~Peanut Butter Lava Cookies!

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**DISCLAIMER**
For some reason these haven’t been very “lava-like” for those of you trying them. I don’t know why, my peanut butter had lots of oil on the top and that may have affected the outcome?! Hopefully, they’re still tasty enough to enjoy as peanut butter cookies, if for some reason they don’t ooze for you..lol. :)

I think the only thing better than Peanut Butter, is warm, ooey-gooey Peanut Butter.  Like when you make Peanut Butter Toast and those liquidy puddles of Peanut Butter take your senses to a simple, yet, complex state of taste bud euphoria! :)  There’s almost nothing better!

Uhh…almost!  Now imagine being able to grab all of that melty Peanut Butter greatness in the palm of your hand~anytime you want.  Heck, grab one for each hand!  These Peanut Butter Lava Cookies are buttery, flaky, sugary little gems that will totally explode upon lip-impact!

Grab a glass of Milk, you’ll need it!

What you’ll need for 14 Drippy Peanut Butter Cookies:

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1 box of Pillsbury Pie Crust

Approx. 2 cups of Creamy peanut Butter…

1/2 cup Sugar

Directions:

Unroll the Pie Crust, and smear one of them with an even layer of Peanut Butter…

Put the other Pie Crust on top and cut out approx. 3″ cookies…

Give them a little toss in some sugar, and that classic Peanut Butter Cookie fork design…

Bake them on a parchment lined baking sheet at 350 for approx. 12 minutes, or until they’re slightly golden and firm.

Let them cool…

Thennn..toss them in, yep….more Sugar~

Check them out…

Maybe share a few..??

And grab a plate for you…

Find a private spot, and open up!  ~Enjoy!  :)

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95 Comments

  1. Yes. Yes, these look amazing. Yes, I’m going to make these. Yes, I’m going to let my inner greedy hog out and eat every single one of them all by myself. Yes, I’m going to look into my childrens teary eyes and say Neener Neener Neener. And then I’ll make another batch that I might share. Maybe.

    Reply
    • Bahahaaaa…well, good for you! :)

      Reply
      • Amy, what did you do with the parts of pie crust that were left over after cutting out the circles?

        Reply
        • Since they’re filled with yummy peanut butter I just baked up the “ugly bits” and munched on them! :)

          Reply
    • Indulge my good woman! You are my role model! Bahahaaa indeed!!!

      Reply
    • Susann…you have me dyyyyyyingggg over here! Love it!

      Reply
  2. I’m sorry…did you suggest that I might share these lovely drippy peanut butter cookies? No,no, I would have to keep them all for myself!

    Reply
  3. So…We’re going to replace the peanut butter with Nutella right quick…

    Reply
    • Replace the peanut butter with Nutella??? Are you crazy? Combine them!

      Reply
      • Use the nutella to make a pie crust.

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        • OMG you are a genius!. Nutella crust with peanut butter fillin!!!!!!! Yum Yum

          Reply
    • Ohhhhhh Yeah!!!! Nutella!

      Reply
  4. There are no words. Other than…Must. Go. To. Store. Now!

    Reply
  5. You are now my daughter’s best friend…yay for peanut butter!

    Reply
  6. Hello dear Amy! Came by to say hello. As always you have just the yummiest cookies ever!! Hope all is well… glad to see you doing so well.
    All the best ~ Sharon and Denise @BeBetsy

    (launching a dessert site soon and hope you’ll come – easy link, opens your blog post… yep!) XO

    Reply
    • Hey Sharon and Denise…how are you? Thank you so much, I’d love to be involved with your dessert site, sounds like fun! Thank you so much! :)

      Reply
  7. can splenda be used instead of sugar?

    Reply
    • Yes! :)

      Reply
      • Then I’m in !! I’m diabetic so Splenda is a must. Can’t wait to make these. And the grandson doesn’t like peanut butter unless it’s covered in chocolate.

        Reply
        • You could do this with Reese’s Peanut Butter Cups instead of peanut butter. Yum, yum yum.

          Reply
  8. I’m not sure I could make these. I mean, I’d sit and hoard every single one of them and eat them all at once! LOL

    Reply
  9. Can homemade pie crust be used? More cookies w/ larger pie crust surface of a homemade recipe.

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    • For sure. :)

      Reply
  10. I can definitely do this with dulce de leche or some raberry jam. I cant do peanut butter.. Thankyou so much for the idea

    Reply
  11. my peanut butter wasn’t gooey. :(

    Reply
    • Add more next time and eat warm..lol! :)

      Reply
    • Mine weren’t either, at all…in fact WAY dry….I followed it to a T..2cups of PB…..Bummer

      Reply
      • Did you use natural peanut butter? It is the peanut oil in natural peanut butter that makes it gooey.

        Reply
        • I used regular PB but it had oil on the top.

          Reply
  12. LOVE the idea of Caramel or a good Fruit Spread

    Reply
  13. I’m so disappointed! I made these this evening and was so excited but the results were awful. My peanut butter became solid rather than liquid, regardless of following these directions precisely :( I even had them in there about five minutes longer than recommended, what went wrong?

    Reply
    • The only thing I can think of is that maybe the peanut butter is different. So sorry, maybe you can enjoy them anyway.. :(

      Reply
    • Did you use natural peanut butter. If it is not “real” natural peanut butter it wont work. The peanut oil in the natural peanut butter is what makes it gooey.

      Reply
  14. I just made homemade pie crust. It was for double pie, but just using single. So I have leftovers. Will that work? Also, can I use Splenda granular rather than sugar or a blend of sugar and Splenda?

    Reply
  15. My boyfriend wants to try this cookies! :D
    It’s a brilliant idea, thanks! :)

    Reply
  16. These sound incredible! I think I’ll be making a last minute batch for my mom for Mother’s day tomorrow :)

    Reply
  17. I want to make these for my mom for mothers day, but I have a question. Will they still taste good if they sit for a bit and the peanut butter hardens? Or could I possibly have people throw them in the microwave for a few seconds before they eat them?

    Reply
    • They will only be lava-like immediately out of the oven. Warming them before serving is a good idea, but be careful with the microwave, it could make them mushy. A low oven should work. ;)

      Reply
  18. My kids are making these for me for Mother’s Day. Yum!

    Reply
  19. I just made a batch. Super yummy but my peanut butter didn’t melt either. Curious. I will give them another shot, and then another, and another. For science or something. Right?

    Reply
    • Lol…it’s not getting too melty for a lot of people…so strange. Well. At least it’s still a peanut butter cookie. :)

      Reply
  20. Sounds like the peanut butter brand is critical. Can you share it or did you make your own?

    Reply
    • I used regular store bought PB. Heat is the key, but they seize up fast.

      Reply
  21. What kind/brand of peanut butter did you use? Mine weren’t melty either, but that didn’t stop me from eating them. :)

    Reply
    • I used regular PB like jif I think…however, I cut them super hot for the pic.

      Reply
      • I used Jiff as well…cut them super hot too….My PB crumbled out and fell apart….very dry :(

        Reply
  22. Can you use crunchy PB instead of smooth?

    Reply
    • Sure. :)

      Reply
  23. Why not jelly on the second criust?

    Reply
  24. Since I would like for these to be runny when I serve them, and I know they are going to be cold, I think I am going to try mixing some honey with the peanut butter before spreading it on the pie crust. Maybe someone else would like to try this………….. Joyce

    Reply
    • Great idea! :)

      Reply
    • that was my idea! honey! I already love PB, honey and banana sandwiches.
      anyone try honey yet?

      Reply
  25. Imma put chocolate chips in them as well…

    Reply
  26. These are delish with a dollop of strawberry jam on top, just like a PB&J!

    Reply
  27. they didn’t turn out :( the crust got all crispy and was almost burning so i had to remove them. the pb didn’t melt inside at that point… i will definitely try again though, given the heavenly substance that is pb.

    Reply
  28. I notice you say to use creamy peanut butter? Can you use crunchy peanut butter?

    Reply
  29. A drizzle of melted dark chocolate over the peanut butter would be delicious.

    Reply
  30. I tried these. Major fail. Peanut butter oozed out while baking, I even pinched the edges together. The peanut butter that stayed inside was firm, not melted. I used name brand peanut butter. Plus, they did not taste as good as the pictures look.

    Reply
    • So sorry to hear that.

      Reply
    • agreed, mine were so tasteless…..I keep trying to see what I’ve done wrong

      Reply
  31. How much protein do you think each one would have?

    Reply
  32. Absolutely going to try this, saw it on Tumblr and instantly thought YUM! is there anything else you could use instead of pie crust?

    Reply
  33. What about melting the peanut butter chips? Has anyone tried this?

    Reply
  34. Major fail. I followed the recipe exactly and had just a gooey mess of peanut butter.

    Reply
  35. I was very disappointed with this recipe. Very dry and too much peanut butter. Will not make again.

    Reply
  36. IF…I should decide to share these delights I believe I will have many friends! I contribute to a food blog called Tastebuds at woub.org and would like to include this recipe at some point; with proper credit given. I would like to make these cookies with the gourmet peanut butter Biscoff and see what the result might be. Thank you for posting this! Annie in Ohio

    Reply
  37. I could not wait to make these for my son, who LOVES peanut butter… I followed the recipe and used our fav peanut butter (Peter Pan brand w/honey) and it did not melt. Needless to say I was disappointed but he still ate them being that he’s a peanut butter junky! I will try to make them again and maybe try a generic brand that will have more oil in it.

    Reply
    • Yep..the lava part is stubborn for most.

      Reply
  38. These came out so gross. No drippyness, just hard peanut butter inside a hard shell.
    Probably works better with less cook time. Maybe down to 7-9 minutes.

    Reply
  39. Just bought the ingredients, and will make them today, I bought generic brand so hopefully they will come out right, I’ll let you know how they came out!!!! :)

    Reply
  40. Mine were not sweet even after 2 rolls in sugar and I used jif p.b. also they only look as good as the pic right from the oven. As soon as they cool…..not good!:( so disappointing my kids wouldn’t even eat them…we ended up just throwing them away.

    Reply
  41. I am thinking to make these (as I am peanut butter freak, and I love the nutella idea!), but if they have gotten hard for others, I think I will add about a tsp of oil, and a tbs of honey to the peanut butter before I spread it. Hoping that would give it the liquid state it needs, lol.

    Reply
  42. I wonder what would happen if you used peanut butter cookie dough instead of the pie crust :)

    Reply
  43. Aw, didn’t turn out gooey for me either. :(

    Reply
  44. It’s Jiff brand peanut butter. You can tell not only by the jar style in the picture but also but what the peanut butter looks like in the pics when spread out and when melted. Only one peanut butter looks exactly like that. Definitely Jiff brand creamy peanut butter.

    Reply
  45. I made these cookies today.. had one problem, the peanut butter melted out of the cookies… it was like the top layer slid off the bottom cookie… the peanut butter I used was just a store name brand and mine melted great just had to cook about five minutes longer to get the light brown… I did have about six cookies that were perfect..so what happened to the others…to much peanut butter? maybe put less peanut butter…they do taste great…I will try to make them again..maybe try some things different to it to see what happens… they are a great cookie….

    Reply
  46. Has anyone tried this using soy nut butter in place of the peanut butter. My son and I love “peanut butter” but we have to use the soy nut butter in it’s place due to allergies to peanuts and other nuts. Do you think this would work?

    Reply
  47. wait i’m actually so excited. i think i’ll do this with my leftover pie crust, i just made a blackberry galette. :O but peanut butter cookies sound so good right now omggggg

    Reply
  48. Even after reading all of the reviews of everyone having trouble with the peanut butter drying out, I decided to try the recipe anyway. My instinct paid off… raise the temp, cook them faster, and the peanut butter doesn’t have time to over cook and dry out. I baked mine at 450 degrees for approximately six to seven minutes, tossed in extra sugar and placed them on a cookie rack. I do believe I used less peanut butter so the result would have been even better! I didn’t load them up, but didn’t want to risk wasting ingredients if mine didn’t turn out either! I’m glad I tried them!

    Reply
    • Yes…..woo hoo! Thank you! :)

      Reply
  49. Sorry, tried these, no luck. Gross.
    I assumed that my peanut butter wouldn’t be all lava-ey because it wasn’t the “natural” kind, but I also had zero luck with the pie crust. Sugar wouldn’t stick at ALL until after they were baked… ate them warm but it was just plain disappointing. Also what are you supposed to do with the leftover “dough”? Unless you’re cutting the pie crusts separately and THEN assembling with the peanut butter in the middle, you’re gonna have a lot of extra useless bits… Or is that just me?

    All in all, I won’t be making these again. Sorry!

    Reply
  50. Mine did not come out gooey either, but they’re okay, just a bit dry so I need lots of milk to go with them. Also, I sprinkled cinnamon on a few of them to test it out and those turned out delicious :)

    Reply
  51. These are in my oven at this very moment! My husband is practically addicted to peanut butter and these are so prefect for him. Though I may have gotten heavy handed with the peanut butter they still turned out pretty dang close to the pics. I have a theory on the dry peanut butter problems people are having. I used smuckers natural peanut butter and there was a good inch of oil at the top. I poured it into a measuring cup then scooped out the peanut butter and mixed it all together. The peanut butter looked fairly dry before I mixed it back with the oil.

    Reply
  52. Im gonna try these for christmas cookies read reviews, gonna buy real peanut butter, but was thinking of after peanut butter putting hot fudge in them also( warm then layer on) and drizzle some over top at the end, just curious were they good cold? a lil worried about that b.c christmas cookies arent eaten right out of oven??

    Reply
    • These cookies have had a reputation of not getting very lava-like for most people. The peanut butter seems to be the variable factor. I like your idea of adding fudge…that could solve the whole issue, as well as keep them soft and gooey over time..please let e know how they turn out! Merry Christmas! :)

      Reply
  53. Got mine in the over right now. Saw that people were having issues so I only used one pie crust. Will do the other one if these turn out great. If not, I will use the other crust to make pie. Win-win to me.

    Reply
    • Mine also came out with dry peanut butter. I still ate them though. Cause. Sugar and peanut butter and sugar and pie crusts and sugar. Did I mention the sugar? I think for the rest of them though I may break them in half and line a baking pan and make something else with the now cooked and sugar coated pie crust.

      Reply
  54. I had to try this. So… I used Jif “Natural” because I had it. I’ve definitely seen more oily peanut butters, so maybe some people should try those also. Mine had been around, so I added in the extra oil that was on the top. Organic peanut butter is a good buy though. Not sure if a fresh bottle of Natural Jif would have worked as well (I opened a new one also, and it had no oil on top).

    These turned out well for me! With some alterations.

    SO. Here’s what I did:

    I smeared the peanut butter as directed (didn’t measure it though. Sorry!) and to combat the dryness, I sprinkled a good amount of brown sugar over the peanut butter, and I also added peanut butter morsels and milk chocolate morsels, and smeared it all up together and then just a bit more brown sugar.

    I cut smaller cookies… maybe 2 inches? I used the plastic screw-lid from a tall Planters peanut container. haha. Then I pressed them into a white sugar and brown sugar mixture and for good measure, used a spoon to push down the edges. I’d say the cookies were maybe 1/4 inch thick before baking.

    Then I baked them for 7 minutes at 410 degrees. Took them out, mushed more white/brown sugar mix onto them, and then baked for another minute or two.

    They came out pretty good! Although somehow, still not very sweet. And 3 out of 3 people didn’t taste the chocolate morsels. No idea how that happened. Anyway… I experimented some more.

    Sweeten them (after they’re done!)

    For non-chocolate, but sweeter cookies, I made a simple sugar mixture (white sugar, a bit of water, microwave maybe 20 seconds-ish or until it melts), and brushed that onto the top with a butter brush. It brushed some of the granulated sugar away, which was fine, because it added the sweetness and the extra sugar coating was no longer necessary. Test your simple-sugar mixture on a small part first! I had to adjust my water/sugar ratio.
    If it’s too sweet, add more water to your sugar and microwave again, or of course add more sugar or honey for a sweeter mixture.

    I also tried honey on top. It was pretty good.

    Chocolate & Peanut Butter variation:

    I’d skip the chocolate morsels inside since they got lost and just stick with peanut butter/peanut butter morsels/brown sugar inside.

    I melted some Weis grocery store brand milk chocolate melting wafers (way better than Hershey’s, in my opinion) in the microwave and smeared that over some of the cookies. Very tasty.

    PB&J Variation:

    After taking the cookies out after 7 minutes, I put a generous glob of jelly (grape) on them and put them back in until the jelly started to melt. However, I should have done that sooner. It took longer for the jelly to melt than I’d anticipated. So maybe remove the cookies after 5 minutes and add a glob of jelly (smear it evenly around). And bake for the remaining 3 or 4 minutes.

    The PB&J might be my favorite… :D Hard to find a good and soft PB&J cookie. What I love about these is they actually taste like peanut butter! And yay they’re soft! The brown sugar probably helped though, which was why I added it in so much.

    Reply
    • Kat, thank you for this. You’ve helped lots of people here…happy holidays! :)

      Reply
      • Hey! Aw, thanks! You too!

        I was wondering… was there a reason you decided to use pie crust instead of like flattening out some pre-made sugar-cookie dough? Just because it was already flattened? I did really like just being able to open the package and plop it on the paper. haha. But have you tried it with that, or do they not work out so well?

        Reply

Trackbacks/Pingbacks

  1. Fresh Picked Friday [5/17/13] | Picklee - [...] A worth while splurge [Peanut Butter Lava Cookies] [...]
  2. This Weeks Delish! - [...] at all that peanut butter oozing out of those cookies! [...]
  3. Gooey Peanut Butter Cookies (Only 3 Ingredients!) - Raining Hot Coupons - [...] Inspired by, Oh Bite It [...]

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