Peanut Butter Stuffed No Bake Cookie Bites Recipes

PEANUT BUTTER STUFFED NO-BAKE COOKIE BITES

Steps:

• To make the PB centers, add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.
• Next add almonds and peanuts to the food processor and mix until they turn to meal - a few small chunks are OK.
• Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats back in and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a few more dates.
• Scoop out small handfuls of dough and form into small balls - about 1 tsp. Place on a parchment lined cookie sheet and pop in the freezer to harden for 15 minutes.
• In the meantime, prepare your "no bake cookie" shell by pulsing dates in a food processor until only small pieces remain; about 15 generous pulses.
• Add oats, chocolate chips and peanut butter and mix until well combined. You want there to be consistently small pieces but not overly processed.
• Fetch a few of your PB centers from the freezer at a time and scoop out enough no bake shell to cover them - about 1 Tbsp. Flatten the no bake cookie dough and then drop a PB center on top (see picture). Then carefully form the no bake shell around the pb center, adding more no bake layer as needed. Slightly wet your hands to help them stick and form into a ball. You will have leftover PB center.
• Place back on cookie sheet and pop back in the freezer for 15 minutes to set. Will keep fresh in an air-tight bag or container for up to a week. Store in fridge or freezer to keep for longer.

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.

STUFFED HAZELNUT COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix 1/2 cup hazelnut spread, the powdered sugar and 1/4 cup chopped hazelnuts. Shape into 24 (1-inch balls).
• In large bowl, beat 1 cup granulated sugar, 1/2 cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
• Divide dough into 24 (1 1/2-inch) balls. Flatten each ball into 2 1/2-inch circle. Shape 1 cookie dough circle around 1 hazelnut ball, covering completely. Repeat with remaining dough and hazelnut balls. On ungreased cookie sheet, place filled dough circles about 3 inches apart.
• Bake 9 to 10 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Drizzle over cooled cookies; sprinkle each with 1/4 teaspoon finely chopped hazelnuts. Let cookies stand until glaze sets.

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.