Are you sensing a trend? Peanut butter goes over very well with the people in my life, and peanut butter is something I’ve always got around. I’ve made them twice, and both times they failed to live up to the picture I found on Cookie Madness. Maybe it’s because I subbed chocolate chips for peanuts? The first time I made them I thought they turned out stiff and crumbly because I had screwed up and used baking powder instead of soda, but they turned out exactly the same the second time with the correct ingredient. So hey. In any case, they look weird but taste great. Just be sure to eat over a plate because they will crumble all over. Unless they turn out like they look in the original recipe. Those don’t look so destructible.

Cookie Madness Flourless Peanut Butter Cookies
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Notes: I used mini chocolate chips in place of the peanuts, and if you don’t have baking soda baking powder works just fine.

This is the first cake I recall making entirely from scratch. Sad that it took me til almost 25 to do so. It’s fairly simple, chocolate cake with peanut butter frosting. The combination ends up tasting like Reeces Pieces.

Martha Stewart Kids Chocolate Cake
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Notes: I made the cake exactly according to the recipe, but it was way, way too much batter for the 8″ cake pans. I’d suggest dividing it into three pans instead of the listed two, or dividing the mix into larger pans. It also took longer to bake then the suggested time, but keep checking as ovens differ.

Creamy Peanut Butter Frosting
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Notes: Easy, amazingly tasty. I used skim milk and it worked fine. Easy to half or quarter, should you choose. Also light enough to dye with food coloring. I used liquid red for the pink frosting, and it didn’t alter the texture or become too runny. That said, don’t go crazy and dump in a whole bottle. If you want vibrant color use paste or gel.