Peanut Butter Recipes for National Peanut Butter Lover’s Day

March 1st is National Peanut Butter Lover’s DayOur condolences to those with allergies, but it’s time to celebrate the power of the peanut! Especially ground, and mixed with salt and sugar. Pretty sure you’ve tried peanut butter, but have you tasted freshly ground peanut butter?

Whether you grind your own at the Co-op or pick up some bulk nuts to grind at home, it’s a difference you can taste! Freshly ground peanut butter doesn’t just have better flavor, it can be better for the planet. Go green and save on packaging costs. Our Co+op Basics pricing on fresh ground peanut butter is lower than what you’d pay for most jarred peanut butter. Plus, with our grind-your-own stations, you can bring your own container to reduce packaging waste.

We offer two types of grind-your-own peanut butter at everyday low prices: Honey Roasted Peanut Butter for $3.99/lb and Organic Dry Roasted Peanut Butter for $4.49/lb, on sale thru March 13th for just $3.69/lb.

From Peanut to Butter

Ever wonder how peanuts become peanut butter? Use our grind-your-own stations, or if you’re feeling ambitious, you can also use a food processor or powerful blender to make your own, fresh micro-batch butter. Peanuts – technically not a nut, but a legume that is grown underground  – go through a process before transforming into a familiar, spreadable delight. It’s estimated to take 540 peanuts to make a 12 oz jar of peanut butter.

Have a food processor or powerful blender handy? Put it to use and create fresh peanut butter. Homemade peanut butter will never be quite as perfectly smooth as some commercially available types. Add a bit of oil — peanut oil or other — to help add creaminess. And here’s how you do it:

Homemade Peanut Butter

Recipe adapted from

Yield 1 1/2 cups

Note: At first the mix looks crumbly and dry, but keep pulsing or blending, and it starts to resemble something familiar. Eventually, something magical happens: peanut butter.


  • 2 cups  (16 ounces) raw, shelled peanuts
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1-2 tablespoons peanut oil or other oil (optional)
  • 1-2 tablespoons honey or other sweetener (optional)
  • Optional Add-Ins: 1-2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, handful of chocolate chips


Used pre-roasted nuts or to roast the peanuts (optional): Heat the oven to 350°F and toast the peanuts on a baking sheet until lightly golden and glossy with oil, about 10 minutes. Transfer the peanuts to a food processor or blender. Pulse a few times just until chopped. For chunky peanut butter, remove 1/2 cup of chopped nuts and set aside.

  • Process for 1 minute: Run the food processor or blender continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. At this point, the peanut butter will look gritty and dry, almost like couscous.
  • Process for 1 minute: Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will start clumping together. You’re getting close!
  • Process for 1 minute: Run the food processor or blender continuously for another minute, then stop and scrape down the sides. At this point, the butter will be glossy and soft, like thick peanut butter.
  • Add the salt, oil, sweetener, and any other extras: Sprinkle the salt, oil, sweetener, and any other extras over the top of the peanut butter.
  • Process for 1 to 2 additional minutes: Continue processing the butter until it becomes completely smooth. Homemade peanut butter will still be a little more gritty than Skippy peanut butter, but should be spreadable at this point. Taste and add more salt or other add-ins to taste. If you reserved some nuts for chunky peanut butter add them now and pulse a few times to incorporate.
  • Transfer the peanut butter to storage container: Scrape the peanut butter into a storage container, cover, and refrigerate. It can be used immediately and will keep for several weeks in the fridge.

Now that you’ve got a batch of freshly ground peanut butter, read on for recipes to enjoy with family and friends.

The Sweet (Peanut) Stuff

It may not come as a surprise – peanut butter is a delicate blend of sweet and salty, and it’s perfect for dessert. We enjoy popular combinations of chocolate and peanut butter, including Chocolate Peanut Butter Balls, Peanut Butter Brownies and No-Bake Peanut Butter Cream Pie. We also love it in cookies, especially in…

Monster Cookies


Possibly one of the best cookies ever, Monster Cookies are packed with oats, peanut butter, and chocolate candies. It’s pretty tasty with a glass of milk.


  • 3 eggs
  • 1 1/2 cups brown sugar
  • 4 1/2 cups rolled oats
  • 2 teaspoons baking soda
  • 1 tablespoon honey
  • 1 1/2 cups peanut butter (creamy or crunchy)
  • 1/2 cup butter, softened
  • 1 cup semi-sweet chocolate chips
  • 11.4 oz bag M&M’s (or Little Secrets candies)
  • 1 teaspoon vanilla


Preheat oven to 350 degrees F. In a large bowl, beat the eggs. Add the remaining ingredients in order, mixing well. Use a spoon or scoop to place on un-greased cookie sheet. Bake for 12 to 15 minutes.



Peanut Sauce

There are few things this sauce does not compliment. Serve zesty, nutty peanut sauce with baked tofu, egg rolls, spring rolls or chicken. Use it to add flavor and texture as a salad dressing, meat or veggie marinade or add to soup.


  • 1/4 cup creamy peanut butter
  • 3 tablespoons water
  • 1/4 teaspoon grated ginger (optional)
  • 1 tablespoon + 1 teaspoon soy or tamari sauce
  • 2 1/2 tablespoons hoisin sauce
  • 1 tablespoon Sriracha sauce (optional)


In a small bowl, blend together all ingredients using a fork or small whisk.


Grilled Peanut Butter, Bacon & Banana Sandwich


Recipe makes 4 sandwiches

Take your peanut butter sandwich to the next level with this recipe for Elvis-inspired peanut buttery goodness. Referred to as “Fool’s Gold” Elvis’ favorite sandwich was originally a loaf of Italian rustic bread filled with one pound of bacon, peanut butter and grape jelly.


  • 8 thick slices rustic bread
  • 8 tablespoons peanut butter
  • 16 slices thick cut smoky bacon
  • 2 bananas


Place bacon on a large griddle top and cook on medium until crispy. Keep bacon fat but remove any burnt crumbs. Lay out bread with matching sides. Spread 1 tablespoon peanut butter on each slice. Press 4 slices of bacon into the peanut butter on the bottom slice. Slice banana in thin horizontally pieces and put on top of bacon. Top with the second piece of sourdough pressing down slightly. Bring the bacon fat to medium heat and grill all 4 sandwiches, turning so each side is golden brown and crispy. Slice in half and serve immediately!

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.