Chocolate Peanut Butter No Bake Cookies Recipes
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 CORNFLAKE COOKIES
Sweet and salty, these cookies are quick and easy to make, requiring only 3 ingredients.
Provided by linda
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
- Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.5 g, Fat 5.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 64.6 mg, Sugar 8.6 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 NO-BAKE OATMEAL AND PEANUT BUTTER COOKIES
If you're late for the bake sale, try this recipe that will help you make delicious cookies in no time! No one will know the difference!
Categories Cookies Oats Quick and Easy Peanut Butter Sweets
Time 20m
Yield 47
Number Of Ingredients 16
Steps:
- In a saucepan, combine butter or margarine, cocoa, sugar and milk. Bring to a boil and boil 1 minute. Remove from heat and stir in peanut butter, oatmeal, vanilla extract and salt. Drop from a teaspoon onto waxed paper and allow to cool. Makes about 3 dozen.
Nutrition Facts :
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.
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- In a food processor, pulse together the sweetener and cocoa powder, until mixed. Add the peanut butter and vanilla. Process until smooth and glossy. Adjust sweetener to taste if needed. (The dough will be very dense, but should stick when pressed together. If it's powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
- Line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough, press it in firmly, then release onto the cookie sheet. Use the palm of your hand to gently press down on each cookie ball to flatten. If using chocolate chips (optional), press them into the tops of the cookies.
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- In a small saucepan, heat on medium heat and pour in the milk, sugar, and butter and stir until the butter melts and sugar dissolves. Stir in the cocoa and let it come to a low boil for 1 minute.
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- Combine peanut butter, milk, brown sugar, butter, cocoa and salt in a medium saucepan. Cook over medium heat, stirring, until the butter and sugar have melted. Remove from heat and stir in oats and vanilla.
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- Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quart) over medium heat. Whisk until the butter melts, then bring to a simmer. Allow to simmer for 1 minute without whisking. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.
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- Heat a medium saucepan with the butter, sugar and milk over medium high to high (enough to bring the syrup to a boil). Stir frequently to prevent burning!
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- Add the vanilla and cocoa and stir to combine with the syrup. Then add the quick oats and coconut and stir until evenly coated.
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