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Peanut Butter Pufferdoodles MashUp

Peanut Butter Pufferdoodles MashUp

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    • Prep 40min
    • Total40min
    • Servings20

    MashUp SmashUp: When Flavors Collide. Another sweet MashUp SmashUp recipe from Taste Seekers.MORE+LESS-

    ByBetty Crocker Tasteseekers

    Updated August 4, 2016

    Make with

    Pillsbury Cookie Dough



    cups Reese's Puffs™ cereal


    roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies


    Hide Images

    • 1

      Heat oven to 350°F.

    • 2

      In large bowl, break up cookie dough. Using hands, mix in cereal.

    • 3

      On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.

    • 4

      Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

    Nutrition Information

    No nutrition information available for this recipe

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    Peanut Butter Hummus

    Hummus, the Arabic word for chickpea, is the most popular dip in Middle Eastern cuisine. The basic recipe calls for cooked and mashed chickpeas, blended together with olive oil, lemon juice, garlic, sesame paste and seasoning. It's thick and creamy with a great savory flavor. It can be a dip for pita bread or vegetables but also the base for roasted vegetables or even meats like ground lamb or beef shish kebobs.

    For some people, nothing beats the taste and smoothness of homemade hummus. But for those who prefer a quicker method, there are several food brands that make and sell ready made hummus in almost all grocery stores in the United States.

    Still, traditional hummus is not always the easiest taste for kids who did not grow up with it. Peanut butter hummus, however, is definitely a kid favorite. Naturally high in protein, it can also be helpful for picky eaters who don't eat a lot of meats. But, while we definitely would like children to eat more legumes, such as the chickpeas that form the base of all hummus, the fact is that most adults love peanut butter every bit as much as children do.

    Most people, particularly in the United States, are fans of the paste made from dry roasted peanuts. And, in fact, the US is the leading consumer and importer of peanut butter. There is a great variety to choose from on the store shelves including smooth, chunky, sweetened and all natural with either just peanuts and salt or peanuts alone with no other ingredients. And while it is true that neither peanuts nor peanut butter figure much into Middle Eastern cuisine, the popularity of peanut butter makes it a great addition to the cultural mash up dish.

    Cynthia Liu

    Step 1

    Boil water and cook the udon noodles according to the package.

    #SpoonTip: If you can’t find udon noodles, try using ramen or other noodles you are able to find.

    Step 2

    While the noodles are cooking, combine peanut butter and soy sauce in a small bowl until the soy sauce does not separate from the peanut butter.

    #SpoonTip: Try out the recipe with crunchy peanut butter to give it a different texture.

    Step 3

    Dice the garlic cloves into small pieces.

    Step 4

    Mix diced garlic and sriracha into peanut butter and soy sauce mixture.

    #SpoonTip: Try using Korean chili paste, gochujang, instead of or in addition to sriracha if you like spicy food.

    Step 5

    Once the udon noodles have cooked, save 1-2 cups of the noodle water to help make the sauce and drain the rest.

    Step 6

    In a saucepan on medium heat, add 1 cup of the reserved noodle water and the peanut butter mixture, stirring to dissolve.

    Step 7

    Once the peanut butter mixture has dissolved in the water to create a smooth, homogenous sauce, add in the udon noodles and any add-ins you like, such as vegetables, tofu, or chicken.

    Step 8

    Stir to coat the noodles in the sauce, adding in additional amounts of the reserved udon water little by little if the sauce gets too thick. Plate and enjoy.

    What I love about these noodles is that they are very customizable. The peanut sauce base is very simple, making it the perfect canvas for the perfect peanut noodles. Add in your favorite toppings to personalize this dish—the possibilities are endless.

    Cynthia Liu

    In one rendition of the peanut noodles I made, I added frozen veggies into the pot of boiling water while the udon noodles were cooking to make the peanut noodles more nutritious. You can also add in a protein source such as tofu or chicken to the peanut noodles to take them to the next level if you desire.

    If you still can't get enough of peanut butter after making these peanut noodles, try out these 10 peanut butter food combinations. Or, if you are looking for another noodle recipe to make, try out this amazing garlic noodles recipe.

    17+ Peanut Butter Sweet Treat Recipes

    Grandma's old-fashioned Peanut Butter Cookies are the stuff childhood cookie memories are made of.

    2. Salted Dark Chocolate Dipped Peanut Butter Cookies
    Give "regular" peanut butter cookies an easy, elegant and amazingly tasty flair with a dunk in chocolate and a sprinkling of sea salt. So amazingly delicious!

    3. 4-Ingredient Flourless Peanut Butter Cookies
    Want cookies that are rich, delicious, and super easy to make -- all with just 4 simple ingredients you're sure to have on hand? You found them with this recipe ! While they have the bonus of being gluten-free for those who need it, these cookies deliver up full-bodied peanut butter flavor all peanut butter fans will love.

    4. The BEST Monster Cookies
    Loaded with peanut butter, oats, chocolate chips and M&Ms, Monster Cookies are a classic favorite peanut butter treat. And believe me, these super tasty beauties do not disappoint.

    7. Crunchy Buckeyes
    Add a little bonus to your Buckeyes with this Crunchy Buckeyes version ! Crunchy Buckeyes have all the fabulous peanut butter and chocolate flavor of traditional Buckeyes, with a wonderful little crunch in every bite . And believe me, it's a crunchy little bonus we love.

    Recipe Summary

    • 2 tablespoons butter
    • 1 cup white sugar
    • ¼ teaspoon salt
    • ⅓ cup half-and-half cream
    • 1 cup miniature marshmallows
    • 1 cup cherry baking chips
    • 1 cup semisweet chocolate chips
    • ½ cup peanut butter
    • 1 cup roasted Spanish peanuts

    Line an 8x8 or 9x9 inch square pan with waxed paper.

    In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows, and cherry chips. Press the mixture into the prepared pan.

    In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares.

    Thin Mint Mashup: Grind Those Girl Scout Cookies Into Cheesecake

    Girl Scout Cookie Unity Cheesecake: the mashup dessert you never knew you needed.

    Courtesy of Emily Vonn/Vail Custom Cakes

    With apologies to Andy Williams, now is the most wonderful time of the year . for it is Girl Scout cookie season.

    But after plowing through several sleeves of Thin Mints, fatigue can set in. So we wondered, when you're starting to feel sick of Girl Scout cookies, is there a way to rekindle the love?

    We turned to Dan Pashman, host of The Sporkful podcast at WNYC studios, for advice. His book, Eat More Better, tackles this pressing public interest matter. He suggests mixing it up — quite literally, by baking a cheesecake crafted from a mashup of cookies. His recipes for Girl Scout Unity Cheesecake and Peanut Butter Cookie Centaur are excerpted below.

    Note: You might be puzzled to see some cookies listed with two names. As Pashman explains in his book, many Girl Scout cookies come with a bizarre naming convention: "They actually have two different names, depending on which of two licensed bakers is manufacturing them. (Troops decide which baker to use.)" He writes:

    "One baker (ABC Bakers) uses literal names that give the eater an idea of what's inside — Caramel deLites, Peanut Butter Patties, Peanut Butter Sandwiches, Shortbreads. The other (Little Brownie Bakers) uses random words that communicate nothing — Samoas, Tagalongs, Do-si-dos, Trefoils. (It's not surprising that a company called ABC shows a greater reverence for language.)"

    Girl Scout Cookie Unity Cheesecake

    The Finished Cheesecake: The left arrow points to the crust, made from Thin Mints, Trefoils/Shortbreads and Do-Si-Dos/Peanut Butter Sandwiches. The upper right arrow is pointing to a Tagalong/PB patty suspended in the cheesecake. The bottom right arrow is pointing to a Samoa/Caramel DeLite sitting along the bottom. Alex Eben Meyer hide caption

    If you unify a bunch of different Girl Scout cookies in a single cheesecake, it doesn't matter what they're called. It's Girl Scout Cookie Unity Cheesecake. And it's amazing.

    My friend Emily Konn of Vail Custom Cake, a passionate eater and professional pastry chef, makes the best cheesecake I've ever eaten. I asked her to create a cheesecake that uses as many types of Girl Scout cookies as possible.

    8 tablespoons (1/2 cup) unsalted butter, melted

    1 box Do-si-dos/Peanut Butter Sandwiches

    1 sleeve Trefoils/Shortbreads

    1 box Samoas/Caramel deLites

    Adjust oven rack to middle position and heat oven to 350 degrees Fahrenheit. Grind all cookies except Samoas in a food processor or blender, or put in a sealable plastic bag and crush with a mallet or rolling pin into a fine meal. Mix with butter by hand and press into a 10-inch springform pan. Make sure cookies are evenly distributed along the bottom and up the sides of the pan.

    Bake in oven for 15 minutes. Remove from oven and immediately layer Samoas on crust so chocolate melts slightly and helps cookies stick to the crust. Let crust cool at room temperature for 15 minutes. Transfer to refrigerator and chill completely (about 1 hour).

    Chef's note: This recipe accounts for at least two cookies being eaten out of each box during the cooking process.

    1 box Tagalongs/Peanut Butter Patties, cut into quarters

    Soften cream cheese until it's very mixable. You can even microwave it briefly on defrost until it starts to soften.

    Place cream cheese and sugar in a bowl. Use a mixer on medium-high speed (with a paddle attachment if you have it) to beat the cream cheese and sugar together until cream cheese is smooth. Scrape sides of bowl. With mixer on medium speed, add eggs 1 at a time. When all eggs are added, continue to mix until thoroughly combined, about 2 minutes, scraping down the bowl twice. With mixer running on medium, gradually pour in heavy cream. Mix until just combined. (Do not overmix. If it starts to look thick like whipped cream, you overmixed.) Optional extra step: Strain it through a fine-meshed strainer to remove lumps. This gives you more margin for error if you messed up your mixing.

    Pour mixture into cooled crust. Tap pan on counter to dislodge air pockets. Drop the Tagalongs evenly into the batter.

    Prepare a water bath in a pan big enough to hold your cake. Crush aluminum foil together to create an S that will hold up the cake above the water level. Place cake on top of foil and make sure it's stable. Place in oven and pour water in pan just until it reaches the bottom of pan. If you go above the foil your crust will get soggy.

    Foil And Water Bath Technique

    Bake for 15 minutes at 350 degrees, then lower temperature to 250 and continue to bake for an additional 60 to 90 minutes or until it's firm and only the center of the cheesecake looks a little wet and wobbly (but not cracking). Let stand on rack on counter for a half-hour, then refrigerate for four hours or overnight.

    Water bath technique for making the cheesecake Alex Eben Meyer hide caption

    Girl Scout Peanut Butter Cookie Centaur

    Here's a simpler way to bring Girl Scout cookies together into something new. You'll need Peanut Butter Sandwiches (aka Do-si-dos) and Peanut Butter Patties (aka Tagalongs).

    Separate top and bottom cookies of the Peanut Butter Sandwich and focus attention on half with more peanut butter on it. Lay the Peanut Butter Patty cookie upside down on that half, so Patty's peanut butter and Sandwich's peanut butter are against each other and on the bottom half of the sandwich, facing tongueward, to capitalize on the Proximity Effect (Page TK in "Physical Sciences"). Place other half of Sandwich cookie on top. Enjoy.

    Peanut Butter Girl Scout Cookie Centaur — where the PB sandwich (aka Do-Si-Dos) and patty cookies (aka Tagalongs) unite. Alex Eben Meyer hide caption

    Cheesecake recipe (and photo) by Emily Konn of Vail Custom Cake, text excerpted from Eat More Better by Dan Pashman.

    Baby Melts

    Peanut butter🥜 and bananas🍌 go together like.. peas in a pod!

    If it&rsquos super hot where you are right now, these peanut butter banana melts are the perfect way to cool baby or toddler down.

    Made with 3 simple ingredients, these healthy treats are super easy to make and are on hand whenever you need them. Made with all-natural ingredients they are a yummy way to cool down!

    They&rsquore perfect if your baby is starting to wean and can also provide some welcome relief from teething 😬.


    The name of the recipe says it all. you will only need 3 ingredients to make these Banana Breakfast Cookies:

    • Peanut Butter: I used Smooth Peanut Butter, but Crunchy Peanut Butter will work too. Try to use an all-natural peanut butter with no added sugar or salt when possible.
    • Bananas: the ripest, the better. The sweetness of the cookies only come from the bananas so you want to use super ripe fruits! I used 2 medium size bananas for this recipe, which is about 200 gr or 7 oz of bananas once mashed.
    • Oats: simple Rolled Oats. Make sure to use certified gluten-free oats if you need these cookies to be gluten-free. Read more about the difference between rolled, steel cut and instant oats here.

    Optional Additions

    There are SO many ingredients you can add to these cookies to customise them and make them your own! I went for a combination of Cinnamon and Dark Chocolate Chips, but you can basically add any ingredients you'd like.

    • Cinnamon: this spice works amazingly well with peanut butter and bananas! A simple way to add even more flavours.
    • Chocolate Chips: again, what else but chocolate to compliment these breakfast cookies? Use Dark Chocolate or Milk Chocolate Chips, it is completely up to you.
    • Vanilla: just like the cinnamon, adding vanilla extract or essence is a simple way to boost the flavour of these Banana Peanut Butter Oatmeal Cookies!
    • Chopped Nuts: a simple way to add some crunch! Make sure to chop them finely if adding them directly into the batter.
    • Dried Fruits: raisins/sultanas would be a good alternative to chocolate chips for example.

    You Have to Make This Peanut Butter Veggie Stir Fry Recipe


    Macros per portion: 524 calories 33g fat 45g carbs 23g protein (Serves three portions)


    • Sauce:
    • 1/2 cup peanut butter 129g
    • 1/2 cup vegan chicken broth better than bouillon
    • 2 tbsp tamari
    • 1 tbsp sriracha
    • Veggies:
    • 1 tbsp sesame oil 15ml
    • 1 can whole young corn spears 223g
    • 1 yellow bell pepper chopped (115g)
    • 1 small onion chopped (110g)
    • 1 bunch asparagus trimmed and chopped (359g)
    • 1 bunch broccolini chopped (tender stem broccoli) (166g)
    • 1/2 cup cashews 68g
    • 1 cup thinly sliced red cabbage (200g)
    • 22 g green onions chopped
    • 4 garlic cloves minced (20g)
    • minced ginger 7g


    1. Prepare the sauce by combining the ingredients in a bowl or large measuring cup. Microwave for 30-60 seconds to soften the peanut butter. Whisk until smooth. Set aside.
    2. Heat a wok on med-high heat. Add sesame oil. Sauté the corn, pepper, onion together two minutes. Stir often.
    3. Add in the asparagus, broccolini and cashews. Keep stirring often. Stir-fry another two minutes or so.
    4. Add in the remaining ingredients. Stir-fry (continue stirring) for another minute.
    5. Add the peanut sauce and mix to combine.
    6. Serve. (Serves three)

    Peanut Butter Chia Pudding

    Courtesy of Eating Bird Food

    This healthy breakfast pudding is a delightful choice if you love peanut butter and want a light breakfast to give you energy for the rest of your day. The peanut butter mixes perfectly with the chia seeds and almond milk, along with your choice of honey or maple syrup. Not only are all the ingredients of this breakfast great for you, but it's also a recipe that is gluten-free, dairy-free, grain-free, refined sugar-free, AND paleo-friendly!

    This Peanut Butter Bacon Bomb is Either Your Worst Nightmare or the Food Mashup of Your Dreams

    Listen, I love a good food mashup. Cronuts, bronuts, even s'monuts&mdashI love 'em all. I also happen to love peanut butter (like, grab a spoonful from the jar once a day kind of love), and bacon is my jam. But putting those two ingredients together? Now that's something I'm not so sure about.

    But Nick Chapman, the guy behind DudeFoods, seems convinced that this is more a dream than a nightmare. And if you're on board too, well, it's super easy to make. Watch:

    To me, the deep frying may be what's making my stomach tumble like it's on the high cycle of a washing machine. But then again, that might be just what makes the salty, gooey mess so awesome. I just can't decide.

    Either way, after you've frozen the peanut butter, these puppies are ready in less than, say, three minutes. So if you're on the fence, maybe bust 'em out for your next barbecue and let the guests decide.

    Watch the video: Sister Covers Baby Brother in Peanut Butter (January 2022).