Not Peanut Butter Cookies Recipes

NO BAKE PEANUT BUTTER COOKIES I

Steps:

• Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
• Remove from heat and add remaining ingredients. Stir and mix well.
• Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.

NO-BAKE PEANUT BUTTER COOKIES

Steps:

• Gather the ingredients.
• Line 2 large baking sheets with parchment paper.
• Combine the cubed butter, granulated sugar, brown sugar, and milk in a small saucepan and heat on medium-high heat. Stir with a wooden spoon until the butter has melted.
• Stop stirring and let the mixture come to a rolling boil. This means active bubbles around the edges and in the center of the pot. Once it comes to a complete rolling boil, set a timer for 60 seconds.
• Stir with the wooden spoon once or twice to prevent burning. Once the timer goes off, immediately remove the saucepan from the heat.
• The mixture will be very hot, so carefully stir in the peanut butter, vanilla extract, and salt until the peanut butter has melted and is incorporated into the butter mixture.
• Fold in the oats until they are completely coated with the peanut butter mixture.
• Using a cookie scoop, drop scoops of the batter onto the prepared baking sheets.
• Flatten the top of each cookie slightly with the back of the scoop. Allow the cookies to cool on the counter for about 30 minutes, or until firm and set up. Enjoy.

FLOURLESS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
• In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

BUTTERLESS PEANUT BUTTER COOKIES

Steps:

• Mix together peanut butter, eggs, vanilla, and sugars in medium bowl.
• Mix in flour and baking powder. Stir in chocolate chips.
• Drop by teaspoon onto lightly greased baking pan. Bake for 8 min at 375*F. Let cool and enjoy!

PEANUT BUTTER COOKIES WITHOUT BUTTER

Steps:

• Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk.
• Add sifted flour and baking powder.
• Roll into small balls, then take fork and press them down.
• Bake at 375 for 10 minutes.

NO BAKE COOKIES (WITHOUT PEANUT BUTTER)

Steps:

• Gather the ingredients.
• Line baking sheets with waxed paper and set aside. ( Parchment paper or non-stick foil also work instead of waxed paper for no bake cookies.)
• In a large saucepan, combine the granulated sugar, unsalted butter, milk, cocoa powder, and salt.
• Bring to a rolling boil over medium heat, stirring frequently.
• Continue to boil for three minutes.
• Remove the pan from the heat and stir in the oats.
• Drop by spoonfuls onto the prepared baking sheets. Allow to sit at room temperature to firm up.
• It takes about 45 minutes for no bake cookies to set up at room temperature. No bake cookies can also be placed in the fridge and will firm up in about 15 minutes.
• Once firm, peel the set cookies from the waxed paper and store in an airtight container.

NO-BAKE PEANUT BUTTER COOKIES III

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.

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

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.