handful for topping.
6. Spread the batter evenly in the prepared pan and sprinkle the reserved chips on top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Tip: Start checking at 20 minutes to prevent overbaking.
8. Allow to cool completely in the pan on a wire rack before cutting into squares.

Heavenly with a glass of cold milk, these blondies boast a buttery, caramel-like flavor with pockets of melty peanut butter chips. For an extra indulgence, serve slightly warmed with a scoop of vanilla ice cream.

Peanut Butter Chip Fudge

Few desserts strike the perfect balance between rich and comforting quite like this Peanut Butter Chip Fudge. With its velvety texture and deep, nutty flavor, it’s a decadent treat that’s surprisingly simple to whip up.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its pure, unadulterated flavor)
• 1 cup semisweet chocolate chips (a high-quality brand makes all the difference here)
• 1 can (14 oz) sweetened condensed milk (this is the secret to its creamy texture)
• 1 tsp vanilla extract (pure, not imitation, for that aromatic depth)
• A pinch of salt (to elevate all the flavors)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over low heat, combine the peanut butter, chocolate chips, and sweetened condensed milk. Stir continuously until the mixture is smooth and fully combined, about 5 minutes. Tip: Keeping the heat low prevents the chocolate from seizing.
3. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt until well incorporated.
4. Pour the mixture into the prepared baking dish, using a spatula to spread it evenly. Tip: A quick tap of the dish on the counter removes any air bubbles.
5. Refrigerate the fudge for at least 2 hours, or until it’s firm to the touch. Tip: For clean cuts, dip your knife in hot water before slicing.
6. Once set, lift the fudge out of the dish using the parchment overhang and cut into 1-inch squares.

Lusciously creamy with a melt-in-your-mouth quality, this fudge is a dream for peanut butter lovers. Serve it atop a scoop of vanilla ice cream for an indulgent twist or pack into little boxes for a heartfelt homemade gift.

Peanut Butter Chip Granola Bars

Glistening under the morning sun, these Peanut Butter Chip Granola Bars are a harmonious blend of crunchy and creamy, offering a delightful snack that’s both nourishing and indulgent. Perfect for on-the-go mornings or a midday pick-me-up, they’re a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 2 cups old-fashioned oats (for that perfect chew)
• 1/2 cup creamy peanut butter (I swear by the natural, unsweetened kind for its pure flavor)
• 1/3 cup honey (local if you can, for a touch of floral sweetness)
• 1/4 cup coconut oil (melted, to bring everything together smoothly)
• 1/2 cup peanut butter chips (because more peanut butter is always better)
• 1/4 tsp sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, combine the oats, peanut butter, honey, melted coconut oil, and sea salt. Mix until all ingredients are evenly incorporated.
3. Fold in the peanut butter chips gently, ensuring they’re distributed throughout the mixture without breaking them.
4. Press the mixture firmly into the prepared pan, using the back of a spoon or your hands to create an even layer.
5. Bake for 15-18 minutes, or until the edges are just starting to turn golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-baking.
6. Allow the granola bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Tip: Cutting them while slightly warm can make the process easier, but waiting ensures cleaner edges.
7. Once cooled, cut into 8 bars or squares. Tip: For uniform pieces, use a sharp knife and wipe it clean between cuts.

Now these bars boast a delightful contrast between the crisp edges and the chewy center, with the peanut butter chips adding little pockets of creamy richness. Enjoy them as is, or for an extra treat, drizzle with melted dark chocolate before serving.

Peanut Butter Chip Cheesecake

Magnificent in its simplicity yet decadent in flavor, this Peanut Butter Chip Cheesecake combines creamy richness with the irresistible crunch of peanut butter chips, creating a dessert that’s as visually stunning as it is delicious. Perfect for any occasion, it’s a testament to the joy of baking with love and the magic of combining just a few quality ingredients.

Ingredients

• 2 cups graham cracker crumbs (I find that honey graham adds a lovely sweetness)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to for a lighter taste)
• 24 oz cream cheese, softened to room temperature (this ensures a smooth, lump-free filling)
• 1 cup granulated sugar
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 3 large eggs, room temperature (they blend more evenly when not cold)
• 1 cup peanut butter chips (plus a handful for garnishing)
• 1/2 cup heavy cream (for that perfect, velvety texture)

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. Mix the graham cracker crumbs and melted butter until well combined, then press firmly into the bottom of the pan to form an even crust.
3. Bake the crust for 10 minutes, then let it cool while you prepare the filling. This step ensures a crisp base.
4. In a large bowl, beat the cream cheese until smooth and creamy, about 3 minutes on medium speed.
5. Gradually add the sugar and vanilla extract, beating until fully incorporated.
6. Add the eggs one at a time, beating just until blended after each addition to avoid overmixing.
7. Fold in the peanut butter chips gently, reserving some for the top.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
10. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
11. Chill in the refrigerator for at least 4 hours, or overnight, for best results.
12. Before serving, garnish with the reserved peanut butter chips and a drizzle of melted peanut butter if desired.

Perfectly creamy with a delightful contrast of textures, this cheesecake is a dream for peanut butter lovers. Serve it chilled with a cup of strong coffee to balance its sweetness, or as a show-stopping finale to a dinner party.

Peanut Butter Chip Ice Cream

Velvety and rich, this Peanut Butter Chip Ice Cream is a decadent treat that combines the creamy texture of homemade ice cream with the irresistible flavor of peanut butter chips. Perfect for those warm summer evenings or as a luxurious dessert to cap off a dinner party, it’s a recipe that promises to delight with every spoonful.

Ingredients

• 2 cups heavy cream – for that lush, creamy base that’s essential to perfect ice cream.
• 1 cup whole milk – I find that whole milk adds just the right amount of richness without overpowering the cream.
• 3/4 cup granulated sugar – to sweeten the mix just enough to highlight the peanut butter chips.
• 1 tsp pure vanilla extract – a splash of vanilla elevates the flavors beautifully.
• 1 cup peanut butter chips – these are the stars of the show, so don’t skimp!

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved. This ensures a smooth base for your ice cream.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Make sure your ice cream maker’s bowl is fully frozen for best results.
3. Once the ice cream has thickened, add the peanut butter chips and continue to churn for another 5 minutes to evenly distribute them throughout. Tip: For an extra burst of peanut butter flavor, slightly crush the chips before adding.
4. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: Press a piece of parchment paper directly onto the surface of the ice cream before freezing to prevent ice crystals from forming.

Buttery and smooth, this ice cream is a dream with its perfect balance of sweet and salty. Serve it in waffle cones for a classic touch or alongside a warm brownie for an indulgent dessert experience.

Peanut Butter Chip Bread

Unveiling a delightful twist on classic quick bread, this Peanut Butter Chip Bread marries the rich, nutty flavor of peanut butter with the sweet, melty goodness of chocolate chips, creating a loaf that’s irresistibly moist and perfectly balanced in sweetness.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup creamy peanut butter (the natural, no-stir kind works best here)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 1/2 cup packed light brown sugar (adds a lovely depth of flavor)
• 2 large eggs, room temperature (they blend more smoothly)
• 1/2 cup whole milk (the richness makes a difference)
• 1/3 cup vegetable oil (I use canola for its neutral taste)
• 1 tsp pure vanilla extract (the good stuff elevates the loaf)
• 1 cup peanut butter chips (because more is more)
• 1/2 cup semi-sweet chocolate chips (for those melty pockets of joy)
• 1 tsp baking powder (the rise is crucial)
• 1/2 tsp salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, baking powder, and salt, ensuring they’re well combined.
3. In another bowl, beat the peanut butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time to the peanut butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and milk to the peanut butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense loaf, so fold gently.
6. Fold in the peanut butter chips and chocolate chips, distributing them evenly throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tip: For a bakery-worthy finish, sprinkle a few extra chips on top before baking.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich with the comforting taste of peanut butter and studded with chocolate, this bread boasts a tender crumb and a slightly crisp crust. Serve it warm with a dollop of whipped cream for an indulgent breakfast or enjoy a slice as is with your afternoon coffee for a sweet pick-me-up.

Peanut Butter Chip Pie

Savory and sumptuous, this Peanut Butter Chip Pie is a decadent dessert that combines the rich, creamy texture of peanut butter with the delightful crunch of chocolate chips, all nestled in a buttery crust. Perfect for any occasion, it’s a crowd-pleaser that promises to leave your guests asking for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs (I find that honey graham adds a lovely sweetness)
• 1/2 cup unsalted butter, melted (for that golden, crispy crust)
• 1 cup creamy peanut butter (I swear by the natural, no-stir kind for smoother blending)
• 8 oz cream cheese, softened (room temperature ensures a silky filling)
• 1 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 1/2 cups heavy whipping cream (chilled for peaks that hold)
• 1 cup mini chocolate chips (because who can resist tiny bursts of chocolate?)

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press firmly into a 9-inch pie dish to form the crust.
3. Bake the crust for 10 minutes, then let it cool completely on a wire rack. This step ensures a crisp base.
4. In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract together until smooth. Tip: Scrape the sides of the bowl occasionally for even mixing.
5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the peanut butter mixture to keep the filling light and airy.
6. Fold in the mini chocolate chips, reserving a handful for garnish.
7. Pour the filling into the cooled crust, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top.
8. Chill the pie in the refrigerator for at least 4 hours, or until set. Tip: Overnight chilling yields the best texture.

Absolutely divine, this pie offers a harmonious blend of creamy and crunchy textures, with the peanut butter and chocolate chips creating a symphony of flavors. Serve it with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter Chip Energy Balls

Yieldingly delicious and effortlessly nutritious, these Peanut Butter Chip Energy Balls are the perfect blend of sweet and savory, offering a quick energy boost for your busy day. Crafted with love and a dash of elegance, they’re as delightful to make as they are to devour.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural, unsweetened kind for its pure, nutty flavor)
• 1/2 cup honey (local honey adds a lovely floral note)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups old-fashioned oats (for that perfect chew)
• 1/2 cup ground flaxseed (a sneaky way to add fiber)
• 1/2 cup mini chocolate chips (because chocolate makes everything better)
• 1/4 cup chia seeds (for a crunchy texture and omega-3s)

Instructions

1. In a large mixing bowl, combine the peanut butter and honey, stirring until the mixture is smooth and well incorporated.
2. Add the vanilla extract to the peanut butter mixture, stirring gently to blend the flavors.
3. Gradually mix in the oats, ground flaxseed, and chia seeds, ensuring each ingredient is evenly distributed throughout the mixture.
4. Fold in the mini chocolate chips, being careful not to overmix to keep those chips intact for little bursts of chocolate.
5. Using a tablespoon, scoop the mixture and roll into 1-inch balls. If the mixture is too sticky, chilling it for 30 minutes makes handling easier.
6. Place the energy balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to set. This step is crucial for achieving the perfect, firm texture.

Brimming with rich peanut butter flavor and studded with melty chocolate chips, these energy balls are a textural dream. Serve them chilled for a refreshing treat or slightly warmed for a gooier experience—either way, they’re bound to disappear quickly.

Peanut Butter Chip Smoothie

Venturing into the realm of smoothies, the Peanut Butter Chip Smoothie stands as a testament to the delightful marriage of creamy peanut butter and rich chocolate chips, offering a decadent yet refreshing experience that’s perfect for any time of the day.

Ingredients

• 1 cup whole milk (for a creamier texture, though any milk works)
• 2 tablespoons creamy peanut butter (I swear by the natural, unsweetened kind for its pure flavor)
• 1/2 cup vanilla Greek yogurt (adds a lovely tang and thickness)
• 1 tablespoon honey (adjust based on your sweet tooth)
• 1/4 cup semi-sweet chocolate chips (because life’s too short for skimpy chocolate portions)
• 1 cup ice cubes (the key to that perfect, frosty consistency)

Instructions

1. In a blender, combine the whole milk, creamy peanut butter, vanilla Greek yogurt, and honey. Blend on high for 30 seconds to ensure everything is well mixed.
2. Add the semi-sweet chocolate chips and ice cubes to the blender. Pulse a few times to break the ice, then blend on high for about 1 minute, or until the mixture is smooth and the ice is fully incorporated.
3. Tip: For an extra smooth texture, let the blender run for an additional 30 seconds after everything seems combined. This ensures no icy chunks remain.
4. Pour the smoothie into a tall glass immediately. The cold temperature is part of the appeal, so serving it right away is crucial.
5. Tip: If you’re feeling fancy, drizzle a little extra peanut butter on top or sprinkle a few extra chocolate chips for garnish.
6. Tip: For those who prefer a thicker smoothie, adding an extra 1/4 cup of ice can make all the difference without diluting the flavor.

Just as you take the first sip, the velvety texture and the harmonious blend of peanut butter and chocolate will transport you to a state of bliss. Serve it with a straw for sipping or a spoon for savoring every last bit of its thick, indulgent goodness.

Peanut Butter Chip Oatmeal

Yearning for a breakfast that combines comfort with a touch of indulgence? This Peanut Butter Chip Oatmeal is a creamy, dreamy bowl of warmth, studded with melty peanut butter chips for a delightful surprise in every spoonful.

Ingredients

• 1 cup old-fashioned rolled oats (I find these give the perfect texture)
• 2 cups water (for a creamier result, substitute half with milk)
• 1/4 tsp salt (just a pinch to enhance all the flavors)
• 1/4 cup peanut butter chips (plus extra for sprinkling on top)
• 1 tbsp brown sugar (adjust according to your sweetness preference)
• 1/2 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. In a medium saucepan, bring the water (and milk, if using) to a gentle boil over medium heat.
2. Stir in the oats and salt, reducing the heat to low to maintain a simmer. Cook for 5 minutes, stirring occasionally to prevent sticking.
3. Add the brown sugar and vanilla extract, stirring well to combine. Continue cooking for another 2 minutes until the oatmeal thickens to your desired consistency.
4. Remove the saucepan from the heat and gently fold in the peanut butter chips until they begin to melt into the oatmeal.
5. Divide the oatmeal into bowls and sprinkle with additional peanut butter chips for a gooey, textured finish.

Best enjoyed immediately, this oatmeal boasts a velvety texture with pockets of melted peanut butter chips that create a rich, nutty flavor. For an extra decadent twist, drizzle with a little honey or top with sliced bananas.

Peanut Butter Chip Rice Krispie Treats

Buttery, golden, and irresistibly chewy, these Peanut Butter Chip Rice Krispie Treats are a delightful twist on the classic childhood favorite. Blending the nostalgic crunch of Rice Krispies with the rich, creamy allure of peanut butter chips, this recipe promises a dessert that’s both comforting and sophisticated.

Ingredients

• 6 cups Rice Krispies cereal (the fresher, the crunchier!)
• 1 cup peanut butter chips (I love the melty texture they add)
• 1/4 cup unsalted butter (always opt for unsalted to control the sweetness)
• 10 oz marshmallows (mini ones melt faster and more evenly)
• 1 tsp vanilla extract (a dash enhances all the flavors)

Instructions

1. Line a 9×13 inch baking dish with parchment paper, leaving an overhang for easy removal later.
2. In a large pot, melt the butter over low heat, stirring constantly to prevent browning.
3. Add the marshmallows to the melted butter, stirring until completely melted and smooth, about 5 minutes. Tip: Keep the heat low to avoid scorching the marshmallows.
4. Remove the pot from heat and quickly stir in the vanilla extract.
5. Immediately add the Rice Krispies cereal and peanut butter chips to the marshmallow mixture, folding gently until evenly coated. Tip: Work fast to ensure the mixture doesn’t set before it’s fully combined.
6. Press the mixture firmly into the prepared baking dish using a buttered spatula or your hands (lightly greased to prevent sticking). Tip: For even bars, press the mixture down firmly and evenly.
7. Allow the treats to cool at room temperature for at least 1 hour before cutting into squares.

Kick your dessert game up a notch with these treats; their perfect balance of sweet and salty, along with a satisfying crunch, makes them a hit at any gathering. Serve them stacked high on a vintage cake stand for a touch of whimsy, or pack them in individual bags for a sweet on-the-go snack.

Peanut Butter Chip Scones

Few treats marry the comforting richness of peanut butter with the delicate crumb of a scone quite like these Peanut Butter Chip Scones. Perfect for a leisurely weekend brunch or a sophisticated afternoon tea, they strike a delightful balance between indulgent and refined.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/3 cup granulated sugar (for just the right touch of sweetness)
• 1 tbsp baking powder (the fresher, the better for lofty scones)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 1/2 cup unsalted butter, chilled and cubed (keep it cold for flaky layers)
• 1/2 cup creamy peanut butter (I opt for natural, no-stir varieties)
• 1/2 cup heavy cream (plus a bit more for brushing)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 3/4 cup peanut butter chips (because more is more when it comes to peanut butter)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the peanut butter, heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing leads to tough scones, so stop when you see no more dry flour.
6. Gently fold in the peanut butter chips, distributing them evenly throughout the dough.
7. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Tip: For uniform scones, use a bench scraper to shape the edges neatly.
8. Cut the circle into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops of the scones with a little heavy cream for a golden finish.
10. Bake for 18-22 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
11. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Now, these scones emerge from the oven with a tender interior speckled with melty peanut butter chips, all encased in a subtly crisp exterior. Serve them warm with a dollop of raspberry jam or a drizzle of honey for an extra layer of flavor that elevates the peanut butter to new heights.

Peanut Butter Chip Pudding

Delightfully creamy and irresistibly rich, this Peanut Butter Chip Pudding is a decadent dessert that combines the smooth texture of pudding with the bold flavor of peanut butter chips. Perfect for those who cherish the classic peanut butter and chocolate duo, this dish is a testament to simple ingredients creating extraordinary flavors.

Ingredients

• 2 cups whole milk (for the creamiest texture, I swear by organic whole milk)
• 1/2 cup granulated sugar (adjust slightly if you prefer a less sweet dessert)
• 3 tbsp cornstarch (the key to that perfect pudding consistency)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup peanut butter chips (I love the way these melt into the pudding, creating pockets of peanut butter goodness)
• 1 tsp vanilla extract (a dash of vanilla elevates the entire dish)
• 1 tbsp unsalted butter (room temperature, for a silkier finish)

Instructions

1. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt until no lumps remain.
2. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 5-7 minutes.
3. Reduce the heat to low and add the peanut butter chips, stirring until they are completely melted and the mixture is smooth.
4. Remove the saucepan from the heat and stir in the vanilla extract and butter until fully incorporated.
5. Pour the pudding into individual serving dishes and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
6. Refrigerate for at least 2 hours, or until set and chilled through.

For a delightful contrast, serve this pudding with a sprinkle of crushed peanuts or a drizzle of chocolate sauce. The texture is luxuriously smooth, with the peanut butter chips offering a delightful melt-in-your-mouth experience that peanut butter lovers will adore.

Peanut Butter Chip Banana Bread

Heavenly aromas of ripe bananas and rich peanut butter chips will fill your kitchen as you bake this indulgent Peanut Butter Chip Banana Bread, a perfect blend of sweet and savory that promises to be a crowd-pleaser.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup creamy peanut butter (I swear by the natural, no-stir kind for smoother blending)
• 1/3 cup melted unsalted butter (let it cool slightly to avoid cooking the eggs)
• 1 cup granulated sugar (for that perfect golden crust)
• 1 large egg, room temperature (it incorporates more evenly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 tsp baking soda (freshness is key for rise)
• 1/2 tsp salt (balances the sweetness beautifully)
• 1 cup peanut butter chips (because more is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mash the bananas with a fork until smooth, with just a few small lumps for texture.
3. Stir in the peanut butter, melted butter, sugar, egg, and vanilla extract until well combined.
4. Gently fold in the flour, baking soda, and salt, being careful not to overmix to keep the bread tender.
5. Fold in the peanut butter chips, reserving a handful to sprinkle on top for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved peanut butter chips over the top.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean, with just a few moist crumbs attached.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience ensures slices hold their shape.

Zesty with banana flavor and studded with melty peanut butter chips, this bread strikes a delightful balance between moist and fluffy. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Peanut Butter Chip Trail Mix

Just when you thought trail mix couldn’t get any better, this Peanut Butter Chip Trail Mix comes along to redefine your snack time. Combining the rich, creamy taste of peanut butter chips with the perfect blend of nuts and dried fruits, it’s a symphony of textures and flavors that’s both indulgent and energizing.

Ingredients

• 1 cup roasted, unsalted almonds (I love the crunch they add)
• 1/2 cup creamy peanut butter chips (the star of the show)
• 1/2 cup dark chocolate chips (for a bittersweet contrast)
• 1/2 cup dried cranberries (their tartness balances the sweetness)
• 1/4 cup honey (local if possible, for a touch of floral sweetness)
• 1 tbsp coconut oil (extra virgin, it adds a subtle tropical note)
• 1/2 tsp sea salt (to enhance all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the almonds, peanut butter chips, dark chocolate chips, and dried cranberries. Mix gently to distribute evenly.
3. In a small saucepan over low heat, warm the honey and coconut oil until fully liquid and combined, about 2 minutes. Stir constantly to prevent burning.
4. Drizzle the honey mixture over the dry ingredients and toss until everything is lightly coated. A silicone spatula works best here to avoid breaking the chips.
5. Spread the mixture onto the prepared baking sheet in a single layer. Sprinkle the sea salt evenly over the top.
6. Bake for 10 minutes, then remove from the oven and let cool completely on the baking sheet. This allows the mix to clump slightly for that perfect trail mix texture.
7. Once cooled, break into clusters and store in an airtight container. Tip: For extra freshness, add a small piece of bread to absorb any moisture.

Vibrant with contrasting flavors and textures, this trail mix is a delightful balance of sweet, salty, and nutty. Serve it in small mason jars for a charming, portable snack or sprinkle over vanilla ice cream for an unexpected dessert twist.

Peanut Butter Chip Dip

Tantalizingly smooth and irresistibly creamy, this Peanut Butter Chip Dip is a decadent twist on classic party favorites, blending the rich, nutty flavors of peanut butter with the sweet, melty goodness of chocolate chips for a crowd-pleasing treat. Perfect for dipping fruit, pretzels, or simply enjoying by the spoonful, it’s a versatile delight that promises to elevate any gathering.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural, unsweetened kind for its pure, robust flavor)
• 1/2 cup powdered sugar (sifted to avoid any lumps)
• 1/2 cup heavy cream (cold, to ensure the dip whips up light and fluffy)
• 1/2 cup mini chocolate chips (the mini size ensures every bite is perfectly balanced)
• 1 tsp vanilla extract (a splash of high-quality vanilla makes all the difference)

Instructions

1. In a large mixing bowl, combine the peanut butter and powdered sugar, stirring until the mixture is smooth and fully integrated.
2. Gradually add the heavy cream to the peanut butter mixture, whisking continuously to incorporate the cream without clumping.
3. Once the mixture is smooth, fold in the mini chocolate chips and vanilla extract, ensuring they are evenly distributed throughout the dip.
4. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up slightly.
5. Before serving, give the dip a quick stir to refresh its creamy consistency.

Kick back and watch as this Peanut Butter Chip Dip becomes the star of your snack table, its velvety texture and harmonious blend of sweet and nutty flavors captivating every palate. For an extra touch of elegance, serve it in a hollowed-out chocolate bowl or alongside a platter of artfully arranged dipping options.

Peanut Butter Chip Stuffed Dates

Yield to the allure of these Peanut Butter Chip Stuffed Dates, a sublime blend of sweet, creamy, and nutty flavors that dance harmoniously in every bite. Perfect for those moments when you crave something indulgent yet effortlessly elegant, this recipe is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

– 12 Medjool dates, pitted (their natural sweetness and soft texture make them ideal for stuffing)
– 1/4 cup creamy peanut butter (I swear by the organic, no-stir kind for its smooth consistency)
– 2 tbsp mini chocolate chips (the tiny size ensures they melt just right)
– A pinch of sea salt (to elevate all the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) to warm the dates slightly, enhancing their natural sweetness.
2. Carefully slice each date open along one side, ensuring not to cut all the way through, creating a perfect pocket for the filling.
3. In a small bowl, mix the peanut butter and mini chocolate chips until well combined. Tip: If the peanut butter is too thick, warm it for 10 seconds in the microwave for easier mixing.
4. Using a teaspoon, gently stuff each date with the peanut butter mixture, pressing the edges lightly to close. Tip: A small piping bag can make this step neater and quicker.
5. Place the stuffed dates on a baking sheet lined with parchment paper and sprinkle each with a tiny pinch of sea salt. Tip: The salt not only enhances flavor but also contrasts beautifully with the sweetness.
6. Bake for 5-7 minutes, just until the dates are warm and the chocolate chips begin to melt.
7. Remove from the oven and let cool for a minute before serving.

Each bite of these Peanut Butter Chip Stuffed Dates offers a delightful contrast between the chewy date, the creamy peanut butter, and the melty chocolate chips. Serve them atop a dollop of Greek yogurt for a breakfast twist or alongside a glass of dessert wine for an elegant end to any meal.

Conclusion

Looking for a way to satisfy your sweet tooth or spice up your baking? Our roundup of 21 Delicious Peanut Butter Chips Recipes is your ultimate guide! From cookies to brownies, there’s something for everyone. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy baking!