NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
The best no-bake chocolate cookies. They're not dry and gritty. It's the best!
Provided by JJsMa
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 23.3 g, Cholesterol 0.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 71.4 mg, Sugar 15.5 g
NO BAKE PEANUT BUTTER COOKIES
This is an old recipe. I use to love these when the school cafeteria would make these, that was 25 years ago at least. Now, 25 years later, my kids love them just the same.
Provided by paula giles
Categories Drop Cookies
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan over medium high heat add melted butter, cocoa, sugar and milk bring to a boil. Boil for 3 minutes. Stir constantly.
- Remove from heat and add the oats and the peanut butter.
- Mix and drop by spoonfuls on wax paper.
Nutrition Facts : Calories 632.4, Fat 22.1, SaturatedFat 7.5, Cholesterol 23.2, Sodium 185.1, Carbohydrate 101.7, Fiber 6.5, Sugar 68.8, Protein 11.9
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 PEANUT BUTTER COOKIES I
These are really simple, yet good cookies. Great when you are in a bind and need something quick !!
Provided by Mollie Nagel
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
- Remove from heat and add remaining ingredients. Stir and mix well.
- Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 51.5 g, Cholesterol 11 mg, Fat 17.3 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 4.6 g, Sodium 82.4 mg, Sugar 35.3 g
PEANUT BUTTER NO BAKE COOKIES
Posted in response to a request, I got this recipe from a lady at church who make them for Bible School in the 1980s. I had made chocolate no-bake cookies for YEARS but had never heard of peanut butter no bake cookies. So delicious that my choco-holic daughter likes them better than the chocolate variety! No. of servings depends on how big you make the cookies. Prep time depends on how fast you are scooping the cookies onto the wax paper covered newspaper! (You get better w/ practice! :D )
Provided by Impera_Magna
Categories Drop Cookies
Time 17m
Yield 48 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 93.4, Fat 4.1, SaturatedFat 0.9, Cholesterol 0.4, Sodium 37.4, Carbohydrate 12.9, Fiber 0.8, Sugar 8.9, Protein 2.1
PEANUT BUTTER OATMEAL NO BAKE COOKIES
(No Wheat / No Egg) Cookies in five minutes! No wheat or egg so these are great for wheat or egg free diets. A friend gave me the original recipe that called for white sugar and they were great that way. I tried it with brown sugar and that is the ONLY way I'll fix them now! Totally a new level. Only takes 10 minutes total to prepare these.
Provided by Carambola
Categories Drop Cookies
Time 11m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Mix together the first three ingredients. Set aside.
- Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
- Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
- Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.
Nutrition Facts : Calories 297.7, Fat 8.9, SaturatedFat 3.6, Cholesterol 11.6, Sodium 80.9, Carbohydrate 51.5, Fiber 2.5, Sugar 36.5, Protein 4.8
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
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
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.
HEALTHY NO BAKE COOKIES
Peanut butter chocolate healthy no bake cookies made with half the amount of sugar in traditional no bake cookies and coconut oil instead of butter. Dairy-free, vegan and refined sugar free.
Provided by Brittany Mullins
Categories Dessert
Time 15m
Number Of Ingredients 8
Steps:
- Add melted coconut oil and peanut butter in a medium mixing bowl and stir until combined. Add coconut sugar, cocoa powder, almond milk, sea salt, vanilla.
- If desired you can heat the peanut butter cocoa mixture on the stovetop over medium low heat to fully dissolve the coconut sugar, about 5-6 minutes. Sometimes I do this and sometimes I don't. Depends on how much time I have.
- Add oats to a large mixing bowl and top with peanut butter cocoa mixture. Stir until well combined.
- Using a small/medium cookie scoop, scoop the dough on a baking sheet lined with parchment paper. Use your hands to press the dough down a bit and form the cookies into a cookie shape.
- Place baking sheet in fridge until cookies are set, then serve. Store any leftover cookies in an airtight container in the fridge for 1-2 weeks.
Nutrition Facts : ServingSize 1 cookie, Calories 93 kcal, Sugar 5 g, Fat 3 g, Carbohydrate 11 g, Fiber 2 g, Protein 3 g
NO-BAKE MAPLE PEANUT BUTTER COOKIES
Make and share this No-Bake Maple Peanut Butter Cookies recipe from Food.com.
Provided by Elaine
Categories Dessert
Time 8m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- In a heavy medium size saucepan, combine sugar, milk and syrup.
- Bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up).
- Boil for 3 minutes.
- Stir in peanut butter and vanilla.
- Stir in oats.
- Drop by rounded teaspoons onto waxed paper.
- Cool for 3 to 4 hours, until firm.
Nutrition Facts : Calories 158.6, Fat 4.4, SaturatedFat 1, Cholesterol 0.9, Sodium 37, Carbohydrate 27.5, Fiber 1.3, Sugar 20.2, Protein 3.5
3-INGREDIENT NO-BAKE PEANUT BUTTER COOKIES
Steps:
- Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
- Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
- Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
- Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it's best to store them in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 164.5 kcal, Carbohydrate 24.5 g, Protein 3.8 g, Fat 6.2 g, SaturatedFat 1.2 g, Sodium 3.9 mg, Fiber 2.9 g, Sugar 16.2 g, UnsaturatedFat 4.14 g
NO-BAKE PEANUT BUTTER COOKIES
Steps:
- Gather the ingredients.
- Line 2 large baking sheets with parchment paper.
- Combine the cubed butter, granulated sugar, brown sugar, and milk in a small saucepan and heat on medium-high heat. Stir with a wooden spoon until the butter has melted.
- Stop stirring and let the mixture come to a rolling boil. This means active bubbles around the edges and in the center of the pot. Once it comes to a complete rolling boil, set a timer for 60 seconds.
- Stir with the wooden spoon once or twice to prevent burning. Once the timer goes off, immediately remove the saucepan from the heat.
- The mixture will be very hot, so carefully stir in the peanut butter, vanilla extract, and salt until the peanut butter has melted and is incorporated into the butter mixture.
- Fold in the oats until they are completely coated with the peanut butter mixture.
- Using a cookie scoop, drop scoops of the batter onto the prepared baking sheets.
- Flatten the top of each cookie slightly with the back of the scoop. Allow the cookies to cool on the counter for about 30 minutes, or until firm and set up. Enjoy.
Nutrition Facts : Calories 368 kcal, Carbohydrate 49 g, Cholesterol 21 mg, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, Sodium 130 mg, Sugar 30 g, Fat 17 g, UnsaturatedFat 0 g
NO BAKE COOKIES (WITHOUT PEANUT BUTTER)
Steps:
- Gather the ingredients.
- Line baking sheets with waxed paper and set aside. ( Parchment paper or non-stick foil also work instead of waxed paper for no bake cookies.)
- In a large saucepan, combine the granulated sugar, unsalted butter, milk, cocoa powder, and salt.
- Bring to a rolling boil over medium heat, stirring frequently.
- Continue to boil for three minutes.
- Remove the pan from the heat and stir in the oats.
- Drop by spoonfuls onto the prepared baking sheets. Allow to sit at room temperature to firm up.
- It takes about 45 minutes for no bake cookies to set up at room temperature. No bake cookies can also be placed in the fridge and will firm up in about 15 minutes.
- Once firm, peel the set cookies from the waxed paper and store in an airtight container.
Nutrition Facts : Calories 96 kcal, Carbohydrate 16 g, Cholesterol 7 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 19 mg, Sugar 11 g, Fat 3 g, UnsaturatedFat 0 g
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 PEANUT BUTTER COOKIES III
These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any.
Provided by Cindy Carnes
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 48
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.
Nutrition Facts : Calories 152 calories, Carbohydrate 19.4 g, Cholesterol 7.9 mg, Fat 7.5 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 59.5 mg, Sugar 13.5 g
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