Peanut butter chocolate chip pancakes are an ooey gooey way to get your morning started off right. Make sure these are brunch menu for the weekend!

Is there anything better than peanut butter chocolate chip pancakes doused in melted peanut butter? Not really.

Even if you’re not as obsessed with peanut butter as I am, you can still appreciate a good peanut butter pancake! Especially one that has chocolate too. Mini semi-sweet chocolate chips provide just the perfect amount of silky, melty chocolate. These pancakes really shine with a favorite classic flavor combo of peanut butter and chocolate! For good measure, I also added peanut butter chips. It can never hurt to have extra peanut butter flavor, and like the chocolate, they get really melty and wonderful.

I’d never made peanut butter pancakes until slapping these together recently, and I was afraid that they’d be heavy and dense. Nope. These pancakes are shockingly very fluffy!

I was also afraid that the peanut butter flavor might not ring through strong enough. It does. Peanut butter is a miracle food, I tell ya.

And the pancakes are ridiculously moist. I absolutely love how moist and flavorful they are. These make for a very hearty, filling, and delicious breakfast. They stick to your ribs and keep you satiated all morning, without feeling heavy. They’re awesome.

If that’s not enough to convince you to try these, they’re actually relatively healthy too! Maybe I should say, they’re not UN-healthy. They taste decadent, indulgent, and dessert-like, but there’s hardly any added sugar, and peanut butter is full of the healthy kinds of fats, and a decent dose of protein. I definitely don’t feel guilty starting off my day with a stack of these.

Another thing I love about these pancakes is that they can be made ahead of time, and they stay fresh really well. Not like typical pancakes that tend to turn into cardboard if you don’t eat them right away. Saturday mornings are for pancakes, yes? But peanut butter chocolate chip pancakes can be enjoyed every day! 🙂



  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup creamy peanut butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 cup milk, low-fat is fine
  • 1/2 cup mini semisweet chocolate chips
  • 1/2 cup peanut butter chips

For Topping:

  • 1/2 cup creamy peanut butter
  • pure maple syrup


  1. In a large bowl, combine flour and baking powder.
  2. In a medium bowl, whisk together peanut butter, sugar, vegetable oil, and eggs.
  3. Add the peanut butter mixture to the flour mixture in 2 additions, alternating with the milk.
  4. Fold in the chocolate chips and peanut butter chips.
  5. Drop about 1/3 cup pancake batter onto a hot griddle or a large saucepan set over medium-high heat.
  6. Cook pancakes until golden on both sides. Repeat with remaining batter.

You can find complete recipes of this PEANUT BUTTER CHOCOLATE CHIP PANCAKES in

Outrageous Stacked Peanut Butter Brownies

Outrageous Stacked Peanut Butter Brownies

These decadent bars are stacked with peanut butter cookie dough, peanut butter sandwich cookies, peanut butter cups and topped with a fudgy brownie batter for a seriously indulgent treat!

Outrageous Stacked Peanut Butter Brownies
Outrageous Stacked Peanut Butter Brownies


  • 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  • Vegetable oil, water and egg called for on cookie mix pouch
  • 1 box (19.9 oz) Betty Crocker™ dark chocolate fudge brownie mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 16 peanut butter creme-filled sandwich cookies
  • 8 Reese’s™ Peanut Butter Cups, unwrapped
  • 1/2 cup creamy peanut butter (for drizzle, optional)
  • 1 tablespoon coconut oil (for drizzle, optional)


  1. Heat oven to 350°F. Grease 13×9-inch pan, and line with cooking parchment paper, leaving an overhang on the two longer sides.
  2. In medium bowl, make peanut butter cookie dough as directed on pouch.
  3. In another medium bowl, make brownie batter as directed on box.
  4. Crumble cookie dough in pan; using offset spatula, press and spread cookie dough into thin even layer.
  5. Top cookie dough layer with even layer of sandwich cookies and candies.
  6. Spread brownie batter over top of cookie dough, sandwich cookies and peanut butter cups to cover completely.
  7. Bake about 30 minutes or until toothpick inserted in brownie comes out with few sticky crumbs.
  8. Cool completely on cooling rack.
  9. To make the optional peanut butter drizzle, mix peanut butter and coconut oil in small microwavable bowl and microwave uncovered on High at 30-second intervals until thin enough to drizzle.
  10. Drizzle over bars. Cut into 6 rows by 4 rows.

You can find complete recipes of this Outrageous Stacked Peanut Butter Brownies in

Peanut Butter Cup Pie

Peanut Butter Cup Pie

This Peanut Butter Cup Pie is layer upon layer of absolute deliciousness! Peanut Butter Lovers, this is for you!
So, I’m going to be turning 35 on Sunday. (I should just own it, right? I was hesitant to type the actual number, but I’m going to go with just owning it.) And so I’ve been thinking a lot about the last year of my life, the 35th year. And if you don’t mind, I’m going to get a little preachy up here on my high horse soap box. #thatstotallyathing

Here’s the most important thing that I learned this last year: Marriage takes a ton of work. I know it sounds super obvious, but hear me out.  So in the last six months, we found a babysitter that we really loved (who just moved out of state and I’m totally in tears and in denial at the same time), and we hired her about two times a month.  Yes, it was an expensive endeavor, but one that was worth every penny. It is quite literally the best thing that we have ever done for our marriage.

There were many times that we had absolutely no plans going into the date night and we would do something as “lame” as going to a chain restaurant and talk to each other over appetizers and cocktails . . . . Now that I think about it, those were actually my very favorite dates because I had no expectations about the night being super magical or romantic going into them.

And maybe that gets to the heart of why these date nights have made such a difference for us. For us, at it’s core, our marriage is about two best friends who are partners in life. But when you have really little kids it’s easy to start hating your friend.

I mean, sure you still love them, but you kind of forget that you like them too. And these date nights reminded us how much we like each other. Like we really like each other. In the end there is no one that I would rather split a plate of calamari with.

So, since I am entering the age where I am old and wise, I say this to you friends: Even if you feel like your marriage is the absolute best it could be, take some time and go on some dates. It is worth the investment of time and money. I don’t think Nathan and I have been in a better place since before my mom passed away.

Peanut Butter Cup Pie
Peanut Butter Cup Pie



  • 60 Nilla Waffers
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar

Ganache Layer

  • 4 oz milk chocolate chips
  • 1/2 cup heavy cream
  • Peanut Butter Cup Layer
  • 9 full sized peanut butter cups

Filling Layer

  • 2 TBSPs granulated sugar
  • 1 cup heavy cream, cold
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, room temperature
  • 1/2 cup granulated sugar

Chocolate Drizzle

  • 1/2 cup milk chocolate chips
  • Chocolate Whipped Cream Frosting
  • 2 TBSPs granulated sugar
  • 1 cup heavy cream
  • 2 TBSPs unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract


  1. Preheat your oven to 350 degrees.
  2. In a food processor , blend together the vanilla wafers.
  3. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar.
  4. Press into a deep dish pie pan and bake for 10 minutes.
  5. When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
  6. In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream.
  7. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth.
  8. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
  9. While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form.
  10. Then beat in the 1 cup peanut butter.
  11. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.

You can find complete recipes of this Peanut Butter Cup Pie in

Peanut Butter Pudding Dessert Recipe

Peanut Butter Pudding Dessert Recipe

Here’s a fun, layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you’re not a fan of cashews, substitute your favorite nut.

Peanut Butter Pudding Dessert Recipe
Peanut Butter Pudding Dessert Recipe


  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups chopped cashews, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 2-2/3 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 milk chocolate candy bar (1.55 ounces), coarsely chopped


  1. Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.
  2. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.
  3. In a small bowl, beat the cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.

You can find complete recipes of this Peanut Butter Pudding Dessert Recipe in

Peanut Butter Chocolate Mousse Brownie Cake

Peanut Butter Chocolate Mousse Brownie Cake

We’re not messing around today.

Yes, this cake is a little crazy. Yes, it’s slightly over-the-top. Yes, it’s absolutely one of the yummiest desserts I’ve ever tasted. Sometimes, a dessert with a little bit of oomph (a nice way to say a little bit of work) is exactly what you need.

And actually, while this brownie cake does involve a few steps to get each of those luscious layers deliciously perfect, each step of the recipe is simple as can be.

Considering the whole peanut butter, chocolate, brownie thing is waaaaay high up on Brian’s list of favorite flavors, this is a no-brainer of a Father’s Day dessert for him, although I can see myself finding a million excuses to make this cake.

It’s hard to describe the happiness those light and fluffy layers of peanut butter and chocolate mousse piled on top of the rich, fudgy brownie bring to my life. Of course on top and in between all that gloriousness is dreamy chocolate ganache and enough mini Reese’s peanut butter cups to feed a small army.

Speaking of an army, this cake will serve about that. Don’t make the mistake of thinking your guests will need a huge honkin’ slice to be satisfied. Even the slice I show in the picture above could probably have been cut a little thinner (ahem, although I had no problem devouring it completely).

Be sure to read through the recipe and get a grip on the steps involved (the cake can easily be made ahead of time but it requires a few chilling periods and probably a little self-control to make sure the mousse actually makes it onto the cake).

And I certainly don’t need to state this out loud (but of course I will), if you’re looking to stockpile some rock star points in the kitchen, this cake will most certainly do the trick.

Peanut Butter Chocolate Mousse Brownie Cake
Peanut Butter Chocolate Mousse Brownie Cake


Brownie Base:

  • 10 tablespoons (1 1/4 sticks or 5 ounces) butter
  • 1 1/4 cups (9 7/8 ounces) sugar
  • 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (2 3/8 ounces) all-purpose flour
  • 12 ounce bag mini Reese’s peanut butter cups, unwrapped and cut in half

Peanut Butter Mousse:

  • 2 ounces cream cheese, softened
  • 1/3 cup (1.5 ounces) powdered sugar
  • 3/4 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream

Chocolate Mousse:

  • 9 ounces semisweet chocolate, cut into chunks (or use good-melting chocolate chips)
  • 2 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream

Chocolate Ganache:

  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream


  1. Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the bottom and sides with nonstick cooking spray.
  2. For the brownies, in a medium microwave-safe bowl (or in a pan on the stovetop), melt the butter, sugar and cocoa powder at 1-minute intervals, stirring in between, until the butter is completely melted and the mixture is well-combined.

You can find complete recipes of this Peanut Butter Chocolate Mousse Brownie Cake in

Peanut Butter Balls

Peanut Butter Balls

Every Christmas growing up, my mom and I would make the same Christmas goodies– cut-out cookies and peanut butter balls (not to be confused with Schweddy balls). I loved helping my mom make and bake these special cookies at Christmastime. I always look forward to traveling home and making these with my mom.

Now, I realize that some of you call these “Buckeyes” even though my version involves completely covering them in chocolate and true Buckeyes are bare on top, but I grew up calling them peanut butter balls, so peanut butter balls they are.

I made these bad boys for our annual Christmas party this past weekend. I also made spinach dip with Hawaiian bread and peppermint chocolate cookies. And while it isn’t seasonal, I had a request from our friend who was visiting from out-of-state to make my famous peach cobbler, so I dug out some of the peaches I froze this summer.

Funny story, when one of our guy friends bit into one he started to giggle. Yes, imagine a grown man giggling with delight while eating a peanut butter ball. Success. (He may have had a few drinks in him, but I still consider it a success.)

Peanut Butter Balls
Peanut Butter Balls


  • 3 c. crisped rice cereal (measure out 3 c. then crush)
  • 2 c. smooth peanut butter
  • 3/4 c. butter (softened)
  • 3 3/4 c. powdered sugar
  • 1 pound of melting chocolate, like almond bark, or the like


  1. Mix together: 2 c. smooth peanut butter and 3/4 c. butter=
  2. Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal
  3. Use cookie scoop to make uniform balls. Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate.
  4. Remove with a toothpick. Place on foil or wax paper until cool.

You can find complete recipes of this Peanut Butter Balls in



It’s National Peanut Butter Fudge Day! When did this glorious food holiday start, and why am I just hearing about it now?!? A whole day to celebrate peanut butter fudge? Yes, please! So, I did a little bit of a happy dance when I found out about this last night, and I immediately hit the kitchen to whip up a quick batch.

Anybody who really knows me knows that fudge is a huge weakness for me. Mostly chocolate fudge (and my recipe for that is coming soon, too!), but I don’t say no to fudge of any kind. Unfortunately, every fudge recipe I remember seeing as a kid was always full of marshmallow fluff. Yes, those fluff-based fudge recipes are good, and I know they’re kind of the mainstream “easy” recipes. But, this recipe brings it back to basics without the need for the thermometer and all that.

Before you make this recipe, you’ll want to have all of the ingredients measured out and ready. You’ll also want to line your eight or nine inch square pan with foil. I’m not kidding – this comes together SO fast. The longest part of THIS fudge recipe is waiting for it to cool. And the best part? Only FIVE ingredients! Do you have a tried-and-true family recipe for fudge? Do you make a lot of it during the holidays? We’d love to hear about it! Leave us a comment and share your story.



  • 2 cups granulated sugar
  • ½ cup milk
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • 1 cup peanut butter


  1. Combine the granulated sugar and milk in a large saucepan over medium-high heat.
  2. Stir it just until the sugar is incorporated into the milk, then leave it alone.
  3. When the mixture comes to a boil (as soon as you start seeing consistent bubbles), start a timer for about 2 and a half minutes. Don’t stir – you don’t want to disrupt the sugar crystals.
  4. Remove the pot from the heat, add the salt, vanilla and peanut butter.
  5. Beat the mixture with a wooden spoon just until the peanut butter is melted and mixed throughout, a minute or two.

You can find complete recipes of this QUICK AND EASY FIVE INGREDIENT PEANUT BUTTER FUDGE in



You know those recipes that you fall back on time and time again? For me, it’s my Edamame Salad, Baked Ziti and Ham and Cheese Sandwiches, to name a few. Well, here’s another. You just cannot beat a no-bake dessert that involves 5 ingredients and is done in 20 minutes. These Chocolate-Covered Peanut Butter Rice Krispies Treats are the perfect dessert to bring to gatherings. And the season for gatherings is now upon us!

It doesn’t take much to spruce up the already-delicious Rice Krispies Bars, and you likely have all of the ingredients sitting in your pantry.

I love having a couple of eager taste-testers on hand at all times. They sure were happy to test this round of goodies!

I have a few of these left and one will be swimming in my belly shortly! After a healthy veggie-packed salad, of course. 🙂

Oh my goodness, the weekend is almost here! Have a great one, friends.



  • 6 cups Rice Krispies cereal
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 12-oz. bag milk chocolate chips


  1. Coat a 9×13 pan with cooking spray and set aside. Pour the Rice Krispies into a large mixing bowl and set aside.
  2. In a medium saucepan, combine sugar and corn syrup. Stirring constantly, bring to a boil over medium-high heat. Remove pan from heat and add peanut butter. Stir until mixture is smooth and creamy.
  3. Pour mixture into the bowl with the Rice Krispies and stir until cereal is well-coated. Pour into the prepared pan and press down evenly using a rubber spatula.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS in

Hershey S’mores Kiss Cookies

Hershey S’mores Kiss Cookies

S’mores heaven! These Hershey S’mores Kiss Cookies are almost too adorable to eat.

It has begun snowing, houses in the neighborhood have already been decorated and I can see various Cristmas cookies on more and more food blogs, advertisements bombard with a festive atmosphere, but I’m totally in another story….
Somehow this festive spirit came too quickly.
After the 24th week, our baby finally decided to have a good turn and my gynecologist confirmed everything I had been feeling all the time … IT’S A BOY!
Uff … the room in my head was already in pink, dresses were everywhere, and the Disney Princesses from the fairy tales on the walls.
But now we need some reorganization. Do you have any ideas how to organize a room for a little boy? Any proposal would be more than welcome….feel free to leave a comment.

Let’s go back to the preparation of Christmas treats … I think that no Christmas can go without cookies. The method is very simple.

Hershey S’mores Kiss Cookies
Hershey S’mores Kiss Cookies


  • 10 tablespoons unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 large marshmallows, cut in half
  • 24 Hershey kisses milk chocolate, unwrapped


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine the butter and sugar, stir until combined.
  3. Add eggs, peanut butter and vanilla, mix on medium-speed until it is well combined.
  4. Slowly add the flour, baking powder and salt.
  5. Roll out the dough and take out a ball of about 1 tablespoon, place it in a cookie sheet that is covered with baking paper.
  6. Repeat with the remaining dough.
  7. Bake for 8-10 minutes until there is a slight brown color on the edges.

You can find complete recipes of this Hershey S’mores Kiss Cookies in



These Buckeye Brownie Cookies combine the best of both worlds…brownies and buckeyes! If you love buckeyes, but don’t like taking the time to dip them in chocolate, you’ll love this easy cookie recipe!

As you can see, we’re both still obsessed with peanut butter and chocolate. Let me tell you, I will never be done loving that perfect duo, so you can always be watching for a new recipe.  I’m sure a lot of you share this same love- I wouldn’t be surprised. Many people who claim to not like peanut butter and chocolate will find themselves eating one of these amazing cookies:

Who here loves buckeyes, brownies, and cookies? I know I do. The fudgy-chocolate flavor of brownies is one of my favorite desserts. Well, I have a lot of favorites. But I really, really, really like brownies. So to make it into a big, rich, gooey cookie with peanut butter surprises inside is over the top for me. Buckeye Brownie Cookies. What more could I ask for?

Now your only question is: How do I do it? I want one now!

The simple brownie batter is made using a boxed brownie mix, melted butter, egg, and softened cream cheese. I love that it uses a boxed brownie mix! So easy!



  • 1 box fudge brownie mix (19.5 ounce or family size)
  • 1/4 cup butter, melted
  • 4 oz. (1/2 block) cream cheese, softened
  • 1 egg
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 4 blocks (about 4 ounces) chocolate Candiquik or your favorite chocolate


  1. Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
  2. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
  3. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn’t overcook or undercook.

You can find complete recipes of this BUCKEYE BROWNIE COOKIES in