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.
M&M PRETZEL COOKIES
Kids and grown-ups alike adore these sweet and crunchy no-bake cookies. Add more candy for lovers of M&M's, or toss in a few additional pretzels for an extra-salty bite. -Madison Allen, Destrehan, Louisiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the butter, sugar, milk and cocoa. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats; let stand 5 minutes to cool. Fold in pretzels and M&M's. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY PRETZEL DROPS NO-BAKE COOKIES
Make and share this Crunchy Pretzel Drops No-Bake Cookies recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly.
- Remove from heat and stir in cereal and pretzels.
- Drop by rounded tablespoonful onto wax paper and allow to harden.
Nutrition Facts : Calories 106.3, Fat 3.4, SaturatedFat 2.4, Cholesterol 2.7, Sodium 173.4, Carbohydrate 17.9, Fiber 0.4, Sugar 6.3, Protein 1.4
CRUNCHY DROP COOKIES
In Avon Lake, Ohio, Ellie Kocar can stir up a big batch of these rich buttery cookies to satisfy a crowd. They get their tasty crunch from coconut, walnuts and crisp rice cereal.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
NO-BAKE COOKIES
These classic no-bake peanut butter and chocolate treats are also known as cow patties or preacher cookies. The story goes like this: If a housewife looked out the window and saw the preacher coming up the mountain on his horse, she could whip up a batch of these cookies in the amount of time it would take him to reach the front door. True or not, it's a good story - and a great cookie that's a cinch to put together. Combine all the ingredients in a pot over medium heat, then drop spoonfuls on a sheet pan and chill until set. Be sure to use quick-cooking oats, not instant, when making these cookies. The less-processed oats provide delightful texture and chewiness.
Provided by Margaux Laskey
Categories easy, quick, snack, cookies and bars, dessert
Time 15m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- Line two large sheet pans with parchment paper. In a pot, combine the sugar, milk, butter, cocoa powder and salt. Bring ingredients to a rolling boil over medium heat, stirring constantly and being careful not to let the mixture burn, then cook until the cocoa powder and sugar have fully dissolved, about 1 minute. Remove from heat.
- Add the oats, peanut butter and vanilla. Stir until well combined, then let cool for about 15 minutes. Drop heaping tablespoonfuls onto the prepared sheet pans, gently pressing the center to flatten slightly. (You should have about 36 cookies.) Chill for a few hours until firm. Store in an airtight container at room temperature for up to 1 week.
LOADED-UP PRETZEL COOKIES
Coconut, M&M's and salty, crunchy pretzels make these loaded cookies unlike any you've ever tasted-or resisted. -Jackie Ruckwardt, Cottage Grove, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 295 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 311mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CHLOE'S SPICY PRETZELS (NO COOK)
These are great to bag up for gifts or to just have around for family snacks. The not so spicey version was a hit for the 2nd grade Christmas party and the little ones at the family gathering. The spicy version was a hit at the family Christmas gathering.
Provided by GrannyHen
Categories Lunch/Snacks
Time 5m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything except pretzels in a large bowl(I use a big plastic salad bowl).
- Just a pinch of cayenne for the little ones.
- Pour pretzels in on top of the sauce. Stir until well coated. I just toss it like a salad.
- Make sure all of the goodies are off of the bottom of the bowl and on the pretzels.
- You can eat them right away, but they are less messy if you let them sit a bit while the pretzels absorb the oil.
- Store in an airtight container.
- Enjoy!
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