Simply Hungry Kitchen

If you have peanut butter, pecans, and graham crackers, Peanut Butter Pecan Icebox Cake sets up creamy and tastes like old-fashioned peanut butter pie meets butter pecan bakery.

Prep time: 20 min | Chill time: 6 hours
Pan size: 9x13 inch / 23x33 cm

Ingredients
2 sleeves graham crackers, about 18 oz / 510 g
1 cup peanut butter / 250 g
8 oz cream cheese, softened / 226 g

If you have brown sugar, pecans, and cream cheese, Caramel Pecan Cream Cheese Dump bakes into a melt-in-your-mouth dessert with gooey caramel pockets and crackly butter crunch.

Prep time: 10 min | Bake time: 40–45 min
Pan size: 9x13 inch / 23x33 cm

Ingredients
1 box butter pecan cake mix, 15.25 oz / 432 g
3/4 cup butter, melted / 170 g
8 oz cream cheese, cubed / 226 g

Nobody will guess these Gooey Chickpea Peanut Butter Cookies are secretly made without any flour—they’re soft, melt-in-your-mouth delicious, packed with peanut butter goodness, and loaded with gooey chocolate in every bite.

Prep time: 10 min | Cook/Bake time: 12 min
Pan size: Large baking sheet (13x18-inch / 33x46 cm)

Ingredients

1 can chickpeas, rinsed and drained (15 oz / 425 g)
1/2 cup natural peanut butter (128 g)
1/4 cup maple syrup or honey (60 ml)
1/3 cup chocolate chips, plus extra for topping (60 g)
1/2 tsp vanilla extract (2.5 ml)
1/2 tsp baking powder (2 g)
Pinch of salt (0.5 g)

Optional:

Flaky sea salt, for topping (1 g)

Steps

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Pat the chickpeas dry with paper towels to remove excess moisture. This helps create a thicker cookie dough.

Add the chickpeas, peanut butter, maple syrup or honey, vanilla extract, baking powder, and salt to a food processor.

Blend for 1–2 minutes, scraping down the sides as needed, until the mixture becomes completely smooth and creamy.

Transfer the dough to a mixing bowl and fold in the chocolate chips until evenly distributed.

Let the dough rest for 5 minutes to thicken slightly.

Using a cookie scoop or tablespoon, portion the dough into 12–14 cookies and place them on the prepared baking sheet.

Gently flatten each cookie with the back of a spoon since they will not spread much during baking.

Press a few extra chocolate chips onto the tops for a bakery-style appearance.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.

Remove from the oven and immediately sprinkle with flaky sea salt if desired.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Enjoy warm for extra gooey chocolate pockets or cool completely for a soft, chewy texture.

Tips

Blend the chickpeas until completely smooth for the best texture.
Natural creamy peanut butter works best.
Do not overbake to keep the centers soft and fudgy.
Refrigerate leftovers for an even chewier cookie.
Add a sprinkle of cinnamon for extra warmth.

Nutrition (approximate, per cookie)

Calories: 115 kcal
Carbs: 11 g
Protein: 4 g
Fat: 6 g
Fiber: 2 g
Sugar: 5 g

A rich, chocolatey cookie that feels indulgent while sneaking in wholesome goodness.