Ww No Bake Chocolate Peanut Butter Fiber Cookies Food

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

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 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.

ALL-NATURAL NO-BAKE COOKIES

Steps:

• Combine honey, coconut oil, and cocoa powder in a small pot and bring to a boil; cook at a boil for 2 minutes and remove from heat. Stir oats, peanut butter, coconut, and vanilla extract into the hot honey mixture until the peanut butter melts and the mixture is smooth.
• Drop mixture by spoonful onto waxed paper. Set aside to cool until firm, about 20 minutes.

WEIGHT WATCHERS 2 SMART PT. PEANUT BUTTER COOKIES

Steps:

• Combine flour, baking soda and salt in a small bowl; mix well and set aside.
• Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
• Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
• Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
• Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
• Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

CHOCOLATE - PEANUT BUTTER NO BAKE COOKIES

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.

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.

WW NO BAKE CHOCOLATE PEANUT BUTTER FIBER COOKIES

Steps:

• Melt the chocolate bar and peanut butter in microwave until smooth at 30 second intervals.
• Be careful not to burn.
• Stir to mix melted chocolate and peanut butter.
• Add cereal and gently toss until coated.
• Drop on wax paper or foil making 6 cookies.
• Freeze for 30 minutes then put in ziplock and refrigerate.

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.

4-INGREDIENT, NO-BAKE CHOCOLATE PEANUT BUTTER KETO COOKIES

Steps:

• Line a baking sheet with parchment paper.
• Place peanut butter and yacon syrup in a microwave-safe bowl. Microwave at 60% power until melted, about 1 minute. Add coconut flour; mix well until a thick dough is formed.
• Shape dough into small balls and place on the prepared baking sheet; press into flat cookies.
• Freeze until cookies are hard, about 1 hour.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip the cookies in the chocolate until fully coated. Chill in the fridge until set, about 30 minutes.

MARTINA MCBRIDE'S NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES

Steps:

• Line 2 baking sheets with waxed or parchment paper.
• Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
• Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
• Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.

PEANUT BUTTER CHOCOLATE CHUNK WALNUT COOKIES

Steps:

• Cream the butter and peanut butter together.
• Add the sugars and cream on medium speed.
• Add the eggs and vanilla and mix well.
• Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
• Drop by tablespoons onto parchment lined baking sheets.Press down slightly.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

GLUTEN-FREE NO BAKE COOKIES - CHOCOLATE, PEANUT BUTTER, AND OATS

Steps:

• Combine the first 5 ingredients in a saucepan.
• Bring to a boil and continue to cook over a gentle boil for 90 seconds.
• Remove from heat.
• Add peanut butter and stir to melt.
• Add oats and vanilla and stir thoroughly to mix.
• Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet).
• Transfer to refrigerator and cool till set.
• * May sub almond milk for milk for dairy-free version.
• * May sub agave nectar for honey for vegan version.
• * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.

WEIGHT WATCHERS NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Bring margarine, milk, Splenda, and cocoa to a boil in medium saucepan. Boil for 1 minute.
• Remove from heat. Stir in peanut butter and vanilla until combined.
• Stir in oats.
• Drop by spoonfuls on wax paper or parchment paper.
• Allow to cool completely before eating.