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New Year’s Resolution Peanut Butter Cookies


1 cup Teddie All Natural Chunky Peanut Butter
1 cup coconut sugar
2 tsp vanilla extract
⅔ cup oat flour
1 tsp baking soda
½ tsp Himalayan salt
¼ cup coconut milk
¼ cup toasted coconut shreds
¼ cup chocolate chips (optional)

Preheat the oven to 350°.
Toast coconut until golden brown and allow to cool.
In a medium bowl, mix the peanut butter, salt, sugar and vanilla extract.
Add in the oat flour and baking soda (make sure this gets mixed thoroughly). Then add in the coconut milk, coconut shreds and chocolate chips (if you’re using any).
The mixture will be crumbly. With your hands or an ice cream scoop, roll even amounts of dough into balls and place on a tray with parchment paper.
With a fork, create a cross hash.
Bake the cookies for nine minutes or until the edges start to darken.
Store in a container for up to 7 days.
You can refrigerate them, but you don’t need to!

NUMBER OF SERVINGS: About 15 cookies


Teddie’s Independence Day Parfait


Featured on the Boston 25 Zip Trip!

1 cup yogurt
1 tbsp Teddie Super Chunky Peanut Butter
¼ cup granola
½ cup sliced strawberries
½ cup blueberries

In a small bowl, mix yogurt and peanut butter together.
In a tall glass, begin to build parfait. Layer 1/3 cup yogurt, half of the strawberry slices and half of the blueberries. Repeat layers once. Top with the final 1/3 cup yogurt and all of the granola. Serve immediately.



Teddie Peanut Butter Pretzel Bites


This salty, sweet recipe comes together with just six ingredients. Teddie Peanut Butter Pretzel Bites are a fun holiday treat for you and your whole family.

1 cup Teddie Smooth Peanut Butter
2 tbsp softened butter
½ cup powdered sugar
¾ cup brown sugar
Pretzels (You can find holiday-shaped pretzels in most stores)
Optional: 1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat Teddie Peanut Butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes and serve.

Optional: Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

NUMBER OF SERVINGS: Approximately 18


Teddie Peanut Butter Blossom Cookies


We don’t like to discriminate, but peanut butter cookies are our favorite. We especially love these Teddie Peanut Butter Blossom Cookies.

½ cup granulated sugar
½ cup packed brown sugar
½ cup Teddie Smooth Peanut Butter
½ cup butter or margarine, softened
1 egg
1 ½ cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
Additional granulated sugar
36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

TOPPING (optional):
Holiday sprinkles

Heat oven to 375°.
In a large bowl, beat ½ cup granulated sugar, the brown sugar, Teddie Smooth Peanut Butter, butter and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Optional: Once cooled, add holiday sprinkles.