This page brings together five peanut butter desserts that range from no-bake pie and fudge to cookies made in the air fryer, oven, and slow cooker.
Each one uses peanut butter in a different way, with simple mixing, layering, chilling, or baking steps that shape the final texture.
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- 3-Ingredient Slow Cooker Summer Peanut Butter Cookie Dessert
- Air Fryer Peanut Butter Cookies
- Chocolate Peanut Butter Cream Pie
- Easy Peanut Butter Fudge
- Gigantic Melt in Your Mouth Crispy Peanut Butter Cookies
3-Ingredient Slow Cooker Summer Peanut Butter Cookie Dessert
This slow cooker dessert layers peanut butter sandwich cookies with sweetened condensed milk and whipped topping, then cooks gently until the edges look set and lightly golden while the center stays soft. The cookies are arranged in a loose single layer across the greased slow cooker, with slight overlap if needed, so the base can hold the creamy topping and finish as a warm scoopable dessert.
After the whipped topping is spread over the top, the slow cooker stays covered and runs on low for 2 to 3 hours without frequent lid lifting. Once cooking ends, the dessert rests for 10 to 15 minutes before serving, which helps it settle before being scooped warm.
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Air Fryer Peanut Butter Cookies
These air fryer cookies come together from just peanut butter, sugar, and egg mixed into a smooth dough. Small balls are formed from the mixture, placed on a parchment or silicone liner, and spaced apart before each one is pressed with a fork into the classic crisscross pattern.
The cookies cook at 300°F until golden brown, then stay in the basket briefly so they can set before being moved to a wire rack. That short resting step helps them firm up enough to transfer cleanly, and the batch process is repeated until all of the dough is baked.
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Chocolate Peanut Butter Cream Pie
This pie starts with a graham cracker crust filled with a peanut butter mixture made by beating together peanut butter, powdered sugar, and softened cream cheese. Whipped heavy cream is folded in to lighten the filling, which is then spread evenly into the crust for a creamy base.
A chocolate layer is made separately by melting chocolate chips with milk in the microwave in short intervals, stirring between each one until smooth. Vanilla is stirred in, the chocolate is poured over the peanut butter filling, and the pie is chilled until set before optional chopped peanuts are added on top.
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Easy Peanut Butter Fudge
This fudge is built from peanut butter, unsalted butter, salt, vanilla, and powdered sugar, all combined into a smooth mixture. The peanut butter, butter, and salt are first melted together in the microwave, then vanilla is stirred in and the powdered sugar is beaten in gradually with an electric mixer.
Once the mixture is lump-free, it is transferred to a parchment- or foil-lined pan and pressed into an even layer. After chilling in the refrigerator until firm, the fudge is lifted out and cut into small squares, making a simple dessert with a dense, sliceable texture.
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Gigantic Melt in Your Mouth Crispy Peanut Butter Cookies
These peanut butter cookies use butter-flavored shortening, granulated sugar, brown sugar, eggs, Jif peanut butter, flour, baking soda, and salt to make a thick dough. The dough is portioned with a large scoop onto ungreased cookie sheets, and the fork is dipped in milk before pressing each piece into a crisscross shape.
The cookies bake at 350°F for exactly 14 minutes and are not expected to look dramatically brown when they come out. After baking, they rest on the sheet for at least 5 minutes before moving to a wire rack, which helps them finish setting while keeping their crisp edges and tender centers.
Get the full Gigantic Melt in Your Mouth Crispy Peanut Butter Cookies recipe
