3 Minute No Bake Cookies Recipes
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.
3 MINUTE NO BAKE COOKIES
Make and share this 3 Minute No Bake Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 3m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
- Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
- Makes about 3 dozen.
- *If using old fashioned oats, cool mixture in saucepan 5 minutes.
NO BAKE COOKIES III
Easy peanut butter cocoa flavored cookies without turning on the oven.
Provided by Robin
Categories Desserts Cookies No-Bake Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
- Add quick cooking oats, peanut butter, and vanilla; mix well.
- Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.2 g, Cholesterol 0.4 mg, Fat 7.3 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 71.3 mg, Sugar 17.6 g
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- Place the butter, granulated sugar, milk, and cocoa powder in a medium saucepan. Over medium heat, bring to a boil, stirring occasionally. Once the mixture is at a rolling boil, boiling around the edges and in the middle, boil for one minute.
- Remove the pan from the heat and stir in the peanut butter, vanilla, and salt. Stir until peanut butter is melted and smooth. Stir in the oats.
- Drop spoonfuls of the mixture (about 2 tablespoons per cookie) onto the prepared baking sheets, and let sit at room temperature until cooled and hardened, about 20 to 30 minutes. Store the cookies in an airtight container for up to 3 to 4 days on the counter or in the fridge.
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