These cookies have a cake-like texture that pairs perfectly with a tall glass of milk. Chopped peanuts add crunch and flavour.
First Prize in Drop Cookie Category
Marilyn Gibson of Cobourg, Ont., has baked many dozens of cookies over the years. The very first she ever made (under the watchful eyes of her mother) were peanut butter. With more time on her hands now (and a lot less supervision), Marilyn is always dreaming up new versions of peanut cookies.
No holiday reception or party should be without flavourful nuts, and these garlic peanuts, which are a staple imbibing companion in the Philippines, make a welcome and tasty gift. Cashews can be prepared in the same fashion.
Top these addictive cookies with mini peanut butter cups for an extra treat.
Nostalgic for peanut butter and hungry for chocolate? Here they are together in a no-bake pie that lives up to your fondest memories.
Packed with protein, peanuts give this colourful soup a velvety texture and rich, creamy taste. Roasted Vegetable Stock would be a tasty base for this and other vegetarian dishes.
Prosaic old peanut butter metamorphoses into a Thai-inspired noodle dish faster than you can drive to the local takeout.
If you want to use regular peanut butter, reduce butter by 2 tbsp (30 mL) and brown sugar by 1/4 cup (60 mL).
"My Christmas baking always begins with these cookies. Not only are they a delicious blend of chocolate and peanut butter, but they're also fun to make," says Holly.
A crunchy chocolate topping adds a whole new level of deliciousness to the winning combo of chocolate and peanut butter.
