Best Peanut Butter Coffee Recipes

CHOCOLATE PEANUT BUTTER ICED COFFEE

Steps:

• Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours.
• Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy.

WHIPPED PEANUT BUTTER ICED COFFEE

Steps:

• Mix milk, peanut butter powder, and peanut butter syrup in a bowl, stirring until peanut butter powder is dissolved. Fill a large glass with ice. Pour in the milk mixture.
• Combine boiling water, coffee granules, and sugar in a tall container. Whip with an immersion blender or a hand mixer until foamy, about 2 minutes. Pour coffee foam over the milk mixture.

PEANUT BUTTER AND JELLY COFFEE CAKE

Steps:

• Heat oven to 400.
• Grease layer pan 9X 1 1/2 inches.
• Mix baking mix& sugar.
• Cut in peanut butter.
• Mix in milk and egg.
• Beat vigorously 1/2 minute.
• Spread in pan
• Spoon jelly or jam onto batter and spread thinly
• Bake 25 to 30 minutes or until light brown Serve warm.

SKINNY PEANUT BUTTER ICED COFFEE

Steps:

• Combine ice, coffee, almond milk, peanut butter syrup, and peanut butter powder in a blender; blend until smooth.

STRAWBERRY COFFEE CAKE WITH PEANUT BUTTER STREUSEL

Steps:

• HEAT oven to 350 degrees F. Coat 9x9-inch baking pan with no-stick cooking spray.
• COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
• COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
• BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.

PEANUT BUTTER CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 375 F. Spray a 13x9 baking pan with cooking spray. To make the topping: Stir the brown sugar and flour together in a medium bowl, breaking up any lumps of brown sugar. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Mix in the chocolate chips then set aside. To make the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium speed until creamy and smooth. Add the brown sugar and continue beating on medium until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. With the mixer on low alternately add the dry ingredients and milk, beginning and ending with the flour mixture, and beating just until combined. Spread the batter evenly in the prepared pan. Sprinkle the topping evenly over the cake. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for at least 30 minutes before slicing and serving.

PEANUT BUTTER-COFFEE SMOOTHIE

Steps:

• Blend milk, coffee, peanut butter, bananas, strawberries, acai, and cacao together in a blender until it reaches a smoothie consistency.

PEANUT BUTTER JELLY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 baking pan with non-stick cooking spray. Crumb: In a mixing bowl, add in the melted butter, peanut butter, brown sugar, and flour. Mix with a hand mixer until crumbly. Set aside.
• Cake: In a mixing bowl, add in the cooled melted butter and sugar. Beat with a hand mixer until incorporated.Add in the egg and vanilla and beat until incorporated. In a separate bowl, add in the baking soda, baking powder, and flour. Whisk until incorporated. Add half of the flour into the wet mixture and mix until just combined. Add all of the buttermilk. Beat on low until just combined. Add in the remaining flour and beat until just combined.
• Pour the batter into the prepared pan and even it out. Spread the jelly and melted peanut butter on top of the batter. Carefully spread all of the crumb on top of the peanut butter and jelly. Make sure all the cake is covered with crumbs. Place the cake into the oven and bake for 1 hour or until the cake is done. Place a clean toothpick in the center of the cake. If there's batter, not melted peanut butter, on the toothpick, let it bake longer. If it comes out with moist crumbs or clean, it's done. Let cool completely. Cut and serve.

PEANUT BUTTER BREAD PUDDING WITH COFFEE LIQUEUR SAUCE

Steps:

• Lightly butter 13x9-inch glass or ceramic baking dish.
• In medium saucepan, combine milk and cream. Cook over medium heat until bubbles just begin to appear around edges; remove from heat.
• In large bowl, whisk together eggs, 2 egg yolks, sugar and salt. Slowly add milk mixture, whisking constantly. Whisk in 1/2 cup of the peanut butter and vanilla.
• Spread remaining 1/2 cup peanut butter over one side of the bread slices; arrange in baking dish, peanut butter side up. Pour egg mixture over bread (slices will float).
• Cover and refrigerate 1 hour. Heat oven to 350°F Place baking dish in large roasting pan or broiler pan; pour hot tap water into roasting pan, almost halfway up sides of baking dish. Bake 45 to 55 minutes or until top is puffed and knife inserted in center comes out almost clean. Let stand 30 minutes; serve warm.
• Meanwhile, melt butter in heavy small saucepan over low heat. Stir in brown sugar and liqueur; cook 2 minutes or until brown sugar dissolves. Remove from heat; let stand 1 minute to cool slightly.
• Whisk in 2 beaten egg yolks. Return to low heat; cook 4 to 5 minutes or until mixture coats back of spoon, stirring constantly. Strain through fine sieve, if necessary. Serve warm sauce over pudding.

PEANUT BUTTER COFFEE COOKIES!

Steps:

• Set oven to 375°F.
• Mix top ingredients together in a separate bowl.
• Mix bottom part of ingredients in separate bowl.
• Combine both bowls together, slowly adding dry ingredients to moist batter (top part).
• Set in fridge for one hour (can use right away but cooking time may vary).
• Roll into teaspoon size ball.
• Place on cookies sheet about 3in apart.
• Press with fork to about 1/4in thick.
• Bake for 8-12 minutes (soft to crunchy).

CHOCOLATE PEANUT BUTTER ICED COFFEE RECIPE

Steps:

• Place all ingredients into the Vitamix container in the order listed and secure the lid. Select the lowest setting. Start the machine, slowly increase to its highest speed, and blend for 30 seconds. Serve over extra ice if desired.

CHOCOLATE COFFEE PEANUT BUTTER CAKE

Steps:

• 1. FOR CAKE: Preheat oven to 350 ºf. Grease and flour a 10" bundt pan.
• 2. In a large bowl combine cake mix, pudding, yogurt, eggs, peanut butter and mayonnaise; mix well. Add coffee liqueur. Beat until ingredients are well blended.
• 3. Sprinkle some flour into the peanut butter chips and fold into the cake batter. Don't worry, batter will be thick. Mmmmm!!!!
• 4. Pour into a greased and floured pan; bake for around 1 hour or until a toothpick comes out clean. Cool cake for a few minutes then unmold it. Refrigerate for 20 minutes while you prepare the icing.
• 5. Prepare a cookie sheet with a rack to use while icing the cake.
• 6. FOR ICING: Using a saucepan, heat the Coffee Mate and butter until butter melts. When it reaches boiling, remove from heat and stir in chocolate chips. Stir until chips melt and chocolate gets a shine.
• 7. When ready, put cake on rack and pour icing over cake. See how beautiful the cake looks when you cut it! Mmmmm, delicious. If you wait a few minutes, the icing will cool and change consistency....more like a buttercream so it could be piped as decoration.

PEANUT BUTTER COFFEE COOKIES

Steps:

• in a lrg bowl, cream the butter, sugars an peanut butter until light an fluffy. beat in eggs an vanilla. combine the flour, salt, bakin soda an baking powder, gradually add to creamed mixture an mix well.
• drop by rounded tablespoons 2 in. apart onto ungreased baking sheets. bake at 375 degrees for 9-12 minutes or until golden brown. cool on racks 2 to 5 min an serve ummmmmmm

STRAWBERRY COFFEE CAKE WITH PEANUT BUTTER STREUSEL

Steps:

• HEAT oven to 350°F. Coat 9x9-inch baking pan with no-stick cooking spray.
• COMBINE sour cream, milk and 1/2 teaspoon almond extract in medium bowl. Stir in muffin mixes until blended. Spread evenly in prepared pan.
• COMBINE peanut butter, brown sugar, flour and 1/2 teaspoon almond extract in medium bowl with a fork until crumbs form. Stir jam until smooth. Drop small spoonfuls over top of batter. Swirl with a knife. Crumble streusel over jam.
• BAKE 35 to 40 minutes or until golden brown. Cool 15 minutes before serving.

PEANUT BUTTER COFFEE

Steps:

• Put the peanut butter and a cup or two of the coffee in a blender.
• Whomp until it's well-blended, then stir back into the rest of the coffee.