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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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.

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.

 

Peanut Butter Blossom Cookies

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Preparation Time:  30 minutes
Cooking Time:  10 minutes

Servings: 48

Ingredients

  • 1/2 cup Butter Shortening
  • 1/2 cup Creamy Peanut Butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 3/4 cups All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar
  • 48 foil-wrapped milk chocolate pieces, unwrapped

Directions

  1. Preheat oven to 375 degrees F.
  2. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
  3. Sire together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
  4. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  5. Bake for 10 to 12 minutes or until golden brown.
  6. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Sweetheart Sandwich Cookies

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Preparation Time:  30 minutes
Cooking Time:  17 minutes

Servings: 36

Ingredients

Sweetheart Cookies

  • 1  Batch Classic Sugar Cookie Dough (see below)
  • 1/4 cup(s) (.5 stick) unsalted butter, softened
  • 1 jar(s) (7-oz.) marshmallow creme
  • 1 teaspoon(s) vanilla extract
  • 1 box(es) (1-1b.) confectioners’ sugar, (about 3.75 cups)
  • 1 tablespoon(s) milk
  • 3 drop(s) (red) food coloring
  • 1 1/2 cup(s) (semisweet) chocolate chips
  • 1 1/2 teaspoon(s) shortening

Classic Sugar Cookie Dough Recipe

  • 3 cup(s) flour
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 cup(s) (2 sticks) butter, unsalted and softened (don’t use margarine)
  • 1 1/2 cup(s) sugar
  • 2 large eggs
  • 1 teaspoon(s) vanilla extract

Directions

  1. Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
  2. When you’re ready to make the cookies, preheat oven to 350ºF. On a lightly floured surface, using a floured rolling pin, roll 1 disk of dough until slightly thinner than 1/4-inch thick; keep remaining dough refrigerated. Use 3-inch round cookie cutters or a glass to cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1 inch apart, on 2 ungreased large cookie sheets.
  3. Bake until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings, one disk at a time.
  4. Meanwhile, prepare marshmallow filling: With an electric mixer, beat butter, marshmallow crème and vanilla in small bowl until well blended. Gradually beat in sugar, then blend in 1 Tbsp. of the milk. Tint the filling pink using red food coloring. Add the remaining 1 Tbsp. milk if necessary for desired consistency.
  5. Spread about 1 Tbsp. filling between 2 cookies to make a sandwich, pressing the cookies gently together. Repeat with remaining cookies and filling.
  6. Line cookie sheets with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, until just melted and smooth (4 to 6 minutes). Dip half of each cookie sandwich into the chocolate. Place cookies on lined cookie sheets and refrigerate until chocolate is firm. Store refrigerated in airtight containers, with waxed paper separating layers of cookies.

Be My Valentine Cookies

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Preparation Time:  120 minutes
Cooking Time:  20 minutes

Servings: 42

Ingredients

For cookies:

  • 1 cup(s) (unsalted ) butter, softened
  • 3 ounce(s) cream cheese, softened
  • 3/4 cup(s) sugar
  • 1 large egg
  • 1 teaspoon(s) peppermint or vanilla extract
  • 3 cup(s) flour

For Glaze

  • 12 ounce(s) package, 2 cups, semisweet choclate chips
  • 2 tablespoon(s) shortening

Directions

  1. In a large bowl, combine butter, cream cheese, sugar, egg and peppermint or vanilla extract. Using electric mixer, beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough for 2 hours or overnight.
  2. Preheat oven to 375ºF. Roll out half of the dough (keep the remaining dough refrigerated) to 1?4-inch thickness on a lightly floured surface. Cut out cookies using a 21?2-inch heart-shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets. Bake for 7 to 10 minutes, or until edges are very lightly browned. Remove from cookie sheets; cool completely on wire rack.
  3. Line cookie sheets with waxed paper. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring often, until just melted and smooth (4 to 6 minutes). Dip half of each heart into the chocolate. Place cookies on lined cookie sheets and refrigerate until chocolate is firm. Store refrigerated in airtight containers, with waxed paper separating layers of cookies.