Recipes for "peanut butter no bake cookies"

Line a baking sheet with aluminum foil and spray with cooking spray.

Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.

Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.

Cook over medium heat, stirring constantly, until mixture comes to rolling boil.

Remove from heat; cool 1 minute.

Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.

Beat shortening, peanut butter, brown sugar, and 1 cup white sugar together in a large bowl with an electric mixer until smooth.

Beat in eggs one at a time, then stir in milk and vanilla.

Combine flour, baking soda, and salt; stir into peanut butter mixture until well blended.

Shape spoonfuls of dough into balls and roll in remaining 1/2 cup white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and immediately press a chocolate kiss into each cookie.

Allow to cool completely; the kiss will harden as it cools.

Combine honey, coconut oil, and cocoa powder in a small saucepan; bring to a boil and boil for 2 minutes. Off heat, stir in oats, peanut butter, coconut, and vanilla until peanut butter melts and mixture is smooth.

Drop spoonfuls of mixture onto waxed paper; cool until firm, about 20 minutes.

Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.

Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.

To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.