Quick and Easy Peanut Butter Chocolate Puff Pastry Knots

If you're a fan of the classic combination of peanut butter and chocolate, these Peanut Butter Chocolate Chip Puff Pastry Knots are about to become a new favorite. They have buttery, flaky layers of puff pastry wrapped around creamy peanut butter and melty chocolate chips, then twisted into pretty little knots and baked until perfectly golden. A sprinkle of coarse sugar on top adds the perfect finishing touch, giving these pastries a little extra sweetness and crunch.

The inspiration for this recipe came from a cozy mystery book called Peanut Butter Twist, which involves a baker who is famous for peanut butter twists. As I was reading I just kept wondering what a peanut butter twist would taste like, and that's where I came up with these. After some experimenting in the kitchen, these peanut butter chocolate chip puff pastry knots were born.

I love recipes that look like they took a lot of effort but are actually simple to make, and these pastries are exactly that. Using store-bought puff pastry makes this recipe quick and easy while still giving you those beautiful, buttery layers. They are perfect for breakfast, brunch, an afternoon treat, or whenever you are craving something sweet with the irresistible combination of peanut butter and chocolate.

Whether you serve them warm from the oven or enjoy them with a cup of coffee, these easy puff pastry knots are a fun and delicious way to turn a few simple ingredients into something special.

Why You'll Love This Recipe

• Made with just a handful of simple ingredients.
• Flaky, buttery layers with a rich peanut butter and chocolate filling.
• Easy enough for beginner bakers.
• Perfect for breakfast, brunch, dessert, or a sweet snack.
• Beautiful bakery-style presentation with very little effort.
• Ready in about 35 minutes from start to finish.

Ingredients You'll Need

• Frozen puff pastry: The shortcut that creates light, flaky layers without making dough from scratch.
• Creamy peanut butter: Adds a rich, nutty filling that pairs perfectly with chocolate.
• Chocolate chips: Melt into pockets of chocolate throughout the pastry.
• Egg: Mixed with water to create an egg wash that helps the pastries bake up beautifully golden.
• Water: Thins the egg for an even egg wash.
• Coarse sugar: Sprinkled over the top for sparkle and a sweet, crunchy finish.

How to Make Peanut Butter Chocolate Chip Puff Pastry Knots

Step 1: Prepare the Puff Pastry

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Allow the puff pastry to thaw according to the package directions. Lightly roll out one sheet of puff pastry until it is just slightly larger than its original size.

Step 2: Add the Filling

Spread the peanut butter evenly over the rolled puff pastry, leaving a small border around the edges.

Sprinkle the chocolate chips evenly over the peanut butter.

Step 3: Layer the Pastry

Place the second sheet of puff pastry directly over the filling. Gently press down so the layers stick together.

Step 4: Cut and Twist

Using a sharp knife or pizza cutter, cut the pastry into strips about ½ inch wide.

Take each strip and twist it several times. Then tie the twisted strip into a loose knot, tucking the ends underneath if needed. Place each knot onto the prepared baking sheet, leaving a little space between them.

Step 5: Finish and Bake

Whisk together the egg and water. Brush each knot with the egg wash, then sprinkle generously with coarse sugar.

Bake for 20 to 22 minutes, or until the pastries are puffed and deep golden brown.

Allow the knots to cool for several minutes before serving. The filling will be very hot right out of the oven.

Tips for the Best Puff Pastry Knots

• Keep the puff pastry cold. It is much easier to work with before it becomes too soft.
• If the peanut butter is thick, warm it in the microwave for 10 to 15 seconds to make it easier to spread.
• A pizza cutter makes quick, even strips.
• Don't overfill the pastry or the filling may leak out while baking.
• Let the pastries cool for a few minutes before eating since the melted chocolate stays hot.

Variations

Use crunchy peanut butter: Add extra texture with crunchy peanut butter instead of creamy.

Try different chocolate: Milk chocolate, dark chocolate, peanut butter chips, or chopped chocolate all work well.

Add chopped peanuts: Sprinkle chopped roasted peanuts over the peanut butter before adding the top layer for extra crunch.

Drizzle with chocolate: Once cooled, drizzle melted chocolate over the baked knots for an even more decadent finish.

If you dont want to have to knot these up, you can just twist the pastries and bake them without knotting them.

Storage Instructions

Store leftover knots in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, warm them in a 325°F oven or air fryer for a few minutes to help restore their flaky texture. Microwaving works, but the pastry will be softer.

Frequently Asked Questions

Can I use homemade puff pastry?

Absolutely. Homemade puff pastry works beautifully if you have the time to make it.

Can I make these ahead of time?

Yes. Assemble the knots, refrigerate them until you're ready to bake, then brush with egg wash and bake fresh.

Can I freeze them?

Yes. Freeze the baked pastries in an airtight container for up to 2 months. Reheat directly from frozen in a 325°F oven until warmed through.

Can I use another nut butter?

Yes. Almond butter, cookie butter, Nutella or sunflower seed butter all make delicious substitutes.

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Other recipes to try:

• Easy Puff Pastry Apple Tart
• Fig and Goat Cheese Appetizer Recipe
• Easy Asparagus Tart