1,047 peanutbutter recipes

Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.

Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.

Grilled or broiled asparagus is tender, crispy and full of flavor, drizzling some fresh homemade dressing, along with some other grilled seasonal vegetables. An excellent side-dish with barbecued meats. Simply delicious!

Creamy tofu dip blended with ripe avocado, fresh ginger, garlic, tahini, and parsley. No cooking required, just five minutes and a food processor. Vegan and naturally dairy-free.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.

Two-ingredient honey butter: softened butter creamed with honey for a silky spread that turns plain biscuits, muffins, or cornbread into something special. No mixer needed.

No-bake club cracker cookie bars layered with a boiled brown sugar filling, topped with melted chocolate, peanut butter, and crushed peanuts. Chill and slice.

Five layer bars with a cocoa graham cracker crust, sweetened condensed milk, chocolate chips, raisins, and chopped nuts. No mixing bowl needed, just layer and bake.

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.

Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.