Peanut Butter Lovers Month

Photo by Olia Nayda on Unsplash

From kindergarten boys and girls to grandparents, people of all ages enjoy peanut butter the world over, and they have for a very long time. This wholesome food was enjoyed by ancient Incan and Aztec cultures and can be found in a variety of dishes today. Back in 1884 it was patented as a way to ensure that people who had issues chewing hard foods could have a delicious way to get the nutrition they needed. During the month of November, we celebrate the creamy, rich, nutty taste of this delicious concoction, and to that end we would like to share a few of our favorite peanut butter recipes with you to enjoy.

Although you can use a variety of store-bought peanut butter from smooth and creamy to wonderfully chunky, we think the best peanut butter recipes start with fresh homemade peanut butter. Here’s a recipe from pinch of yum that you can whip up in your very own kitchen in just five minutes.

Homemade Peanut Butter


2 cups dry roasted peanuts

1–2 tablespoons honey or sugar

additional salt to taste


Place peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. During this time, you’ll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy “liquid” peanut butter. Stir in the sugar, honey, or salt. If you don’t eat it all right away, store in the fridge or at room temperature. People store it both ways, but if it will last a while it should probably go in the refrigerator just to be safe. Recipe yields 1.5 cups of peanut butter.

Peanut butter and chocolate go so well together, there are probably hundreds of recipes out there combining the two, but one of the classic combos in the Peanut Butter Blossom cookie (basically a peanut butter cookie with a Hershey’s kiss on top). This recipe has been around since 1957 and doesn’t show any signs of going anywhere. Enjoy these classic cookies this Christmas with a tall glass of milk or a mug of hot cocoa.

Peanut Butter Blossom Cookies


1 3/4 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. butter, softened

1/2 c. smooth peanut butter

1/2 c. packed brown sugar

1/4 c. granulated sugar, plus more for rolling

1 egg

2 tbsp. milk

1 tsp. pure vanilla extract

Hershey Kisses


Preheat oven to 375° and line two large baking sheets with parchment paper. In small bowl, whisk flour, baking soda, and salt until combined. In a large bowl using a hand mixer, beat butter and peanut butter until smooth. Add sugars and beat until light in color and fluffy. Beat in egg, then add milk and vanilla and mix until combined. Gradually add flour mixture, stirring on low, until just combined.

Roll a tablespoonful of cookie dough into a ball, then roll in sugar. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart. Bake until cookies no longer look raw, about 8 to 10 minutes. (They won’t brown!) Immediately top with Hershey Kisses before serving.

Craving some peanut butter cookies but don’t have the time to bake? No problem! These delicious no bake cookies from Delish will satisfy that craving in no time, no oven required.

Peanut Butter No Bake Cookies


1 c. granulated sugar

3/4 c. packed brown sugar

1/2 c. (1 stick) butter, cut into cubes

1/2 c. milk

1 c. smooth peanut butter

2 tsp. pure vanilla extract

1/2 tsp. kosher salt

2 1/2 c. old-fashioned oats


Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute. Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats. Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.

To take advantage of the many peanut butter health benefits like healthy protein, energy, fiber, potassium, healthy fats, Vitamin E, antioxidants, and magnesium to fortify your bones and muscles, eat a little peanut butter every day, if you can. For a healthy snack that’s good for breakfast, late afternoon, or a weekend hike, try these energy-packed little balls of deliciousness from Detoxinista.

Peanut Butter Protein Balls


3/4 cup old fashioned rolled oats

1/2 cup all-natural peanut butter

2 tablespoons ground flax seeds (or ground chia seeds)

2 tablespoons hemp hearts

2 tablespoons honey (or maple syrup for vegan)

pinch of fine sea salt


Combine the oats, peanut butter, flax seeds, hemp hearts, honey, and salt in a large bowl and stir it all together with a spatula. The dough should stick together, without being so sticky that it sticks to your hands. If the dough feels too sticky to roll into balls, add one more tablespoon of ground flax seeds and stir again. The mixture should hold its shape when pinched between your fingers.

Scoop the dough by heaping tablespoons, and then roll them between your hands to form a ball. Repeat with the remaining dough and place the balls on a pan lined with parchment paper as you go. You can serve these right away or store them in the fridge for an hour to firm up. Once firm, transfer them to an airtight container and store them at room temperature for up to three days, or in the fridge for up to two weeks. (They can be frozen for up to 3 months, too!)

Why not get a few friends and family members together this month and exchange your most creative peanut butter recipes? Break out those taste buds and celebrate National Peanut Butter Lover’s month!