Teddie Peanut Butter Blossoms

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SERVINGS: 24 cookies

ingredients

1 + 1/4 cups
All-purpose flour
½ teaspoon
Baking soda
¼ teaspoon
Salt
½ cup (1 stick)
Unsalted butter, room temperature
¼ cup
Granulated sugar
½ cup
Packed light brown sugar
1
Large egg, room temperature
¾ cup
Smooth Teddie Peanut Butter
1 teaspoon
Vanilla extract
24
Chocolate kiss candies, unwrapped
½ cup
Granulated sugar, for coating

instructions

  1. In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with a paddle attachment, whip the butter for 1 minute on high speed until creamy.
  3. On medium-high speed, mix in ¼ cup of granulated sugar and ½ cup of brown sugar until completely combined and smooth, about 2 minutes.
  4. Add the egg and continue to mix until combined, about 1 minute.
  5. Add the Teddie peanut butter and vanilla extract and continue to mix on medium to high, until combined.
  6. Grab the bowl with the flour, baking soda, and salt mixture, and add to the wet ingredients.
  7. Beat on low until combined.
  8. Chill the dough in the refrigerator, for at least 30 minutes. *If chilling for longer than a few hours, set dough on the counter for at least 30 minutes before rolling.
  9. Preheat the oven to 350°F.
  10. Line two large baking sheets with parchment paper and set them aside.
  11. Using a cookie scoop, roll the cookie dough into 1 tablespoon balls.
  12. Roll each ball in the ½ cup of sugar, and arrange on the baking sheet about 2 inches apart.
  13. Bake for 8-10 minutes, or until the tops begin to slightly crack. Remove cookies from the oven and allow them to cool for 10 minutes.
  14. Once the cookies have cooled (they should be warm but no longer hot), press a chocolate kiss candy into each cookie.
  15. Place the baking sheets in the fridge or freezer for 10+ minutes so the chocolate does not melt. Enjoy!

White Chocolate Brownie Bites

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Plate of white chocolate brownie bite balls

ingredients

“Brownie” Mix
1 (15 oz) can
Chickpeas, drained and rinsed
3/4 cup
Cocoa Powder
1/2 cup
Pure Maple Syrup
1/3 cup
Teddie Peanut Butter – Smooth
1 tsp
Pure Vanilla Extract
1/2 tsp
Salt
White Chocolate Coating
3/4 CUP
White chocolate chips
1 tbsp
Coconut oil

instructions

  1. Add all ingredients (except the chocolate chips) into a food processor until smooth and creamy!
  2. Form the brownie batter into small balls using the palms of your hands and place onto a parchment paper lined tray.
  3. Melt together the chocolate chips and coconut oil.
  4. Dip each hardened brownie batter ball in the melted chocolate and coat completely.
  5. Place the chocolate covered brownie batter balls back on the parchment paper tray and place in the fridge to allow the chocolate to harden.
  6. Refrigerate the truffles until the chocolate shell hardens, about 15 minutes.
  7. Once the chocolate has chilled completely, take out of the freezer, cut into small square and enjoy the truffles!
  8. Store in the fridge or freezer for a quick snack.

author's profile picture

Lori Miggins

My name is Lori Miggins and I am a mom of 3 beautiful children, married to my college sweetheart, self-retired Special Education Teacher, and a stay-at-home mom.  I deal with all of the busy mom-life, and wear all of the hats, and spend most of my days in the car bringing my kids to all of their activities.

I spent 10 years in Atlanta, GA, 13 years in Winter Garden, FL and we now live in North Carolina! But I am originally from Long Island, NY where I grew up.

I found a passion for health and wellness when I started to put myself first! I now pay it forward and help as many women as I can persevere through their daily struggles and busy lives! On top of this, I also have a passion for creating healthy, quick and clean treats! I’d love for you to stop by my Instagram page and say hello! @lorimiggins

3 Layer Teddie Peanut Butter Bars

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stack of peanut butter bars on wooden board

ingredients

GRAHAM LAYER
1 1/2 cups (13 sheets)
Graham crackers
1/2 Cup
Lightly salted peanuts
2 tbsp
Sugar
Pinch Of
Salt
1 Stick
Unsalted butter, melted
PEANUT BUTTER LAYER
1 Cup
Teddie Peanut Butter
1/4 Cup
Sweetened condensed milk
1/4 Cup
confectioners’ sugar
1 Tsp
Vanilla extract
Pinch Of
Salt (use more if your peanut butter is unsalted)
Chocolate Layer
1 Cup
Semisweet chocolate chips
1/4 Cup
Heavy cream

instructions

  1. Preheat oven to 350F°. Prepare an 8 x 8 pan by greasing and lining with parchment.
  2. In a food processor, blend the graham crackers, peanuts, sugar, salt, and melted butter until finely ground. It should clump together when you squeeze with your fingers.
  3. Transfer mixture to the prepared pan and, using your hands, press it into an even layer. Bake until edges are golden, about 10 minutes. Remove from oven and let cool (you can turn the oven off since it will no longer be needed).
  4. Meanwhile, prepare the peanut butter layer. In the food processor or in a bowl with a spatula, combine the peanut butter, sweetened condensed milk, confectioners’ sugar, vanilla, and salt until just incorporated. Spread this onto the cooled graham cracker layer.
  5. Make the chocolate layer: place the chocolate in a small bowl. In a separate microwave safe bowl or on your stovetop, heat the cream until just below a boil. Pour it over the chocolate and let sit for a minute or two. Then stir until smooth. Spread this over the peanut butter layer. Sprinkle with flaky salt, if using.
  6. Chill the bars for about 30 minutes or until the chocolate has set. Then cut and enjoy.
author's profile picture

Jenna Larsson

Hi! I’m Jenna. I’m a Boston-born, butter loving, total food nerd. I’m currently living in LA and my love for baking runs deep.  I’ve been known to bake a 6-layer cake to ‘relax’ after a long workday and I consider restaurant openings breaking news. I’m also a firm believer in making every day delicious! I’d love for you to check out my recipes on my website or find some inspiration on my Instagram.

Chocolate Peanut Butter Brownies

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three pieces of chocolate peanut butter brownies
author's profile picture

Addison

My name is Addison and I’m a gluten free food blogger and content creator.  I was born and raised in Maine and played college soccer at the University of Maine.   After college, I experienced some health problems that required me to become gluten free.  Since then, I’ve learned how to bake and cook gluten free.  These days you can find me baking several days a week, going to fitness classes and leading a healthy and active lifestyle.  I enjoy eating healthy foods but I always eat dessert.  My recipes are made to be easy, healthy-ish and delicious!  They can all be found at www.organicallyaddison.com. Be sure to check out my Instagram for new recipes posted often: @organicallyaddison.

Interested in making this peanut butter brownie recipe? You can find it here!

Teddie Peanut Butter Pie

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SERVINGS: 8 slices

ingredients

One 9-inch
Graham cracker pie crust
1
Egg, beaten
4 oz
Cream cheese, room temperature
¾ cup
Powdered sugar
½ cup
Smooth Teddie Peanut Butter
½ cup
Milk (your choice! We like whole milk.)
8 oz
Frozen whipped topping, thawed
½ – ¾ cup
Pre-made peanut butter cups, loosely chopped into smaller pieces. You may also like or our peanut butter pumpkin cups, below.
½ – ¾ cup
Teddie Peanuts, chopped or whole
Hot fudge sauce

instructions

  1. Preheat the oven to 350 degrees.
  2. Brush the graham cracker pie crust with the egg.
  3. Bake the pie crust for 5 minutes, or until slightly brown.
  4. Set aside to cool.
  5. Using a hand mixer or a stand mixer fitted with the whisk attachment, mix the cream cheese until smooth.
  6. Add the powdered sugar and whip until combined.
  7. Add in the Teddie Peanut Butter and milk, and continue to beat until smooth.
  8. Turn the mixer off. Using a spatula, fold in whipped topping.
  9. Spoon the mixture into the prepared pie plate.
  10. Cover and freeze until firm, about 4 hours.
  11. Before serving, remove from the freezer and let sit at room temperature for 5 minutes.
  12. Top with chopped peanut butter cups, Teddie peanuts, and drizzle with warm hot fudge sauce. Bon appétit!
Teddie Peanut Butter Pumpkin Cups

Pumpkin Peanut Butter Cups

Peanut Butter and Jelly Cupcakes

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NUMBER OF SERVINGS: 12 cupcakes

ingredients

Peanut Butter Cupcake:
1 ¼ cups
All-purpose flour
1 tsp
Baking powder
¼ tsp
Salt
⅔ cup
Teddie Smooth All Natural Peanut Butter
8 tbsp
Softened butter
¾ cups
Dark or light brown sugar
2
Eggs
1 tsp
Vanilla extract
¼ cup
Reduced fat milk
Peanut Butter Frosting:
5 tbsp
Butter
1 cup
Teddie Smooth All Natural Peanut Butter
1 cup
Confectioners sugar
⅓ cup
Whole milk
1 tsp
Vanilla extract
¼ tsp
Salt
Filling:
¼ cup
Of your favorite jam or jelly

instructions

  1. Preheat the oven to 350° and fill a 12 cup muffin tin with cupcake liners.
  2. In a separate bowl, mix together all of the dry ingredients: flour, baking powder and salt.
  3. Using a handheld or standing electric mixer, beat together the butter and peanut butter until smooth.
  4. Add in the brown sugar and beat until light and fluffy. Beat in eggs, one at a time.
  5. Add vanilla extract.
  6. Slowly, beat in the dry ingredient mixture, alternating with the milk.
  7. Evenly divide the batter into the cupcake tins and put into the preheated oven for around 23 minutes (or until a toothpick, inserted in the middle of the cake, comes out clean).
  8. While the cupcakes are in the oven, you can begin making the frosting.
  9. Using a handheld or standing electric mixer, beat the butter until it’s smooth and creamy.
  10. Add in the peanut butter until combined.
  11. Mix in the remaining ingredients, confectioners sugar, milk, vanilla extract and salt, and beat together until well combined.
  12. Once the cupcakes have cooled, take a knife or a coring tool and remove the middle of the cupcake (eating the extra cake is recommended).
  13. Fill the hole with about one teaspoon of jam/jelly.
  14. Then frost the cupcake with peanut butter frosting.
author's profile picture

MileHighCupcakes