Peanut Butter Stuffed No Bake Cookies Recipes

PEANUT BUTTER STUFFED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Line large baking sheet with waxed paper. In medium bowl using hand mixer combine 1 cup peanut butter and powdered sugar until fluffy. Drop teaspoon sized balls of mixture on prepared sheet. Freeze 15 minutes. In large bowl using hand mixer cream remaining ½ cup peanut butter, butter and sugars until light and fluffy. Add egg and vanilla extract until combined. In small bowl, combine flour, baking soda and salt. Gradually add flour mixture to peanut butter mixture and mix just until flour is incorporated. In small bowl, combine sugar and cinnamon. Scoop heaping tablespoon cookie dough and flatten. Top with frozen peanut butter balls and wrap dough to completely seal. Roll in cinnamon-sugar mixture and place on parchment paper-lined baking sheet. Bake 10 minutes or until edges are set. Let stand 5 minutes before transferring to wire rack to cool. Dust with powdered sugar if desired.

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.

PEANUT BUTTER STUFFED COOKIES

Steps:

• Using a medium bowl and a whisk or a hand beater, mix the peanut butter and powdered sugar until combined and smooth like dough
• Use a small ice cream scoop and scoop some filling into the palm of your hands
• Roll into a ball and place onto a small tray or plate
• Place into freezer while you make the dough
• Pour the 1 C of sugar into a medium-size bowl
• Preheat oven to 350 degrees
• Using a standing mixer, beat together the sugars, peanut butter, shortening, butter, and eggs until combined and smooth
• Using a large bowl whisk together the flour, baking soda, baking powder, kosher salt until combined
• Gradually beat in the dry ingredients into the wet until a dough forms
• Using the large ice cream scooper, scoop out some dough into the palm of your hand
• Make an indent in the center of the dough with your thumb and gently stretch the indent to make it wider
• Remove the peanut butter filling from the freezer and place a filling into the center of the indent
• Pull dough over the filling and mold into a smooth ball of dough
• Roll the cookie dough ball in the sugar
• Place onto the cookie sheet and place into the oven and bake for 13-15 minutes or until a light golden brown
• Allow cookies to cool before moving and enjoying with a LARGE glass of milk!

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.

PEANUT BUTTER NO BAKE COOKIES

Steps:

• In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
• Boil for one minute, stirring constantly.
• Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
• Working quickly, drop by spoonfuls onto waxed paper . Let cool completely.

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.

PEANUT BUTTER-STUFFED SKILLET COOKIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, whisk together flour, baking soda, and salt. Set aside.
• In another bowl, beat softened butter, sugar, and brown sugar until creamy.
• Add vanilla extract and egg, and beat until combined.
• Add the flour mixture and stir until all of the flour is incorporated.
• Pour in the chocolate chips, and stir.
• Pour ½ of the cookie dough into a greased oven-proof skillet and press it into the pan.
• Spread peanut butter over the dough and top with the other half of the cookie dough. Press the dough so it covers the peanut butter.
• Bake for 35-40 minutes or until the edges are golden brown (baking times & temperatures may vary).
• Cut into slices and serve warm with ice cream.
• Enjoy!

PEANUT BUTTER NO-BAKE COOKIES

Steps:

• Bring brown sugar, milk, and butter to a boil in a small saucepan, stirring occasionally. Boil 1 minute, then remove from heat. Stir in oats, peanut butter, vanilla, and salt until well combined. Transfer dough to a small heatproof bowl.
• Drop level tablespoons of dough onto a parchment-lined baking sheet, pressing down slightly. Let stand, uncovered, at room temperature until cool and set, at least 1 hour. Drizzle with chocolate; refrigerate until chocolate is set, about 5 minutes. Cookies can be refrigerated in an airtight container up to 3 days. Bring to room temperature before serving.

PEANUT BUTTER STUFFED CHOCOLATE COOKIES

Steps:

• In large microwavable bowl, microwave butter, chocolate chips and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix and egg until well blended. Refrigerate dough 30 minutes or until firm enough to scoop.
• Heat oven to 375°F. For each rounded measuring tablespoon dough, place 1 peanut butter cracker in center, forming dough into ball around cracker. Onto ungreased cookie sheets, place dough balls 2 inches apart.
• Bake 9 to 11 minutes or until tops are dry (cookies will still be soft). Cool 1 minute; remove from cookie sheets to cooling racks.
• In 1-pint resealable food-storage plastic bag, add peanut butter chips and oil; seal bag. Microwave on High 1 minute, kneading bag after 30 seconds, until melted and smooth. Cut 1/8-inch slit diagonally across bottom corner of bag. Squeeze drizzle over cooled cookies. Let stand until set. Store in airtight container.