PB&J NO-BAKE COOKIES
Make and share this Pb&j No-Bake Cookies recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine peanut butter, butter and powdered sugar and mix.
- Add rice cereal and stir until combined.
- Roll mixture into balls.
- Place a thumbprint in each ball and place jelly in the center.
Nutrition Facts : Calories 79.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 2.5, Sodium 55.2, Carbohydrate 8.5, Fiber 0.5, Sugar 6.1, Protein 1.9
PEANUT BUTTER AND JELLY COOKIES
Your favorite childhood sandwich now in form!
Provided by Shelly
Categories Cookies
Time 32m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Reserve 1 cup of peanut butter for the cookie dough. Set aside.
- Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small "dollops" of peanut butter. They don't need to be exact. Place the plate in the freezer while you prepare the cookie dough.
- In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.
- Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.
- Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.
- Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.
- Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 322 calories, Sugar 17.1 g, Sodium 213.3 mg, Fat 20 g, SaturatedFat 7.1 g, TransFat 0 g, Carbohydrate 30.7 g, Fiber 1.7 g, Protein 7.4 g, Cholesterol 29.9 mg
GRANDMA'S CLASSIC NO-BAKE COOKIES
This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.
Provided by Jadebloodraven
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
- Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g
NO-BAKE PEANUT BUTTER AND JELLY GOLDEN GRAHAMS™ COOKIES
Golden Grahams™ cereal gives PB&J a twist in this no-bake treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; place cereal, peanuts and cranberries in bowl.
- Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal mixture; stir until cereal is well coated. Drop mixture by rounded tablespoonfuls onto waxed paper. If mixture becomes hard to scoop, reheat in microwave 1 minute.
- Cool completely, at least 1 hour. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
NO BAKE COOKIES I
Tasty no-bake cookies made with oatmeal, peanut butter and cocoa. Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly.
Provided by Denise
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 15.6 g, Cholesterol 7 mg, Fat 4.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 37.5 mg, Sugar 10.3 g
PB&J BITES
These PB&J bites are fun to make and fun to eat! For a change of pace, replace the jam with Nutella and the rolled oats with sugar or crushed puffed rice cereal. -Kelly Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- Combine 1 cup oats, peanut butter and confectioners' sugar until well blended. Shape dough into 1-1/4-in. balls; flatten into 1/4-in.- thick circles. Place 1/2 teaspoon of jam in center of circle; wrap peanut butter dough around jam. Pinch edges to seal; shape into ball. Repeat with remaining jam and dough. Roll balls in remaining oats., Refrigerate 30 minutes on parchment-lined baking sheet.
Nutrition Facts : Calories 186 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
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- Add oats, seeds, and salt to a large bowl. Toss with your hands to combine. Add nut butter and honey. Use a spatula or spoon to mix thoroughly. The dough should be thick but not dry. If too sticky to roll into balls, add a little bit more oats. If the dough is too crumbly and dry, add a little more nut butter and mix again.
- Once dough is formed, roll heaping tablespoon-sized balls and place them on a plate. Use your finger to create a hole in the center of the ball. If the dough cracks in places, just pinch it back together to form a round cookie.
- Fill each hole with jam and drizzle the cookies with extra nut butter (optional). Place the cookies in the fridge for 20 to 30 minutes until set and easier to pick up. Store in an airtight container in the refrigerator for a week or so.
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