32+ Irresistible Peanut Butter Sweets Recipes to Satisfy Your Cravings

If you're a peanut butter lover like me, there's nothing quite as comforting and delicious as a sweet treat featuring that creamy, nutty goodness. Peanut butter sweets have a special place in my heart—they're versatile, indulgent, and always hit the spot whether you're baking for a holiday, a potluck, or just a cozy night in. In this ultimate collection, I've expanded to over 32 peanut butter dessert ideas, sharing detailed recipes for more than 30 of my favorites. From fudgy brownies to creamy pies, no-bake treats, and everything in between, these peanut butter sweets are easy to make and guaranteed to delight everyone. Let's explore even more ways to enjoy peanut butter in dessert form!

Classic Peanut Butter Cookies

These timeless peanut butter cookies are chewy in the center with slightly crisp edges, featuring that iconic crisscross pattern on top. To make about three dozen cookies, you'll need one cup of creamy peanut butter, half a cup of unsalted butter softened at room temperature, half a cup of granulated sugar, half a cup of packed brown sugar, one large egg, one teaspoon of pure vanilla extract, one and a quarter cups of all-purpose flour, half a teaspoon of baking soda, quarter teaspoon of baking powder, and a pinch of salt. For rolling, prepare an extra quarter cup of granulated sugar.

Start by preheating your oven to 350 degrees Fahrenheit and lining baking sheets with parchment paper for easy cleanup. In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about three minutes with an electric mixer. Beat in the egg and vanilla extract until fully incorporated and smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt, then gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Scoop tablespoon-sized portions of dough, roll them into balls, and then dip each ball in the extra granulated sugar to coat lightly. Place the balls on the prepared baking sheets, spacing them about two inches apart, and use a fork to gently press down in a crisscross pattern, flattening each cookie slightly. Bake for ten to twelve minutes or until the edges are golden but the centers still look a bit soft—they'll firm up as they cool. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For the best texture, use room-temperature ingredients and avoid overbaking to keep them chewy. You can add a handful of chocolate chips to the dough for a fun twist, or try chunky peanut butter if you love extra crunch. These cookies store beautifully in an airtight container for up to a week and make wonderful gifts when packaged in cute tins.

Chocolate Peanut Butter Fudge

This decadent chocolate peanut butter fudge combines layers of smooth chocolate and creamy peanut butter for an irresistible treat that's perfect for holidays or gifting. For a nine-inch square pan yielding about thirty-six pieces, gather one cup of semi-sweet chocolate chips, one cup of peanut butter chips, one can of sweetened condensed milk divided in half, four tablespoons of unsalted butter also divided, and a teaspoon of vanilla extract split between the layers.

Line an eight or nine-inch square baking pan with parchment paper, leaving overhangs for easy removal later. In a medium saucepan over low heat, combine half the sweetened condensed milk, half the butter, and the chocolate chips, stirring constantly until fully melted and smooth, then stir in half the vanilla. Spread this chocolate mixture evenly into the prepared pan and place it in the refrigerator to set slightly while you prepare the next layer. In another saucepan, melt the peanut butter chips with the remaining condensed milk and butter over low heat, stirring until creamy, then add the remaining vanilla. Gently spread the peanut butter layer over the chilled chocolate layer, smoothing the top with a spatula. Cover the pan and refrigerate for at least four hours or overnight until firm. Once set, lift the fudge out using the parchment overhangs, cut into squares with a sharp knife, and serve at room temperature for the creamiest texture.

This fudge keeps well in the fridge for up to two weeks and freezes beautifully for longer storage. For variations, swirl the layers together before chilling for a marbled effect, or top with crushed peanuts for added texture.

No-Bake Peanut Butter Chocolate Bars

These no-bake peanut butter chocolate bars are a dream for quick desserts, with a graham cracker base topped by creamy peanut butter and rich chocolate. To make a nine by thirteen-inch pan serving about twenty-four bars, you'll require one and a half cups of graham cracker crumbs, one cup of creamy peanut butter, half a cup of unsalted butter melted, one cup of powdered sugar for the base, and for the topping two cups of semi-sweet chocolate chips plus two tablespoons of peanut butter.

In a large bowl, mix together the graham cracker crumbs, melted butter, peanut butter, and powdered sugar until it forms a dough-like consistency that's easy to press into the pan. Line a baking dish with parchment or foil, then firmly press this mixture into an even layer at the bottom. In a microwave-safe bowl, combine the chocolate chips and additional peanut butter, heating in thirty-second intervals and stirring until completely melted and glossy. Pour this chocolate mixture over the peanut butter base, spreading it smoothly to cover every corner. Refrigerate the bars for at least two hours until the chocolate sets firmly, then remove from the pan and cut into squares or rectangles with a warm knife for clean edges.

These bars are incredibly forgiving and perfect for making ahead—they taste even better after a day in the fridge as the flavors meld. Try adding a sprinkle of sea salt on top for a sweet-salty contrast, or mix in mini marshmallows for a fun twist.

Peanut Butter Blossom Cookies

Peanut butter blossoms are a holiday classic, with soft peanut butter cookies crowned by a chocolate kiss that melts just enough to make each bite perfect. This recipe yields about forty-eight cookies and calls for half a cup of unsalted butter softened, three-quarters cup of creamy peanut butter, one-third cup of granulated sugar plus extra for rolling, one-third cup of packed brown sugar, one large egg, two tablespoons of milk, one teaspoon of vanilla extract, one and a half cups of all-purpose flour, one teaspoon of baking soda, half a teaspoon of salt, and about forty-eight milk chocolate kisses unwrapped.

Preheat the oven to 375 degrees Fahrenheit. In a mixing bowl, beat the butter and peanut butter together until well blended, then add the granulated and brown sugars, creaming until fluffy. Incorporate the egg, milk, and vanilla, mixing thoroughly. Separately, combine the flour, baking soda, and salt, then gradually add to the wet ingredients until a dough forms. Shape the dough into one-inch balls, roll each in granulated sugar to coat, and place on ungreased baking sheets about two inches apart. Bake for eight to ten minutes until lightly golden, then immediately press a chocolate kiss into the center of each cookie—the tops will crack slightly around the kiss. Let the cookies cool on the sheet for a few minutes before moving to a wire rack, as the chocolate needs time to set.

Always unwrap the kisses ahead of time to keep the process smooth. For variations, use dark chocolate kisses or even peanut butter-filled ones for extra indulgence. These store well and are always a hit at cookie exchanges.

Homemade Peanut Butter Cups

Making your own peanut butter cups at home is surprisingly simple and results in treats that taste even better than store-bought. For about twelve large cups or twenty-four minis, prepare two cups of semi-sweet or milk chocolate chips, one cup of creamy peanut butter, half a cup of powdered sugar, two tablespoons of unsalted butter softened, and a pinch of salt.

Melt half the chocolate chips in a microwave-safe bowl in short bursts, stirring until smooth. Line a muffin tin with paper liners, then spoon about a tablespoon of melted chocolate into each for large cups or a teaspoon for minis, tilting or using a spoon to coat the bottoms and slightly up the sides. Place in the refrigerator to set for about fifteen minutes. Meanwhile, mix the peanut butter with powdered sugar, softened butter, and salt until creamy and well combined. Once the chocolate bases are firm, drop spoonfuls of the peanut butter filling into each cup, pressing gently to flatten. Melt the remaining chocolate and spoon it over the peanut butter layer to cover completely, tapping the tin to smooth the tops. Refrigerate again for thirty minutes or until fully set, then peel away the liners and enjoy.

Use good-quality chocolate for the best flavor, and feel free to experiment with dark chocolate or add a sprinkle of flaky sea salt on top. These keep in the fridge for weeks and make thoughtful homemade gifts.

Peanut Butter Chocolate Rice Krispie Treats

Elevate the classic Rice Krispie treat with peanut butter and a chocolate drizzle for a gooey, crunchy sweet that's ready in no time. For a nine by thirteen-inch pan, you'll need six cups of crispy rice cereal, one ten-ounce bag of mini marshmallows, half a cup of creamy peanut butter, three tablespoons of unsalted butter, and for the topping one cup of chocolate chips melted with a teaspoon of coconut oil if desired for shine.

In a large pot over low heat, melt the butter, then add the mini marshmallows and peanut butter, stirring constantly until everything is melted and smooth. Remove from heat and quickly fold in the crispy rice cereal until evenly coated. Press the mixture firmly into a greased or parchment-lined baking pan, using a buttered spatula to smooth the top without compacting too much. While still warm, melt the chocolate chips and drizzle generously over the top, or spread for full coverage. Let cool completely at room temperature or in the fridge to speed it up, then cut into squares.

The key is working quickly once the marshmallows are melted to keep the treats soft and chewy. Add extra peanut butter for more intense flavor, or mix in chopped peanuts for crunch. These are perfect for school snacks or parties.

Peanut Butter Swirl Brownies

These rich, fudgy brownies with ribbons of peanut butter swirled throughout are the ultimate chocolate-peanut butter combination. For an eight-inch square pan, you'll need three-quarters cup of unsalted butter, eight ounces of bittersweet chocolate chopped, one and a half cups of granulated sugar, three large eggs, one teaspoon of vanilla extract, one cup of all-purpose flour, quarter teaspoon of salt, and half a cup of creamy peanut butter warmed slightly for swirling.

Preheat your oven to 350 degrees Fahrenheit and line an eight-inch square baking pan with parchment paper. Melt the butter and chocolate together in a heatproof bowl over simmering water or in the microwave, stirring until smooth, then whisk in the sugar followed by the eggs one at a time and the vanilla until glossy. Fold in the flour and salt just until combined, then pour the batter into the prepared pan. Dollop spoonfuls of the warmed peanut butter over the top and use a knife or skewer to swirl it gently into the brownie batter for a marbled effect. Bake for thirty to thirty-five minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan before cutting into squares for clean edges.

Use natural peanut butter for a more intense flavor, or add chopped peanuts to the batter for texture. These brownies are even better the next day and pair wonderfully with a scoop of vanilla ice cream.

No-Bake Peanut Butter Pie

This creamy, dreamy no-bake peanut butter pie is effortless yet impressive, with a crunchy cookie crust and fluffy filling. For one nine-inch pie serving eight, gather one and a half cups of chocolate cookie crumbs like Oreos, five tablespoons of melted butter for the crust, one cup of creamy peanut butter, eight ounces of cream cheese softened, one cup of powdered sugar, one teaspoon of vanilla extract, and one and a half cups of heavy whipping cream whipped to stiff peaks, plus extra whipped cream for topping if desired.

Mix the cookie crumbs with melted butter until it resembles wet sand, then press firmly into the bottom and up the sides of a nine-inch pie dish and chill while preparing the filling. Beat the cream cheese and peanut butter together until smooth, then add the powdered sugar and vanilla, mixing well. Gently fold in the whipped cream until light and uniform, then spoon the filling into the chilled crust, smoothing the top. Refrigerate for at least four hours or overnight to set, then garnish with additional whipped cream and chocolate shavings or crushed peanuts before serving chilled.

For a lighter version, use whipped topping instead of fresh cream. This pie freezes well for up to a month, making it great for make-ahead desserts.

Peanut Butter Cheesecake

Indulge in this ultra-creamy peanut butter cheesecake with a chocolate crust for a showstopping dessert. To make one nine-inch springform cheesecake, you'll need two cups of chocolate wafer crumbs, half a cup of melted butter for the crust, twenty-four ounces of cream cheese softened, one cup of creamy peanut butter, one cup of granulated sugar, four large eggs, one teaspoon of vanilla extract, and half a cup of sour cream.

Preheat the oven to 325 degrees Fahrenheit. Combine the chocolate crumbs and melted butter, pressing into the bottom and slightly up the sides of a springform pan, then bake for ten minutes and cool. Beat the cream cheese until smooth, add the peanut butter and sugar, mixing well, then incorporate the eggs one at a time followed by the vanilla and sour cream. Pour the filling over the crust, smooth the top, and bake in a water bath for about one hour until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let cool gradually to prevent cracking, then chill overnight before serving.

Top with ganache or whipped cream for extra decadence. This cheesecake improves in flavor after a day or two in the fridge.

Peanut Butter Oatmeal Cookies

These hearty peanut butter oatmeal cookies are packed with texture and flavor, perfect for a wholesome treat. For about two dozen cookies, prepare one cup of creamy peanut butter, half a cup of unsalted butter softened, three-quarters cup of brown sugar, one large egg, one teaspoon of vanilla, one cup of all-purpose flour, one teaspoon of baking soda, one and a half cups of old-fashioned oats, and half a teaspoon of salt.

Preheat oven to 350 degrees Fahrenheit and line sheets with parchment. Cream the peanut butter, butter, and brown sugar until fluffy, then beat in the egg and vanilla. Stir in the flour, baking soda, and salt, followed by the oats until just combined. Drop rounded tablespoons onto the sheets, flatten slightly, and bake for ten to twelve minutes until golden around the edges. Cool on the sheet for a few minutes before transferring to a rack.

Add raisins or chocolate chips for variety. These cookies are chewy and satisfying, great with a glass of milk.

Buckeyes

Buckeyes are classic Ohio candies—creamy peanut butter balls partially dipped in chocolate. To make about forty pieces, you'll need one and a half cups of creamy peanut butter, half a cup of unsalted butter softened, one teaspoon of vanilla, four cups of powdered sugar, and twelve ounces of semi-sweet chocolate melted with a tablespoon of shortening for dipping.

Beat the peanut butter, butter, and vanilla until smooth, then gradually add powdered sugar until a firm dough forms. Roll into one-inch balls and chill for thirty minutes. Dip each ball three-quarters into the melted chocolate using a toothpick, leaving a circle of peanut butter exposed, then place on waxed paper to set in the fridge.

Store in the fridge for the best texture. These are addictive and perfect for holiday trays.

Peanut Butter Banana Bread

This moist peanut butter banana bread is a delicious twist on the classic, with nutty depth. For one loaf, gather three ripe bananas mashed, half a cup of creamy peanut butter, one-quarter cup of oil, one egg, half a cup of sugar, one-quarter cup of brown sugar, one and a half cups of flour, half a teaspoon of baking soda, one teaspoon of baking powder, and half a teaspoon of salt.

Preheat oven to 350 degrees and grease a loaf pan. Whisk together the mashed bananas, peanut butter, oil, egg, and sugars, then fold in the dry ingredients until just combined. Pour into the pan and bake for about one hour until a tester comes out clean. Cool in the pan for ten minutes before turning out.

Swirl extra peanut butter on top before baking for a pretty effect. Great toasted with butter.

Peanut Butter Truffles

These luxurious peanut butter truffles are simple to make and melt in your mouth. For about twenty truffles, use one cup of creamy peanut butter, four ounces of cream cheese softened, two cups of powdered sugar, and twelve ounces of chocolate for coating.

Beat the peanut butter and cream cheese until smooth, add powdered sugar gradually to form a dough, then roll into balls and chill. Melt the chocolate and dip each ball, placing on parchment to set.

Roll in crushed nuts or cocoa for variety. Elegant yet easy for gifting.

Easy Peanut Butter Fudge

This super simple peanut butter fudge requires just a few ingredients and no candy thermometer. For an eight-inch pan, combine two cups of sugar, half a cup of milk, one cup of peanut butter, and one teaspoon of vanilla.

Bring sugar and milk to a boil for two and a half minutes, remove from heat, stir in peanut butter and vanilla until smooth, then pour into a lined pan and cool before cutting.

Add chocolate chips for a swirled version. Creamy and foolproof.

Peanut Butter Blondies

Chewy peanut butter blondies loaded with chocolate chips are like giant cookies in bar form. For a nine-inch pan, you'll need half a cup of melted butter, one cup of brown sugar, half a cup of peanut butter, one egg, one teaspoon of vanilla, one and a quarter cups of flour, half a teaspoon of baking soda, and one cup of chocolate chips.

Mix melted butter with brown sugar and peanut butter, add egg and vanilla, then stir in dry ingredients and chips. Spread in a greased pan and bake at 350 for twenty-five minutes. Cool before slicing.

Dense and satisfying, perfect for picnics.

Peanut Butter and Jelly Thumbprint Cookies

Nostalgic peanut butter and jelly in cookie form—these thumbprints are soft and fun. For three dozen, use three-quarters cup of peanut butter, half a cup of butter, half a cup of sugar, one egg, one and a half cups of flour, and jam for filling.

Cream peanut butter, butter, and sugar, add egg, then dry ingredients. Roll balls, indent with thumb, bake at 350 for ten minutes, then fill indents with jam and bake a few more minutes.

Use your favorite jam flavor. Kid-friendly classic.

No-Bake Peanut Butter Energy Bites

Healthy-ish no-bake energy bites packed with peanut butter and oats. For twenty bites, mix one cup of oats, half a cup of peanut butter, one-third cup of honey, half a cup of flaxseed, and chocolate chips or nuts.

Stir everything together, chill for thirty minutes, then roll into balls and store in the fridge.

Customizable with add-ins like coconut or dried fruit. Great snack.

Peanut Butter Mousse

Light and airy peanut butter mousse is an elegant yet easy dessert. For four servings, whip one cup of heavy cream, then fold into a mixture of half a cup of peanut butter, four ounces of cream cheese, and half a cup of powdered sugar beaten smooth.

Divide into glasses and chill for two hours, topping with whipped cream or chocolate.

Layer with chocolate mousse for a parfait. Impressive for dinner parties.

Peanut Butter Cupcakes

Moist cupcakes with peanut butter frosting are a crowd-pleaser. For twelve cupcakes, bake a standard chocolate or vanilla batter, then frost with a buttercream made from half a cup of peanut butter, butter, powdered sugar, and cream.

Bake cupcakes as directed, cool, then pipe or spread the fluffy peanut butter frosting and garnish with chocolate.

Fill centers with ganache for extra indulgence.

Plain Peanut Butter Rice Krispie Treats

Simple peanut butter Rice Krispie treats without chocolate for pure nutty goodness. Use six cups of cereal, ten ounces of marshmallows, half a cup of peanut butter, and butter.

Melt butter and marshmallows, stir in peanut butter, fold in cereal, press into pan, and cool.

Soft and gooey, a quick favorite.

Peanut Butter Scotcheroos

Classic scotcheroos with peanut butter base and butterscotch-chocolate top. For a pan of bars, cook one cup of sugar and corn syrup, stir in one cup of peanut butter, mix with six cups of cereal, press into pan, then top with melted butterscotch and chocolate chips.

Let set before cutting. Chewy and addictive Midwestern treat.

Add a pinch of salt on top for balance.

Peanut Butter Whoopie Pies

Soft cake-like cookies sandwiched with peanut butter filling. Bake chocolate or vanilla rounds, then fill with a creamy peanut butter buttercream.

Creamy centers make them irresistible handheld treats.

Fun for parties or lunchboxes.

Peanut Butter Chocolate Bark

Easy bark with swirled peanut butter and chocolate, topped as desired. Melt chocolate, swirl in melted peanut butter, spread thin, add toppings like nuts or pretzels, and chill to set.

Break into shards for gifting or snacking.

Endless topping ideas.

Chocolate Peanut Butter Pretzel Bites

Salty-sweet pretzel bites sandwiched with peanut butter and dipped in chocolate. Spread peanut butter between mini pretzels, dip in melted chocolate, and chill.

Quick no-bake treat with great crunch.

Perfect game day snack.

Homemade Peanut Butter Ice Cream

Rich peanut butter ice cream made in your machine. For a quart, heat milk, cream, sugar, and peanut butter, chill, then churn with vanilla.

Swirl in fudge or chips for extras.

Creamy dream for hot days.

Chocolate-Dipped Peanut Butter Stuffed Dates

Naturally sweet dates stuffed with peanut butter and coated in chocolate. Pit dates, fill with peanut butter, dip in chocolate, and chill.

Healthy-ish indulgence.

Sprinkle with sea salt.

Flourless Peanut Butter Mug Cake

Quick single-serve mug cake with no flour. Mix peanut butter, egg, sugar, and baking powder in a mug, microwave for one minute.

Top with ice cream for dessert in minutes.

Gluten-free treat.

Homemade Peanut Butter Granola Bars

Chewy no-bake granola bars with peanut butter and honey. Mix oats, nuts, peanut butter, honey, and extras, press into pan, chill, and cut.

Customizable and portable.

Great for on-the-go.

Peanut Butter Haystacks

No-bake haystacks with peanut butter and chow mein noodles. Melt peanut butter chips with peanut butter, stir in noodles, drop clusters on parchment, and chill.

Crunchy and fast.

Holiday staple.

Peanut Butter Puppy Chow

Addictive puppy chow with peanut butter and chocolate coating Chex cereal, shaken in powdered sugar.

Melt chocolate, peanut butter, and butter, coat cereal, then toss in sugar.

Party mix favorite.

Peanut Butter S'mores Bars

Layered bars with graham crackers, peanut butter, marshmallow, and chocolate. Build layers in a pan, bake briefly to toast marshmallows.

Gooey indoor s'mores with peanut butter twist.

Campfire vibes anytime.

With these 32+ peanut butter sweets recipes, from timeless classics to creative new ideas, your dessert repertoire is now endlessly nutty and delicious. Peanut butter truly shines in every form—baked, no-bake, frozen, or layered. Keep experimenting and enjoy sharing these treats with loved ones. Happy indulging!