Chocolate Peanut Butter No Bake Cookies Food

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
• Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
• Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES

Steps:

• Line 2 baking sheets with wax or parchment paper.
• Melt the butter in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk and bring to a boil; boil for 1 1/2 minutes.
• Remove from the heat and immediately stir in the oats, peanut butter, vanilla and salt, stirring to combine. Add the chocolate, stirring until just combined.
• Drop the dough by rounded tablespoonfuls on the prepared baking sheets. Let the cookies stand until set, about 30 minutes.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles.
• Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

PEANUT BUTTER NO BAKE COOKIES

Steps:

• In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
• Boil for one minute, stirring constantly.
• Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
• Working quickly, drop by spoonfuls onto waxed paper . Let cool completely.

PEANUT BUTTER IN MY CHOCOLATE NO-BAKE COOKIES

Steps:

• Stir sugar, cocoa, margarine and milk together in saucepan.
• Bring to a boil and boil for 1 minute, stirring frequently.
• Remove from heat.
• Stir in vanilla, peanut butter and oats.
• Drop by teaspoonfuls on waxed paper.
• Should be kept refrigerated.

EXTRA RICH CHOCOLATE PEANUT BUTTER OATMEAL NO BAKE COOKIES

Steps:

• Measure and prepare all ingredients and have them and a timer within arm's reach. Its important to work quickly and pay attention.
• Combine the butter, sugar, cocoa, and milk in a heavy saucepan then bring to a boil, stirring constantly, over medium heat.
• Boil for 1 minute exactly, continuing to stir and reducing heat if necessary to prevent the chocolate from burning.
• Remove from heat then add vanilla. It will boil up violently -- just stir it in until it subsides.
• Add the peanut butter and stir. Once peanut butter melts completely stir int the oatmeal.
• Let rest 5 minutes.
• Drop mixture by the tablespoonfuls onto a sheet of waxed paper. Let sit an hour or more until fully cooled and hardened.