Peanut Butter Soufflé

Peanut Butter Soufflé
Staff Writer
Peanut Butter Soufflé

If you didn't think soufflés could become any more delicious, think again. The addition of creamy peanut butter takes this dessert to the next level. 


Preheat the oven to 300 degrees.

Blend the cream and cream cheese in a medium heavy saucepan over low heat. Add the peanut butter and chocolate pieces and stir until melted. Take care not to scorch.

Remove mixture from the stove and allow to cool. Meanwhile, in a small bowl, beat the egg yolks with salt until thickened, about 5 minutes. Blend this into the cooled peanut butter mixture.

In a large bowl, beat the egg whites until soft peaks have formed. Gradually add the sugar and continue beating until stiff peaks form. Fold whites, a small amount at a time, into the peanut butter mixture.

Pour into an ungreased 1-quart soufflé dish and bake for 50 minutes. If pre­paring in individual ramekins, increase oven temperature to 325 degrees and bake for 15 minutes. Serve immediately.


Calories per serving:

530 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 40g 61%
  • Carbs 37g 12%
  • Saturated 16g 80%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 31g
  • Monounsaturated 15g
  • Polyunsaturated 5g
  • Protein 14g 28%
  • Cholesterol 168mg 56%
  • Sodium 178mg 7%
  • Calcium 76mg 8%
  • Magnesium 86mg 21%
  • Potassium 352mg 10%
  • Iron 2mg 11%
  • Zinc 2mg 12%
  • Phosphorus 236mg 34%
  • Vitamin A 186µg 21%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 49µg 12%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 3µg 3%
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