Peanut Butter Archives - The Slow Roasted Italian

Reese’s Peanut Butter Ice Cream

Donna Elick — Sun, 31 May 2026 10:00:00 +0000

This Reese’s Peanut Butter Ice Cream is rich, creamy, and packed with peanut butter in every single bite. You’ve got a smooth, fluffy peanut butter base loaded with chunks of peanut butter cups, crunchy candy pieces, and just enough sweetness to make it completely over-the-top. It’s cold, decadent, and exactly what peanut butter lovers dream about.

WHY YOU’LL LOVE ICE CREAM WITH REESE’S PEANUT BUTTER CUPS

Loaded with peanut butter flavor from start to finish
No ice cream maker needed
Packed with Reese’s cups and candy pieces
Creamy, scoopable texture
Perfect for serious peanut butter fans

Reese’s Peanut Butter Ice Cream

I absolutely love, love, love Reese’s Peanut Butter Cups and Reese’s Pieces. Always have.

If there’s a choice between chocolate and peanut butter and any other flavor… I’m not even thinking about it. That’s the one.

So putting both of them into one ice cream? That’s already a good idea.

But then you mix that into a creamy peanut butter base, and suddenly it’s not just good… it’s a little ridiculous. In the best way.

Every bite of this Reese’s peanut butter cup ice cream has something going on. Smooth, crunchy, chocolate, peanut butter… it just keeps delivering.

INGREDIENT NOTES

Heavy Whipping Cream: Needs to be really cold for proper whipping and structure, so leave it in the back of the fridge until you’re ready!
Sweetened Condensed Milk: Sweetens the Reese’s peanut butter ice cream and keeps the texture smooth and creamy
Creamy Peanut Butter: Use a standard, shelf-stable peanut butter for the best texture. Natural or freshly-ground versions can be grainy or too oily.
Mini Peanut Butter Cups: Chop these into bite-sized pieces for even distribution.
Peanut Butter Candy Pieces: Adds crunch, a pop of color, and extra peanut butter flavor.
Sprinkles: Optional, but they add a little color and texture.

VARIATIONS

Extra Chocolate: Add mini chocolate chips or chocolate chunks.

Fudge Swirl: Swirl in a thick ribbon of chocolate fudge before freezing.

No Sprinkles: Leave them out for a smoother peanut butter base.

Crunchy Version: Use crunchy peanut butter for added texture.

Salted Peanut: Add a pinch of sea salt to balance the sweetness.

Brownie Add-In: Fold in brownie chunks for an extra indulgent treat.

Lighter Option: Use whipped topping (Cool Whip) in place of the heavy cream for a softer texture.

SERVING SUGGESTIONS

Scoop Reese’s peanut butter cups ice cream into bowls with extra peanut butter cups on top.
Create a sundae bar and let everyone choose their own toppings.
Mix and match with our Twix Ice Cream and Kit Kat Ice Cream for maximum candy flavor.
Stack scoops in cones for a classic ice cream shop feel.
Pair with our Oreo Ice Cream Sandwich Cake or a slice of Hershey’s Chocolate Cake.
Make waffle bowls for an edible Reese’s peanut butter ice cream cup!

REESE’S PEANUT BUTTER CUP ICE CREAM FAQ

Do I need an ice cream maker?

No. This ice cream with Reese’s peanut butter cups is completely no-churn. However, you will need an electric mixer for whipping the cream and mixing the base together.

Can I use natural peanut butter?

Not recommended. Because it’s a bit grainy and oilier than no-stir varieties, it can affect the texture of the ice cream.

How long does no churn Reese’s peanut butter ice cream need to freeze?

At least 4 hours, but overnight is best for a scoopable texture.

Will it freeze too hard?

No, it stays scoopable thanks to the condensed milk. A few minutes on the counter for easier scooping doesn’t hurt, though!

Peanut butter ice cream can get heavy fast if it’s not balanced right.

The key here is whipping the cream properly and not overmixing once everything comes together. That keeps the texture light instead of dense.

And slightly softening the peanut butter before mixing it into the ice cream base makes a big difference. It blends smoothly instead of clumping, which gives you that consistent flavor in every bite.

DONNA’S PRO TIPS

Use cold cream for the best whipping results.
Soften the peanut butter slightly so it’s easier to mix in to the base.
Fold ingredients gently to keep the mixture light and airy.
Chop the candy into small, even pieces so there’s some in every bite.
Press plastic wrap directly onto the surface before freezing. This prevents ice crystals from forming.
Let no churn ice cream sit a few minutes before scooping. It can be quite firm right out of the freezer.
Add mix-ins evenly so every scoop has a little bit of everything.

TOOLS NEEDED

Large Mixing Bowl: For whipping the cream and mixing Reese’s peanut butter cups ice cream.
Electric Mixer: To get stiff peaks quickly.
Rubber Spatula: For gently folding ice cream with Reese’s peanut butter cups and candy pieces.
Loaf Pan or Freezer Container: For evenly freezing the base.
Plastic Wrap or Lid: To keep it fresh and prevent ice crystals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Strawberry Cheesecake Ice Cream (No Churn)

Twix Ice Cream (No Churn Recipe!)

Easy Raspberry Ice Cream (No Churn!)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

No-churn peanut butter ice cream loaded with Reese’s
Creamy base with peanut butter cups and candy pieces
Rich, sweet, and packed with texture
Easy to make with simple ingredients
Freeze at least 4 hours
Best with standard creamy peanut butter
Perfect for peanut butter lovers
Over-the-top in the best way

Reese’s Loaded Peanut Butter No-Churn Ice Cream

No churn Reese’s Peanut Butter Ice Cream has peanut butter cups, candy pieces, and sprinkles in every bite. Sweet, creamy, and crunchy!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15

Freeze Time 4

Total Time 4 15

Servings -8

Calories 917cal

Author Donna Elick

Ingredients

2 cups heavy whipping cream
1 14 ounce can sweetened condensed milk
1 cup creamy peanut butter, softened
1/2 cup sprinkles
1/2 cup mini peanut butter cups, chopped (about 3 ounces)
3/4 cup peanut butter candy pieces about 5 ounces

Instructions

WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
ADD BASE: Add 1 cup creamy peanut butter, softened and 1 14 ounce can sweetened condensed milk to the whipped cream. Beat on low speed for about 15 to 20 seconds until just combined.
ADD MIX-INS: Add 1/2 cup sprinkles, 1/2 cup mini peanut butter cups, chopped , and 3/4 cup peanut butter candy pieces. Use a rubber spatula to gently fold until evenly distributed.
TRANSFER: Spoon the mixture into an 8 x 4 inch loaf pan or freezer-safe container. Smooth the top with a spatula.
FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 4 hours for a soft texture, or overnight for a firm, scoopable consistency.
SERVE: Let sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Slightly warming the peanut butter makes it easier to mix and creates a smoother texture.

Nutrition

Originally published May 2026

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Loaded Brownies with Butterfinger Frosting Recipe

Donna Elick — Fri, 21 Nov 2025 10:00:00 +0000

These fully Loaded Brownies are what happens when your favorite candy bar meets the fudgiest homemade brownie. A thick chocolate base, a creamy peanut butter frosting loaded with candy bits, and a glossy blanket of melted milk chocolate on top. Butterfinger brownies are an outrageous triple-layer dessert that’s chewy, crunchy, and melt-in-your-mouth rich. The honey-roasted peanut butter gives the frosting a salty-sweet depth that keeps you coming back for just one more square.

WHY YOU’LL LOVE BUTTERFINGER BROWNIES

A dessert lover’s dream: Chewy, creamy, crunchy layers in every bite.
Sweet combo: Classic brownie meets Butterfinger candy explosion.
Make-ahead and freezer-friendly: For easy entertaining!
Foolproof: No special equipment required.
Guaranteed hit: Perfect for bake sales, holidays, or midnight cravings!

Loaded Brownies

These Butterfinger brownies are what I call dangerous territory. I made them “for the neighbors,” but somehow half the pan never left the house.

Chad claims he was “testing for quality assurance,” and Munchkin just stood there grinning with chocolate on her cheek.

You know a dessert’s a winner when the spatula doesn’t even make it to the sink.

This loaded brownies recipe is pure indulgence. Fudgy brownie, creamy frosting, crunchy candy. The kind of dessert that earns you a reputation. Trust me, you’ll be the hero of every potluck from now on!

INGREDIENT NOTES

Unsalted Butter: Always use real butter! It’s what gives these loaded brownies their rich flavor and dense, chewy texture.
Cocoa Powder: Dutch-process or natural both work beautifully. Dutch gives a deeper, darker chocolate note.
Honey Roasted Peanut Butter: Adds salty-sweet depth. If substituting creamy peanut butter, add 1 teaspoon of honey to mimic that flavor balance.
Butterfingers: Freeze for 10–15 minutes before chopping for the cleanest cuts and crunchiest texture.
Milk Chocolate Chips: Melt gently in 30-second bursts until smooth. Overheated chocolate can seize (harden and turn crumbly).
Kosher Salt: Balances sweetness and enhances the chocolate and peanut butter flavor.
Pure Vanilla Extract: Always use pure extract (not imitation) for the richest, most aromatic flavor.

VARIATIONS

Reese’s Remix: Swap Butterfingers for chopped Reese’s cups.

Nut-Free Version: Use sunflower seed butter and omit the candies.

Caramel Drizzle: Add caramel sauce between the frosting and chocolate layers.

Mocha Buzz: Add 1 tablespoon espresso powder to the brownie batter for depth.

Cookie Crunch: Swap candies for crushed Oreos, Chips Ahoy, or Nutter Butters.

Holiday Twist: Top with crushed pretzels and M&M’s for festive crunch.

Mini Brownie Cups: Bake in a mini muffin pan for bite-sized treats.

SERVING SUGGESTIONS

Indulgent Treat: Top a square with a scoop of vanilla ice cream, or pour my chocolate fudge icing on top for a more decadent finish!
Dessert Board: Pair this loaded brownies recipe with Snickers fudge and Golden Oreo truffles.
Salty-Sweet Contrast: Sprinkle on a little flaky sea salt before the chocolate layer sets.
Drink Pairing: Whip up a Costco Mocha Freeze or sip on a cozy mug of hot chocolate.

LOADED BROWNIE RECIPE FAQ

Can I use a boxed brownie mix?

Yes, choose a fudge-style mix and bake according to the box. Let the brownie layer cool completely before frosting.

How do I keep the frosting smooth?

Beat the frosting well on medium speed and add milk one tablespoon at a time until spreadable but thick.

Do frosted brownies need to be refrigerated?

If your kitchen is warm, then yes. Refrigerate for up to 5 days and bring to room temperature before serving.

And you should know that loaded brownies freeze really, really well. Keep them wrapped up in the freezer for up to 2 months. If you cut and store them individually, they’ll defrost faster!

After testing countless brownie variations, I’ve learned that the secret is all about texture.

Melted butter creates chewiness, sugar gives that shiny top, and stopping the mixing at just the right moment keeps them fudgy.

Peanut butter frosting is whipped to perfection. The key is truly soft butter and high-speed mixing. The final chocolate layer seals in freshness and gives that candy-bar snap when you bite in.

This loaded brownie recipe is over-the-top, messy, and completely worth it.

DONNA’S PRO TIPS

Don’t overbake. Slightly underdone centers finish setting as they cool.
Cool brownies completely. Otherwise, the frosting will melt.
Use kosher salt to enhance the chocolate depth. Table salt is too overpowering.
Line the pan with parchment. Makes removal easy and guarantees clean slicing.
Use a warm knife. You’ll get perfect cuts through the chocolate layer.
Always use pure vanilla extract. It provides the richest flavor.
Freeze candy bars before chopping. This keeps them crunchy and larger pieces intact.

TOOLS NEEDED

9×13 Baking Dish: Ideal for thick, chewy brownies.
Parchment Paper: Ensures easy removal and perfect cuts.
Stand Mixer: For light, creamy frosting.
Offset Spatula: For smooth, even layers.
Microwave-Safe Bowl: For melting butter and chocolate safely.
Sharp Knife: Essential for chopping candy bars and slicing squares cleanly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Brownie Recipes

Reese’s Peanut Butter Fudge Brownie

Best Ever Outrageous Brownies

Snickers Outrageous Brownies

Ultimate Smores Brownies

Loaded Brownies with Butterfinger Frosting Recipe

Loaded Brownies with chocolatey Butterfingers and a nutty frosting… sign me up! Level up your brownie game with my sweet candy brownies!

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 25

Total Time 45

Servings brownies

Calories 690cal

Author Donna Elick

Ingredients

Brownie Layer

1 cup unsalted butter
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
12- ounce bag Fun Size Butterfingers chopped
1 large Butterfinger bar for garnish

Toppings

1 cup unsalted butter room temperature
4 cups powdered sugar
15- ounce jar honey roasted peanut butter
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
2 –4 tablespoons milk as needed
6 ounces milk chocolate chips melted

Instructions

Prep the Pan: Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside.
Make the Brownie Batter: In a large microwave-safe mixing bowl, melt 1 cup unsalted butter completely. Add 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract, and 3 large eggs. Whisk until smooth and fully combined. Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon kosher salt. Whisk until just combined. Do not overmix. Fold in half of the chopped Butterfingers.
Bake: Pour the batter into the prepared dish and bake for 20–25 minutes, or until a toothpick comes out clean. Place the pan in the freezer to cool for about 15 minutes.
Prepare the Frosting: Finely chop the remaining Butterfinger candy bars (or pulse them in a food processor until pea-sized). In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter, 15- ounce jar honey roasted peanut butter, 4 cups powdered sugar, 1 tablespoon pure vanilla extract, and 1/2 teaspoon kosher salt. Beat on medium speed until smooth and creamy, about 3 minutes. Stir in candy bar crumbs on low, then beat on medium speed until fluffy. If the frosting is too thick, add 2 –4 tablespoons milk, 1 tablespoon at a time until it’s thick but spreadable.
Assemble the Brownies: Spread the frosting evenly over the cooled brownies. Pour melted 6 ounces milk chocolate chips over the top and spread with a spatula until smooth. Chop 1 large Butterfinger bar and sprinkle over the top for garnish.
Serve: Chill for 10–15 minutes for clean slices. Serve and enjoy!

Notes

Make-Ahead Tips: You can bake the brownie layer up to 2 days ahead. Once cooled, wrap tightly in plastic wrap and store at room temperature. Prepare the frosting just before assembling for the freshest flavor.

Storage: Store finished brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Bring to room temperature before serving for the best texture.

Freezing: Freeze the frosted brownies whole or sliced. Wrap tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw on the counter for 30–45 minutes before serving.

Re-Freezing: Not recommended once thawed. The frosting texture softens too much after a second freeze.

Bonus Tip: Warm individual brownies in the microwave for 10 seconds before eating. The frosting turns silky, and the chocolate layer gets just a little gooey… It’s like heaven!

Nutrition

Originally published February 2015, updated and republished November 2025

The post Loaded Brownies with Butterfinger Frosting Recipe appeared first on The Slow Roasted Italian.

Peanut Butter Dog Treats + Video

Donna Elick — Fri, 14 Nov 2025 10:00:00 +0000

Peanut Butter Dog Treats are the ultimate homemade treat for your furry best friend… and they’re made with ingredients you can actually pronounce! These wholesome dog cookies are soft yet sturdy, with real peanut butter, shredded carrots, and oats for a little extra crunch. Your pup will go wild for their rich peanut aroma and irresistible flavor. Whether you’re celebrating a gotcha day, rewarding good behavior, or just feeling extra loving, these dog biscuits bake up golden, wholesome, and full of tail-wagging joy.

No Mystery Fillers: Simple, real ingredients
Dog-Approved Flavor: That smells amazing even to humans!
Freezer-Friendly: For easy batch baking.
Great for Any Occasion: Training, gifting, or everyday spoiling.

Peanut Butter Dog Treats

Around here, Cocoa and Mocha run the kitchen when it comes to taste-testing homemade dog treats. The second I pull out the peanut butter jar, they’re sitting pretty and waiting for “quality control.”

I love knowing exactly what’s in their snacks: just a few simple ingredients and lots of love.

This peanut butter dog treats recipe is their all-time favorite, and honestly, I can’t blame them. The biscuits smell so good, I’m always tempted to sneak one myself!

If you don’t want to make a separate batch of doggy treats, these simple gluten free vegan cookies are safe for both of you! Or, try my Blueberry Vanilla Yogurt Popsicles for a refreshing summertime snack.

DOG COOKIES RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

Ingredient Notes and Substitutions

Peanut Butter: Always choose an all-natural brand without xylitol or added sugar. Dogs love the rich flavor and healthy fats. Creamy or crunchy… you choose!
Carrots: Add natural sweetness and texture. Finely shred them so they blend easily into the dough.
Oats: Help bind the dough and add fiber for better digestion. Either rolled oats or quick oats will work just fine.
Flour: Unbleached all-purpose works great in this dog cookie recipe, but you can substitute with whole wheat or oat flour for a heartier cookie.
Baking Powder: Gives the cookies a little lift while keeping them crunchy on the outside.
Milk: Adds moisture and helps the dough come together. Use unsweetened almond milk if preferred.

Donna’s Pro Tips for Peanut Butter Dog Treats

Check the Label: Always double-check for xylitol-free peanut butter.
Cool Before Storing: Let cookies cool completely to prevent moisture buildup in storage.
Adjust for Size: Smaller treats bake faster, so keep an eye on the oven.
For Extra Crunch: Turn off the oven after baking and leave cookies inside with the door cracked for 10 minutes.
Batch It: Double the recipe and freeze half for stress-free treat days.

VARIATIONS

Pumpkin Dog Cookies: Replace half the peanut butter with pure pumpkin puree or mashed sweet potato for a fall twist.

Crunchy Version: Bake for 5–10 extra minutes for crisp, biscuit-style peanut butter dog treats.

Apple Cinnamon Treats: Add ¼ cup unsweetened applesauce and a pinch of cinnamon (both safe for dogs).

Chewy Peanut Butter Bites: Roll smaller balls and shorten the bake time by 3–4 minutes for a softer treat.

Training Bites: Shape into mini pieces for perfect bite-size rewards.

SERVING SUGGESTIONS

Everyday Reward: Perfect for positive reinforcement training or an after-walk snack.
Gift Idea: Package a few in a mason jar tied with a paw-print ribbon for your dog-loving friends.
Special Occasions: Serve for birthdays or holidays alongside a homemade dog cake.
Human Bonus: Your kitchen will smell like peanut butter cookies… no complaints here!

PEANUT BUTTER DOG TREATS RECIPE FAQ

Can I eat these too?

Technically yes! They’re made from real ingredients, but they’re not sweetened for human taste buds.

How do I know when they’re done baking?

These peanut butter dog treats should be golden brown on the edges and firm to the touch. For chewier cookies, bake a few minutes less.

Can I double this dog cookies recipe?

If you’ve got multiple canine companions, you can absolutely make a larger batch as long as there’s enough room in your mixer.

For more than double, it would be best to make two separate doughs and just roll them out at the same time. However, if you’re only feeding one pup, I suggest making a single batch at a time.

Because homemade dog cookie recipes don’t call for any added preservatives, the treats won’t keep fresh for more than a week at room temperature, or 2 weeks in the fridge

After testing countless dog cookie recipes over the years, I’ve found that the perfect treat strikes a balance between flavor, texture, and simplicity.

The natural fats in peanut butter and the moisture from carrots keep these cookies tender without any additives.

The baking powder gives a little lift, so they’re crisp on the outside but chewy in the center… the way dogs love them most.

Every batch reminds me that homemade pet treats don’t have to be complicated. Just made with love and good ingredients!

TOOLS NEEDED

Stand Mixer: Makes combining the thick dough easy.
Rolling Pin: For flattening dough evenly.
Cookie Cutters: Use bone, paw, or heart shapes for fun treats.
Baking Sheet: Line with parchment paper or silicone mat for easy cleanup.
Wire Rack: Essential for cooling cookies completely before storage.

Enjoy!

With love, from our simple kitchen to yours.

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Other Homemade Dog Treats

Frozen Watermelon Dog Treats

Frozen Blueberry Dog Treats

Strawberry Frozen Dog Treats

Frozen Dog Treats (Spinach Rosemary)

Peanut Butter Dog Treats

Bake Peanut Butter Dog Treats with a few REAL food ingredients. Both you and your fur baby will love this easy-to-make recipe!

Course Pantry Staple

Cuisine American

Method Oven

Prep Time 15

Cook Time 24

Total Time 39

Servings about 40 treats

Calories 72cal

Author Donna Elick

Ingredients

1 cup creamy peanut butter (use an all-natural, xylitol-free variety)
1 large egg
2/3 cup shredded carrot (about 1 large carrot)
1/3 cup quick oats
2 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 cup milk

Instructions

Preheat and Prepare: Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the 1 cup creamy peanut butter and 1 large egg until smooth.
Add Carrots and Oats: Stir in 2/3 cup shredded carrot and 1/3 cup quick oats until evenly distributed.
Form the Dough: Add 2 1/4 cups unbleached all-purpose flour and 1 tablespoon baking powder in alternating additions with 3/4 cup milk. Mix until a thick dough forms. It will be slightly sticky but should hold together when pressed.
Roll and Cut: Transfer the dough to a lightly floured surface. Roll out to ¼-inch thickness. Cut into shapes using a small cookie cutter or knife.
Bake and Flip: Place on the prepared baking sheet and bake for 15 minutes. Flip the cookies and bake an additional 10 minutes, or until lightly golden.
Cool Completely: Allow the treats to cool completely on a wire rack before serving or storing.

Video

Notes

Storage: Store fully cooled cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

Freezing: Freeze baked treats in a zip-top freezer bag for up to 3 months. Thaw at room temperature before serving.

Make-Ahead Tips: You can refrigerate the dough (wrapped tightly) for up to 24 hours before rolling and baking.

Safety Tip: Always double-check that your peanut butter does not contain xylitol — it’s toxic to dogs.

Nutrition

Originally published May 2021, updated and republished November 2025

The post Peanut Butter Dog Treats + Video appeared first on The Slow Roasted Italian.

Reese’s Brownies with Peanut Butter Fudge Frosting + Video

Donna Elick — Sun, 05 Oct 2025 22:05:00 +0000

Reese’s Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. They are the ultimate in decadent desserts but so easy to make! Make brownies with peanut butter frosting for holidays, bake sales, or just an indulgent snack. Perfect for peanut butter lovers!

Don’t overlook the power of this sweet treat! These loaded Reese’s brownies are made using simple ingredients, and end up being the perfect quick dessert.

While I’m still a big fan of regular brownies, there’s no denying these fudgy Reese’s brownies are at the top of my list.

Having Reese’s candies is one of those fun twists that give this easy recipe huge flavor. The brownie has a fudgy texture, while the top is loaded with chocolate goodness.

I’ve made Reese’s peanut butter cup brownies for birthdays, a bake sale, parties, and weekend treats, and everyone always takes two of these delicious brownies.

Some people prefer to use brownie mixes to save on time – and I say do what you need to do. If you want to use a box of brownie mix, go for it!

You’ll still be able to enjoy this easy brownie recipe that way.

The next time that you have chocolate cravings, keep this Reese’s brownies recipe handy. The great thing about it is that it is the perfect brownie recipe that never disappoints! I have also been loving my new copycat recipe for Starbucks brownies, they are super fudgy!

And you can keep the peanut butter brownie flavors going with our Buckeye Brownie Cookies! They’re fudgy, rich, and finished with a creamy peanut butter center that makes them completely unforgettable.

Long story short, there’s so many options for desserts!

Reese’s Brownies

Chocolate and peanut butter together are simply irresistible, and nobody does it better than Reese’s.

The secret to this particular recipe for Reeses brownies is a layer of creamy peanut butter fudge frosting.

But it doesn’t stop there! Next comes a layer of peanut butter cups and chocolate drizzle to really put this dessert over the top!

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

To see us make brownies with peanut butter frosting from start to finish, watch the video in this post!

If you’ve been here for a while, you know I love making all kinds of desserts with these flavors.

For something easy and quick, try my Reese’s Peanut Butter Fudge. You only need 4 ingredients, and it comes together in just 10 minutes!

Reese’s Peanut Butter Pie has a special ingredient in the crust that will blow your mind.

My Reese’s Brownie Cookies have an ooey gooey flavor unlike any other!

Or, go all out with my Extreme Chocolate Reese’s Cake. It’s the same as this recipe, but scaled up and decorated in the form of a cake!

Ingredient Notes and Substitutions

Sugar – You’ll need granulated sugar for the chocolate batter, then powdered sugar to make peanut butter frosting for the brownies.
Peanut Butter – I prefer the flavor of natural peanut butter, but use your favorite! No-stir varieties are easier to work with and will create a creamier frosting.
Chocolate Chips – These are getting melted down for an easy chocolate drizzle.

Milk chocolate enhances the Reese’s flavor, but semisweet or dark would help tone down the overall sweetness of the dessert.
Peanut Butter Cups – Opt for the miniature kind — wrapped or unwrapped — when making this recipe. They’re a bit taller than full-sized cups and will hold their shape better in the batter.

Chop them into quarters for the brownies, then halves or quarters to sprinkle on top of the frosted layer.

Tips for Making Brownies with Peanut Butter Frosting

Line Your Pan.

Using a layer of parchment paper not only prevents sticking, but you can lift the Reese’s brownies right out of the pan for easier slicing.

Use Quality Cocoa.

Not all cocoa powders are alike and each will create a different chocolate flavor.

Regular unsweetened is the most commonly used, but Dutch-processed is great for balancing all of the sweetness with a more bitter flavor.

Cut Some Corners.

If you’d like, you can easily use your favorite boxed brownie mix instead!

Just follow the directions on the box, then top with the chopped Reese’s and proceed with the recipe as directed.

Also, avoid any mixes that have chocolate syrup or fudge to mix into the batter or the texture won’t turn out quite right.

Donna’s Pro Tips for Reese’s Brownies

Line the pan with parchment. It keeps the brownies from sticking and lets you lift the whole batch out for easier, cleaner slicing.
Go with quality cocoa. Regular unsweetened is the standard pick, but Dutch-processed balances out the sweetness with a more bitter chocolate flavor.
Use mini peanut butter cups. They’re a bit taller than full-sized ones and hold their shape better once they’re baked into the batter.
Bring the cream cheese and butter to room temp. Slice them into smaller pieces and let them sit out about 30 minutes so the frosting whips up smooth.
Don’t chase a totally clean toothpick. A few dry crumbs are what you want, if it comes out completely clean the brownies will bake up dry.
Freeze the extras. Wrap squares tightly in plastic wrap and a freezer bag, they’ll keep for up to 6 months, just defrost for 30 minutes before eating.

Kitchen Tools You Will Need

9×13 Baking Dish – This set is one of my favorites! The 9×13 is perfect for casseroles, and the smaller size is awesome for making half a casserole recipe.
Stand mixer or large mixing bowl with hand mixer for whipping up the peanut butter frosting for brownies.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes there is a whisk for every job!
Offset Spatula – This spatula has so many uses and is perfect for smoothing the frosting on top of the brownies.

How to Make Peanut Butter Frosting for Brownies

The process really couldn’t be simpler! You will need to bring both the butter and cream cheese to room temperature before getting started.

Do this by unwrapping both, slicing them into smaller pieces, and letting them sit on the counter for about 30 minutes.

Whip the cream cheese. Don’t rush the process! It takes about 3 minutes on medium to get it to the right texture.
Add the powdered sugar. Reduce the speed to low until incorporated, then kick it back up to medium until light and fluffy.
Mix in remaining ingredients. Add the peanut butter, salt, and vanilla and beat until creamy and well combined.

Reeses Brownies FAQ

How do you check brownies with a toothpick?

Insert the toothpick into the very center of the pan — in this case, avoiding any PB cups.

The toothpick should come out clean, meaning that it’s not coated with any wet batter.

You do, however, want there to be a few dry crumbs! If it’s completely clean, then your brownies will end up a bit dry.

Is there a way to make Reese’s brownies nut-free?

Technically, yes — though they won’t be Reese’s brownies anymore!

Replace the peanut butter cups with 1 cup of milk chocolate chips and omit the frosting. They won’t be as rich, but you’ll still end up with deliciously fudgy brownies.

Can I use hot fudge instead of chocolate chips?

I don’t see why not, but make sure the temperature isn’t too hot or it may melt the layer of frosting.

Storing and Freezing Frosting Brownies

While they should be fine at room temperature for a few days, brownies with peanut butter frosting should be kept covered in the refrigerator if you need to store them longer.

It’s also best to cut slices as you need them to keep them from drying out.

Reeses brownies also freeze really well. Wrap squares tightly with plastic wrap and place in a freezer-safe storage bag.

Store for up to 6 months in the freezer and defrost for 30 minutes before eating.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Brownie Recipes

3 Ingredient Brownies

Lemon Brownies

Cheesecake Halloween Brownies

Caramel Fudge Brownies

Reese’s Brownies with Peanut Butter Fudge Frosting + Video

Reese's Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. They are so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 696cal

Author Donna Elick

Ingredients

Brownie

1 cup unsalted butter
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 ounces mini Reese’s Peanut Butter Cups 1 12-ounce bag, cut into quarters (divided)

Peanut Butter Fudge Frosting

8 ounce block cream cheese softened
1 cup unsalted butter room temperature
4 cups powdered sugar sifted
15 ounce jar natural peanut butter
1 tablespoon vanilla extract
1/2 teaspoon salt
6 ounces milk chocolate chips melted

Instructions

Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
Meanwhile: Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add peanut butter, vanilla, and salt. Beat mixture until well combined.
Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
Drizzle melted chocolate over the top of brownies. Serve and enjoy.

Video

Notes

These brownies freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Nutrition

Originally published June 2013, updated and republished October 2025

The post Reese’s Brownies with Peanut Butter Fudge Frosting + Video appeared first on The Slow Roasted Italian.

Easy Homemade Keto Peanut Butter Cookies Recipe

Donna Elick — Sun, 31 Aug 2025 10:05:00 +0000

My Keto Peanut Butter Cookies are just as good as traditional peanut butter cookie recipes… if not better! Double the nutty flavor thanks to the almond flour, they are also low carb friendly. Made with zero sugar, they also happen to be naturally gluten free!

It’s totally possible to curb your sweet tooth when you’re living a keto lifestyle. The next time that you’re craving a chewy cookie with peanut butter flavor, keep this printable recipe card handy!

Not only are they delicious gluten-free cookies, but they make some of the best keto desserts to savor and enjoy!

I fully believe that people won’t even realize that they’re chowing down on the keto version of a peanut butter cookie recipe – it’s just that good!

Keto Peanut Butter Cookies

It’s no secret how much I love peanut butter! Whether it’s my luscious no bake Oreo chocolate peanut butter pie, Reese’s peanut butter cheesecake salad, Buckeye Brownies, or a simple peanut butter cheesecake, it’s safe to say I’m obsessed.

I already have a few peanut butter cookie recipes up on the site, including a very straightforward 3-ingredient PB cookie, plus one that’s gluten-free.

Next up? One for all of my keto people. What’s more, these keto peanut butter cookies happen to be GF and sugar-free too!!

Recently I’ve been finding that with the right ingredients, you can make almost anything low carb!

These are made with almond flour to keep the carb count down, plus some monk fruit sugar as a sweetener.

So, if you’ve been looking for a gluten-free, sugar-free, and low carb cookie recipe, look no further than these peanut butter keto cookies!

Ingredient Notes and Substitutions

Almond Flour – It’s important to use unprocessed almond flour here to prevent the cookies from becoming too dry and crumbly. Look for brands with zero “enriched” ingredients too.

As a note, we want almond flour here, not almond meal, which is slightly coarser!
Baking Powder & Baking Soda – Both act as leavening agents to help your keto peanut butter cookies rise!

You need both here as there isn’t enough acidity to use baking soda on its own. A little bit of cooking science for ya!
Butter – I like unsalted butter here — make sure it’s softened before you get started to make mixing easier.
Monk Fruit Sugar – I’m using two types of monk fruit sugar sweeteners I knew I wanted to make this totally sugar-free!

You’ll need brown monk fruit sugar as well as golden granulated monk fruit sugar. I like Lakanto best.

Using a monk fruit sweetener has the same sweetness as regular sugar in baking recipes. (in my opinion) You can use other sweetener options as long as they’re keto-friendly.
Peanut Butter – Make sure to grab your favorite no-sugar brand of peanut butter! Keep in mind that all-natural may be a bit oily…

I usually reach for Jif or Skippy with no sugar added. Using natural peanut butter is key for these chewy cookies so that they don’t have any added sugar.

Tips and Tricks to Make Perfect Peanut Butter Keto Cookies

Use an electric stand mixer if you can.

Your keto peanut butter cookie dough will come together a lot more easily with an electric stand mixer like a KitchenAid.

If you don’t have one, you can definitely use a handheld mixer with a large bowl, but it may take longer to combine everything, just FYI.

And, if you don’t have either… you can still make these cookies, but you’ll have to put some elbow grease into it!

Consider a quick chill.

The peanut butter can make your dough a bit on the greasy side. If you have the time, chill the cookie dough for about 30 minutes once everything is combined.

This will make the dough easier to handle and shape, plus it will help the cookies themselves stay together as they bake. A chilled dough is less likely to spread in the oven.

Watch that baking time!

Since we’re using almond flour to make these low carb peanut butter cookies, they might brown a little faster than ones made with traditional all-purpose flour.

Keep an eye on them and start checking for doneness around the 10-minute mark — take them out as soon as the edges start to brown.

Slightly underbaked is best.

Along the same lines, it’s very important to remove your almond flour peanut butter cookies from the oven when they are just a tad underbaked.

Then, leave them on the cookie sheet for about 10 minutes so they continue to bake a bit. After they firm up a little, transfer them to a wire rack to finish cooling.

Prep Ahead

Soften butter
Preheat your oven to 350°F
Line two half-sheet baking sheets with parchment paper or Silpat pads

Kitchen Tools You Will Need

Small Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
KitchenAid Mixer – A good stand mixer makes mixing your cheesecake batter so easy! Grab the scraping paddle too, to ensure no lumps from the cream cheese.
Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions

Once your peanut butter keto cookies are cool, feel free to dig right in! I love these on their own (or with a glass of ice cold milk) as an afternoon or after-dinner snack.

You could also use them to make my famous Peanut Butter Sandwich Cookies or ice cream cookie sandwiches too!

Vanilla is a classic choice, or you could go for something a little more decadent, like chocolate peanut butter or chocolate banana.

I even think strawberry ice cream would be tasty, kind of like a frozen PB&J!!

Storing Almond Flour Peanut Butter Cookies

Once the cookies are cooled, place them in an airtight container and store the leftover cookies at room temperature for up to 2 weeks.

Keto peanut butter cookies will last for even longer in the fridge.

You could freeze your peanut butter keto cookies too. Place in a freezer-safe bag, and they’ll keep in the freezer for up to 3 months.

Let them thaw in the refrigerator overnight before enjoying or gently reheating in the microwave.

Low Carb Peanut Butter Cookies FAQ

Can I have peanut butter on the keto diet?

Yes, peanut butter is keto friendly. That said, like with anything else, it’s important to enjoy it in moderation.

Why are my almond flour peanut butter cookies dry and crumbly?

There could be a few reasons for crumbly and dry cookies! Overbaking, using too much flour, and/or using processed flour are common culprits.

Make sure to use organic almond flour that isn’t processed. Remember my tip on avoiding those with any “enriched” ingredients!

Why are peanut butter cookies pressed with a fork before baking?

Flattening your low carb peanut butter cookies before you pop them in the oven helps them bake up evenly. It isn’t 100% necessary, but it also makes for a pretty presentation!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cookie Recipes

Chewy White Chocolate Macadamia Nut Cookies Recipe

Super Soft Applesauce Cookies Recipe

Pecan Sandies Cookies Recipe (Easy Shortbread)

Peanut Butter Sandwich Cookies (Easy Recipe)

Easy Homemade Keto Peanut Butter Cookies Recipe

Keto Peanut Butter Cookies are low carb friendly thanks to a few key ingredients like almond flour. Easy to make, nutty, and delicious!

Course Dessert

Cuisine American

Method Oven

Prep Time 5

Cook Time 11

cooling time 10

Total Time 26

Servings cookies

Calories 90cal

Author Donna Elick

Equipment

Ingredients

2 cups organic almond flour see Notes
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter softened
1/2 cup packed brown monk fruit sugar Lakanto
1/4 cup golden granulated sugar Lakanto
3/4 cup no sugar peanut butter
1 large egg
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Line two half sheet pans with parchment paper or silpat baking mats and set aside.
In a medium bowl, whisk together all dry ingredients: almond flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer with a paddle attachment (Alternatively, you can use a large mixing bowl with a handheld mixer), add all remaining ingredients. Mix on low until just combined. Slowly add in the dry ingredients mixture until cookie dough forms.
Divide the dough in half. Evenly divide each half into 12 pieces on your baking sheets. Roll each dough piece into a ball (dough may seem a bit greasy) and place back on the sheet, spaced a couple of inches apart.
Press a fork down on the top of each cookie. Lift the fork, turn it 90 degrees, then press into the cookie again to form a criss-cross pattern.
Place pans in the oven and bake for 11-12 minutes. Remove from the oven and allow the cookies to continue baking on the sheets for an additional 10 minutes. Once cookies have begun to firm up, use a spatula to transfer them to a wire rack to cool completely.

Notes

To avoid dry and crumbly almond flour peanut butter cookies, avoid using processed almond flour. There should be no ingredients labeled as “enriched”.

The peanut butter cookie dough is easier to make in an electric stand mixer. If you don’t own one, you can use a handheld electric mixer, but it may take longer to combine everything.

It’s very important to remove the cookies from the oven when they are slightly underbaked. Also, after removing them from the oven, leave the cookies on the baking sheet for 10 minutes to continue baking. After they firm up a bit,
transfer them to a wire rack to finish cooling.

Nutrition

Originally published October 2024, updated and republished August 2025

The post Easy Homemade Keto Peanut Butter Cookies Recipe appeared first on The Slow Roasted Italian.

3 Ingredient Peanut Butter Cookies Recipe + Video

Donna Elick — Sat, 30 Aug 2025 10:05:00 +0000

3 Ingredient Peanut Butter Cookies really are as easy as one, two, three! 3 ingredient cookies are fun to make with kids, easy to prep, and you get to enjoy the results in almost no time at all. And these no flour peanut butter cookies are soft, chewy, dense, and indulgent — the rich, roasted peanut flavor is enough to fill you up after just a couple cookies!

That criss-cross pattern on top of these golden brown cookies unlocks core memories of my childhood!

I remember snacking on yummy cookies like this, which is what prompted me to create this easy peanut butter cookie recipe.

The three simple ingredients create delicious homemade cookies that will curb your sweet tooth the first time you eat them.

It’s a great spin on classic peanut butter cookies but with fewer ingredients needed! I love making these for my dear friends because they’re fast, easy, and make great gifts!

I always tell people how simple these flourless peanut butter cookies are – and people are surprised at how much they love this great recipe once they make them.

Follow the step-by-step recipe below to make a batch of these cookies. If you’re a cookie lover, you’ll be filling your cookie jar full of these flavorful peanut butter cookies!

The baking time for these chewy peanut butter cookies is minimal, and you’ll love knowing that you can whip these up quickly for a snack or a simple dessert for special occasions.

The simplicity of these cookies is the perfect balance of being a fun treat – and not too sweet. It’s easy cookie recipes like this that people have on repeat all the time!

3 Ingredient Peanut Butter Cookies

Sometimes the simplest things in life are the best — like a 3 ingredient peanut butter cookie!

I mean, smooth and creamy peanut butter, sweet and crunchy sugar, and 15 minutes from start to finish… I don’t think it could get any simpler!!

You don’t even need a mixer — you can mix these up with just a spoon.

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

To see us make three ingredient peanut butter cookies from start to finish, watch the video in this post!

Trying to stay mindful and not indulge too much? Try these keto peanut butter cookies instead!

Love chocolate and peanut butter? Our Crumbl Copycat Buckeye Brownie Cookies combine a fudgy brownie base with a creamy peanut butter center for an irresistible dessert!

Want something extra indulgent? Just smush two of these together, throw some icing in the middle, and you have some peanut butter sandwich cookies!

Or try these monster cookies that are packed full of peanut butter flavor.

And if you’re really feeling generous, you can make some peanutty cookies for your dog!!

Ingredient Notes & Substitutions

Peanut Butter – Since we’re only using a few ingredients, let’s maximize each one!

To get the most flavor out of your peanut butter, I recommend getting a honey-roasted variety.

I like making Skippy peanut butter cookies just because that’s my favorite brand. There’s a ton of wiggle room for you to use any brand or variety you want!

You can also use natural peanut butter and even sunflower seed butter for this delicious dessert.

Any type of peanut butter or nut butter variety will work. (stay away from chunky peanut butter though)
Granulated Sugar – Save a lil’ extra for a crunchy sugar topping at the end. Many readers have asked me if they can use a different type of sugar, and you absolutely can!

Brown sugar can be substituted 1:1 and makes these cookies even chewier — anecdotally, readers have told me this makes the cookies a bit less grainy.

But, really, any solid sweetener works. You can even try and use less sugar and not make this 3-ingredient peanut butter cookies recipe quite as sweet.
Egg – Just one, but make it a large one. It does most of the heavy lifting in 3 ingredient cookies.

You can also use a flax egg if that’s your preference!

Tips for Making 3 Ingredient Cookies

Don’t Overbake

This is crucial!! Overbaking will totally ruin your treats.

After 10 minutes, keep checking to see if they’re done — and check out the FAQ for some tips on knowing when they’re baked!

Stick with Creamy Skippy

The only kind of peanut butter you don’t want to use is crunchy peanut butter! Really, no-stir varieties are your best bet.

Otherwise, your 3 ingredient peanut butter cookie dough will end up too crumbly and, ultimately, won’t bind together.

You could also use almond butter or other nut butters for these easy peanut butter cookies!

Add An Extra Ingredient

If you want to go absolutely crazy and use a fourth ingredient, I have a couple of recommendations!

A single Hershey Kiss on top makes the fan favorite peanut blossom, for example.

Or, a Reese’s peanut butter cup on top doubles the peanut butter with just a hint of chocolate — delicious!

And a teaspoon of vanilla or a handful of chocolate chips goes a long way!

You could also add sprinkles for a pop of fun instead of doing the crosshatch pattern on top of the baked cookies. And a drizzle of maple syrup on top is really fun, too!

Options are endless!

Three Ingredient Peanut Butter Cookies FAQ

Do you have to put eggs in peanut butter cookies?

If you’re making three ingredient peanut butter cookies, then the answer is yes. It’s the only ingredient working to bind everything together.

To make peanut butter cookies without egg, you’ll need extra ingredients: flour, butter, etc.

How do you know when no flour peanut butter cookies are done?

These cookies are a bit different, for sure, but they show the same tell-tale signs when they’re done baking.

Look for them to be golden at the edges and slightly browned on top. And a toothpick that comes out clean when poked into the center is your final clue!

Why do peanut butter cookies have fork marks?

3 ingredient peanut butter cookies are really really dense, so we need to flatten them to make them an even height, ensuring even cooking.

The easiest way to do this is with a fork! I also think it looks fun. Alternatively, you can flatten the cookies with a spatula or the bottom of a glass.

How do I store leftovers of these 3-ingredient peanut-butter-lover cookies?

Once these three-ingredient peanut butter cookies are baked, store any leftovers in an airtight container and store them in the fridge. This is the best way to keep this easy treat ready to enjoy again and again.

If you don’t want to eat these soft peanut butter cookies chilled, just set them out at room temperature for a short time.

Storing and Freezing No Flour Peanut Butter Cookies

You don’t necessarily need to refrigerate these — they’ll last 3 or 4 days on the countertop. They’ll always last longer in the fridge, of course!

3 ingredient peanut butter cookies are also the KINGS of prep-ahead cookies.

You can make so much dough (double or triple the recipe if you want!) and freeze for up to 3 months.

Bake and then freeze, or shape and freeze to bake later — either way works.

Have a layer of wax or parchment paper between the 3 ingredient peanut butter cookies (or dough balls) to keep them from sticking together.

Enjoy!

With love, from our simple kitchen to yours.

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Christmas Sugar Cookies

Triple Chocolate Cookies

White Chocolate Macadamia Cookies

Chocolate Chip Pudding Cookies

3 Ingredient Peanut Butter Cookies Recipe + Video

3 Ingredient Peanut Butter Cookies really are soft, chewy and as easy as one, two, three! Just stir, scoop, and bake!

Course Dessert

Cuisine American

Method Oven

Prep Time 3

Cook Time 12

Total Time 15

Servings cookies

Calories 132cal

Author Donna Elick

Ingredients

1 cup honey roasted peanut butter I used Skippy Natural
1 cup granulated sugar plus extra
1 large egg

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper (for easy clean up).
Mix ingredients in a medium bowl until well combined. Use an electric mixer, stand mixer or a wooden spoon.
Using a 1 tablespoon scooper, drop onto baking sheet. Dip fork into extra sugar and press cookie down. Repeat until all cookies are pressed.
Bake 10-12 minutes (until barely golden brown around the edges) and allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
Serve and enjoy.

Video

Nutrition

Originally published December 2014, updated and republished August 2025

The post 3 Ingredient Peanut Butter Cookies Recipe + Video appeared first on The Slow Roasted Italian.

Easy Buckeye Brownies Recipe (Chocolate Peanut Butter)

Donna Elick — Fri, 15 Aug 2025 22:00:00 +0000

Buckeye Brownies combine the sweet flavors of chocolate and peanut butter into one decadent dessert! Each layer comes together easily and there are no fancy or complicated ingredients. Just simple, delicious flavors for a show-stopping treat — you won’t be able to eat just one! The recipe card has all the details you need to whip up this Buckeye Brownie recipe!

Calling all peanut butter lovers! These homemade brownies are a must-make! If you’re a fan of buckeye candy, you’re about to love the flavor of these fudgy brownies.

Not only are they perfect for the holiday season, but they’re an easy way to whip up a batch of brownies for a sweet treat when the craving strikes.

The good thing about this bucket brownie recipe is that they’re full of layers of goodness! It’s like buckeye balls meet a peanut butter fudge ball, and created these decadent buckeye brownies.

Any chocolate peanut butter lover won’t be able to deny what is sure to be one of their new favorite brownie recipes!

Buckeye Brownies

What’s better than a pan of fudgy brownies? Ones that are topped with peanut butter frosting and silky ganache, of course!

This easy buckeye brownies recipe is ready in just over an hour, giving you a total of 24 squares — perfect for dessert tables, bake sales, and holiday gifts!

Like cookies more? Our Crumble Copycat Buckeye Brownie Cookies pack all the same flavor in a cookie that you’ll keep going back for!

And, because chocolate and peanut butter go hand in hand, I have even more dessert options featuring this delicious duo like these peanut butter brownie cookies and these chocolate peanut butter graham cracker bars!

Or make our Cookie Dough Brownies for a dessert that your kid selves would only dream of!

From cake and pie to crockpot candy and ice cream, and even keto peanut butter cookies you’re bound to find something you love!

Ingredient Notes and Substitutions

Unsweetened Cocoa Powder – We’re making the brownie layer from scratch, so use a high-quality unsweetened cocoa.

There will be plenty of sweetness from the sugar in the recipe, plus the peanut butter and ganache layers.
All-purpose Flour – Tried and true and always in the pantry!

You can also substitute self-rising flour, but omit the baking soda and add an extra ¼ teaspoon of salt.
Unsalted Butter – Divide this into two parts — some for the brownie batter, then the rest for the PB filling (which is basically frosting).

Using unsalted sticks gives you more control over the amount of salt in the peanut butter chocolate brownie recipe as each brand contains a different amount.

However, simply omit the added salt if you need to use salted butter.
Chocolate Chips – Use milk chocolate for the brownies, then your choice for the ganache. I typically use semi-sweet for a more balanced flavor.
Peanut Butter – You have more options here! Creamy peanut butter plays well with the smooth ganache, or use crunchy for extra texture.

Tips for Making the Best Buckeye Brownies

Prevent layers from sliding apart.

If your kitchen is particularly warm, you may want to pop the pan of buckeye brownies in the fridge after adding the peanut butter filling.

This will also help them firm up a bit and better handle the heat from the chocolate ganache.

Create the silkiest ganache — in the microwave!

Place chocolate chips and butter in a microwave-safe bowl, then heat in 15-second intervals until melted.

Be sure to stir between intervals so everything melts evenly.

Once there are just a few tiny pieces of chocolate left, stop microwaving. Instead, continue stirring and allow the residual heat to smooth them out.

Finally, mix in the heavy cream to finish it off — you’ll get the best results if it’s room temperature. If you prefer a glossy finish, swap the butter with oil!

Get creative with flavor variations.

Include chile powder (pure ground chile peppers) in the brownie batter for a little spice, or mix in up to a cup of chopped nuts for some crunch.

For an extra decadent buckeye brownie, sprinkle a handful of chocolate chips over the brownie batter before it goes into the oven.

Storing Buckeye Brownie Leftovers

If you have any of these chocolate peanut butter brownies leftover, you’re lucky! Cover the pan tightly with plastic wrap or transfer squares to an airtight container. Store in the refrigerator for up to a week.

To reheat, place a buckeye brownie in a heat-proof bowl and air fry for 2 to 3 minutes at 300°F.

You can also use the microwave, but heat at reduced power so the peanut butter filling doesn’t ooze out. The creamy peanut butter layer heats up quickly, so you have to reheat on a lower heat setting.

Donna’s Pro Tips for Buckeye Brownies

Chill between layers in a warm kitchen. Pop the pan in the fridge after spreading the peanut butter filling, it firms up and helps the ganache set without sliding around.
Stop microwaving the ganache a little early. Heat in 15-second bursts, stirring between each, and once just a few small pieces of chocolate remain, stop and let the residual heat finish melting them as you stir.
Trust the toothpick, not just the clock. A few moist crumbs means it’s done, wet batter means it needs more time, but don’t wait for it to come out totally dry or you’ll lose that fudgy texture.
Use the parchment overhang to lift the whole slab out. It makes for much cleaner slicing than trying to cut and remove pieces straight from the pan.

Kitchen Tools You Will Need

9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
Parchment Paper – Makes it easier to lift out the buckeye brownie slab for slicing.
Microwave-Safe Bowl – Use this to melt the butter, then continue the peanut butter chocolate brownie recipe using the same bowl! Wash it out to use for the chocolate ganache as well.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Stand mixer or large mixing bowl with hand mixer for making the filling.

Peanut Butter Chocolate Brownie Recipe FAQ

Why are they called Buckeye brownies?

The name comes from the popular Buckeye candies — peanut butter fudge partially dipped in chocolate, leaving a circle of the fudge visible and resembling an eye.

While there’s no fudge involved, this buckeye brownies recipe does combine the two flavors into one delicious dessert!

Can I make buckeye brownies with a boxed brownie mix?

You sure can! Experiment with different types like extra fudgey or dark chocolate to see which you like best.

Pay close attention to the baking directions – you’ll still need to make this buckeye brownies recipe in a 9×13 pan, which means you may need to double the box mix for a thicker brownie base.

How do you fix broken ganache?

First, identify what went wrong to determine the best fix!

Is it crumbly? This means water or condensation got into the chocolate mixture, causing it to seize. Warm 1-2 tablespoons of heavy cream until it begins to steam, then whisk it into the mixture until it’s smooth again.

Is it separated or oily? Heat the mixture in the microwave again and whisk vigorously until combined and smooth. You can also place the bowl over a pot of simmering water, whisking constantly as it heats — just don’t let any water droplets get into the bowl!

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Brownie Recipes

3 Ingredient Brownies

Lemon Brownies

Our Favorite Mint Brownies

Caramel Fudge Brownies

Easy Buckeye Brownies Recipe (Chocolate Peanut Butter)

Buckeye Brownies combine the sweet flavors of chocolate and peanut butter into one decadent dessert! Each layer comes together easily.

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 25

cooling time 30

Total Time 1 15

Servings brownies

Calories 479cal

Author Donna Elick

Ingredients

For the Brownies:

1 cup 2 sticks unsalted butter, cut into pieces
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
3 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk chocolate chips

For the Peanut Butter Filling:

1/2 cup 1 stick unsalted butter, softened
1 cup creamy peanut butter
1 tablespoon pure vanilla extract
2 1/4 cups powdered sugar
1/4 teaspoon salt
2 tablespoons milk or cream

For the Chocolate Ganache:

1 1/2 cups chocolate chips
2 tablespoons butter or oil for a shiny texture
1 tablespoon heavy cream

Instructions

For the Brownies:

Prepare: Set your oven to 350°F. Spray the inside of your 9×13-baking pan and line it with parchment paper, this helps the parchment stick to the pan and not slide all over. Optionally, you can also spray the parchment paper with non-stick spray for easy removal after baking.
Mix the brownie batter: Place the butter in a large microwave-safe mixing bowl, melt completely. Add the sugar, cocoa, vanilla, and eggs. Whisk to combine well.
Incorporate the dry ingredients: Add the flour, baking powder, and salt to the bowl and whisk until completely combined, but do not over mix. Fold in the milk chocolate chips.
Bake the brownies: Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.If it is wet, it is not done. If it is dry, it will not be moist and fudgy.
Cool the brownies: Let the brownies cool completely in the pan. Meanwhile prepare the peanut butter filling.

For the Peanut Butter Filling:

Prepare the filling: In a medium mixing bowl, beat together softened butter, creamy peanut butter, vanilla extract, powdered sugar, salt, and milk until smooth and creamy.
Spread the filling: Once the brownies are cool, spread the peanut butter mixture evenly over the top, creating a smooth layer.

For the Chocolate Ganache:

Create the ganache: In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 15-second intervals, stirring in between, until the mixture is melted and smooth. Add heavy cream and mix until well incorporated.
Pour and spread the ganache: Pour the chocolate ganache over the peanut butter layer, spreading it evenly with a spatula.

Set and Serve:

Chill the brownies: Place the brownies in the fridge to allow the chocolate ganache to set for 30 minutes to an hour.
Slice and enjoy: Once set, lift the brownies out of the pan using the parchment paper overhang. Place them on a cutting board and slice into squares.

Notes

If your kitchen is warm, consider refrigerating the brownies after spreading the peanut butter mixture on them.

For a glossy ganache, consider using oil instead of butter when melting the chocolate chips.

Experiment with different nut butters like almond or cashew for unique flavor twists.

Nutrition

Originally published December 2023, updated and republished August 2025

The post Easy Buckeye Brownies Recipe (Chocolate Peanut Butter) appeared first on The Slow Roasted Italian.

Nutter Butter Peanut Butter Ice Cream (No Churn!)

Donna Elick — Sat, 26 Jul 2025 10:00:00 +0000

Peanut Butter Ice Cream has all of the creamy, dreamy smoothness you could ever want with crunchy munches of your favorite cookies scattered throughout! This recipe is as quick and simple as it gets… Just whip it up and let it freeze into a cool, crunchy summer treat you’ll be craving all season!

Peanut Butter Ice Cream

Here’s the thing about ice cream… I always want it in the summertime, and I never want to mess with an ice cream maker! I just don’t!!

There are so many parts to clean and instructions to follow, and that’s the last thing I want to deal with when I’m trying to enjoy time with my family.

That’s why no-churn recipes are a total lifesaver. Not only do they make super few dishes for me to clean up (talk about a win!), but all you really need to do is wait for them to freeze.

Peanut butter ice cream is one of my go-tos because I almost always have all of the ingredients lying around.

And if you’re a peanut butter nut like me, then you’ll love that it’s a Nutter Butter ice cream with cookie bits in every bite!

I have no shortage of yummy, nutty recipes here on my site! A few of my personal favorites for the summer are my Reese’s cheesecake, peanut butter bars, and Oreo peanut butter pie.

They’re all no-bake recipes… because who wants to stand in front of the stove or oven during the summer?? Not me!!

Another peanut butter ice cream you need in your life? Our Reese’s Peanut Butter Ice Cream is packed with chunks of real Reese’s cups for the ultimate no-churn indulgence.

Ingredient Notes and Substitutions

Heavy Cream – Keep it chilled right up until you start whipping so that it gets the best volume. And your forearms will thank you… trust me!
Sweetened Condensed Milk – It’s so sweet that we don’t need any extra sugar! And it’s the secret to no-churn ice cream recipes, making it super soft and scoopable with a melt-in-your-mouth texture.
Peanut Butter – You really want to use creamy (not crunchy!) for homemade peanut butter ice cream.

Avoid natural nut butters, too, where oil tends to separate and create an unappetizing texture.
Nutter Butter Cookies – Don’t chop them up too small. This peanut butter ice cream recipe is best with a few big chunks in every scoop!

Save a few as a topping too. I like to have a mix of chopped and whole cookies on top of the loaf pan before freezing as the perfect sweet and salty cherry on top!

How to Make Perfect Nutter Butter Ice Cream

Peanut butter ice cream really is the perfect summer dessert for busy families always on the go.

Just whip it up in the morning, toss it in the freezer, and enjoy it for dessert! It’s so luscious you’ll wonder why you ever bothered with any other ice cream!

To make sure it has that ridiculously dreamy texture, make sure you’re using full-fat heavy cream and not overwhipping it… Especially once the cookies are added!

And, unfortunately, we gotta go with regular peanut butter for this one. Natural nut butters and alternatives are all well and good, but the textures aren’t quite right for this recipe.

Since every freezer is different, make sure you’re giving it at least 6 hours to freeze and know that it might take longer.

That’s why I recommend whipping it up in the morning (or the night before), well before you plan on serving. Better safe than sorry!

Prep Ahead

Crush the cookies
Chill the bowl and beaters

Donna’s Pro Tips

Chill your bowl and beaters: Just 15 to 30 minutes in the freezer helps whip up the heavy cream faster and fluffier.
Use smooth peanut butter: Chunky peanut butter will affect the creaminess of the base. If you really want texture, stir in chopped peanuts after mixing.
Don’t overmix once cookies are added: You want to keep those chunks whole to give this peanut butter ice cream some texture.
Make it fancy: Top each scoop with whipped cream and a whole Nutter Butter cookie.

Flavor Variations and Toppings

No-churn recipes like these are awesome because you can really mix anything you want into ‘em! Chopped nuts, chopped candy bars, Reese’s Pieces, M&Ms… you name it!

Chocolate fiends will want to stir in swirls of chocolate syrup or fudge. Nutella is an awesome choice too.

The chocolatey hazelnut flavor combined with the creamy peanut base takes this peanut butter ice cream from scrumptious to downright seductive… no one will be able to resist it!

It’s also super fun to add a combination of fillings. With different candies, flavors, and textures in each spoonful, you can guarantee that each bite will be just as exciting and delicious as the last!

Storing Homemade Peanut Butter Ice Cream

Keep your homemade ice cream in the loaf pan you froze it in or transfer to a different airtight container.

Make sure it’s wrapped up snug and tight to avoid freezer burn… a tight seal is critical! If you take care, it’ll keep for up to 2 weeks.

And you’ll always want to let it thaw for 5 to 10 minutes before serving so that it’s soft enough to scoop.

Peanut Butter Ice Cream Recipe FAQ

Won’t the Nutter Butter cookies get soggy?

Nope! They get a little softer, but that’s actually perfect. They get a little chewy, super tender, and perfect for biting into and still getting a bit of that cookie crunch.

How can I tell when the ice cream is finished freezing?

You know the toothpick test for baking? We’ll do something similar here!

Take a knife or skewer and stick it into the center of the ice cream. If it comes out liquidy, it needs to freeze a little longer.

But if it comes out clean or with just a few cookie crumbs? It’s ready to go!

What’s the best way to crush the cookies for Nutter Butter ice cream?

You definitely don’t want to crush them up too much. I’d say you want to “coarsely chop” them, but you can probably break them up by hand or just press down with a butter knife once or twice per cookie to get them to the right size.

Don’t chop them up too small. We want really noticeable cookie chunks!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Cream Recipes

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Nutter Butter Peanut Butter Ice Cream (No Churn!)

Peanut Butter Ice Cream is a creamy, unapologetically rich dessert. Make it even more scrumptious with soft cookie chunks in every bite!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20

freezer time 6

Total Time 6 20

Servings

Calories 851cal

Author Donna Elick

Ingredients

1 3/4 cups heavy cream
14 ounce can sweetened condensed milk
1/2 cup peanut butter
1 1/2 cups Nutter Butter cookies chopped
Optional topping: Chopped or whole Nutter Butters

Instructions

Prep Cookies: Chop Nutter Butter cookies and set aside.
Whip Cream: In a large bowl, beat the heavy cream with a hand mixer until thick peaks form.
Add Base Ingredients: Add sweetened condensed milk and peanut butter to the whipped cream. Beat again until soft peaks form.
Mix in Cookies: Stir in 1 cup of the chopped Nutter Butters.
Transfer to Pan: Pour the mixture into a 9 x 5-inch loaf pan. Sprinkle remaining chopped cookies on top.
Freeze: Freeze for at least 6 hours, or until firm.
Serve: Let sit at room temperature for 5–10 minutes before scooping and serving.

Notes

Make-Ahead Tips: This is a make-ahead dessert and must freeze for at least 6 hours or overnight.

Storage: Store in the loaf pan, tightly covered, or transfer to an airtight freezer container for up to 2 weeks.

Freezing: Always freeze in a loaf pan or container with a tight seal. Thaw for 5–10 minutes before serving for best texture.

Nutrition

Originally published July 2025

The post Nutter Butter Peanut Butter Ice Cream (No Churn!) appeared first on The Slow Roasted Italian.

Dreamy Peanut Butter Cheesecake (No Bake Recipe)

Donna Elick — Sat, 19 Jul 2025 10:05:00 +0000

My mouthwatering Peanut Butter Cheesecake is an incredible combination of creamy, velvety peanut butter and a crunchy graham cracker crust. Topped with a homemade peanut butter ganache, this peanut butter cheesecake recipe comes together so easily. You’ll just need to have a bit of patience as it sets! So tasty!! Check out the recipe card below to get all the details for the full recipe!

If you’re a peanut butter lover, you have to make this cheesecake! It’s a peanut butter dessert that is loaded with flavor, with that creamy filling that we all love and crave.

This is not only a great recipe to share with family and friends, but it’s literally what peanut butter dreams are made of.

Compared to other dessert recipes, this is literally one of my top favorites.

It’s safe to say that this just might be the ultimate peanut butter cheesecake – and I love how perfectly the cheesecake mixture pairs with the deliciousness on the top of the cheesecake.

I also think that you could add some Reese’s peanut butter cups or peanut butter chips to the top or sides of this dessert, but save that for the next time that you make it.

For now, enjoy the peanut butter flavor of this creamy cheesecake and make it just like the recipe card shows. You’ll get the best results – and the best flavor!

Peanut Butter Cheesecake

Indulge in the magic of peanut butter cheesecake!

Those who love me, know just how much I love peanut butter. I have TONS of recipes up on the blog to explore!

It works wonderfully with Oreo cookies in this pie recipe, updates air fryer s’mores in a flash, and you can’t forget about the always classic peanut butter cookies.

Well, I think you get it by now! I wanted to add another nutty recipe to my long list of PB desserts and I settled on this easy peanut butter cheesecake no bake recipe.

Yes, you read that right! You don’t even need to turn on your oven to make this. Score!!

Ingredient Notes and Substitutions

Graham Cracker Crumbs – Nowadays, you can easily find pre-crushed graham crackers at the supermarket. Buying an already prepared crust can be a way to save time. Opt for those, or simply crush full-sized crackers yourself.

If you love no-bake desserts, get a few store-bought crusts to make this cheesecake and my 3-Ingredient No-Bake Cheesecake!
Cream Cheese and Heavy Cream – These form the base of our peanut butter cheesecake filling. Use whatever brand you like, just make sure that both are cold!
Peanut Butter – I’m using creamy PB for both the cheesecake filling and the peanut butter ganache.

I love the smooth texture, but you could use crunchy varieties instead if you’d like. I also like to use natural peanut butter as well.
White Chocolate Chips – Use along with even more PB to make the ganache.

Don’t forget that you can also alter this best cheesecake recipe by using an Oreo crust, nutter butter crust, Reese’s cups, chocolate ganache, whipped cream on top, drizzled milk chocolate, and more.

Any of these options will still give you a 5-star rating of flavor without changing that creamy peanut butter cheesecake filling.

Peanut Butter Cheesecake Recipe Tips and Tricks

Create a solid foundation.

Making cheesecake crust from scratch requires a bit of extra attention, but it’s totally worth it!

Ensure that the graham cracker crumbs and the melted butter are thoroughly mixed, then press down with the back of a spoon.

Allow it to all come together in the fridge for about 30 minutes and you’ll end up with the perfect base for your peanut butter cheesecake recipe!

Tap on the counter.

While this step may seem unimportant, it’s a must if if you want to avoid air bubbles when making this peanut butter cheesecake no bake recipe.

Once you’ve poured the filling into the pan, gently tap it on the countertop a few times for a smooth and even texture throughout the cheesecake.

Be patient as it chills!

I know, I know. You’re going to want to dig into your peanut butter cheesecake as soon as humanely possible — but it’s essential to let it chill in the fridge for at least 6 hours.

Anything less and it will fall apart. Overnight is always better!

Storing and Freezing Leftovers

Transfer any remaining cheesecake to an airtight container and store in the fridge for up to 4-5 days.

If you want to freeze your peanut butter cheesecake, I suggest holding off on the ganache and any other extra garnishes you use.

Flash freeze it on a baking sheet so that it firms up, then tightly wrap it in plastic wrap and aluminum foil.

It will keep for 2-3 months! Let it thaw in the fridge overnight before adding your ganache.

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Kitchenaid Mixer – A good stand mixer makes mixing your cheesecake batter so easy! Grab the scraping paddle too, to ensure no lumps from the cream cheese.
Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.

Peanut Butter Cheesecake No Bake FAQ

What’s the difference between cheesecake and baked cheesecake?

Other than the obvious (one is baked and one is chilled), baked cheesecake tends to have a denser consistency than no bake options.

They also use different ingredients. For example, many baked cheesecake recipes feature eggs!

How to make a runny cheesecake set?

If you run into a super runny cheesecake, you likely added too much heavy cream. The best way to fix it is to incorporate a bit of gelatin into the batter.

Remember that you want the filling to be a bit on the thicker side before you add it to the pan!

How do you keep the bottom of a cheesecake from getting soggy?

You may want to consider baking the crust a bit. I know this is a peanut butter cheesecake no bake recipe, but 10 minutes in the oven before adding the filling is a game changer!

Enjoy!
With love, from our simple kitchen to yours.

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Other No Bake Dessert Recipes

No Bake Avalanche Cookies

No Bake Oreo Cheesecake

No Bake Peanut Butter Bars

No Bake Pumpkin Cheesecake

Dreamy Peanut Butter Cheesecake (No Bake Recipe)

Peanut Butter Cheesecake is an incredible combination of creamy, velvety peanut butter and a crunchy graham cracker crust.

Course Dessert

Cuisine American

Method No Bake

Prep Time 40

chill time 6

Total Time 6 40

Servings – 12

Calories 797cal

Author Donna Elick

Equipment

Ingredients

for the cheesecake

10 ounces graham cracker crumbs (2 ½ cups)
½ cup melted butter
18 ounces cream cheese (cold) (2 1/4 cups )
3/4 cup powdered sugar
1 teaspoon vanilla extract
3/4 cup creamy peanut butter
1 ¼ cups heavy cream cold

for the peanut butter ganache-

3/4 cup + 2 tablespoons creamy peanut butter
1/2 cup + 2 tablespoons white chocolate chips

To decorate (optional)

Chopped peanuts

Instructions

for the cheesecake

Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.
Add the cream cheese, powdered sugar, vanilla extract and peanut butter to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.
Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.
Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.
Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.
Remove the cheesecake from the pan-
To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.
Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.

Peanut Butter Ganache

Add the peanut butter to one bowl and the white chocolate chips to another. Microwave each in 30 seconds bursts until melted.
Stir together the runny peanut butter and melted white chocolate. Leave to cool for 5 minutes.
Pour the ganache over the top of the cheesecake. Spread it right up to the edges with an offset spatula or knife, then use a small spoon to gently push small amounts of the ganache over the side of the cheesecake at roughly 1 ½” intervals, allowing it to drip down.
Decorate the top of the cheesecake with some chopped peanuts if desired.
Chill in the fridge for another 30 minutes before slicing.

Notes

Storage: This cheesecake should be stored in the fridge in an airtight container and will keep well for up to 4 days.

Notes: Feel free to switch up the peanut butter ganache for a chocolate ganache if preferred.

Nutrition

Originally published September 2023, updated and republished July 2025

The post Dreamy Peanut Butter Cheesecake (No Bake Recipe) appeared first on The Slow Roasted Italian.

Best Fudgy Reese’s Brownie Cake w/Peanut Butter Frosting

Donna Elick — Wed, 16 Jul 2025 10:05:00 +0000

Reese’s Peanut Butter Cup Extreme Brownie Cake starts with a simple brownie cake recipe that is fully loaded with peanut butter cups. Adding a peanut butter frosting that is second only to your grandma’s peanut butter fudge is the only way to do those layers any justice. The rich and creamy peanut butter frosting will blow your mind!!

I promise you that this chocolate brownie cake recipe makes one of the most decadent desserts.

Any chocolate lover will agree that the chocolate flavor is out of this world amazing! This is the ultimate brownie cake with the perfect fudgy texture.

I could literally eat this whole cake is someone didn’t stop me. The first time that I made this delicious recipe, I knew that I’d just hit the jackpot of cake recipes.

It’s like the mixture of a regular brownie and a fudgy cake texture, and it’s sure to cure any chocolate craving.

I like to pile the top of the cake with loads of frosting because – why not? I cover the sides of the cake to make sure that all those brownie cake layers are covered.

No one wants to worry about a dry cake!

Once you make this decadent brownie cake, all that’s left is to add some vanilla ice cream in a bowl to enjoy.

It’s as simple as that. And the best part? A little bit of cake means that you’ll get to enjoy it over and over again later!

Don’t save this for a special occasion! This easy chocolate brownie cake is one of those cake brownie recipes to enjoy now. See the recipe card for the full instructions!

Chocolate Fudge Brownie Cake

If you have been reading our site for a while, you probably know that my mother-in-law Gigi is a peanut butter and chocolate freak.

Seriously, I have been making her a Reese’s dessert for every holiday and occasion for several years now. A person tires of making the same thing over and over. LOL.

One Mother’s Day, I decided to make her a brownie cake with chocolate chip cookie dough.

I was super happy with it… until she opened the box, and I could see the disappointment in her eyes!!

Well, you can guess that I learned my lesson. Needless to say, when her birthday came around this year I decided to give her exactly what she wanted — but with a fun twist.

And so this Reese’s Peanut Butter Cup Extreme Brownie Cake was born!

If you’re in the mood for some peanut butter goodness but don’t feel like baking, try my No Bake Peanut Butter Cheesecake or No Bake Reese’s Peanut Butter Pie instead!

And if you’re more partial to cookies, my Reese’s Brownie Cookies are full of that brownie goodness but also pack a different scrumptious punch!

Ingredient Notes and Substitutions

Reese’s Peanut Butter Cups – The star of this peanut butter-packed Reese cup dessert! You’ll need two 10.5-ounce bags for this rich chocolate cake.
Peanut Butter – Yep, more PB. You’ll need it to make the peanut butter fudge frosting!

I personally like using natural peanut butter for its taste and texture, but you can use what you have on hand.
Cream Cheese – Adds a really nice tang to the PB icing. Be sure to soften it first for the smoothest consistency.
Sugar – I’m using plain old white granulated sugar for my Reese’s peanut butter cake.

The caramel-like flavor of brown sugar is just too much. Then, you’ll need powdered sugar for the frosting.
Cocoa Powder – Opt for unsweetened in this brownie cake recipe otherwise you’ll have a really sweet chocolate mixture for the cake.

The other ingredients will work their magic to provide that sweetness you’re after.

Make sure that you’re prepared to make this cake by having the right supplies like a large bowl or mixing bowl, rubber spatula, parchment paper, electric mixer or stand mixer, cooling rack or wire rack, measuring cup, and a separate bowl to make the frosting.

Pro Tips for Making My Reese’s Peanut Butter Cup Cake Recipe

Mix with care.

When you overmix, you’ll end up with a cake-like consistency rather than a fudgy, brownie-like consistency!

Melt your butter, then add the sugar, cocoa powder, vanilla, and eggs. Mix until everything is combined… but don’t overdo it.

Don’t skip the toppings!

Half of the beauty of my Reese’s peanut butter cup cake recipe is the tasty PB fudge icing and the added PB cups on top.

Roughly chop the cups and sprinkle them on top, then slice some in half and place them along the bottom edge of the cake. This way, each slice features its own piece of candy!

My quick cooling tip.

When your brownie cake is done baking, pop it in the freezer to chill for 15 minutes while you work on the homemade frosting.

You want the cake to be cold before you decorate it for the best results. The freezer is so much more powerful than the fridge, which is why it’s my go-to for quick cooling.

Kitchen Tools You Will Need

9-Inch Round Cake Pan – You need two of these round cake pans!
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Heat-Resistant Silicone Spatula – Perfect for cooking, stirring, and serving.
Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.

Brownie Cake Recipe FAQ

Do I have to use cream cheese in the frosting for Reese’s peanut butter cake?

You don’t have to — simply increase the amount of butter and PB instead — but it will change the taste and texture of the frosting.

I love the way the tanginess of the cream cheese pairs with the chocolate and PB flavors of the rest of the cake, so try to use it if you can!

Can I use a different size or shaped baking pan?

Sure! You may have to adjust the baking time depending on the type of pan that you choose, but your Reese cup dessert will certainly taste the same no matter what pan you bake it in. You can use a bundt pan or any shape cake tin.

Can I make this brownie cake recipe in advance and freeze it?

Yes, with a few adjustments. Prepare the Reese’s peanut butter cup cake recipe, but don’t frost it yet!

Allow the brownie cake to cool to room temperature, then wrap each layer tightly in several layers of plastic wrap and aluminum foil.

Let it thaw in the fridge overnight, then add the frosting and toppings!

Can I add other toppings to this yummy cake?

Absolutely. While I’m a huge fan of the chocolate cream cheese frosting, you can add anything that you’re craving.

Some options could be whipped cream, chocolate chips, a scoop of ice cream, chocolate buttercream frosting, chocolate ganache, dark chocolate shavings, or even vanilla frosting!

Any topping will be a complement and a perfect balance to the flavors of this traditional cake.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Cake Recipes

Cherry Dr Pepper Cake

Chocolate Fudge Cake

Dump Cake with Peach

Blueberry Lemon Cake

Best Fudgy Reese’s Brownie Cake w/Peanut Butter Frosting

Reese’s Peanut Butter Cup Brownie Cake is ooey-gooey and oh-so indulgent! This brownie cake recipe is chocolate and PB perfection!!

Course Dessert

Cuisine American

Method Oven

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 764cal

Author Donna Elick

Equipment

Ingredients

1/2 cup unsalted butter
3 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tablespoon vanilla extract
5 large eggs
1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
21 ounces snack size Reese’s Peanut Butter Cups (divided) 2 10.5 ounce bags

Peanut Butter Fudge Frosting

8 ounces cream cheese softened
1 cup unsalted butter room temperature
15 ounce jar natural peanut butter
4 cups powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Instructions

Preheat oven to 350°F. Spray (3) 9″ round baking pans with non stick spray. Set aside. Unwrap and cut 12 Reese’s cups into quarters. Place the remaining peanut butter cups into the fridge to chill.
Cut butter into chunks and place it in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Mix with an electric mixer on medium, until combined. Add remaining ingredients. Mix until completely combined, but do not over mix.
Divide evenly into prepared baking pans. Sprinkle quartered Reese’s Peanut Butter Cups over batter, press into batter with a spatula until they are even with the brownie mixture. Bake for 20 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.
Combine cream cheese, butter and peanut butter in a large bowl and mix with an electric mixer (or stand mixer fitted with a paddle attachment). Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add vanilla and salt. Beat mixture until well combined.
Place a dollop of frosting on a 10″ plate. Place first brownie layer on plate. Spread about 1/2 cup frosting over top of cooled brownie. Place second layer and spread about 1/2 cup frosting over top. Frost the top and sides like a cake.
Unwrap Reese’s and cut them all in half. Place halved peanut butter cups around the bottom of the cake with the cut side down. Cut remaining Reese’s halves into bite size pieces and sprinkle over the top of the cake.
Serve and enjoy.

Notes

This cake freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Nutrition

Originally Published October 2015, updated and republished July 2025

The post Best Fudgy Reese’s Brownie Cake w/Peanut Butter Frosting appeared first on The Slow Roasted Italian.

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