PEANUT BUTTER STUFFED NO-BAKE COOKIE BITES
A 4-ingredient no-bake cookie rolled around a luscious peanut butter center. A healthier dessert or snack that's vegan and gluten-free.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- To make the PB centers, add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.
- Next add almonds and peanuts to the food processor and mix until they turn to meal - a few small chunks are OK.
- Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats back in and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a few more dates.
- Scoop out small handfuls of dough and form into small balls - about 1 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 15 minutes.
- In the meantime, prepare your "no bake cookie" shell by pulsing dates in a food processor until only small pieces remain; about 15 generous pulses.
- Add oats, chocolate chips and peanut butter and mix until well combined. You want there to be consistently small pieces but not overly processed.
- Fetch a few of your PB centers from the freezer at a time and scoop out enough no bake shell to cover them - about 1 Tbsp. Flatten the no bake cookie dough and then drop a PB center on top (see picture). Then carefully form the no bake shell around the pb center, adding more no bake layer as needed. Slightly wet your hands to help them stick and form into a ball. You will have leftover PB center.
- Place back on cookie sheet and pop back in the freezer for 15 minutes to set. Will keep fresh in an air-tight bag or container for up to a week. Store in fridge or freezer to keep for longer.
Nutrition Facts : ServingSize 1 bites, Calories 147 kcal, Carbohydrate 17 g, Protein 4.2 g, Fat 7 g, Sodium 25 mg, Fiber 2.5 g, Sugar 10 g
PEANUT BUTTER COOKIE BITES
The classic chocolate and peanut butter confection gets even creamier when yummy chocolate sandwich cookies are added to the mix.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield Makes 33 servings, 2 candies each.
Number Of Ingredients 4
Steps:
- Place peanut butter in medium bowl. Gradually beat in sugar with mixer until well blended. Stir in cookie pieces.
- Roll into 66 (1-inch) balls; place in single layer in waxed paper-lined pan. Freeze 1 hour. Meanwhile, melt chocolate as directed on package.
- Dip half of each ball in chocolate; gently shake off excess chocolate. Return balls to pan. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PEANUT BUTTER CUP BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 62 bites
Number Of Ingredients 8
Steps:
- Prepare a baking sheet with parchment and a baking rack.
- For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
- Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
- For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
- Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
- Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.
PEANUT BUTTER BROWNIE BITES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 24 pieces
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners; coat with cooking spray. Melt the butter and unsweetened chocolate in a heatproof bowl set over a pot of simmering water, stirring, until smooth. Whisk in the granulated sugar, vanilla and salt until combined; remove the bowl from the pan. Stir in the eggs, one at a time. Add the flour and beat with a wooden spoon until the batter is shiny, about 1 minute.
- Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, about 17 minutes.
- Meanwhile, make the filling: Whisk the peanut butter, 1/4 cup confectioners' sugar and 2 tablespoons heavy cream in another heatproof bowl set over the pot of simmering water until smooth, about 2 minutes. Transfer to a pastry bag fitted with a small round tip.
- Let the brownies cool 5 minutes in the pan; make an indentation in the center of each with a teaspoon. Pipe the filling into the indentations.
- Make the glaze: Combine the semisweet chocolate and 2 tablespoons cream in a heatproof bowl set over the simmering water. Let sit 3 minutes, then stir until smooth. Stir in the remaining 2 tablespoons confectioners' sugar. Slowly stir in the remaining 2 tablespoons cream until pourable. Spoon over the brownies; top with the coarse sugar. Chill until set, 30 minutes.
PEANUT BUTTER ENERGY BITES RECIPE BY TASTY
Here's what you need: creamy peanut butter, old fashion oat, honey, mini chocolate chips, flax seed
Provided by Tasty
Categories Snacks
Yield 16 balls
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl until well-combined.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Once done chilling, roll into approximately 1 inch (2.5 cm) balls. (Cover hands in a light layer of butter or oil to facilitate rolling and avoid getting sticky hands.)
- Lay out a thin layer of oats and chocolate chips on a cutting board or work surface and roll the balls in the mixture. Finish off by rolling each ball between your hands to pack in the oats and chocolate chips.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
- In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
- Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
PEANUT BUTTER COOKIE BITES
Made with Splenda® and a touch of honey, these peanut butter cookies are packed with flavor, but not with sugar.
Provided by Allrecipes Member
Time 29m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
- Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.
- Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
- Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly.
- Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 9.6 g, Fat 7.4 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 150.8 mg, Sugar 2.5 g
PEANUT BUTTER COOKIES
I've been baking these since I was a little girl. Nothing better than a glass of milk and a couple of warm peanut butter cookies!
Provided by Christine
Categories Dessert
Time 22m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º.
- Mix first six ingredients.
- Add the rest of the ingredients.
- Mix well.
- Roll into balls and press down with a fork dipped in sugar or flour.
- Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
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