Super Bowl Recipe: Peanut Butter Puffs


With Super Bowl parties in mind, I thought a “super” easy and delicious sweet treat for you to try would fit the bill. Peanut butter puffs for the WIN!


Peanut Butter Puffs Recipe



1 large egg

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

2 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup creamy classic-style peanut butter


8 ounces milk chocolate candy coating, melted according to package directions

¼ cup plain M&M’s candies, chopped

¼ cup honey-roasted peanuts, chopped



In a large mixing bowl, combine egg, sugars, vanilla extract, baking soda and salt. Mix well with a spoon. Do not use an electric mixer. Stir in peanut butter and mix thoroughly. Cover and place in refrigerator for 30 minutes.

Heat oven to 350 degrees. Line three large cookie sheets with parchment paper. Remove mixture from refrigerator. (It is very important for the mixture to remain chilled until use.)

Using a small cookie scoop (1 tablespoon) place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 minutes, or until edges are set and tops are barely set. Do not overbake.

Allow peanut butter puffs to cool completely on baking sheet (not wire rack) for about 30 minutes.

If desired, carefully dip bottoms of puffs into melted chocolate, and then dip into chopped candies or peanuts that have been placed in a shallow plate(s). Place, chocolate side up, on wire rack for 10 minutes, or until chocolate is firm.

Yields approximately three dozen peanut butter puffs. Store in airtight container.


Cook’s note: I like to make an assortment. I will make a dozen dipped in chopped candies, a dozen in chopped peanuts and leave one dozen plain.


Last year, Sandy Bradley was named The Greatest Baker in an international competition involving more than 20,000 entrants. Each month, she shares some of the magic behind her crown with AY About You. Find her on Facebook.



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