Peanut Butter Stuffed No Bake Cookies Recipes

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.

PEANUT BUTTER STUFFED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Line large baking sheet with waxed paper. In medium bowl using hand mixer combine 1 cup peanut butter and powdered sugar until fluffy. Drop teaspoon sized balls of mixture on prepared sheet. Freeze 15 minutes. In large bowl using hand mixer cream remaining ½ cup peanut butter, butter and sugars until light and fluffy. Add egg and vanilla extract until combined. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to peanut butter mixture and mix just until flour is incorporated. In small bowl, combine sugar and cinnamon. Scoop heaping tablespoon cookie dough and flatten. Top with frozen peanut butter balls and wrap dough to completely seal. Roll in cinnamon-sugar mixture and place on parchment paper-lined baking sheet. Bake 10 minutes or until edges are set. Let stand 5 minutes before transferring to wire rack to cool. Dust with powdered sugar if desired.

PEANUT BUTTER STUFFED NO-BAKE COOKIE BITES

Steps:

• To make the PB centers, add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.
• Next add almonds and peanuts to the food processor and mix until they turn to meal - a few small chunks are OK.
• Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats back in and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a few more dates.
• Scoop out small handfuls of dough and form into small balls - about 1 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 15 minutes.
• In the meantime, prepare your "no bake cookie" shell by pulsing dates in a food processor until only small pieces remain; about 15 generous pulses.
• Add oats, chocolate chips and peanut butter and mix until well combined. You want there to be consistently small pieces but not overly processed.
• Fetch a few of your PB centers from the freezer at a time and scoop out enough no bake shell to cover them - about 1 Tbsp. Flatten the no bake cookie dough and then drop a PB center on top (see picture). Then carefully form the no bake shell around the pb center, adding more no bake layer as needed. Slightly wet your hands to help them stick and form into a ball. You will have leftover PB center.
• Place back on cookie sheet and pop back in the freezer for 15 minutes to set. Will keep fresh in an air-tight bag or container for up to a week. Store in fridge or freezer to keep for longer.

NO-BAKE PEANUT BUTTER COOKIES III

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

PEANUT BUTTER STUFFED NO BAKE COOKIES

Steps:

• To make the PB centers, add your oats to the food processor and mix until small pieces remain. Then add 2 dates and process again until only small bits remain. Remove from processor and set aside. 2.Next add almonds and peanuts to the food processor and mix until they turn to meal - a few small chunks are OK. 3.Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats back in and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a few more dates. 4.Scoop out small handfuls of dough and form into small balls - about 1 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 15 minutes. 5.In the meantime, prepare your "no bake cookie" shell by pulsing 18 dates in a food processor until only small pieces remain; about 15 generous pulses. 6.Add oats, chocolate chips and peanut butter and mix until well combined. You want there to be consistently small pieces but not overly processed. 7.Fetch a few of your PB centers from the freezer at a time and scoop out enough no bake shell to cover them - about 1 Tbsp. Flatten the no bake cookie dough and then drop a PB center on top (see picture). Then carefully form the no bake shell around the pb center, adding more no bake layer as needed. Slightly wet your hands to help them stick and form into a ball. You will have leftover PB center. 8.Place back on cookie sheet and pop back in the freezer for 15 minutes to set. Will keep fresh in an air-tight bag or container for up to a week. Store in fridge or freezer to keep for long

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.