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+ servings
two creamy cocktails on a silver platter with wafer cookies.

Peanut Butter Brandy Alexander

Amy Traynor
This twist on the classic dessert drink adds a sweet and salty peanut butter syrup to the mix of cognac, cream, and chocolate liqueur. The combination of peanut butter and chocolate makes this brandy cocktail taste just like a boozy liquid peanut butter cup.
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Course Drinks
Cuisine American
Servings 1 cocktail


For the cocktail:

  • 2 oz cognac
  • 1 oz cream or half and half
  • ½ oz creme de cacao
  • ½ oz peanut butter syrup*

*For the peanut butter syrup:

  • ½ cup hot water
  • ½ cup sugar
  • ¼ cup natural peanut butter (smooth) (ingredients should be just peanuts and salt)


For the cocktail:

  • Add all ingredients to a cocktail shaker with ice and shake until chilled.
  • Strain into a chilled coupe and garnish with a peanut butter wafer cookie dipped in chocolate ganache*, if desired.
  • *You can easily make chocolate ganache by mixing equal parts real chocolate chips and heavy cream. Microwave the mix for 30 second intervals and stir until you reach a smooth, dippable consistency.)

For the peanut butter syrup:

  • In a mason jar, add ½ cup of sugar and ½ cup of hot water. Stir until the sugar has dissolved.
  • Add ¼ cup of peanut butter and stir until incorporated. Screw the lid on the mason jar and shake hard to fully combine.
  • Strain mixture through a fine mesh strainer to remove any larger particles. You can strain through cheesecloth for an even silkier end result. Store any leftovers in the fridge for up to two weeks.
Keyword brandy, brandy alexander, chocolate, cognac, peanut butter
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