No-Bake Chewy Peanut Butter Chocolate Cookies

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nobakecookie1

This recipe yields approximately 4 dozen cookies

I recommend using wax paper or a silicone baking sheet (I love those!!!) for a non-stick easy removal and clean up surface.
INGREDIENTS:
2 cups white sugar
3 tablespoons unsweetened cocoa
powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
DIRECTIONS:
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Peanut Butter Chocolate Chip Nutter Butter Bars

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nutterbutterbars-14

Nutter Butter Peanut Butter Chocolate Chip Bars

This recipe is fast and easy to make! If you don’t have Nutter Butter cookies in your local store, just grab the closest thing you can find to a peanut butter vanilla type cookie. The finished cookies have a nice subtle peanut butter taste, combined with rich chewy chocolate!! YUMMMM YUM! The semi-sweet chocolate balances the sweetness of the Nutter Butters, and chocolate and peanut butter are made for each other. The cookie chunks are a wonderful contrast to the otherwise smooth, dense dough, and give the bars a serious dose of texture.

YIELD: one 8×8 pan, 9 to 12 generous squares

PREP TIME: 10 minutes

COOK TIME: about 30 minutes

TOTAL TIME: about 1 hour, to allow for cooling

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1/2 cup creamy peanut butter
3/4 cup all-purpose flour
10 Nabisco Nutter Butter Cookies, coarsely chopped into about 6 pieces each, divided (another type of peanut butter- or vanilla-sandwich cookie may substituted such as Golden Oreos or similar; if using other cookies, use about 1 1/4 cups coarsely chopped cookies)
1 cup semi-sweet chocolate chips, divided

DIRECTIONS:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the peanut butter and stir until smooth.
  5. Add the flour and stir until just combined, don’t overmix.
  6. Stir in most of the chopped Nutter Butters, reserving about 1/4 cup to be sprinkled on top.
  7. Stir in most of the chocolate chips, reserving about 2 tablespoons to be sprinkled on top.
  8. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  9. Evenly sprinkle the reserved Nutter Butters and reserved chocolate chips over the top, lightly pressing them down with your finger or a spatula.
  10. Bake for about 28 to 30 minutes, or until a toothpick inserted in the center (if you can find a bare patch to test) comes out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Coconut Chocolate Macaroons

coconut-macaroons

coconut-macaroons

Great Macaroon recipe for Easter, or any other time of the year. You can make these ahead of time and store them for up to 2 weeks.

Ingredients:

  1. One 14-ounce bag sweetened shredded coconut
  2. One 14-ounce can sweetened condensed milk
  3. 1 teaspoon pure vanilla extract
  4. 2 large egg whites
  5. 1/4 teaspoon salt
  6. 4 ounces bittersweet chocolate, melted
  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
  2. Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
  3. Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.

 

Valentine Jelly Filled Cookies

valentine_cookies

This recipe yields quite a few cookies (depending on cookie size), but you can split it in half and freeze some of the dough for up to 3 weeks. Or just go all in and share the love!

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 4 2/3 cups all-purpose flour, plus a little more for dusting
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/2 cup pale-pink or white sanding sugar (if you can find it, optional – you can use colored sprinkles if you want)
  • 2/3 cup apricot or strawberry jam, slightly warmed (optional)

Directions

  1. Cream the two sticks of butter butter and sugar until fluffy, about 4 minutes in an electric bowl mixer. Add eggs, one at a time, beating very well after each is cracked in. Sift the flour, baking soda, and salt together into large mixing bowl. With the mixer on low speed, slowly add the flour, baking soda and salt mixture to mixer bowl, alternating with the buttermilk, until all is mixed together. Wrap the dough in plastic wrap and cool in fridge for 1 hour or overnight if you can (until it’s firm).
  2. Heat the oven to 350 degrees and place two oven racks centered. Line 2 baking sheets with parchment paper. Lightly four the surface of your rolling board and roll chilled dough about 1/8 inch thick. Using a cookie cutter, cut out your heart shapes (using any 1- to 3 1/2-inch heart cookie cutter is best). If desired, cut centers out of some hearts (you will fill with jelly later).
  3. Transfer the heart shaped cookies with a non-stick spatula to your lined baking sheets. Chill for 30 minutes before sprinkling with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Don’t cook too long, even if they don’t look fully cooked after 10 minutes, they will cook fully while cooling, you don’t want to overcook! Transfer cookies to rack. Continue with dough; re-use and roll scraps and cookie cut away!
  4. To make sandwich the hearts, brush the bottom heart lightly with jam and then cover with a second heart with the center cut out The jam will stick the hearts together. Lastly, fill cut-out area with more jam.

Chocolate Chip Cookies

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Ingredients

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup cup butter, softened

1 egg

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup coarsely cut walnuts

2 cups chocolate chips

Directions

Heat oven to 375ºF.

Mix the sugars, butter and egg in large bowl. Slowly stir in flour, baking soda and salt (dough will be hard and tacky). Stir in nuts and chocolate chips.

Place spoonful of rounded dough about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown. Cool slightly and remove from cookie sheet. Cool on wire rack.

 

Oatmeal Peanut Butter Sandwich Cookies

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Prep Time: 30 Min
Cook Time: 10 Min

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • 3 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 cup smooth peanut butter
  • 2 1/2 tablespoons heavy whipping cream

Directions

  1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
  2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
  3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
  4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

 

 

Chocolate Chip Cookies

cookies

Preparation Time:  15 minutes
Cooking Time:  15 minutes

ngredients

  • 1 cup butter, softened

3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Christmas Sugar Cookies

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Preparation Time:  20 minutes
Cooking Time:  8 minutes

Ingredients

Makes 48 cookies

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

Directions

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Snickerdoodle Cookies

snickerdoodle-cookies

Preparation Time:  15 minutes
Cooking Time:  14 minutes

Servings: 24

Ingredients

  • 3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Directions

    Preheat oven to 375F. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.

    In a large bowl, with electric mixer at medium speed, beat butter and granulated sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla and egg. At low speed, gradually add flour mixture and beat just until blended, occasionally scraping bowl.

    Working in batches, use the palms of your hands to shape rounded tablespoons of dough into 11/2-inch balls. Roll balls in coarse sugar to coat and place on a large ungreased cookie sheet about 2 inches apart.

    Bake until lightly golden and crinkly on top, 12 to 14 minutes. Cool on cookie sheet on wire rack 1 minute, then transfer cookies to rack to cool completely.

    Gingerbread Christmas Cookies

    gingerbread-cookies

    Preparation Time:  30 minutes
    Cooking Time:  12 minutes

    Servings: 36

    Ingredients

    • 1 cup white sugar
    • 2 teaspoons ground ginger
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons baking soda
    • 1 cup margarine, melted
    • 1/2 cup evaporated milk
    • 1 cup unsulfured molasses
    • 3/4 teaspoon vanilla extract
    • 3/4 teaspoon lemon extract
    • 4 cups unbleached all-purpose flour

    Directions

    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
    2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking.
    3. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
    4. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.