peanut butter Archives - Wood & Spoon

Chewy Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

Cookies don’t always get the credit they deserve. When it comes time for celebrations, big days like birthdays and weddings, retirements parties and grand openings, cakes are the go-to dessert that people can’t get enough of. But even though cake gets most of the glory, cookies are the comfort favorite that, for many people, smell and feel and taste like home. Today, Brett and I are celebrating 9 years (!!!) of marriage, and to honor our special day, I’m sharing a special over-the-top recipe: chewy peanut butter Oreo cookies.

We’ve talked about Brett and I’s wedding before. Remember? I’m the crazy person who decided to make their own wedding cake. But as I came across our wedding photos the other day, I was reminded that it wasn’t the cake that was the highlight of the dessert show; it was the cookies. My caterer had the idea of serving warm (and I mean FRESH from the oven) chocolate chip cookies with little jars of chocolate milk. It was the single most talked about bite of food on our very delicious day, and I love memories of Brett and I eating leftover ones in the car on the way to our hotel. Cookies, even without all the piped details, stacker tiers, and fancy fillings, are the thing people love to remember.

These chewy peanut butter Oreo cookies are likely to be a new favorite in our house. Each cookie is soft and fluffy with just the right amount of chew. The peanut butter comes through well but without being overpowering, and the little chunks of chocolate sandwich cookie add a discrete flavor that would be hard to pick up on if you couldn’t see the dark flecks throughout.

Making the cookies:

To make these cookies, we start with the fats. Peanut butter and unsalted butter come together with brown sugar and regular granulated sugar, just until smooth. The egg and vanilla are stirred in next, and the dry ingredients follow. For the Oreos, I opted to roughly chop them by hand so that most of the pieces were 1/8-1/4″ in size. A few smaller and larger pieces are great for added texture in the cookies. Although the dough feels dry, it’s plenty moist enough to pack into large round balls before baking until set.

If you happen to be celebrating today, I hope you’ll consider making these chewy peanut butter Oreo cookies. They are a crowd pleaser that tons of people are sure to enjoy. Happy Wednesday and Happy Baking!

If you like these chewy peanut butter Oreo cookies you should try:

Cookies and Cream Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies

Chewy Peanut Butter Oreo Cookies

Print Recipe

★★★★★

5 from 1 reviews

These chewy peanut butter Oreo cookies are loaded with chocolate sandwich cookies and salty peanut butter flavor!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 16
Category: Cookies

Ingredients

¾ cup creamy peanut butter
½ cup unsalted butter, at room temperature
¾ cup light brown sugar, packed
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/4 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1–1/4 cups roughly chopped chocolate sandwich cookies (about 12 Oreos)

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with a piece of parchment. Set aside.
In a large bowl, beat together the peanut butter and butter until combined and smooth, about 1 minute. Add the brown sugar and sugar, stirring on medium to cream, about 1 minute. Add the egg and vanilla extract and stir to combine. Scrape the sides of the bowl. Add the flour, baking soda, and salt, stirring on low to combine. Slowly stir in the sandwich cookie pieces just until combined.
Use a large cookie scoop to portion our 3 tablespoon-sized balls of dough. The dough is crumbly- feel free to pack balls with your hands and gently press down to barely flatten them into puck shapes. Bake the cookie dough in batches spread out 2” apart on the prepared pan for about 10-11 minutes in your preheated oven. The cookies won’t be browned on the top. Allow the cookies to set and cool almost to room temperature before removing from pan. Enjoy!

Peanut Brittle Cookies

The Recipe

These peanut brittle cookies taste like the South to me. I didn’t try delicious peanut brittle until I moved to Alabama, but since then, I’m realizing it’s one of those cult following foods that some people are just seriously into. I decided to combine the caramelized bits of nuts and crunch with the sweet and salty goodness of a cookie, and the result is delightful: a chewy peanut butter cookie loaded of melted brittle, chopped peanuts, and peanut butter chips. If you’re a peanut butter lover, say hello to your new best friends.

Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

To make these peanut brittle cookies, we start with the brittle. Sugar, water, and corn syrup cook on a stovetop until it reaches 300 degrees Fahrenheit. Butter, chopped peanuts, and a bit of baking soda are quickly added before the mixture is carefully spread out onto a prepared pan to cool. Once room temperature, the brittle will be hard and ready to be chopped into bits for the cookie dough. Butter and peanut butter combine with white and light brown sugar to create a soft and chewy dough. Bits of the chopped brittle and peanut butter chips are added to the mix, and rounds of dough can be baked in the preheated oven. After cooling slightly, these peanut brittle cookies are seriously chewy and layered with peanut flavor.

If you or someone you love is a peanut brittle fan, these peanut brittle cookies will be a dream. Give them a try and let me know what you think! I’m looking forward to sharing another recipe with you all next Tuesday, so stay tuned!

If you like these peanut brittle cookies you should try:

Peanut Butter Chocolate Chunk Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
Peanut Butter Cup Bars

Peanut Brittle Cookies

Print Recipe

These peanut brittle cookies feature a peanut butter dough and are loaded with chopped homemade brittle and peanut butter chips!

Author: Kate
Prep Time: 30
Cook Time: 10
Total Time: 40 minutes
Yield: 30 Cookies
Category: Dessert

Ingredients

For the peanut brittle:

2 cups (400 gm) sugar
½ cup water
1 cup light corn syrup
2 cups dry roasted peanuts
2 tablespoons unsalted butter
1–1/2 teaspoons baking soda
1–1/2 teaspoons vanilla extract

For the cookies:

3/4 cup (170 gm) unsalted butter
½ cup creamy peanut butter
1–1/2 cups (300 gm) light brown sugar
½ cup (100 gm) sugar
2 teaspoons vanilla extract
2 large eggs
2–1/2 cups (370 gm) all-purpose flour
1–1/4 teaspoons baking powder
1 teaspoon baking soda
1–1/2 teaspoons salt
1 cup peanut butter baking chips
2 cups peanut brittle, chopped into pea-sized pieces, plus more if desired for rolling

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Instructions

To prepare the peanut brittle:

First, read through the instructions completely and have your brittle ingredients prepared and close by. Line a large baking sheet with parchment paper and set aside.
In a medium heavy-bottomed saucepan, stir to combine the water, sugar, and corn syrup. Turn on medium heat and begin heating the mixture, stirring occasionally, until it comes to a boil. Hook a candy thermometer to the side of the pan and heat the mixture, continuing to stir occasionally, until it comes to 250 degrees Fahrenheit. Add the peanuts and begin stirring with a rubber spatula continuously for about 10 minutes until the mixture reaches 300 degrees Fahrenheit. Immediately remove from the heat and stir in the butter, baking soda, and vanilla. Be careful, as the mixture will eb hot. Pour the hot mixture onto the prepared baking sheet and carefully smooth it into a thin layer quickly. Allow to cool completely prior to storing in an air-tight container at room temperature for up to two days in advance.

To prepare the cookies:

Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the baking chips and peanut brittle.
Scoop tablespoon-sized scoops (I use a medium cookie scoop) of dough on the baking sheets about 2 inches apart. If desired, place some additional peanut brittle into a large plastic bag and use a rolling pin to crush it into a sandy mixture. Roll the dough in your hands to smooth and roll briefly in the crushed brittle to pick up little shards of the candy on the dough. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

Monster Cookie Bars

5 Comments / Cookies

Full disclosure: I’m not into monsters, scary stuff, or anything that sounds even remotely spooky, but I am 110% into these monster cookie bars: a soft and chewy peanut butter oatmeal bar studded with chocolate chips and candy-coated morsels. If you’ve been looking for a simple and satisfying treat to make as a hump day treat, look no further than today’s recipe!

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

With the kids back in school, we’re attempting to settle into our new normal: wake up, breakfast, school, homework, dinner, baths, repeat. Weekends, at least so far, have offered a reprieve from the scheduled nature of Monday-Friday, but I’m still always looking for ways to make the mundane feel special. As a result, treats like these monster cookie bars have stolen my heart. With simple ingredients, quick prep, and super yummy results, these cookies-turned-bars are a great go-to for grown-ups and kids alike.

To make these monster cookie bars, we start with a bowl-full of butter and peanut butter. We cream the two together on medium speed until smooth and then add in the sugars. Next come the eggs and vanilla extract followed by the dry ingredients: flour, oats, and loads of chocolate. I chose to use semi-sweet chocolate chips and candy-coated chocolates, but you could certainly opt for other mix-ins; peanut butter chips, nuts, toffee, or even crushed chocolate sandwich cookies would certainly be at home here.

If you’re looking for ways to make these back-to-school days a little more special, look no further than these monster cookie bars. Happy Wednesday to you all and Happy Baking!

If you like these monster cookie bars you should check out:

Chocolate Chip Cookie Bars
Brookies (Brownie Cookie Bars)
Crispy Millionaire Bars
Brownie Shortbread Bars

Monster Cookie Bars

Print Recipe

★★★★★

4.5 from 2 reviews

These monster cookie bars are soft and chewy, loaded with chocolate chips, candy morsels, and peanut butter flavor!

Author: Kate Wood
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 16
Category: Dessert

Ingredients

½ cup (113 gm) unsalted butter, at room temperature
½ cup (140 gm) creamy peanut butter (not natural)
½ cup (100 gm) light brown sugar, packed
¼ cup (50 gm) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (140 gm) all-purpose flour
1 cup (90 gm) rolled oats
1 teaspoon baking powder
½ teaspoon salt
¾ cups semisweet chocolate chips
½ cup M&Ms or candy-coated chocolates

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line an 8” pan with aluminum foil, allowing the ends to extend beyond the sides of the pan. Lightly grease with cooking spray and set aside.
In a large bowl or the bowl of a stand mixer, cream the butter and peanut butter until combined. Add the brown sugar and granulated sugar and stir until smooth. Scrape the sides of the bowl and add the eggs and vanilla extracts, stirring until combined. Scrape the sides of the bowl again and add in the flour, oats, baking powder, and salt. Stir on low until barely combined. Add in the chocolate chips and chocolate candies and stir until combined. Use a rubber spatula to smooth the dough into the bottom of the prepared pan. Bake in the preheated oven for about 25-30 minutes or until the edges and center of your bars are golden and no longer jiggly. Allow to cool completely prior to removing from pan and cutting. Enjoy!

Peanut Butter Coconut Pie

3 Comments / Pies

The transition from summer to fall always feels like a controversial topic. Just because Labor Day, white denim, and summer break is behind us doesn’t mean we’re all jumping head-first into a vat of pumpkin spice lattes and fuzzy scarfs, right? Even so, many of us (*raises both hands*) are eagerly awaiting fall, cooler weather, and the change of flavors, sights, and textures it promises to bring. Today’s recipe teeters somewhere between the two seasons at hand. This peanut butter coconut pie, with its chilled, fluffy filling and coconut-scented layers, is reminiscent of the things I love about summer, but it’s presented with a hefty portion of peanut butter that adds a ton of rich warmth. It’s cool yet comforting, equal parts summer and fall. Let’s dive in.

Peanut Butter Coconut Pie by Wood and Spoon blog. This is a fluffy icebox pie made with creamy peanut butter and loads of creamy coconut flavor. The crust can be made with sweetened coconut flakes, butter and either graham crackers or vanilla wafers. This is a quick and simple dessert to make for peanut butter lovers! Find the recipe and how-to on thewoodandspoon.com

When Brett and I were dating, he took me on a trip to Hawaii. Truly, if ever there was a moment in time that I knew he was a keeper, it was the moment he presented me with a Delta voucher and a picture of a North Shore beach. (Brett, if you’re reading this, this is a call to action. DO THIS AGAIN!) Our 6 or so days on the island of Oahu consisted of hiking, sunbathing, and even a sunset luau, but the lingering flavor I brought home with me were a few jars of peanut butter I picked up in a gift shop. There were a number of flavored options to choose from, but the ones I chose contained chocolate, macadamia nuts, and coconut, and for months after our trip, I enjoyed spoonfuls of coconut peanut butter as an after-dinner treat.

The Recipe

I made today’s peanut butter coconut pie as an ode to that memory. With a lightly salted graham cracker and flaked coconut pie crust, this fluffy no-bake peanut butter pie is to die for. It finishes off with whipped cream and extra toasted coconut after a firming chill in the fridge. If you, like me, are still living out sweltering summery days, you can even pop this pie in the fridge for a slightly frozen twist on the original recipe! Both ways are seriously divine and will make for a seasonally appropriate treat to enjoy before we go full-on fall.

To make this peanut butter coconut pie, we start with the press-in crust. Graham cracker crumbs, flaked coconut, salt, sugar, and butter combine and press into a standard pie plate. After a quick bake and cool, we can begin making the filling. Peanut butter, cream cheese, and whipped cream come together with coconut extract and smooth into the baked crust. After chilling, you can add additional whipped cream and toasted coconut for flavor or decoration. additional. This heaping peanut butter coconut pie is intensely satisfying and is sure to be a hit with the peanut butter lovers in your life.

Happy Summer, Happy Fall, Happy Whatever, just make sure you give this peanut butter coconut pie a try. I really hope you enjoy! xo, kate

If you like this peanut butter coconut pie you should try:

Peanut Butter Pie
Southern Coconut Cream Pie
Peanut Butter Honey Graham Ice Cream Cake
Banana Coconut Chocolate Cream Pie
Peanut Butter Cup Bars

Peanut Butter Coconut Pie

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★★★★★

5 from 1 reviews

This peanut butter coconut pie features a salted graham cracker crust and a fluffy peanut butter and coconut no-bake filling!

Author: Kate Wood
Prep Time: 15
Cook Time: 10
Total Time: 360
Yield: 9 Servings
Category: Dessert

Ingredients

For the crust:

185 gm graham cracker crumbs (vanilla wafers can also be used!)
¾ cup (65 gm) sweetened coconut flakes
2 tablespoons sugar
Pinch of salt
6 tablespoons (85 gm) unsalted butter, melted

For the filling:

1–1/2 cups (360 ml) heavy cream
1 block / 8 ounces (225 gm) of cream cheese, room temperature
1 cup (255 gm) peanut butter
½ teaspoon coconut extract
1–1/4 cups (155 gm) confectioner’s sugar

For the topping:

1 cup (240 ml) heavy cream
1-/4 cup (50 gm) sugar
¼ cup (20 gm) sweetened coconut flakes, toasted

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Instructions

To prepare the crust:

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the graham cracker crumbs, coconut flakes, sugar, salt, and butter, stirring to combine. Press the crust into the sides and bottom of a standard pie pan and bake in the preheated oven, about 8 minutes or until set. Allow to cool.

To prepare the filling:

In a large bowl, beat the heavy cream on medium speed until thickened to a fluffy, cloud-like consistency. Set aside. In that same bowl, beat to combine the cream cheese, peanut butter, and coconut extract until smooth and no lumps remain. Stir in the confectioner’s sugar just until smooth. Fold in the prepared whipped cream and spread the filling into the cooled pie crust. Cover with a sheet of plastic wrap and allow the pie to set up in the fridge for about 4-6 hours, or overnight.

To prepare the topping:

When ready to serve the pie, whip the topping’s heavy cream and sugar in a large bowl on medium speed until thickened to a fluffy, cloud-like consistency. Dollop on top of the pie and sprinkle with the toasted coconut flakes. Serve chilled!

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

1 Comment / Cookies and Bars

What’s the song about it being sunny and 75? Well, it might as well be an anthem to my world right now, because we are experiencing some incredible weather in central Alabama and I AM HERE FOR IT. In a few months, I’m sure I’ll be begging for some cloud coverage, absolutely dying for any bit of reprieve from the heat of the sun, but for now, I’m just grateful. It’s affording me time to be outside and to thaw from the winter.

The other day, I was pushing Charlie through the backyard in his little toy car. To be honest, it was one of those afternoons where I just wanted to sit, relax, and be left alone, but he tugged on my pants leg until I got up to play, so here we were- scooting through the grass in his plastic car. Our days are made up of a hundred moments just like this- nothing out of the ordinary, nothing wildly fun or special- just casual, mundane, normal stuff, and to be honest, its the kind of stuff I often grow tired of, particularly on weeks where I’m craving the quiet space to be alone.

“Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul. “

As we moved through the yard, me walking and him riding, the thought occurred to me that this was the kind of moment I would one day look back and miss. Years down the road, when kids were older, more independent, more wanting to be with friends or absolutely anywhere I wasn’t, I’d look back on afternoons spent in the yard as the good ones; I’d remember those hours of being needed and wanted as caregiver and playmate as the ones that tended to my heart in significant ways. Even when the days feel draining and tiresome, deep down, I know they’re quietly feeding my soul.

“What if we’re living the good years right now?“

The point is this: what if we’re living the good years right now? What if, while we’re longing for more independent children, for freedom to travel and go and do, for an existence that is different from whatever it is we’re living, there are beautiful, life-giving joys right under our noses that are waiting to be discovered and fully appreciated? In a year that has been loaded with setbacks and pain and disappointment, I truly do believe there is goodness to be found. My walk in the yard with Charlie was a silly reminder of that, but I’m hoping I don’t forget it for a while. I’ m hoping it stays at the front of my brain until it truly sinks in.

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

These vegan peanut butter oatmeal chocolate chunk cookies are nothing fancy either. They’re the kind of everyday sweet that just about anyone can make, but you know what? That’s why I love them. Now, more than ever, I’m leaning into the comforting, feel-good flavors that feel like home. If that’s you too, you’re gonna love these.

To make vegan peanut butter oatmeal chocolate chunk cookies, we start with a base of coconut oil, peanut butter, and sugar. A flax seed egg combines with some vanilla, and then we add the dry ingredients: flour, leavening, and the mix-ins. I chose to use rolled oats and chunks of vegan chocolate; you can make these your own in a variety of ways. Maybe sub in half of the oats for chopped peanuts. Maybe you use chocolate chips or chunks of white chocolate instead. The dough is pretty adaptable, and you can use the base ingredients to change it to your preferences.

Be sure to read the notes on these cookies as different modifications may yield cookies that are slightly different. After a few years of making vegan cookies, I’m finding that different brands or products yield different results. Truly, every batch is different. Either way, I think you’re really going to love these. If you’re in the mood for yummy, everyday vegan cookies, give these a try! Thanks for following along today and have a terrific week!

If you like these vegan peanut butter oatmeal chocolate chunk cookies you should try:

Vegan Fluffernutter Cookies
Vegan Chocolate Chip Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Peanut Butter Chocolate Chunk Cookies

Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

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★

1 from 1 reviews

These cookies are ooey gooey chocolate cookies that firm up with crisp edges and soft chocolate and peanut butter insides!

Author: Kate Wood
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 16
Category: Dessert

Ingredients

1 tablespoon flaxseed meal
¼ cup water
1/3 cup firm coconut oil
¼ cup creamy vegan peanut butter
¾ cup organic brown sugar, packed
1/4 cup organic cane sugar
1–1/2 teaspoons vanilla extract
1–1/4 cups (160 gm) all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup rolled oats
6 ounces coarsely chopped (1/4” pieces) semisweet or bittersweet vegan baking chocolate

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with a piece of parchment paper. Set aside.
In a small bowl, stir to combine the flaxseed meal and water. Set aside.
In a large bowl, cream together the coconut oil, peanut butter, brown sugar, sugar, and vanilla extract until smooth and combined, about 30 seconds. Add in the flaxseed mixture and stir to combine. Add the flour, baking soda, baking powder, and salt and stir on low to combine. Add in the oats and chocolate and stir just until combined. Use a large cookie scoop or spoon to measure out 3 tablespoon-sized rounds of dough. Roll the dough balls and place them 3” apart on the prepared baking sheets. Bake the pans one at a time for about 12-13 minutes or until turning golden around the edges. Allow to cool before removing from the pan.

Notes

If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.

Chocolate Peanut Butter Caramel Macarons

Peanut Butter Chocolate Macarons

These chocolate peanut butter caramel macarons feature cocoa powder macaron shells and a thick peanut butter caramel filling. Yes, peanut butter caramel is a thing, and yes, it’s amazing. Homemade caramel sauce or a thick, store-bought variety melts down and stirred together with creamy peanut butter. Once cooled, the filling sets up between two macaron shells. Later, we drizzle them with additional chocolate and chopped roasted peanuts. The end result is a fancy little treat perfect for the peanut butter lovers in your life.

Chocolate Peanut Butter Caramel Macarons by Wood and Spoon blog. Chocolate french macarons are made with cocoa powder and filled with a simple peanut butter caramel that is made on the stovetop. The end product is a yummy and fun fancy treat perfect for the fall weather and chocolate lovers. Learn more on how to make macarons on thewoodandspoon.com

If you are new to making your own caramel, you can check out my how-to post here! Otherwise, don’t hesitate to purchase a simple jarred variety from the store. Just stay away from caramel ice cream toppings or thin drizzles; they won’t be thick enough to hang in there for these macarons.

If you find yourself wanting a fun baking project as we head into the fall, I hope you’ll give these chocolate peanut butter caramel macarons a try! Check out some of my other favorite chocolate peanut butter treats below and let me know what you think! Happy hump day and happy baking!

If you like these chocolate peanut butter caramel macarons you should try:

Chocolate Peanut Butter Babka
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
No-Churn Peanut Butter Caramel Ice Cream
Peanut Butter Chocolate Chunk Cookies
Peanut Butter Chocolate Cheesecake

Chocolate Peanut Butter Caramel Macarons

Print Recipe

These chocolate peanut butter caramel macarons have cocoa macaron shells and are filled with a peanut butter caramel!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 180
Yield: 25
Category: Dessert

Ingredients

For the macaron shells:

150 gm almond flour
158 gm powdered sugar
15 gm cocoa powder
115 gm room temperature egg whites (from about 3–4 large eggs)
¼ teaspoon cream of tartar
½ cup plus 1-1/2 tablespoons (120 gm) sugar

For the peanut butter caramel:

½ cup prepared thick caramel sauce
3 tablespoons creamy peanut butter
Additional chocolate, if desired
Chopped roasted peanuts, if desired

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Instructions

To prepare the macarons:

Line two of three baking sheets with parchment paper templates or silicone baking mats set over the templates and fit a large piping bag with a plain round tip.
In a food processor, combine the almond flour, confectioner’s sugar, and cocoa powder and process the mixture for 1-2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine.
In the bowl of a stand mixer fitter with a whisk attachment (make sure both are clean and grease-free!), whisk the room temperature egg whites and cream of tartar on low speed until they begin to foam, form small tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form.
Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue to fold the mixture until incorporated, rotating the bowl as your go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: the batter should flow very slowly like lava.
Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. I prefer to use a stencil to ensure the macarons are the same size. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hang. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry and not tacky to the touch.
Preheat the oven to 325 degrees with a rack in the center position.
Bake the macaron shells once sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.
Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

To prepare and use the filling:

Gently warm the caramel sauce just enough so that is thick, spreadable, and viscous, about the consistency of peanut butter. Stir in the peanut butter until combined.
Allow the mixture to set up slightly, either on the counter or in the fridge while stirring often, until it is a slightly thickened fudgy consistency that will move through a piping bag.
Fit a piping bag with a round tip and squeeze 1-2 teaspoon sized dollops into the center of half of the macaron shells.
Top with an additional macaron shell and allow to set up. In the meantime, feel free to gently warm and melt a small about (about 1/3 cup) of chocolate and drizzle or piping decorative stripes on top of the sandwich cookies. Sprinkle on finely chopped peanuts and place in the fridge to set up. Enjoy!

Notes

Using a macaron stencil is helpful in making sure your macaron shells are uniform in size.

Peanut Butter Honey Graham Ice Cream Cake

6 Comments / Cakes, Frozen Desserts

What is the maximum dose of sand a baby can ingest in one weekend? Is there any kind of rule on the tolerable upper limit of salt water and watermelon? I’m totally asking for a friend- not because I’m at all concerned about my own children… (clears throat). Anyways, we went to the beach this past weekend, and it was adorable. Don’t get me wrong- taking kids to the beach is no walk in the park, but watching them enjoy and explore is super memorable. This was Charlie’s first romp in the sand, and although I was mildly terrified every time he got anywhere close to the water, I loved seeing him get so fired up.

One of my favorite things about the beach ~~is the margaritas~~ is the seafood and summer desserts. I figured I’m not the only one heading South this summer, so if you have a trip to the shore planned, please let me introduce you to this peanut butter honey graham ice cream cake. It’s make-ahead, completely frozen, and is a fun sweets option when you’re serving a hot and sandy crowd. Let me tell you how to make it.

This peanut butter honey graham ice cream cake begins similarly to many of the other ice cream desserts on this site. No-churn ice cream comes together with little more than a hand mixer and a giant bowl. Here, we have two flavors of ice cream- honey and peanut butter swirl. Both get whipped up and layered into a prepared loaf pan with some graham cracker crumble and extra peanut butter. Once the peanut butter honey graham ice cream cake has frozen solid, you can remove it from the pan and top it with additional whipped cream that has been lightly sweetened with honey. It’s simple and delightful!

A few things to know about this recipe: first, you can add a little extra peanut butter if you prefer. Look, I don’t know your life. Maybe you are super into PB. I get that, so if that’s you, add in some more! I like to swirl additional creamy peanut butter into the peanut butter ice cream, or add a few drizzles in with the graham cracker. Second, if you’re on team Salty Sweet, you’re going to want to add a smidge more salt to the graham cracker crumble. I like mine super salty to offset the sweet ice creams, but this is totally up to you. Finally, if you don’t have a loaf pan, feel free to opt for a different type of pan. Just be sure that every slice has each of the cake elements in it.

Give this peanut butter honey graham ice cream cake a try and let me know what you think! Ice cream cake is the perfect treat for these salty days, and I think you’ll really like this one. Have a terrific week, and stay tuned for a new recipe coming up next week!

If you like this peanut butter honey graham ice cream cake you should try:

No-Churn Honey Salted Almond Ice Cream
No-Churn Peanut Butter Caramel Ice Cream
Mocha Brownie Ice Cream Cake
Mint Brownie Ice Cream Cake
Honey Mascarpone Tart with Salty Graham Cracker Crust and Figs

Peanut Butter Honey Graham Ice Cream Cake

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This peanut butter honey graham ice cream cake has two flavors of no-churn ice cream and a salty graham cracker crumble throughout!

Author: Kate Wood
Prep Time: 15
Total Time: 360
Yield: 10 Servings
Category: Dessert

Ingredients

For the graham crumble:

2/3 cup (60 gm) graham cracker crumbs
2–1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
1/8–1/4 teaspoon salt (more or less depending on your preferences)

For the ice cream:

1 (14 oz) can sweetened condensed milk, divided
2 cups (480 gm) heavy whipping cream, divided
2 tablespoons honey
½ teaspoon vanilla extract
1/3 cup peanut butter

For the frosting, if desired:

1 cup (240 gm) heavy whipping cream
3 tablespoons honey
1 teaspoon vanilla extract

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Instructions

To prepare the graham crumble:

Combine all of the ingredients in a bowl, stirring until it forms a sandy mixture. Use an 1/8 teaspoon salt at first and add a little extra if desired. Set aside.

To prepare the ice creams:

Line a large loaf pan with plastic wrap that extends up all four sides with a few inches of extra hangover. You’ll form your ice cream cake in the pan so you want to make sure that no ice cream actually touches the pan or it could stick! Set aside.
Pour 7 ounces (half the can) of sweetened condensed milk and 1 cup of heavy whipping cream in a large bowl. Use a hand mixer to beat the mixture until it thickens to a soupy fluff consistency. Add the honey and vanilla extract and continue to whip until stiff peaks form. Dollop and spread this ice cream into the bottom of the prepared pan. Crumble the graham crumble on top of the honey ice cream until it is adequately covered. You may have a little leftover.
To prepare the peanut butter ice cream stir the remaining sweetened condensed milk with the peanut butter. In a large bowl, whip the remaining cream until stiff peaks form. Fold the peanut butter/ condensed milk into the whipped cream. I like to leave the mixture a little streaky so there appears to be ribbons of peanut butter throughout, but you can fold it all the way together if desired. Pour the ice cream on top of the graham crumble in the pan and then spread to smooth. Freeze completely, at least six hours or overnight.

To prepare the frosting (if desired):

Whip the cream to soft peaks and then add in the honey. Continue whipping to medium-hard peaks. Remove the cake from the pan and peel off the plastic. You may need to let it set out for a moment to release from the pan. Spread the honey whipped cream all over the cake and then freeze until about 15 minutes prior to serving. Enjoy!

Banana Bread Cake

6 Comments / Uncategorized

My favorite things about quarantining? Pajamas all day. Naked babies in the backyard. Cocktails at 4, coffee at noon, and drawn-out breakfasts that turn into lunch and dinner. I’ve loved the limited options, an excuse to stay in, and those few weeks where my husband was home to play with the kids more; we’ve had extra time for snuggling, playing, reading, and doing absolutely nothing. We’ve baked cookies and sandwich loaves and batches of banana bread cake for absolutely no reason at all. I know I’ve complained some about the isolated minutes of these days, but don’t let me fool you- sometimes I kinda like it.

One thing that has absolutely tickled me is the number of you who have taken up baking during this time. It is AWESOME. Being able to navigate the kitchen, to serve people we love yummy things we’ve made with our own two hands, is such a huge and wonderful thing. It’s not silly or a waste of time or limited to just a few crafty homemaker types- everyone has a place in the kitchen, and it makes me happy to no end to see so many of you find your space. For that reason, I’ve found myself making simple homemade treats and special twists on familiar classics to share on this site, because I know that’s better for everyone right now. Case in point: this banana bread cake.

Banana Bread Cake

Banana bread has got to be one of the most basic baked goods ever. Combine that with the fact that I almost always have 2 or 3 bananas dying on my counter, and you have yourself a winning combination for a shoo-on recipe. This banana bread cake is just that, a cakey bread, and it’s topped with a peanut butter whipped cream that is, and I kid you not, to DIE FOR. So good. Why have we not been doing this all along?

To make it, we need a single bowl, some grungy bananas, and a few other staple ingredients: flour, sugar, eggs, and so on. They all get mixed together and poured into a round cake pan. I used a 9″ springform pan, but you could opt for an 8″ round pan, a square pan, or even a big loaf pan! I’ve baked this in several different pieces of bakeware. Keep in mind that your bake time will differ depending on your pan size, so just bake until a toothpick inserted comes out clean. The top will have risen a bit and will no longer look wet.

Once the banana bread cake has cooled, we top it with the peanut butter whip! If you’re not planning to eat this cake all at once, I highly recommend just serving individual slices with the cream as you go. It’s best to keep the whipped cream stored covered in the fridge as opposed to on top of the cake. If you’re hoping to serve this as a dessert instead of a breakfast or brunch option, I’d recommend also throwing in a drizzle of salted caramel, some candied peanuts, or maybe even some caramelized bananas- something to up the sweet a bit and elevate this from a breakfast food to a dessert.

Keep baking, y’all! You’re doing awesome, and I love following along. Maybe consider making this banana bread cake? Give it a try and let me know what you think! Happy baking, friends!

If you like this banana bread cake you should try:

Caramelized Banana Pudding
Banana Crumb Cake
Bananas Foster Cinnamon Rolls
Banana Cream Pie Cake
Banana Coconut Chocolate Cream Pie

Banana Bread Cake

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★★★★★

5 from 2 reviews

This banana bread cake is served with a fluffy peanut butter whipped cream and can be made for dessert or breakfast!

Author: Kate Wood
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Yield: 10 Servings
Category: Cake

Ingredients

For the cake:

¾ cup mashed ripe bananas (from about 2 large bananas)
2 tablespoons white vinegar
6 tablespoons unsalted butter, at room temperature
1 cup sugar
1 large egg
1–1/2 teaspoons vanilla extract
1–1/2 cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup whole milk

For the whipped cream:

1 cup heavy whipping cream
¼ cup powdered sugar
3 tablespoons creamy peanut butter (see notes)

For garnish:

Crumbled peanut butter cookies (like Nutter Butters), peanut granola, or chopped honey roasted peanuts

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Instructions

To prepare the cake:

Preheat the oven to 275 degrees. Lightly grease a 9” springform pan and line the bottom of it with a sheet of parchment paper.
In a small bowl, combine the mashed bananas and vinegar. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugar on medium speed until pale, about 2 minutes. Add the egg and extract and beat on low just to combine. Add in half of the flour as well as the baking soda and salt and stir on low until almost combined. Add half of the milk and stir to combine. Repeat this process to incorporate the remaining flour and milk. Do not overmix. Fold in the banana mixture. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely prior to topping with whipped cream.

To prepare the whipped cream:

Come all of the ingredients in a large bowl or the bowl of a stand mixer and whip on medium speed until fluffy, medium peaks form in the bowl. If you plan to serve and eat all of the cake at once, go ahead and top the cake with the whipped cream and garnish as desired, otherwise, I recommend just cutting slices and serving with whipped cream as you eat it. Cake is best eaten within 2 days.

Notes

You can add extra peanut butter for a more intense flavor- this is totally optional!
See text in blog post for pan options!

Vegan Fluffernutter Cookies

22 Comments / Cookies and Bars

Happy Monday, friends! Can I be totally frank with you? The recipe for these vegan fluffernutter cookies wasn’t supposed to land on the blog until the end of next month. Instead, you crazy bakers have been begging for this recipe ever since I teased it on Instagram, so I decided to cut to the chase and share it as a near-end installment of the #monthofchocolate business we’ve been doing here. If you’re a peanut butter and chocolate fan (and who isn’t?), I think you’re going to be head over heels for this recipe.

Vegan Fluffernutter Cookies

For some reason, one of the most popular recipes on my site is the one for vegan chocolate chip cookies. I’m 100% not a vegan, nor do I claim to be a premier resource of recipes for those trying to follow a dairy or egg-free diet, but for some reason you guys have been killing that recipe on this site. So I wanted to offer a sequel to that recipe, something for you to follow-up those chewy bites of chocolate and dough with, and these vegan fluffernutter cookies are the result of that experiment.

I started the testing process by working on the peanut butter dough. Although it’s a fat, peanut butter doesn’t spread as readily in cookies as coconut oil or butter, so I had to add it in bit by bit to determine the appropriate balance for this cookies. I stuck with using chocolate chunks instead of chips, but this is totally a personal preference on my part. Finally, I added in the marshmallows in a few different ways to figure out how to best capture that flavor and texture in the cookie.

The results? Delicious. These vegan fluffernutter cookies are phenomenal all on their own even without the marshmallows. One of my favorite foodie friends said that these cookies MINUS the marshmallows were among her top 5 favorite cookies of all time. So certainly if you’re not into marshmallows you can totally skip this step for a thinner, more spread out chewy cookie than the ones you see pictured here. I personally love the extra chew and sweetness lended by the marshmallows, but I’d encourage you to try them both ways to determine what you like the best.

A Few Notes:

First, we use coconut oil as the primary source of fat for this recipe. I’ve had a ton of readers successfully use vegan butter for the original vegan chocolate chip cookie recipe. I’d encourage you to test that if you keep it on hand. Second, keep in mind that all sugar is NOT vegan. Be sure to research your specific brand of preference if you’re trying to follow a strict vegan diet. The same goes for chocolate too! Both Lindt 70% Chocolate and Trader Joe’s Pound Plus bars are accidentally vegan, so I typically reach for those for this recipe, but you can use whatever you prefer.

These vegan fluffernutter cookies are seriously delicious and are the perfect cure for a sweet tooth. Give them a try and let me know what you think! I can’t wait to see all those fluffy mounds of dough you all make on my Insta feed! Happy baking to you all and have a great week!

If you like these vegan fluffernutter cookies you should try:

Vegan Chocolate Chip Cookies

Chocolate Almond Coconut Cookies

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Vegan Fluffernutter Cookies

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★★★★★

4.5 from 2 reviews

These vegan fluffernutter cookies have a chewy peanut butter cookie dough with chocolate chunks and oozing marshmallows.

Author: Kate Wood
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 18
Category: Cookie

Ingredients

1 tablespoon flaxseed meal
3 tablespoons water
1/3 cup (80 gm) coconut oil, firm not liquid
½ cup (125 gm) peanut butter (not unsweetened)
¾ cup (150 gm) organic brown sugar
¼ cup (50 gm) organic cane sugar
1–1/2 teaspoons vanilla extract
1–1/4 cup (160 gm) all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
6 ounces chopped dark vegan chocolate
1 cup mini vegan marshmallows (see notes)

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Instructions

Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, peanut butter, brown sugar, cane sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and marshmallows and fold to combine. The dough is very dry, but if you find that it is so crumbly that it won’t pack together, add a tablespoon of water so that you can pack it slightly.
Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 11-12 minutes or until the cookies are golden brown and set around the edges.

Notes

If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.
In an effort to keep your marshmallows from melting all over your pan you can instead scoop rounds of cookie down around your marshmallows. I tried to keep a few inside and maybe one or two poking out of the batter.
If you prefer no marshmallows, keep in mind your cookies may spread a bit more. Also if you use smaller rounds of dough your cookies will spread more too! You can easily find vegan marshmallows via Amazon and Trader Joe’s.

Chocolate Peanut Butter Babka

22 Comments / Breakfast

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

We’re nearly halfway through #monthofchocolate, and just the thought it all being over soon is kind of devastating to my spirit. I get more excited about serving up chocolatey stuff throughout February, and to think that we’ve completed as much as we have to look forward to makes me want to extend this whole shebang an additional month. Any of y’all in support of that?

Chocolate Peanut Butter Babka

Today’s recipe for chocolate peanut butter babka is really special. Sometimes I get in a baking slump and find myself lacking inspiration or motivation to get in the kitchen and create. I reach for the same recipes and lean on bland, unimaginative methods and ingredients in order to not fail. That’s totally lame, right?

Full transparency- I am guilty of being that person who hesitates to try something new because it’s scary for things to not work out and feel like a flop. I recognize that I’ve hidden that tendency over the years with an, “I have it all together” facade, so I’ve really been making a conscious effort to make choices based on my desires instead of resorting to operating out of fear. I’m definitely a work in progress (but thank God we’re not finished products, right?), and I hope that you readers will keep sending me emails and messages asking about new recipes and techniques. You guys kinda force me to throw caution to the wind and go for it, which I love and appreciate more than you know.

Thank God we’re not finished products, right?

This chocolate peanut butter babka is one of those things. I don’t claim to be a terrific bread baker or have an extensive knowledge of Jewish baked goods. Putting in the time (and it takes some time, y’all!) to make the dough, let it rise, braid the loaves, and bake the bread just seems like a lot in my brain when it’d be a whole lot easier to buy fancy pastries from the store or make the same old batch of cookies. But we’re going for it, right? We are going to be those people who jump in and achieve something new! So while this chocolate peanut butter babka is definitely a stretch for my baking know-how and efforts, I’ve found the yield is rewardingly worth it and I think you’ll think so too.

Making the Babka

To make this chocolate peanut butter babka, you need to throw all of your old bread making know-how out the window and prepare to learn something new. While the dough is rather similar to the brioches and other braided loaves we’ve made in the past, the filling and the braiding technique is super unique. The dough, made with eggs and loads of butter, is rich and sweetened, yet still strong enough to hold a hefty filling. The rising process is similar to other breads, and once our dough is made we can let it rest in a covered bowl for some time before it gets an overnight chill in the fridge.

I can already hear some of you protesting- you probably wanted to make this in a flash or on a whim. Unfortunately, this is not that bread. The babka dough develops in flavor throughout it’s duration in the fridge and the soft, moist dough also firms up substantially so that it can be rolled out thin, filled with heavy chocolate, and then manipulated into the pretty braid we’re on the hunt for. You can put together the dough after supper, let it rest in the fridge, and then bake it first thing in the morning. Totally worth the wait.

The Filling

The filling here is a mixture made up of butter, chocolate, cocoa powder, and peanut butter. We melt it all down to allow it to come together and wait for it to cool down enough to spread on the dough. If you put hot filling on your dough you’ll wind up with a melty, slumpy mess; after waiting all night for the dough to chill out it’d be a major bummer to blow it here. Just wait until the filling is room temp before you start filling your dough, okay?

Spread half of your filling on each half of rolled out dough and then roll the dough with quick fingers into a tight spiral. If the dough is super cold your filling will start to firm up quickly and become more difficult to manipulate. Work quickly! Pinch the end edges together to seal in the filling and then use a sharp knife to cut the dough in half down the length of the roll. Quickly twist the two pieces around each other until you’ve braided the length of the dough. Next, barely tuck the ends under to fit the loaf into your prepared pan. Repeat this whole process with the second loaf and allow them both to rise in a warm spot in your kitchen.

How to Serve Babka

After baking, these loaves are golden with little spirals of chocolate twisting over the tops and insides of each slice. Allow the bread to cool some before you dive in and reheat any room temperature pieces before consuming. Even though this bread is loaded with butter and sweets,it tastes best lightly toasted with a schmear of fresh butter.

This brings me to my most exciting news. Today’s post (and a few more over the next couple of months!) is sponsored by Kerrygold! Kerrygold has long been my go-to butter of choice for making treats that require excellent, high-quality ingredients. Things like my danishes, cinnamon bread, and pie crusts taste substantially better when a high-quality fat is used. Obviously, getting the chance to work with Kerrygold is an actual dream come true. This chocolate peanut butter babka benefits from the real ingredients and high-fat percentage in Kerrygold Unsalted Butter; that extra schmear of melty goodness on lightly toasted slices has no comparison. It’s just plain delicious.

Keep your eyes peeled for more over-the-top baked goods made with Kerrygold products over the next few months! I’m really excited about how beautiful these chocolate peanut butter babka loaves turned out. I think that extra bit of go-get-em was totally worth it. Give this recipe a try and let me know what you think! Happy baking and happy weekend, friends!

If you like this chocolate peanut butter babka you should try:

Cinnamon Swirl Bread

Peppermint Bark Bread

Orange Swirl Bread

Raisin Swirl Bread

Chocolate Sweet Rolls

Chocolate Peanut Butter Babka

Print Recipe

★★★★★

5 from 2 reviews

This chocolate peanut butter babka is a dessert-like bread with a rich swirled filling and loads of flavor! Learn how to make it today!

Author: Kate Wood
Prep Time: 60
Cook Time: 30
Total Time: 480
Yield: 2 Loaves
Category: Bread

Ingredients

For the dough:

1 cup (240 gm) milk, lukewarm
2–1/4 teaspoons active dry yeast
1 large egg plus one large egg yolk
4 cups (560 gm) all-purpose flour
½ cup (100 gm) sugar
2 teaspoons salt
10 tablespoons (140 gm) unsalted butter (I use Kerrygold), at room temperature

For the peanut butter filling:

1 cup semisweet chocolate chips
10 tablespoons (140 gm) unsalted butter
½ cup creamy peanut butter
¾ cup confectioner’s sugar
1/3 cup cocoa powder
1 egg, beaten for egg wash

For the syrup (optional):

½ cup (100 gm) sugar
½ cup (120 gm) water

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Instructions

To prepare the dough:

In the bowl of a stand mixer or a large dough, sprinkle the yeast over the milk and allow to dissolve, about five minutes. Add the egg and egg yolk and beat on medium speed for 2 minutes. Add the flour, sugar, and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. With the mixer on low, add the butter 1 tablespoon at a time until combined and then beat on medium speed for 3 minutes. If your dough is extremely sticky and doesn’t stretch some away from the wall of the bowl, sprinkle in another 2 tablespoons or so of all-purpose flour. The dough will be loose and wet but should hold its shape decently. Once combined well put the dough into a large, lighty greased bowl and cover with plastic wrap. Allow it to rest for an hour. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Gently work each piece into a flat square. Place a sheet of parchment or Silpat on a baking sheet and grease it with baking spray. Place both squares of dough on the parchment, cover the sheet with plastic wrap, and allow the dough to rest in the fridge overnight.

To prepare the filling:

When ready to shape your loaves, combine the chocolate chips and butter in a small saucepan over low heat. Stir regularly until melted and smooth. Add the peanut butter and stir to combine. Add the confectioner’s sugar, cocoa powder, and salt and stir to combine. Allow to cool to just above room temperature.

To shape the loaves:

When the filling is nearly cooled, spray two loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Roll one piece of dough out onto a floured surface into a 13”x16” rectangle. Spread half of the cooled filling in a thin layer over the top of the dough. Starting at one of the short ends, roll the dough up tightly and then pinch the end to the roll to seal. Use a sharp knife to cut down the length of the center of the dough log into two pieces. Twist the two pieces around each other into a spiral and then place the wrapped loaf in one of the prepared pans. Repeat the process with the second piece of dough. Cover the pans week and allow the loaves to rise in a warm spot in your kitchen, about 1-1/2- 2 hours.

To prepare the syrup (optional):

Combine the sugar and water in a small saucepan. Bring to a gently boil over medium heat, stirring occasionally, until the sugar has dissolved. Set aside while you bake your loaves. This can be made and refrigerated in advance as well.

When ready to bake:

Preheat the oven to 350 degrees. Brush each loaf with a thin layer of lightly beaten egg. Place in the preheated oven to bake for about 40 minutes or until the top is golden and the inside registers at 180 degrees F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Pour or brush the syrup over top (optional) or each loaf. Allow to cool slightly in the pan and then continue cooling completely on a cooling rack.

This post has been sponsored by Kerrygold. Thank you for supporting brands that make Wood and Spoon possible.