CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES - TASTE OF HOME
These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. —Jacquie McTaggart, Independence, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 139 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 20g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CHOCOLATE-PEANUT BUTTER COOKIE PIE RECIPE - PILLSBURY.COM
Refrigerated cookie dough is pressed into a company-special dessert! Have you had your chocolate fix today?
Provided by Pillsbury Kitchens
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
- In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
- Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
Nutrition Facts : Calories 390 , CarbohydrateContent 49 g, CholesterolContent 10 mg, FatContent 3 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 40 g, TransFatContent 0 g
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- 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.
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- Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
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