Peanut butter cookies are one of my favorites, especially right out of the oven.  I have no self control when it comes to warm peanut butter cookies, it’s shameful! My kids go crazy for these Peanut Butter Blossoms that are made with Hershey’s Kisses and these easy Peanut Butter Oatmeal Cookies are another favorite.

The thing I love about this recipe is that I always have the ingredients, nothing fancy, just things I always have in the pantry and they go together really quick.

I found this recipe from The New Better Homes and Gardens Cookbook and tweaked it slightly. It’s just so easy to whip up a batch of these peanut butter cookies when the craving strikes.

Ingredients for Peanut Butter Cookies

• Butter – I always use salted butter but unsalted butter works too
• Peanut Butter – Crunchy peanut butter or creamy peanut butter will work
• Brown Sugar
• Granulated Sugar 
• Egg
• Vanilla Extract
• All Purpose Flour
• Baking Soda
• Kosher Salt

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Step-By-Step Instructions for Peanut Butter Cookies

1. Add butter, peanut butter, egg, sugars, and vanilla to a large mixing bowl.
2. Mix well with a wooden spoon or with an electric mixer.
3. Add in flour, salt and baking soda.
4. Mix until well combined.
5. Use a medium size cookie scoop to form balls.

6. Place sugar in a small bowl and and roll cookie dough balls in sugar.
7. Place on a baking sheet about 2 inches apart.
8. Mash in a crisscross pattern with tines of a fork or use a cookie stamp to flatten the cookies.
9. Bake cookies for 10-12 minutes.
10. Cool baked cookies on a wire rack.

Recipe Notes for Easy Peanut Butter Cookies

• Add-Ins for Peanut Butter Cookies: Chocolate chips, chopped peanut butter cups, m&m candies or chopped butterfinger candy bars are great additions.
• How to Freeze Peanut Butter Cookie Dough: Skip rolling cookie dough in sugar. Place cookie dough balls onto a parchment lined baking sheet with space between. Freeze for 1- 2 hours. Place cookie dough in a zip top freezer bag and freeze up to 3 months. Bake from frozen, roll cookies in sugar and add 2-3 minutes to cooking time.
• Storage: Store cooled cookies in an airtight container up to 1 week.

Tips for Baking Peanut Butter Cookies

• Room Temperature Ingredients: Allow butter to come to room temperature. If you forget, you can always microwave for in 10 second intervals, turning the butter each time until softened.
• Uniform Cookies: Use a cookie scoop for even size cookies.
• For Soft Peanut Butter Cookies: For soft cookies, bake about 8 minutes. Remove from oven and cool on the baking sheet 2 minutes before moving to a wire rack.
• For Crunchy Cookies: Bake 10-12 minutes until well browned.
• Lined Baking Sheets: Parchment paper or silicone liners on the baking sheets will make clean up easy and your cookies will cook evenly and will not stick to the pan. 
• Perfectly Baking Time: Check cookies about 2 minutes before the baking time so that your cookies are not over baked. Oven baking times can vary. 
• Cooling Racks: Cool cookies on a wire rack. This will keep the cookies from continuing to bake.

Favorite Cookie Baking Tools

• Stand Mixer or Hand Mixer ~ I have both and use my stand mixer the most for making cookies. 
• Half Sheet Pan ~ I love these for baking cookies and making sheet cakes. 
• Parchment Paper ~ Cookies bake evenly and makes for super easy cleanup!
• Cookie Scoop ~ I am the worst at making things the same size, a cookie scoop helps me a ton!
• Cookie Jar ~ This is similar to the cookie jar I have and so cute with the chalkboard label!

If you are looking for the best peanut butter cookie recipe, give this one a try. It’s great for any day of the week and delicious enough to add to your Christmas Cookies list.

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Classic Peanut Butter Cookies

Classic Peanut Butter Cookies are my go- to quick and easy dessert for any day of the week. This recipe is so easy and can be made with one bowl and you don't even have to have a mixer. 

Course Desserts

Cuisine American

Keyword best peanut butter cookies, easy peanut butter cookies

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 30 cookies

Calories 99kcal

Author Milisa

Ingredients

• ½ cup softened butter
• ½ cup peanut butter
• ½ cup sugar plus 1/4 cup for rolling
• ½ cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cup all purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda

Instructions

• Pre-heat oven to 375° 
• Add butter, peanut butter, sugars, egg and vanilla to a mixing bowl and mix until well combined with an electric mixer or wooden spoon.
• Add flour, baking soda, and salt. Mix until all combined.
• Use a medium size cookie scoop to form dough balls.
• Pour 1/4 cup of sugar in a small ball and roll cookie dough in the sugar.
• Place 2 inches apart on a lined cookie sheet. 
• Flatten with tines of a fork or a cookie stamp.
• Bake for 10-12
• Remove to a wire rack to cool.

Notes

Add-Ins for Peanut Butter Cookies: Chocolate chips, chopped peanut butter cups, m&m candies or chopped butterfinger candy bars are great additions.

How to Freeze Peanut Butter Cookie Dough: Skip rolling cookie dough in sugar. Place cookie dough balls onto a parchment lined baking sheet with space between. Freeze for 1- 2 hours. Place cookie dough in a zip top freezer bag and freeze up to 3 months. Bake from frozen, roll cookies in sugar and add 2-3 minutes to cooking time.

Storage: Store cooled cookies in an airtight container up to 1 week.

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 104mg | Sugar: 7g

More Peanut Butter Cookie Recipes to Try

• Peanut Butter Oatmeal Cookies are soft and chewy, filled with delicious oats and chunky peanut butter and don’t miss our Loaded Peanut Butter Oatmeal Cookies with chocolate chips and caramel bits.
• Monster Cookies are loaded with flavor. Peanut butter oatmeal cookies with chocolate chips and Reese’s Pieces candies are one of our favorite homemade peanut butter cookies recipes.
• Peanut Butter Cup Cookies are a twist on the classic Peanut Butter Blossoms and we also love these Rolo Cookies for an easy peanut butter cookie recipe.
• Peanut Butter Rice Krispies Cookies are irresistible and makes a big batch for sharing.

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Peanut Butter Blossoms

If you can’t get enough of the peanut butter and chocolate dessert combination, you will also love my No Bake Peanut Butter Cheesecakes,  Chocolate Peanut Butter Clusters and Easy Peanut Butter Bars. 

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How to Make Peanut Butter Blossoms:

• Add softened butter, sugar and brown sugar to a bowl and beat together until combined. 

• Add egg, milk and vanilla and mix until combined. 

• Next, beat in peanut butter, crunchy or creamy is fine. 

• Add flour, baking soda, and salt and beat well. 

• Scoop into 1 inch balls and roll in sugar. 

• Place on a cookie sheet about 2 inches apart.
• Bake for 8 to 10 minutes at 375°.

• When you take the cookies out of the oven, top each cookie with an unwrapped Hershey’s Kiss. 

• Move to a wire rack to cool completely. 
• Store in an airtight container up to 5 days. 

[mv_create title=”Easy Cookie Recipes” key=”830″ type=”list” layout=”grid”]These cookies always disappear quickly when I make them. They are a favorite for holidays like Valentine’s Day and Christmas, but they are easy enough to make for any day of the week. Add these peanut butter blossoms or these Peanut Butter Oatmeal Cookies to your baking list this week!

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Peanut Butter Blossoms

Peanut Butter Blossoms are the classic cookie that we all love. Soft peanut butter cookies topped with a Hershey's Kiss for an irresistible treat that everyone loves.

Course Cookies

Cuisine American

Keyword Christmas cookies, easy desserts, peanut butter chocolate cookies, peanut butter kiss cookies, Valentine's Day cookies

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 32 cookies

Calories 261kcal

Author Milisa

Ingredients

• ½ cup butter softened
• ⅓ cup sugar
• ⅓ cup brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• ¾ cup peanut butter
• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ⅓ cup sugar for rolling
• 32 Hershey's Kisses

Instructions

• Preheat oven to 375°.
• Add butter and sugars to a mixing bowl and beat well.
• Beat in egg, milk and vanilla.
• Add peanut butter, mixing until combined.
• Add flour, baking soda and salt and mix until well combined.
• Scoop into 1 inch balls and place on a lined or greased baking sheet about 2 inches apart.
• Bake for 8 - 10 minutes or until lightly browned.
• Remove from oven and top each cookie with an unwrapped Kiss.
• Move to a cooling rack to cool completely.
• Store cooled cookies in an airtight container up to 4 days.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 262mg | Fiber: 1g | Sugar: 18g

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No Bake Peanut Butter Cheesecake

I love no bake desserts when it’s too hot to cook but they are also great for entertaining and family holidays. If you are a Reese’s Peanut Butter Cup fan, you are bound to love this no bake cheesecake dessert! 

No bake desserts are my favorite for something quick and easy. My kids go crazy for these No Bake Butterfinger Cheesecakes too.

Just take me to the No Bake Peanut Butter Cheesecake Recipe!

You will find the printable recipe card by scrolling all the way to the bottom. Read on to get the details on how quick and easy this recipe comes together. 

How to Make No Bake Peanut Butter Cheesecake:

1. Add softened cream cheese, peanut butter and powdered sugar to a mixing bowl and beat until creamy. Add cool whip and beat until well blended.
2. Chop mini Reese’s Peanut Butter Cups into fourths. 
3. Pipe or spoon cheesecake filling into individual glasses or bowls, layering with chopped peanut butter cups.
4. Top the cheesecakes with cool whip and a mini peanut butter cup.
5. Refrigerate 4 hours or until ready to serve. 

Another great dessert for peanut butter cup lovers are these Easy Peanut Butter Bars. They seriously taste exactly like a peanut butter cup and are so easy to make!

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Tips for making individual no bake cheesecake desserts:

I use these 5 oz juice glasses to make individual servings. 

Spoon filling into a disposable piping bag or zip top plastic bag to pipe the filling. 

If you are not a fan of whipped topping, substitute 1 1/2 cups whipping cream, whipped with 1/2 cup powdered sugar and 1 teaspoon of vanilla. 

No bake cheesecake is best if served in the first 24 hours but will keep for 2-3 days, covered in the refrigerator. 

More No Bake Cheesecakes to Try:

No Bake Cookie Dough Cheesecake is probably the favorite at our house. Made with vanilla cheesecake and edible chocolate chip cookie dough, they are so irresistible!

No Bake Snickers Cheesecake is a quick and easy dessert for any occasion, great for those candy bar fanatics in your life.

No Bake Oreo Cheesecake is crazy-delicious and seriously simple to make. If you can’t resist cookies and cream desserts, this one’s for you.

For a classic Cheesecake, this recipe is my absolute favorite. It has the best texture and taste and it doesn’t even need a water bath!

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No Bake Peanut Butter Cheesecake

No Bake Peanut Butter Cheesecake is a super easy and delicious dessert for any occasion. This quick dessert comes together in just five minutes with only 5 ingredients!

Course Desserts

Cuisine American

Keyword cheesecake parfait, no bake dessert, Reese's Peanut Butter Cup dessert

Prep Time 5 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6 servings

Calories 487kcal

Author Milisa

Ingredients

• 8 oz cream cheese softened
• ½ cup peanut butter
• ½ cup powdered sugar
• 8 oz whipped topping divided use
• 24 mini Reese's Peanut Butter Cups divided use

Instructions

• Add softened cream cheese, peanut butter and powdered sugar to a mixing bowl and beat until creamy, scraping down sides.
• Add 3/4 of the whipped topping and beat until combined.
• Chop 18 of the mini peanut butter cups into fourths.
• Spoon filling into a piping bag or zip top bag and pipe into individual glasses or bowls, layering with chopped peanut butter cups.
• Top each dessert with remaining whipped topping and a whole mini peanut butter cup.
• Refrigerate 4 hours or until ready to serve.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 33g | Protein: 9g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Cholesterol: 39mg | Sodium: 281mg | Fiber: 2g | Sugar: 27g

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S’mores are the classic summertime treat and so irresistible. I took those classic flavors and made a batch of quick sweet rolls using refrigerated puff pastry dough. You are going to love how easy this recipe comes together!

How to Make Peanut Butter S’mores Sweet Rolls

1. Add peanut butter, softened cream cheese and powdered sugar to a small bowl and stir together.
2. Unroll puff pastry dough and spread peanut butter mixture over evenly in a thin layer.
3. Sprinkle with milk chocolate chips and mini marshmallows.
4. Gently roll up from the long side, pinching seam to seal.
5. Slice into about 12, 1 inch slices.
6. Place on a lined or greased baking sheet.
7. Bake at 400° for about 16-18 minutes.

Sweet rolls are a weekend favorite at our house. My Chocolate Chip Sweet Rolls with Peanut Butter Icing are incredibly delicious but I don’t always have time for homemade sweet rolls.

Using my favorite Wewalka Puff Pastry dough is just the ticket to make quick and easy sweet rolls! find it in the refrigerated section near the pie dough at your local grocery store.

I’ve worked with Wewalka on a few recipes like these Ham and Cheese Party Puffs but today I’m just giving them a shout out because it’s so easy to use, perfectly flaky and delicious.

If you love S’mores, you have to give these easy sweet rolls a try. They are ooey gooey delicious right out of the oven and just as delicious when they cool off.

Peanut Butter S’mores Sweet Rolls would be an awesome dessert for summer cookouts, book club with your friends or just a weeknight craving! Give them a try!

If you love this Recipe as much as I do, please leave a comment and a star review, and be sure to help me share on Pinterest!

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Peanut Butter S’mores Sweet Rolls

Peanut Butter S’mores Sweet Rolls are a quick treat for breakfast or dessert with the classic marshmallow and milk chocolate filling. Only a handful of ingredients and less tan 30 minutes to make!

Course Breakfast

Cuisine American

Keyword Puff Pastry recipes, sweet rolls

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Calories 121kcal

Author Milisa

Ingredients

• 1 sheet Wewalka Puff Pastry
• 2 ounces softened cream cheese
• ¼ cup peanut butter
• ¼ cup powdered sugar
• 1 heaping cup mini marshmallows
• ½ cup milk chocolate chips

Instructions

• Add peanut butter, softened cream cheese and powdered sugar to a small bowl and stir until smooth. 
• Unroll puff pastry dough on package parchment. Spread peanut butter mixture in a thin layer over dough.
• Sprinkle with milk chocolate chips and mini marshmallows. 
• Roll from the long side, pinching the seam to seal.
• Use a serrated knife to slice into about 12, 1 inch slices.
• Place on a lined or greased baking sheet.
• Bake at 400° for about 16-18 minutes.
• Remove from baking sheet immediately. 
• 
  

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 55mg | Fiber: 1g | Sugar: 9g

More S’mores Treats to Try

• Mini S’mores Cheesecakes are a fun bite sized dessert for any summer party or celebration.
• S’mores Martinis are perfect or the party crowd! A tasty cocktail that you just have to try!
• Peanut Butter Cup S’mores Brownies from My Baking Addiction are beyond amazing and great for summer parties.

More Sweet Rolls to Try

• Cream Cheese Filled Brioche Sweet Rolls with Maple & Brown Butter Glaze are a must try or holidays and amazing for a family brunch.
• Homemade Toaster Strudel is so easy to make and tastes even better than the box!
• Coconut Cream Pie Sweet Rolls are a spin on my favorite coconut cream pie! Super sweet and so yummy!
• Lemon Sweet Rolls are really light and fluffy. Made a little lighter than my usual butter laden rolls.
• Cranberry Orange Rolls are made without yeast and they are perfect for a holiday brunch or Christmas morning!
• Coconut Cruffins are quick, easy and oh so delicious. Made with crescent dough for a weekday favorite.

The post Peanut Butter S’mores Sweet Rolls appeared first on Miss in the Kitchen.

Peanut Butter Whatchamacallit Pie

My favorite candy bar has always been a Whatchamacallit. If you haven’t ever tried a Whatchamacallit, it’s a chocolate coated bar with peanut flavored crisps and caramel. It’s an irresistible flavor combo!

I’m adding my favorite candy bars to this fabulous peanut butter pie for a quick and easy dessert that will be the hit of your parties and celebrations.

This is a no-bake pie that can be put together in just a few minutes, making it perfect for the busy holiday season.

How to Make Peanut Butter Whatchamacallit Pie:

1. Beat heavy whipping cream in chilled bowl until stiff peaks form. Place bowl in refrigerator while you prepare the other ingredients. 
2. Beat cream cheese and peanut butter together in a mixing bowl with powdered sugar until smooth. 
3. Fold in chopped candy bars and whipped cream. 
4. Pour into a pre-made graham cracker crust. 
5. Refrigerate for 4-8 hours. 
6. Garnish with additional sweetened whipped cream and caramel sauce. 

Recipe Variations:

• A chocolate cookie crust would also be delicious. 
• Change up the candy bars with Reese’s Peanut Butter Cups, Snickers, or Hershey’s Chocolate Bars. Pick your favorite!
• Add a layer of melted chocolate to the crust before adding the filling. 

[mv_create title=”Delicious Peanut Butter Desserts” key=”791″ type=”list” layout=”grid”] 

Holiday desserts can be simple and delicious. This pie comes together quickly and easily. A delicious twist on the classic peanut butter pie. 

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Peanut Butter Whatchamacallit Pie

Peanut Butter Whatchamacallit Pie is a simple and delicious pie that is totally irresistible!  My all time favorite candy bar brings a  new twist to the classic peanut butter pie!

Course Desserts

Cuisine American

Keyword candy bar pie, no bake dessert, peanut butter pie

Prep Time 10 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 723kcal

Author Milisa

Equipment

• Durable Porcelain 6-Piece Dessert Plate Set, Elegant White Serving Plates (6-inch dessert plates)
• All-Clad T235 Stainless Steel Pie Server, Silver
• WHATCHAMACALLIT Chocolate Caramel Peanut Candy Bar, 1.6 Ounce (Pack of 36)

Ingredients

• 8 oz cream cheese softened
• ½ cup peanut butter
• ½ cup powdered sugar
• 3 1.6 Whatchamacallit Candy Bars coarsely chopped
• 2 cups heavy whipping cream whipped
• 1 graham cracker pie crust
• sweetened whipped cream for garnish
• ¼ cup caramel sauce for garnish

Instructions

• Add whipping cream to a chilled mixer bowl and beat until stiff peaks form. Refrigerate.
• In a mixer bowl, add cream cheese, peanut butter and powdered sugar. Mix until smooth and well combined. Fold in chopped Whatchmacallit candy bars and whipped cream.
• Pour into pie crust. Refrigerate at least 4 hours.
• Garnish with sweetened whipped cream and caramel sauce.

Nutrition

Serving: 1g | Calories: 723kcal | Carbohydrates: 55g | Protein: 11g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 403mg | Fiber: 2g | Sugar: 37g

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If there is one holiday treat that I simply can’t resist it would be the OREO Truffle!  They are so good and I just want to eat them one right after another.

Of course you know I can’t help but do a little recipe experimenting.  Last year I made OREO-Coffee Ice Cream Truffles, which were out of this world amazing.  This year I kept it pretty simple by adding a little peanut butter in the mix.  The results were just as amazing.

There are just so many possibilities with this classic holiday treat.  There are lots of fun ideas over on Snack Works. I’ve seen some pretty fancy OREO Truffles on Pinterest decorated like a snowman or reindeer, they are just too cute!  Talk about a fun idea for school parties.

I bake a lot of cookies and my one exception for store bought cookies is the OREO cookie.  When I was a kid my favorite holiday cookie was the white chocolate dipped OREO.  When you crush up the OREOS with cream cheese and dip them in chocolate, it is something magical.

If you have not tried an OREO Truffle, now is the time.  Stop what you are doing and head to the store, you must do this!  OREO Truffles are so easy to make, a great treat to make with the kids and share with your family and friends.

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Peanut Butter OREO Cookie Balls

Peanut Butter OREO Cookie Balls the ultimate holiday treat to share with family and friends!   This is a sponsored post through Yummly on behalf of OREO.

Course No Bake Desserts

Cuisine American

Keyword cookie balls, no bake dessert, oreo truffles

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 48

Calories 67kcal

Author Milisa

Ingredients

• 1 pkg. 8 oz. brick cream cheese, softened
• 36 OREO Cookies finely crushed (about 3 cups)
• ½ cup peanut butter I used crunchy but smooth works just fine
• 1 package white almond bark melted
• ⅓ cup chocolate jimmies or sprinkles

Instructions

• MIX cream cheese, peanut butter and cookie crumbs until blended.
• SHAPE into 48 (1-inch) balls. Freeze 10 min.
• Dip balls in melted almond bark; place in single layer in shallow waxed paper-lined pan.
• Sprinkle with chocolate jimmies or sprinkles.
• REFRIGERATE 1 hour or until firm.

Nutrition

Serving: 1g | Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 51mg | Sugar: 5g

Make sure to follow @oreo for cookie ball inspiration and recipes all season long!

Disclosure: This is a sponsored post through Yummly on behalf of OREO.  All opinions and text are my own.

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This Peanut Butter Banana Smoothie is the new favorite breakfast for busy mornings around our house.  I’ve mentioned before that my little fella loves ice cream so much that he wants it for breakfast. 

Well this is so tasty that he doesn’t realize it isn’t actually a milk shake!  It is packed with potassium, protein, and calcium plus it is pretty filling.

If you’ve never tried the combination of peanut butter and banana you got to give it a whirl.  I love peanut butter and banana sandwiches, I eat them for lunch all the time.  

It seems that Murphy’s Law takes over somedays and this kind of breakfast can get my day back on track.  Take today for example, my computer bit the dust, the internet quit working and the cows decided the best place to be at daylight was the haystack.

Nothing major, but trying to say the least.  So take it from me this is the breakfast for those kind of days.  You can even take it in the car on your way to the next crisis of the day, or maybe the day has taken a turn for the better. Yeah, yeah that’s the ticket!

You might also like this Banana Watermelon Smoothie or a Triple Berry Banana Power Smoothie. Both are easy and super delicious for breakfast or as a snack.

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Peanut Butter Banana Smoothie

Easy Peanut Butter Banana Smoothie is perfect for breakfast or an easy snack! Tastes just like a milkshake but healthier!

Course Beverages

Cuisine American

Keyword banana smoothie, peanut butter smoothie, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 397kcal

Author Milisa

Ingredients

• 1 frozen banana
• ⅓ cup smooth peanut butter
• 1 ½ cups milk

Instructions

• Place banana, peanut butter, and milk in a blender. Blend for about 1 minute or until mixture is completely smooth.
• Pour into a glass and serve immediately.

Nutrition

Serving: 1g | Calories: 397kcal | Carbohydrates: 33g | Protein: 16g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 299mg | Fiber: 4g | Sugar: 10g

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