Close
SKIPPY® Brand Peanut Butter

Bring the merry! Wow your friends and family with these show-stopping-recipes.

peanut-butter-caramel-thumbprint-cookies recipe image

Peanut Butter Caramel Thumbprint Cookies

Peanut butter cookies are a delicious treat any day of the year, fill them with a sweet, salted caramel filling for extra holiday cheer!
Servings: 48 cookies
Prep Time: 15 Minutes
Total Time: 1 Hour

Ingredients

Cookies

  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ¾ cup SKIPPY® Creamy Peanut Butter
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 2 ounces unsweetened chocolate, melted
  • 2 cups finely chopped PLANTERS® Cocktail Peanuts

Salted Caramel Filling

  • ¼ cup butter
  • ½ cup packed brown sugar
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Directions

Cookies

  1. In medium bowl, whisk together flour and salt.
  2. In mixer bowl, cream butter, sugar and brown sugar. Add peanut butter. Mix well. Mix in egg yolks and vanilla. Stir in chocolate. On low speed, add flour mixture until dough forms.
  3. In shallow dish, whisk egg white until foamy. Place peanuts in another shallow dish.
  4. Using a 1-inch cookie scoop, scoop dough and roll into 48 balls. Dip each in egg whites. Roll in peanuts and place on parchment lined baking sheets. Using your thumb, indent center of each cookie. Bake 8 minutes, remove from oven and gently re-dent each cookie. Bake 6 to 8 minutes longer or until set. Cool on pans 10 minutes. Remove to rack. Cool completely.

Salted Caramel Filling

  1. In a small saucepan over medium heat, melt butter. Add brown sugar, cream and salt. Stir occasionally until mixture comes to a gentle boil. Allow to boil gently 5 minutes, stirring constantly.
  2. Add vanilla, stir well and remove from heat to cool.
  3. When cool and slightly thickened, fill center of each cookie.
Back to Top
skippy-buckeye-brownie-cookies recipe image

SKIPPY® Buckeye Brownie Cookies

Experience the holiday magic of chocolate brownie cookies topped with a peanut butter buckeye and drizzled in melted chocolate.
Servings: 24 cookies
Prep Time: 10 Minutes
Total Time: 45 Minutes

Ingredients

  • 1 (18.3-ounce) box fudge brownie mix
  • ¼ cup butter, melted
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1 cup powdered sugar
  • 1 cup SKIPPY® Creamy Peanut Butter
  • 6 ounces dark chocolate chips, melted

Directions

  1. Heat oven to 350°F. Line two baking sheets with parchment paper.
  2. In large bowl, beat brownie mix, butter, cream cheese, and egg. The mixture will be sticky. Using a cookie scoop, scoop mixture onto prepared cookie sheets, making 24 cookies.
  3. In small bowl, beat together powdered sugar and peanut butter until smooth. Form mixture into 24 1-inch balls.
  4. Bake 10 to 12 minutes, or until edges are firm. Immediately press a peanut butter ball lightly onto the center of each cookie. Let cool 5 minutes, then transfer to a wire rack to cool completely.
  5. Spoon melted chocolate on top of each cookie. Let chocolate set before storing in an airtight container.
Back to Top
skippy-millionaire-bars recipe image

SKIPPY® Millionaire Bars

Sweet tooth approved! Enjoy bite after bite of sweet caramel peanut butter and chocolate layered on a crumbly shortbread crust.
Servings: 24 bars
Prep Time: 20 Minutes
Total Time: 3 Hours

Ingredients

Crust

  • 1 cup butter, softened
  • ½ cup packed brown sugar
  • 1 large egg yolk
  • 2 cups flour
  • 1 teaspoon salt

Caramel Peanut Butter Layer

  • 2 cups powdered sugar
  • 1 cup SKIPPY® Creamy Peanut Butter
  • 1 (13.4-ounce) can dulce de leche
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 12 ounces semisweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoon corn syrup

Garnish

  • 4 ounces white vanilla flavored melting wafers, melted

Directions

Heat the oven to 350°F. Line 9X13 inch baking pan with foil or parchment paper.

Crust

  1. In mixer bowl, cream together butter and brown sugar. Add egg yolk. Blend to combine. Add flour and salt. Blend until dough forms. Press into bottom of prepared pan. Bake 24 to 26 minutes or until the top is light golden brown. Cool.

Caramel Peanut Butter Layer

  1. In mixer bowl, blend together powdered sugar, peanut butter, dulce de leche, butter and vanilla. Smooth mixture over cooled crust in an even layer. Chill 30 minutes.

Chocolate Topping

  1. In microwave-safe bowl, add chocolate chips, heavy cream, and corn syrup. Microwave on HIGH in 30 second increments, stirring in between, until melted and smooth. Pour over caramel layer, spreading to edges.
  2. In piping bag fitted with a small tip, pour melted vanilla melting wafers. Pipe lines across top of bars in 1-inch intervals. Using toothpick, pull through piped lines in 1 inch intervals; dragging the toothpick in opposite directions to create a feathered pattern. Chill for 30 minutes.

Use foil to lift from pan. Peel foil away from edges. Cut into bars.

Back to Top
gingerbread-peanut-butter-rolls recipe image

Gingerbread Peanut Butter Rolls

Get your morning rolling with these Gingerbread Peanut Butter Rolls! Savor the rich fall flavors of ginger, molasses and cloves with a sweet peanut butter cinnamon filling and drizzled in homemade icing.
Servings: 9
Prep Time: 15 Minutes
Total Time: 2 Hours 35 Minutes

Ingredients

  • 1 (1/4 – ounce) package active dry yeast
  • 1/2 cup warm 2% milk
  • 1/4 cup warm water
  • 1/3 cup molasses
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 3 1/2 to 4 cups flour

Filling

  • 2/3 cup SKIPPY® Creamy Peanut Butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Garnish

  • 1-1/3 cups powdered sugar
  • 2 tablespoons milk

Directions

  1. In mixer bowl with dough hook, dissolve yeast in warm milk and water. Add molasses, 1/4 cup brown sugar, egg, oil, cinnamon, salt, ginger, cloves and 3 1/2 cups flour. Mix on low speed until smooth. Stir in enough remaining flour to form a soft dough, if necessary. Place in a greased bowl, turning once to grease top. Cover. Let rise in a warm place 1 hour or until doubled.
  2. In small bowl, mix filling ingredients. Turn dough onto a lightly floured surface. Press dough into 13 x 9-inch rectangle. Spread filling to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 9 slices.
  3. Place cut side down in a parchment lined 9 x 9-inch baking pan. Cover; let rise in a warm place 1 hour or until almost doubled.
  4. Heat oven to 375°. Bake 20 to 25 minutes until golden brown.
  5. In small bowl, mix icing ingredients. Drizzle over rolls.
Back to Top
no-bake-skippy-peanut-butter-cheesecake recipe image

No-Bake SKIPPY® Peanut Butter Cheesecake

If your favorite kind of baking is to not do any baking at all, then this No-Bake SKIPPY® Peanut Butter Cheesecake recipe might be right for you.
Servings: 10
Prep Time: 1 hour
Total Time: 3 hours

Ingredients

Crust

  • 1¾ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • ½ cup melted butter

Filling

  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup sour cream
  • 3/4 cup SKIPPY® Peanut Butter
  • 1 cup powdered sugar

Garnish

  • Sweetened whipped cream, if desired
  • Chopped peanuts, if desired

Directions

  1. In medium bowl, combine Crust ingredients until well blended. Pour mixture into 9-inch pie plate. Pat and press firmly on bottom and up sides of pie plate. Refrigerate until firm, at least 45 minutes.
  2. In medium bowl, beat Filling ingredients with electric hand mixer until smooth and creamy. Spoon mixture into chilled crust. Refrigerate loosely covered until ready to serve.
  3. Garnish as desired before serving. Store refrigerated.
Back to Top
peanut-butter-stuffed-peanut-butter-cookies recipe image

Peanut Butter Stuffed Peanut Butter Cookies

Stuffing peanut butter cookies with even more delicious peanut butter? Yes please! Created for the ultimate peanut butter lover, these double doses of SKIPPY® peanut butter really hit the spot.
Servings: 18 Cookies
Prep Time: 30 Minutes
Total Time: 40 Minutes

Ingredients

  • 1½ cups SKIPPY® Creamy Peanut Butter, divided
  • 1 cup powdered sugar
  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Powdered sugar, if desired

Directions

  1. Heat oven to 350°F. Line large baking sheet with waxed paper.
  2. In medium bowl using hand mixer combine 1 cup peanut butter and powdered sugar until fluffy. Drop teaspoon sized balls of mixture on prepared sheet. Freeze 15 minutes.
  3. In large bowl using hand mixer cream remaining ½ cup peanut butter, butter and sugars until light and fluffy. Add egg and vanilla extract until combined.
  4. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to peanut butter mixture and mix just until flour is incorporated.
  5. In small bowl, combine sugar and cinnamon.
  6. Scoop heaping tablespoon cookie dough and flatten. Top with frozen peanut butter balls and wrap dough to completely seal.
  7. Roll in cinnamon-sugar mixture and place on parchment paper-lined baking sheet.
  8. Bake 10 minutes or until edges are set.
  9. Let stand 5 minutes before transferring to wire rack to cool. Dust with powdered sugar if desired.
Back to Top
skippy-best-ever-peanut-butter-oatmeal-cookies recipe image

SKIPPY® Best Ever Peanut Butter Oatmeal Cookies

Check something off your to-do list? Finish that tough project you were working on? Remember to change your socks today? SKIPPY® Best Ever Peanut Butter Oatmeal Cookies are the perfect snack for when you deserve a pat on the back.
Servings: 4 dozen
Prep Time: 10 Minutes
Total Time: 23 Minutes

Ingredients

  • 2 1/2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 cup SKIPPY® Creamy Peanut Butter
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, if desired

Directions

  1. Heat oven to 350°F.
  2. In small bowl, combine oats, flour, baking powder, baking soda and salt; mix well.
  3. In large bowl, beat together butter and peanut butter with electric mixer on medium speed until smooth.
  4. Beat in granulated and brown sugars, eggs and vanilla until blended.
  5. Beat in flour mixture just until blended; stir in chocolate chips.
  6. On ungreased baking sheets, drop dough by rounded tablespoons 2 inches apart.
  7. Bake 13 minutes or until golden.
  8. Transfer cookies to wire rack to cool completely.
Back to Top
peanut-butter-chocolate-swirl-bark recipe image

Peanut Butter Chocolate Swirl Bark

Just one bite of this bark and you’ll see why chocolate and peanut butter are delicious, inseparable soulmates that taste even better when they’re swirled!
Servings: 18
Prep Time: 20 Minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 cup white baking chips
  • ¾ cup SKIPPY® Creamy Peanut Butter

Directions

  1. Line baking sheet with waxed paper. In medium microwavable bowl, microwave semisweet chocolate on HIGH 1 minute, stirring after 30 seconds, until melted.
  2. In another medium microwavable bowl, microwave white baking and peanut butter on HIGH 1 minute, stirring after 30 seconds, until melted.
  3. Pour chocolate onto prepared baking sheet spreading with spatula to create a smooth layer. Drizzle peanut butter mixture over chocolate layer. With knife, cut through both mixtures to swirl for marbled design. Refrigerate 1 hour or until firm. Break into pieces.
Back to Top
skippy-peanut-butter-hot-chocolate-float recipe image

SKIPPY® Peanut Butter Hot Chocolate Float

How has this not been in your life sooner? Cozy up to a big mug of SKIPPY® Peanut Butter Hot Chocolate Float.
Servings: 4
Prep Time:
Total Time:

Ingredients

Hot Chocolate

  • 2 cups almond milk
  • ¼ cup sugar
  • 1 tablespoon unsweetened cocoa powder
  • ¼ cup SKIPPY® Creamy Peanut Butter
  • 1 pint vanilla ice cream
  • Chocolate syrup

Decoration for the cups

  • 1 (12-ounce) package chocolate melting wafers
  • 1 ½ cups finely chopped dry-roasted peanuts

Directions

Hot Chocolate

  1. In medium saucepan combine milk, sugar, cocoa powder and peanut butter.
  2. Heat, stirring constantly 3 to 5 minutes or until heated through. Transfer mixture to 4 mugs.
  3. Top each with 1 scoop ice cream. Drizzle with chocolate syrup if desired.

Decoration for the cups

  1. Melt wafers according to package directions.
  2. Turn mugs upside down and dip rim in chocolate, twisting to remove excess.
  3. Dip chocolate covered rim into peanuts. Drizzle mug with melted peanut butter.
  4. Refrigerate 30 minutes.
  5. Drizzle top of hot chocolate float with melted peanut butter.
Back to Top
skippy-peanut-butter-fudge recipe image

SKIPPY® Peanut Butter Fudge

Open a jar of holiday joy and indulge yourself with freshly cut squares of homemade peanut butter fudge. Easy to bake and even easier to devour, the secret to this delicious dessert is decadent marshmallow cream mixed with SKIPPY® Natural Creamy Peanut Butter Spread, for just the right blend of naughty and nice for the holidays. Perfect for gifting, you’ll want to keep these tasty treats all to yourself!
Servings: 12
Prep Time: 10 Minutes
Total Time: 1 hour 10 minutes

Ingredients

  • ½ cup whole milk
  • 2 cups sugar
  • 1 ½ cup SKIPPY® Natural Creamy Peanut Butter Spread
  • 1 (7-ounce) jar marshmallow fluff
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • Sea salt or sprinkles, if desired

Directions

  1. In medium non-stick saucepan, combine milk and sugar. Bring mixture to a boil over medium heat; reduce heat to medium-low, stirring constantly 2 to 3 minutes.
  2. Remove from heat and stir in peanut butter and remaining ingredients.
  3. Transfer mixture to a lightly greased 8- x 8-inch baking dish.
  4. Let stand at room temperature 1 hour. Refrigerate until ready to serve. Cut into 1-inch squares.
  5. Garnish with sea salt or sprinkles, if desired.
Back to Top