100 peanut butter egg recipes

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

Applesauce fudgy brownies use applesauce, egg whites, and a splash of Kahlua to slash the fat without losing the dense chew. Cocoa-forward, peanut butter accent, no oil.

Peanut butter chocolate cream pie with a stovetop chocolate custard layered between two peanut butter crumb stratas. Real unsweetened chocolate, not pudding mix. The diner-counter classic.

Chocolate thumbprint cookies with a double-chocolate base and a creamy peanut butter filling in the center. A bakery-style cookie that looks fancier than it cooks.

Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!

Soft peanut butter cookies studded with toffee bits, topped with vanilla icing and a crunchy toffee chip crown. Three layers of flavor in every bite. Makes 2 dozen.

Chocolate thumbprint cookies studded with mini chocolate chips and filled with a creamy peanut butter center. The chocolate-peanut butter combo makes these vanish from any cookie tray.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.

Diabetic-friendly oatmeal peanut butter cookies use sugar substitute and Egg Beaters for a lower-glycemic treat. Soft, chewy, and packed with classic flavor without the spike.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Gluten-free peanut butter cookies made with rice flour, maple syrup, and natural peanut butter. No eggs, no wheat, no dairy. Just pure peanut flavor with classic fork marks.

Four-ingredient low-calorie cookies made with banana, oats, peanut butter, and baking powder. No flour, no sugar, no eggs, no butter. Just mash, mix, and bake.