No Bake Cookie Recipes

1. Combine sugar, butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring often. Boil for exactly 1 1/2 minutes. Remove from heat, and stir in peanut butter. Add oats and vanilla; stir until well combined.
2. Drop by teaspoonfuls onto waxed paper. Let cool until hardened. Lynne64.

Peanut Butter-Chocolate No-Bake Cookies

These simple drop cookies give your oven a break: they start on the stovetop – where all the ingredients are mixed – and then finish and set in the fridge. They are also perfect for making with kids: all of the ingredients are pantry staples, clean-up is easy and there are no raw eggs. If your household has allergy concerns, then swap the peanut butter out with your favorite smooth nut or seed butter like almond, cashew or sunflower butter. Refrigerate the cookies in an airtight container and have chilled treats for after school or as special snacks. This recipe also makes a generous amount of cookies (5 dozen!) so keep it in mind the next time you need a giftable sweet.

Total: 0 40min0

Yield: about 60 cookies

Serving Size: 1 of 60 servings

Nutrition Facts: servingSize 1 of 60 servings, calories 83, Fat 4g, Saturated Fat 2g, Carbohydrate 11g, Fiber 1g, Sugar 7g, Protein 2g, Cholesterol 4mg, Sodium 5mg

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1 stick (8 tablespoons) unsalted butter
• 1/4 cup unsweetened cocoa powder
• 3 cups old-fashioned rolled oats
• 1 cup smooth peanut butter
• 1 tablespoon pure vanilla extract
• Large pinch kosher salt

Instruction:

1. Line a baking sheet with wax paper or parchment.
2. 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.
3. 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.

No Bake Cookies

A super fast, super easy to make cookie made with chewy oatmeal, rich cocoa and creamy peanut butter. They’re perfectly fudgy and always just too good to resist! A childhood favorite that I’m still making all the time.

Prep: 5min

Total: 33min

Serving Size: 1 serving

Nutrition Facts: calories 215 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, Saturated Fat 3 g, Cholesterol 9 mg, Sodium 57 mg, Fiber 3 g, Sugar 15 g, servingSize 1 serving

Ingredients:

• 1/2 cup (113g) salted butter
• 1 3/4 cups (350g) granulated sugar
• 1/3 cup (32g) unsweetened cocoa powder
• 1/2 cup (120ml) milk
• 1 tsp vanilla extract
• 2/3 cup (160g) creamy peanut butter
• 3 cups (275g) quick oats ((don’t use old fashioned oats))

Instruction:

1. Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
2. In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
3. Set over medium heat, and cook stirring frequently until it reaches a full boil.
4. Allow mixture to boil 60 seconds without stirring.
5. Remove from heat, immediately add in vanilla, peanut butter and quick oats.
6. Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
7. Allow to rest at room temperature until set, about 20 – 30 minutes (to speed up setting refrigerate).
8. Store cookies in an airtight container at room temperature.

Delicious No Bake Cookies