No Bake Chocolate Peanut Butter Cookies Recipes

Steps:

• Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
• Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

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.

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.

Steps:

• Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.

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.

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.

Steps:

• Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles.
• Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

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.

Steps:

• Line 2 baking sheets with waxed or parchment paper.
• Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
• Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
• Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

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.