This rich, multilayered dessert of angel food and devil’s food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it’s sliced. Get the recipe for Heaven and Hell Cake »

Our gluten-free alternative to the classic actually gives the cookies a boost: subtracting flour highlights their pure peanut butter flavor and adds a wonderfully chewy texture. Get the recipe for Flourless Peanut Butter Cookies »

These simple peanut butter cookies topped with a Hershey’s kiss are a classic Christmas treat in many American households.

These decadent candies taste best with a pinch of sea salt sprinkled on top.

These classic fork-tine-mashed peanut butter cookies retain all the chewiness and deep toasty flavor you remember.

A creamy peanut butter swirl suspended in strawberry- and jam-enriched ice cream turns the classic Smucker’s Goober–peanut butter and jelly, all in one jar–on its head. Get the recipe for Peanut Butter and Jelly Ice Cream »

Maple syrup and a healthy dose of bourbon add a delectable kick to this grown-up take on a vanilla milkshake, served at Seattle’s Skillet Diner.

Better Nutters

The winning combination of marshmallow fluff, peanut butter, and chocolate makes an over the top cup of cocoa. Get the recipe for Fluffernutter Hot Cocoa »

This version of the Smith Island cake comes from island resident Mary Ada Marshall. Each layer contains a sprinkling of powdered peanut butter cups, and the top is garnished with chunks of the same.

Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley’s Corner Cafe in Topeka, Kansas. Get the recipe for Chocolate-Peanut Butter Pie »