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
CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES
These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. -Jacquie McTaggart, Independence, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER NO BAKE COOKIES
Rich and fudgy Chocolate Peanut Butter No Bake Cookies are super easy to make with just 7 ingredients! These stove top cookies are ready in only 30 minutes, without turning the oven on to bake! Plus, they're an extremely popular cookie that everyone loves!
Provided by Angela
Categories Cookies & Bars Recipes Cooking with Kids Dessert Recipes No Bake Desserts
Time 35m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the butter, milk, sugar and cocoa powder over medium high heat. Stir often as the butter melts.
- Bring the syrup to a rolling boil, adjusting your temperature as needed to get a good bubbling boil without over flowing while stirring constantly. You need to cook the syrup at a solid rolling boil for one full minute. Set a timer.
- Remove the saucepan from your stove top and stir in the vanilla and peanut butter until smooth and well combined. Then stir in the quick oats until well coated and evenly distributed in the syrup.
- Use a large tablespoon to drop cookie portions in heaping tablespoonful amounts onto a parchment paper lined baking sheet or working surface. Leave about 1 inch between cookies for spreading.
- Allow the cookies to set at room temperature for 30 minutes.
Nutrition Facts : Calories 138 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 49 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
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.
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.
CHOCOLATE PEANUTBUTTER NO-BAKE COOKIES (OR JUST CHOCOLATE NO-BAKE COOKIES)
Oh these cookies bring back so many childhood memories. My mom used to make a no bake cookie and these were just as good as I remember hers.
Provided by Susan Aldrich
Categories Chocolate
Time 15m
Number Of Ingredients 6
Steps:
- 1. Prepare by measuring out the oats and peanut butter in a bowl. Also place a piece of waxed paper about the size of a cookie sheet on the counter to drop the cookies on when they are cooked.
- 2. Measure butter, milk, sugar and cocoa into a 2 to 3 qt pot. Bring to a full rolling boil over medium high heat, stirring constantly. Boil 1 1/2 minutes, remove from heat and dump in the oats and peanut butter. Mix thoroughly till all oats are completly coated with chocolate and peanut butter is mixed in. Work fast as the cookies start to set up quickly.
- 3. Drop by spoonfuls on the waxed paper. Allow to cool completely if you can wait that long. Makes 12 to 18 cookies depending on how big you make them.
- 4. If you don't want peanut butter in them leave it out and add 1 tsp vanilla with the oats instead.
- 5. If they come out to hard or crumbly do not cook as long. If they do not set up cook a little longer.
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
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