Peanut Butter Chocolate Banana No Bake Cookies Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER BANANA COOKIES

Steps:

• In a large sauce pan over medium heat, stir corn syrup and sugar to combine. Heat just to boiling, then remove from heat.
• Add peanut butter, vanilla, and chocolate chips and stir until melted.
• Add crumbled banana and oats. Stir to combine.
• Scoop 2 tablespoon portions (medium scoop) of dough onto wax paper lines counter or baking tray.
• Use finger tips to gently press dough into ½" thick discs.
• To add drizzle: Place melting chocolate discs and peanut butter in a bowl. Microwave on 50% power for about 1-2 minutes until chocolate is melted. Mix to combine.
• Drizzle the melted chocolate-peanut butter over the cookies and add sprinkles immediately.
• Allow to firm for 1 hour.
• Store cookies in layers separated by wax paper, at room temperature in an airtight container for up to 2 weeks.

NO BAKE BREAKFAST COOKIES

Steps:

• Puree the banana in a food processor - you don't want chunks left.
• In a medium saucepan over low heat, combine the pureed banana with the chocolate chips, peanut butter, chia seeds, cocoa powder, milk and salt. Heat very gently until the mix is melting. If you still have some banana chunks in there, mash them into the hot chocolate mixture until smooth.
• Let the mixture cook for about 2-3 minutes. It will thicken and separate from the bowl (see the pictures in the post)
• Remove the pot from the heat and add in the vanilla.
• Stir in your quick oats until they are well-coated (it's easiest to do with a fork)
• Take 2 rounded tablespoonfuls or 1 ice cream scoop full of batter into your hands and shape into cookies.
• Transfer onto a baking sheet lined with waxed paper cool. Chill the cookies in the fridge for about 3 hours or store in the freezer for a more solid cookie.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• 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.
• 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 PEANUT BUTTER-CHOCOLATE COOKIES

Steps:

• Line 2 baking sheets with wax or parchment paper.
• Melt the butter in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk and bring to a boil; boil for 1 1/2 minutes.
• Remove from the heat and immediately stir in the oats, peanut butter, vanilla and salt, stirring to combine. Add the chocolate, stirring until just combined.
• Drop the dough by rounded tablespoonfuls on the prepared baking sheets. Let the cookies stand until set, about 30 minutes.

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.

NO-BAKE PEANUT BUTTER-BANANA COOKIE RECIPE - (3.6/5)

Steps:

• 1. In a medium bowl, combine peanut butter, bananas, and vanilla extract until well mixed. 2. Mix in oats and chocolate chips. 3. Make into small bowls, put into the fridge, and wait until they are chill. 4. Eat up my friend. *Unless you use a blender to mash the bananas, there may still be banana chucks in your batter. But it still tastes just as good.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
• Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

MARTINA MCBRIDE'S NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES

Steps:

• Line 2 baking sheets with waxed or parchment paper.
• Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
• Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
• Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.