PEANUT BUTTER CHEWIES (NO BAKE COOKIES) RECIPE - (4.8/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- Place the cornflakes into a large bowl; set aside. Combine sugar, corn syrup and peanut butter in a large saucepan. Heat until mixture comes to a boil around the edges of the pan, stirring constantly. Remove from heat and pour over cornflakes. Stir gently, until thoroughly coated. Drop cookies, using about 2 tablespoons for each, onto waxed paper. You can use a 2-inch cookie scoop. Let cool. Store in airtight container. Once the cookies have cooled and set, you can either dip the bottom of each cookie in melted chocolate (my favorite way) or you can drizzle it over each cookie.
CRISP PEANUT BUTTER CHEWS
Prize-Winning Recipe 2007! No baking needed! Just a few minutes of stove-top prep and you're on your way to a peanutty candy-like cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 72
Number Of Ingredients 5
Steps:
- Line 2 large cookie sheets with waxed paper or foil.
- In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
- Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
- Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 6 g, TransFat 0 g
NO-BAKE PEANUT BUTTER KISS COOKIES
We couldn't have made this Peanut Butter No-Bake Cookie Recipe easier if we tried! Take it easy and let the magic happen without rolling, freezing or baking. Instead, heat half of your ingredients in the microwave and then mix them into your dry mixture. Scoop your sweet and salty mixture onto your cookie sheet and finish them with a kiss - a Hershey's® Kiss® that is! Because of how simple this recipe is, you can finish a whole batch (about 44) of these easy peanut butter no-bake cookies in about 30 min, perfect for when time is tight, but you still want to whip up a homemade treat to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 44
Number Of Ingredients 6
Steps:
- Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
- Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
- Cool completely, at least 1 hour. Store in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
CRISP PEANUT BUTTER COOKIES
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.
Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
NO-BAKE PEANUT BUTTER COOKIES III
These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any.
Provided by Cindy Carnes
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152 calories, Carbohydrate 19.4 g, Cholesterol 7.9 mg, Fat 7.5 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 59.5 mg, Sugar 13.5 g
NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
- Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
PEANUT BUTTER CHEWS
Steps:
- In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
- Add cereal, mix well and mold into small balls.
Nutrition Facts : Calories 159.4 calories, Carbohydrate 27 g, Fat 5.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 108.4 mg, Sugar 13.7 g
CRISP AND CHEWY PEANUT BUTTER COOKIES
In the mood for homemade cookies? These crisp, chewy treats are a delicious way to show someone you care. "The original treasured recipe is the only one my grandmother wrote down," says Janet Hall of Clinton, Wisconsin. Freeze any remaining cookies in an airtight container for up to 3 months. Thaw cookies at room temperature before serving.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
NO BAKE CRISP PEANUT BUTTER CHEWS (COOKIE MIX)
Betty Crocker,prize winning 2007 recipe. It should read 1 box Betty Crocker peanut butter cookie mix, but for some reason Zaar would not except it.
Provided by lemoncurd
Categories Drop Cookies
Time 55m
Yield 5 dozen cookies
Number Of Ingredients 5
Steps:
- Line 2 large cookie sheets with waxed paper or foil.
- In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally.
- Stir in peanut butter until melted.
- Stir in cookie mix until well blended.
- Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.
- Immediately remove from heat.
- With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
- Drop by rounded tablespoonfuls onto cookie sheets.
- Flatten each cookie slightly with fingertips.
- Cool completely,
- Drizzle with melted chocolate(optional).
- Store covered at room temperature.
Nutrition Facts : Calories 1001, Fat 49.2, SaturatedFat 8.6, Sodium 968.1, Carbohydrate 132.2, Fiber 7, Sugar 37, Protein 26.3
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