Jifandreg No Bake Chocolate Peanut Butter Drops Recipes

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NO-BAKE CHOCOLATE-PEANUT BUTTER DROP COOKIES



No-Bake Chocolate-Peanut Butter Drop Cookies image

These no-bake cookies are made with almond milk.

Provided by Marjorie Olah

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 50m

Yield 36

Number Of Ingredients 9

2 cups white sugar
½ cup margarine
½ cup almond milk
4 tablespoons unsweetened cocoa powder
½ cup peanut butter
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ½ cups quick oats
1 cup sweetened flaked coconut

Steps:

  • Combine sugar, margarine, almond milk, and cocoa in a saucepan. Bring to a boil, about 5 minutes. Let boil for 1 minute and remove from heat. Stir in peanut butter until melted. Pour in vanilla extract and almond extract and stir well. Add oats and coconut and mix dough until combined.
  • Drop cookie dough by tablespoons onto wax paper. Let set and cool completely, about 30 minutes.

Nutrition Facts : Calories 120 calories, Carbohydrate 17.2 g, Fat 5.4 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 54.2 mg, Sugar 12.4 g

HEALTHY NO-BAKE CHOCOLATE-PEANUT BUTTER BARS



Healthy No-Bake Chocolate-Peanut Butter Bars image

One of these decadent bars is enough to satisfy any sweet tooth. They're so super chocolaty and packed with peanut butter that you won't believe they're lower in calories than other, similar bars.

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 12 bars

Number Of Ingredients 10

Cooking spray
24 chocolate wafer cookies
3 tablespoons unsalted butter, melted
4 ounces semisweet chocolate morsels, melted
4 ounces reduced-fat cream cheese
1/2 cup creamy all-natural peanut butter
1/2 cup 2-percent Greek yogurt
2/3 cup confectioners' sugar
1/4 cup chopped roasted unsalted peanuts
Kosher salt

Steps:

  • For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray. Process the cookies in a food processor until finely ground. Add the melted butter and process again until the crumbs are coated with the butter; add the melted chocolate and process until the mixture is the texture of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling. Clean out the food processor bowl.
  • For the filling and topping: Add the cream cheese, peanut butter, yogurt and sugar to the bowl of the food processor and process until smooth and combined. Pour the mixture over the crust and smooth with a spatula. Top with the peanuts and sprinkle with 1/4 teaspoon salt. Cover and refrigerate until set slightly looser than cream cheese, about 4 hours up to overnight.
  • Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out, cut into 12 bars and serve chilled.

Nutrition Facts : Calories 250 calorie, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 190 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 6 grams, Sugar 16 grams

JIFANDREG; CHOCOLATE HAZELNUT PEANUT BUTTER PINWHEEL COOKIES



JIFandreg; Chocolate Hazelnut Peanut Butter Pinwheel Cookies image

Provided by Food Network

Categories     dessert

Time 38m

Yield 6 dozen cookies

Number Of Ingredients 8

1 pkg. Pillsbury® Sugar Cookie Mix
1/4 cup Jif® Creamy Peanut Butter
6 tbsps. butter, melted, divided
2 large eggs, divided
1/2 tsp. vanilla extract
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 tsp. salt
1/2 cup Jif® Chocolate Flavored Hazelnut Spread

Steps:

  • BEAT 1 3/4 cups cookie mix, peanut butter, 3 tablespoons melted butter, 1 egg and vanilla in medium bowl with electric mixer on medium speed until blended.
  • STIR flour, salt and remaining cookie mix in a separate medium bowl until blended. Add chocolate hazelnut spread, remaining 3 tablespoons melted butter and 1 egg. Beat with electric mixer on medium speed until well blended. (Dough will be stiff.) Divide both peanut butter dough and chocolate hazelnut dough in half to make 4 parts. Roll each part between 2 sheets of wax paper to make four 10 x 8-inch rectangles. Stack flat layers of wrapped dough on top of each other on baking sheet. Chill 15 minutes.
  • REMOVE top sheets of wax paper from sheets of dough. Turn one peanut butter layer upside down onto one chocolate hazelnut layer, aligning corners. Remove wax paper from peanut butter layer. Allow dough to soften slightly, about 3 minutes. Beginning on one long side, roll up dough to make a log, making sure the center is rolled tightly with no air pockets. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour.
  • HEAT oven to 375 degrees F. Cut logs into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 to 8 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
  • Spread peanut butter and/or chocolate hazelnut spread in a thin layer on bottom side of half the cookies. Place another cookie, bottom side down, on top of peanut butter layer to make sandwich cookies. Makes 3 dozen.

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES



Chocolate Peanut Butter No-Bake Cookies image

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

2 cups sugar
1/2 cup butter or margarine, cubed
1/2 cup 2% milk
3 tablespoons baking cocoa
Dash salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups old-fashioned oats

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.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES



No Bake Chocolate Peanut Butter Cookies image

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

1 ¾ cups white sugar
½ cup milk
½ cup margarine (such as Country Crock®)
¼ cup unsweetened cocoa powder
3 cups quick-cooking oats
½ cup creamy peanut butter
1 teaspoon vanilla extract

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 CHOCOLATE PEANUT BUTTER DROPS



No Bake Chocolate Peanut Butter Drops image

Make and share this No Bake Chocolate Peanut Butter Drops recipe from Food.com.

Provided by Jifreg Recipes

Categories     Drop Cookies

Time 30m

Yield 7 dozen

Number Of Ingredients 6

3 cups quick-cooking rolled oats
1 1/4 cups Jif® Extra Crunchy Peanut Butter
1 cup semi-sweet chocolate chips
1/2 cup honey
1/4 cup butter
1/4 teaspoon salt

Steps:

  • HEAT oven to 350ºF. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
  • COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
  • HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
  • DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.

NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES



No-Bake Peanut Butter-Chocolate Cookies image

Provided by Martina McBride

Categories     dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
1 3/4 cups sugar
1/2 cup milk
3 cups quick-cooking oats
3/4 cup peanut butter
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 cup (6 ounces) milk or dark chocolate chips

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 NO-BAKE COOKIES WITH OATS AND FLAXSEEDS



Peanut Butter No-Bake Cookies with Oats and Flaxseeds image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 20 cookies

Number Of Ingredients 9

1/2 cup honey
1/4 cup coconut oil
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup crunchy peanut butter
3/4 cup old-fashioned rolled oats
1/3 cup golden raisins
1 cup unsweetened shredded coconut
2 tablespoons flaxseeds, wheat germ or chia seeds

Steps:

  • Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
  • Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
  • Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
  • Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.

SUPER GOOEY CHOCOLATE DROPS



Super Gooey Chocolate Drops image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield about 2 dozen large cookies

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons buttermilk
1 cup all-purpose flour
1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1 teaspoon ground cinnamon
1/2 teaspoon salt
11 ounces (1 bag) semisweet chocolate chunks
1 cup dried cherries. optional

Steps:

  • Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
  • Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
  • Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
  • In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
  • Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
  • Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
  • Store cookies in a tightly sealed container at room temperature for up to a week.

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