Sweet treats: Make these easy SKIPPY peanut butter desserts that your friends will love

Looking for an easy treat to make for guests coming over? These peanut butter desserts are sure to please.

Using SKIPPY® peanut butter you and your friends can enjoy these cookie bars, or alternatively, chocolate cookie drops.

Is it a cookie? Is it a bar? It’s actually both. With the winning combination of SKIPPY® peanut butter and chocolate chips, you know these treats will be an instant hit.

And if you want to give your colleagues a surprise, drop a batch of SKIPPY® peanut butter chocolate drop cookies right to their door.

You can enjoy these peanut butter desserts with a cup of tea, some warm milk, or a scoop of ice cream if that tickles your fancy.

If you like our sweet treats, check out our other recipes here.

SKIPPY® easy peanut butter cookie bars

Makes 24

Ingredients

• 340g jar SKIPPY® Peanut Butter Extra Smooth
• 60g butter, softened
• 2 large eggs
• 80ml water
• 515g sponge cake mix
• 340g plain chocolate chips

Method

1. Preheat the oven to 175C/155 Fan/330F/Gas Mark 3½. Lightly grease a 33cm x 23cm tray bake tin.
2. In a large bowl, beat together the SKIPPY® peanut butter, butter, eggs and water with an electric mixer on a medium speed until blended. Add cake mix; beat well. Fold in the chocolate chips; press into the tin.
3. Bake the bars for 30 minutes or until golden. Cool completely on a wire rack. Cut into squares to serve.

Peanut butter chocolate drop cookies

Makes 72 small cookies

Ingredients

• 215g porridge oats
• 195g plain flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 340g jar SKIPPY® Peanut Butter Extra Creamy
• 200g butter
• 200g caster sugar
• 220g light brown sugar
• 2 large eggs
• 10ml vanilla extract
• Chocolate drops, circa 72

Method

1. Heat oven to 175C/155 Fan/330F/Gas Mark 3½.
2. In a medium bowl, combine the oats, flour, baking powder and salt; mix well.
3. In a large bowl, beat together the SKIPPY® peanut butter and butter with an electric mixer on medium speed until smooth.
4. Beat in the caster and brown sugars, eggs and vanilla until blended.
5. Beat in the flour mixture just until blended.
6. On ungreased baking trays, drop the dough by rounded spoonfuls 5cm apart.
7. Bake for 13 minutes or until golden. Immediately press a chocolate firmly in the centre of each cookie.
8. Remove the cookies to a wire rack to cool completely.