EASY BAKE OVEN PEANUT BUTTER COOKIES
Another inexpensive alternative to prepared mixes. These ingredients are always a staple in my house and therefore we are always ready to bake in the Easy Bake!
Provided by Pamela
Categories Dessert
Time 11m
Yield 12 cookies
Number Of Ingredients 4
Steps:
- In a bowl, mix together all ingredients to make a dough.
- With your fingers roll into 1/2 inch balls.
- Place 4 balls into the Easy Bake Oven pan and press down slightly with the tines of a fork.
- Bake for 6 minutes.
- Cool.
- Bake remaining balls 4 at a time.
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
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.
EASY PEANUT BUTTER VEGAN MUG CAKE
You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.
Provided by Kare for Kitchen Treaty
Time 3m
Number Of Ingredients 7
Steps:
- Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it'll resemble cake batter in no time!
- Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
- Top with chocolate chips or chunks if desired and enjoy right away.
Nutrition Facts : ServingSize 1 mug cake, Calories 307 kcal, Sugar 15 g, Sodium 294 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g
EASY VERY TASTY NO-BAKE CHOCO-PEANUT BUTTER FUDGE OAT COOKIES
Bored of the same old chocolate chip cookies and oatmeal cookies? Well help is here! Fudgy oatmeal cookies that melt in your mouth with an after chew. The PERFECT balance of sweet chocolate and slightly salty peanut butter. SO fast and easy to make (but EXTREMELY delicious!). These are the cookies I'm famous for... I bring them everywhere and get such a great response due to the amazing yet unique taste and texture. Great for ALL ages! (Check out the tasty ideas at the end if you're making these with/for kids for even more fun).
Provided by rbrspam
Categories Drop Cookies
Time 5m
Yield 12-24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- - Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
- - Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
- - Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
- - Turn fire on medium-low and stir continuously.
- - Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil. (If there are bubbles everywhere and things are starting rumble, it's too high).
- Note: Very important to NOT overcook as sugar burns easily and tastes awful.
- - Once it's at the "perfect level," stir constantly for about 2 minutes than turn fire off but keep pot in place.
- - Drop in cocoa and quickly stir until all chunks are out.
- - Drop in peanut butter and stir until completely melted and stirred inches.
- - Drop in oats and stir in completely.
- - Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
- - Let sit uncovered for 20 minutes, allowing them to harden up.
- - Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
- - Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile. Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
- Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top. You can easily break a test cookie in thirds to "test" 3 different amounts to find desired taste.
- - Once done, leave uncovered for a few hours before wrapping up. This allows peanut butter to dry-out and harden on top.
- - Eat and enjoy!
- ~TRY THESE TASTY, FUN IDEAS!~.
- ~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
- ~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
- ~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
- ~ Use ½ cup extra oats and 3 ½ inch globs and after putting each one down, push in 3 robin egg candies to make "robins nests!"
- ~ To holiday-ify, get small candy-coated Hershey kisses, pick out holiday's colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
- ~ Instead of using globs, flatten with a spoon into ¼ inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
- NOTE: You'll see I used specific brand names for 2 things. The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies. The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience. So following these aren't required but very recommended.
Nutrition Facts : Calories 203.4, Fat 8.8, SaturatedFat 2.9, Cholesterol 6.7, Sodium 68.2, Carbohydrate 28.2, Fiber 2.3, Sugar 17.6, Protein 5.3
CHOCOLATE - PEANUT BUTTER NO BAKE COOKIES
My sister and I used to make this with our grandmother when we were younger. They are so simple yet so tasty! You can take them anywhere and count on them disappearing quickly!
Provided by hlbennett
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.
Nutrition Facts : Calories 143 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 5.2 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 50.8 mg, Sugar 17.5 g
SLICE AND BAKE PEANUT BUTTER COOKIES
This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.
Provided by PaulaG
Categories Dessert
Time 25m
Yield 4 rolls, 144 serving(s)
Number Of Ingredients 9
Steps:
- Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside.
- In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy.
- In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined.
- Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll.
- Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months.
- To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar.
- Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges.
- Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.
Nutrition Facts : Calories 86.5, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.2, Sodium 54.4, Carbohydrate 9.8, Fiber 0.3, Sugar 6.1, Protein 1.5
EASY BAKE OVEN BUTTER COOKIES
Make and share this Easy Bake Oven Butter Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 12m
Yield 12-15 cookies
Number Of Ingredients 7
Steps:
- Preheat Oven for 15 minutes.
- Spray EASY-BAKE pan with non-stick cooking spray.
- Mix butter, sugars, and salt together.
- Add flour, baking powder, and vanilla.
- Stir to form batter.
- 1/2 teaspoon filled with dough will make one cookie. Drop dough balls onto greased EASY-BAKE pan; allow room to spread.
- Bake each batch 5-7 minutes.
- Let cool, and ENJOY!
- Makes 12 to 15 cookies.
EASY BAKE OVEN PEANUT BUTTER FUDGE
Another cheap alternative to expensive mixes. This is my daughter Kiandra's favorite. Prep and Cook time does not include cool time.
Provided by Pamela
Categories Candy
Time 10m
Yield 4 small wedges
Number Of Ingredients 6
Steps:
- Grease Easy Bake Oven pan.
- In a bowl, mix all ingredients together until smooth.
- Spread mixture into pan.
- Bake 5 minutes.
- (It will appear undercooked).
- Cool completely.
- Eat!
EASY BAKE OVEN CHOCO-PEANUT BUTTER COOKIES
I recently found this when I helped my sisters pull out my old Easy Bake Oven. It's a recipe I devised when I was a kid, piggybacked from a recipe that came with some of my mixes.
Provided by coconutcream
Categories Dessert
Time 16m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix all ingredients thoroughly to make dough. It will seem at first that there's not enough liquid and that a dough will never form, but trust me, it will! I recommend using a fork for the mixing.
- With your fingers, shape the dough into 1/2-inch balls.
- Place 4 balls in greased pan at a time; use fingertips to press down gently.
- Press tines of fork into each cookie to make imprint.
- Bake about 6 minutes in Easy Bake Oven.
Nutrition Facts : Calories 28.9, Fat 1.4, SaturatedFat 0.6, Cholesterol 1.9, Sodium 11.2, Carbohydrate 3.8, Fiber 0.1, Sugar 2.1, Protein 0.5
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