Peanut Butter Chocolate Microwave Cookies Recipes

MICROWAVE NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Combine first 4 ingredients in a 2 quart (or larger) microwavable bowl.
• Microwave on high for 2 minutes.
• Whisk until butter is melted and incorporated.
• Microwave on high for 2 more minutes.
• Whisk well, then stir in remaining ingredients.
• Let set for 10-15 minutes.
• Drop onto waxed paper. (I use the medium Pampered Chef scoop.).

PEANUT BUTTER-CHOCOLATE MICROWAVE 'COOKIES'

Steps:

• Microwave butter and peanut butter in microwaveable bowl on HIGH 20 sec. or just until butter is melted.
• Add sugars; mix well. Stir in egg yolk, then flour and chocolate. Spoon into 2 small microwaveable mugs or ramekins.
• Microwave, 1 at a time, 30 to 40 sec. or just until center is set. Cool 2 min. before serving each filled mug with 2 spoons to share.

NO-BAKE CHOCOLATE AND PEANUT BUTTER COOKIES

Steps:

• 1. COVER 2 trays or baking pans with waxed paper.
• 2. PLACE 1 cup chocolate chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press 23 cup peanut butter chips into cookies. Let stand until firm.
• 3. PLACE remaining 1 cup peanut butter chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in remaining 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press remaining 12 cup chocolate chips into cookies. Garnish with apricots, if desired. Let stand until firm.
• TIP: Chips and shortening can also be melted in a small saucepan over very low heat. Stir until smooth.

4-INGREDIENT, NO-BAKE CHOCOLATE PEANUT BUTTER KETO COOKIES

Steps:

• Line a baking sheet with parchment paper.
• Place peanut butter and yacon syrup in a microwave-safe bowl. Microwave at 60% power until melted, about 1 minute. Add coconut flour; mix well until a thick dough is formed.
• Shape dough into small balls and place on the prepared baking sheet; press into flat cookies.
• Freeze until cookies are hard, about 1 hour.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip the cookies in the chocolate until fully coated. Chill in the fridge until set, about 30 minutes.

MICROWAVE PEANUT BUTTER COOKIES

Steps:

• Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy.
• Add eggs, 1 at a time and beat well after each addition.
• Blend in milk and vanilla.
• Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well.
• Stir in oatmeal.
• Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small.
• Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist.
• Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.