In this post we are going to share with you the best homemade peanut butter recipes. We have some great ones here that will satisfy your cravings and we even have one that you can make in 5 minutes.
1. The 5 Minute Homemade Peanut Butter Recipe
This one is so easy, it is ridiculous. This one comes from www.pinchofyum.com and it literally takes 5 minutes to make. This makes it one of our favourite homemade peanut butter recipes and it tastes great too. It has a creamy buttery texture with an intense peanut flavour.
For something so easy, you will not believe how great this stuff tastes. The texture depends on how cold you have it. Put it in the fridge for a while for a nice thick texture or leave it out for a drizzly style peanut butter.
- 2 cups dry roasted peanuts
- 1–2 tablespoons honey or sugar
- additional salt to taste
- Put the peanuts in a food processor and blitz them for 4-5 minutes. The peanuts will go from crumbs to a dry ball, to a smooth and creamy “liquid” peanut butter. Stir in the sugar, honey, or salt, if you fancy it.
- Store in the fridge or at room temperature if you think you’ll go through it fast enough.
2. Almond Peanut Butter
If you want to add a different flavour to you peanut butter, you can try one of the following homemade peanut butter recipes. This one gives you a different taste by adding equal parts almonds to peanuts. If you only use almonds, you get (you’ve guessed it) almond butter.
- 150 grams unsalted shelled peanuts
- 150 grams unsalted whole almonds
- 1/4 to 3/4 teaspoon salt
- 1 to 2 teaspoons honey
- 1 to 3 teaspoons peanut or vegetable oil, if needed
- Add the nuts to the bowl of a food processor. Whizz it for 1 minute then scrape sides of the bowl with a rubber spatula.
- Process again for another 2 to 3 minutes until shiny and smooth.
- Add your desired amount of salt and honey then process until combined. (We add 1/2 teaspoon of salt and 1 1/2 teaspoons of honey).
- Check the consistency, if it seems too thick or dry, add oil, a teaspoon at a time, until you are happy with it.
3. Chocolate Peanut Butter
Chocolate usually makes everything better, and this homemade peanut butter recipe is no different.
- 300 grams unsalted shelled peanuts
- 1/2 teaspoon salt
- 2 tablespoons peanut oil or vegetable oil, plus more as needed
- 45 grams unsweetened cocoa powder
- 170 grams powdered sugar
- Add the roasted peanuts to a food processor.
- Blitz for 1 minute then scrape sides of the bowl with a rubber spatula.
- Whiz it again for another 2 to 3 minutes until shiny and smooth.
- Add salt, oil, cocoa powder, and the powdered sugar then process for another minute until blended and shiny.
- Check the consistency, if it seems too thick, add oil, a teaspoon at a time, until you are happy with it.
Now you have some homemade peanut butter recipes, you can do more than just slather it over toast. Here are a few things you can do with it. These are very indulgent and if peanut butter is your thing, you are going to love them.
Peanut Butter Cookies
- 200g peanut butter
- ¼ tsp fine table salt
- 1 large egg
- A handful of chocolate chips
Heat oven to 180C/160C and line 2 large baking trays with baking paper.
Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well.
Add the egg and chocolate chips and mix again until the mixture forms a dough.
Break off cherry tomato sized chunks of dough and space out, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Peanut Butter Milkshake
You will want more than one of these! These peanut butter milkshakes are fantastic and when you use one of the homemade peanut butter recipes, you get even more satisfaction.
- 288 g of vanilla ice cream
- 60 ml of milk
- 2 tablespoons of your peanut butter
- Put the ice cream in to the blender. You can use chocolate ice cream too!
- Pour in the milk and add the peanut butter
- Whizz it up until everything is blended.
- Pour in to a glass and top it with marshmallows, chocolate chips, oats or whatever takes your fancy
Peanut Butter Cheesecake
This peanut butter cheesecake is a nice dessert to serve to friends to even kids…or just have it for lunch.
- 50g butter
- 175g pack peanut cookies
For the filling
- 5 gelatine leaves
- 500g tub ricotta
- 175g smooth peanut butter
- 175g golden syrup
- 150ml milk
- 270ml pot double cream
- 2 tbsp soft brown sugar
- 1 bar peanut brittle, crushed
Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
To defrost, thaw in the fridge overnight.
To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.
How good are these?! Let us know if you make any of them in the comments section below.