There is no better combination than peanut butter and chocolate. These two flavors compliment each other well, especially when combined to produce the most delectable Christmas cookies. So, if you have some peanut butter and a package of Hershey Kisses on hand, these peanut butter blossoms are a must-make for the holidays. They're a traditional, kid-friendly cookie that they'll request year after year!

Whisk together the butter, brown sugar, sugar, egg, and vanilla extract. After that, stir in the peanut butter. When the peanut butter has been thoroughly incorporated, add the salt, baking powder, and flour. Mix until a dough forms. Wrap the dough in plastic wrap and chill for 3 to 4 hours, or overnight. This will assist the cookies to maintain their ideal circular shape while baking.

Using parchment paper, line a baking sheet. Make 1-inch balls out of tiny spoonfuls of dough. Place the cookie dough balls a few inches apart on the cookie sheet—about 12 cookies per cookie sheet. Bake the cookies for 10 to 12 minutes at 375°F. Unwrap all of the Hershey Kisses while the cookies are baking. When the cookies are done, set them on a cooling rack (or a heat-resistant surface) and immediately begin sprinkling the Hershey Kisses on top. It is normal for the sides of the cookies to break somewhat. Just be careful not to push too hard or the cookies may completely crack.

Peanut butter cookies are a delicious and soothing dessert. But what about keto peanut butter cookies? You may be wondering how to create the keto-friendly delight. Fortunately, this dish is quite simple, taking just approximately five minutes to prepare. In approximately 30 minutes, you'll go from "I want cookies" to biting into a great batch. The keto diet adheres to a low-carb food plan, obtaining energy and nutrients instead of protein and fats. Peanut butter is an excellent source of both, and it serves as an excellent basis for these cookies.

This dish is devoid of gluten, sugar, and carbs. So, if you're making a treat for folks with a variety of food allergies or dietary restrictions, this recipe should please almost everyone. (Of course, as long as no one in your party is allergic to peanuts.) Even sugar addicts and those who aren't on the keto diet will like this easy dish, which mixes peanut butter, an egg, and a small amount of salt and sweetness. These keto peanut butter cookies are extremely easy to make with only four ingredients. This recipe does not need the use of a hand mixer, the measurement of flour, or any other difficult steps. Simply combine a few pantry staples in one dish and you're ready to go.

This recipe is completely keto-friendly because of the sugar-free chocolate chips and unsweetened nut butter, and the hemp seeds will add some fatty acids to the dish, which is ideal for adherents of the high-fat, low-carb diet. Following the keto guidelines do not have to entail giving up sweets; it just means figuring out what you can and cannot consume. Fortunately, these delectable nut butter cups fill the bill.

In a heatproof dish, combine the chocolate and coconut oil. Allow melting over a pan of boiling water, stirring periodically. You should prepare a 12-cup mini muffin tray with paper liners or a silicone candy mold. In a mixing dish, combine the nut butter, sweetener, hemp seeds, cacao nibs, and vanilla extract. Then,1 to 2 tablespoons chocolate, swirled, and spread with the back of a spoon until the bottoms and sides of each muffin cup are covered Freeze for 10 minutes or until firm.

After that, divide the nut butter mixture evenly among the cups. Top each with 1 to 2 tablespoons of chocolate, swirling and covering the nut butter with the back of a spoon. Refrigerate for 2 minutes before garnishing with flaky sea salt, if using. Refrigerate for at least 2 hours, or until firm. Finally, remove from the pan (or pop out of the mold) and serve, then cover and store leftovers in the refrigerator.

Peanut butter and banana are a traditional taste combination, so it was only logical that they would complement each other in this dessert. The only issue was texturing. The ripe bananas, on the other hand, mixed in perfectly with the peanut butter and Cool Whip creating a creamy frozen delight that was the ideal nibble when needing something sweet. It also contains all of the beneficial vitamins and minerals found in bananas, such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6!

Mash the ripe bananas in a large mixing basin. Combine with the peanut butter until smooth. 12 cups of Fat-Free whipped topping should be folded into the peanut butter and banana mixture. Fold in the remaining Cool Whip in two batches, folding thoroughly after each addition. Scoop or pipe the mixture into tiny muffin liners using a resealable bag with a small slit. Place them in a cake pan and freeze for an hour before transferring them to a resealable bag and storing them in the freezer for up to 2 months.

Who doesn't love Nutella? You can't go wrong with these clusters, which require only Nutella, peanut butter, flake cereal, and a mere 10 minutes. Fill a medium-sized saucepan with a couple of inches of water. Set the stovetop to medium heat. Place the peanut butter and Nutella in a bowl that will function as a double boiler when put over the saucepan. Stir the ingredients together as the bowl is heated until they are warm and melted. When the peanut butter and Nutella are completely blended, remove the bowl from the heat and stir in the flakes. Gently whisk to coat the flakes completely with the peanut butter and Nutella mixture.

Cover a cookie sheet with tin foil or wax paper. Using your hands, remove a handful of the mixture from the bowl and arrange it in 12-cup clusters on the cookie sheet. Warning: this will be a sloppy mess! Continue to form clusters. This recipe should provide 12 servings. When the bowl is empty, taste a few licks of the peanut butter and Nutella mixture before putting it in the sink. Waste not, desire not. Fluer de sel should be sprinkled over each cluster. Place the cookie sheet in the refrigerator for at least 2 hours to allow the clusters to cool.

These energy balls are made with peanut butter, flaxseeds, and rolled oats and are sweetened with maple syrup rather than processed sugar. The recipe indicates that you should use smooth, drippy peanut butter, which makes homemade peanut butter an excellent choice (just make sure you keep the oil that rises to the top mixed in).

Oatmeal- Rolled oats work best, to ensure the energy balls are chewy and filling. You can use quick oats, but increase the amount by 2 tablespoons. Peanut Butter- Smooth, runny, and drippy peanut butter works the best. If your peanut butter is a little too firm, microwave it for several seconds to mix in easier to the batter. Maple Syrup- Pure maple syrup adds sweetness and helps bind the energy balls together. You can substitute maple syrup with brown rice syrup, agave nectar, or if not strictly vegan, honey. Ground Flaxseed- This adds healthy fats and protein, and a slightly nutty flavor. Peanut Butter chips– Add peanut butter chips to give it a more pronounced peanut butter flavor. You can also use chocolate chips too.