Chocolate Peanut Butter No Bake Cookies

This is my favorite new cookie and it's almost sugar free depending on if you use chocolate chips!

Chocolate Covered Katie


1/4 cup peanut butter
1/4 cup plus 3 tablespoons raisins
salt to taste (I used a little over 1/4 tsp, but I like salty pb cookies!)
2 tablespoons roasted, unsalted peanuts
1/8 tsp pure vanilla extract
1-2 tablespoons cocoa powder (to taste)
optional: chocolate chips, either before or after blending (or both!)

Throw everything into a food processor and combine until very smooth. Roll into balls, cookies, or bars. The dough can be stored on the counter, in the fridge, or in the freezer.

Chocolate Chip Love Bites

These are fabulous!

From: Chocolate Covered Katie

1/2 cup rolled oats
scant 1/2 cup applesauce (can sub mashed banana)
1/4 cup roasted cashew butter (can sub another nut butter)  ( I used pnut butter)
1/2 tsp pure vanilla extract
1/16 tsp salt
1-2 tbsp mini chocolate chips
2 1/2 tbsp freeze-dried raspberries (can sub 1 tbsp dried fruit, or more chocolate chips)
1 TBL. honey

Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter, then add all other ingredients and mix until well-combined. Shape into cookies (I used a mini cookie scoop) and bake on a greased cookie sheet for around 14-16 minutes, then let cool 10 minutes before removing from sheet. This makes 18 mini cookies (as shown in the photos), or 10-12 bigger cookies.

German Chocolate Fudge Bites

From: Chocolate Covered Katie

So, so yummy!  Just like a larabar!

I triple this recipe for my food processor and then I do a second tripled recipe and store all in a big Tupperware container in the freezer.

3/4 cup pitted dates
1 tsp pure vanilla extract
1/16 tsp salt
2 tbsp cocoa powder (or raw cacao powder)
2 tbsp shredded coconut
1/3 c. pecans
optional: 1/3 c. chocolate chips for tripled recipe

 
Blend all ingredients together very well in a food processor.
Add about 1/2 -1 TBSP water also to make the mix sticky enough to stay in a ball.  When done blending add chocolate chips and stir.
Squish the dough together. Roll into balls and freeze.

No Bake Peanut Butter Cookies

These are the same exact recipe as the No Bake Chocolate Cookies minus the cocoa and add in peanut butter.  These are a delicious peanut butter cookie that melts in your mouth and these set up so much better than the Chocolate version.

Update: Thanks to Shugary Sweets, we have the addition of the reeses pieces to this recipe which makes them so, so yummy.  Allow mixture to cool a little before adding the reeses in so that they don't melt and fall apart, or you can just add them to the tops of the cookies once they are spooned onto your parchment paper.
 

2 c. sugar

1 stick butter

1/2 c. milk

3 c. quick oats

3/4 c. peanut butter

1 tsp. vanilla (optional)

Makes about 24 cookies

Combine sugar, butter and milk, bring to boil and boil for 1 1/2 minutes.  Remove from heat and add peanut butter, stir till melted then add oatmeal and combine.  Drop in spoonfuls on wax paper.  Allow cookies to cool and harden.

Best Sugar Cookies

I am still in the process of experimenting with sugar cookie recipes but so far these are the best sugar cookies.  I love the lemon extract in them.  These are soft yet don't fall apart and are perfect with frosting.

3/4 c. butter
1 c. sugar
2 eggs
1 tsp. lemon extract
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Mix all ingredients and let rest in fridge for 24 hours.  Roll and cut out cookies then bake for 8 min. at 400.  Or you can press the entire dough into a jelly roll pan and make bars out of them which is what I do because I am lazy!

Buttercream Frosting
1 lb. powdered sugar
1 stick butter
vanilla
milk

Chocolate Chip Cookies

I have 2 favorite chocolate chip cookie recipes both made with butter instead of crisco.  The first Chocolate Chip Pudding Cookies adds pudding into the mix and I don't always have that.  So this is my second go to recipe for chocolate chip cookies which come from one of my favorite food blogs Picky Palate.  She likes to stuff them with all sorts of things like oreos, brownies, candy bars etc. but I like them made as plane ole cookies nonstuffed.

2 sticks softened butter
1 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
1 1/2 Cups all purpose flour
2 c. oatmeal
1 scant teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. (or just make normal cookies out of them like I do!)  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Healthy..er Whole Wheat Chocolate Chip Cookies

These are the most amazing cookies for being a little healthier.  I love the organic sugar, that doesn't quite melt which adds a slight crunch to the cookie.  They are so filling and satisfying that you only need one or 2 instead of a whole pan to yourself!

1 c. butter

1 c. organic sugar (I have used raw cane sugar as well and they are both really yummy, you can find these in the bulk section at winco and probably at Fred Meyer as well, if you don't have those stores, look in the organic section of your grocery store)

1 c. brown sugar

2 eggs

2 c. whole wheat flour

2 c. oatmeal

1/4 c. ground flax

1 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

1 bag chocolate chips

Mix all ingredients together and spoon out on cookie sheet.  Bake 350 9 minutes.

Peanut Butter Chocolate Chip Cookies

This is my newest favorite recipe for peanut butter chocolate chip cookies.  Soft and chewy and perfect!

Allrecipes

1/2 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

1.Preheat oven to 375 degrees F (190 degrees C).

2.In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks.

3.Bake for 8 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Chocolate Fudge Peanut Butter Cookie Stuffed Cookies

 Looking for a new cookie recipe?  Look no further!  They take a little more effort than a normal cookie but are sooo worth it!  The chocolate cookie stuffed with a soft peanut butter interiror is the perfect combo.

From the devil herself over at Picky Palate

Peanut Butter Cookie Centers

1 cup creamy peanut butter

1/2 cup granulated sugar

1 egg

Chocolate Cookie

2 sticks softened butter

1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups chocolate chips, I used semi-sweet

1 cup cocoa powder

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter and sugar into a medium bowl, mix to combine then add egg, mixing until well combined. Set aside.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a small cookie scoop, scoop peanut butter cookie dough into your hand. With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough. With hands, press chocolate dough around peanut butter dough, forming into a cookie shape. Place onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Graham Cracker Coconut Cookie

From Favorite Family Recipes

These are low cal but they taste awesome!

3 to 3½ c. crushed graham crackers

1 can of low-fat sweetened condensed milk (we used the non fat condensed milk on accident but they turned out great still)

1 cup chocolate chips

1½ c. coconut

Mix first three ingredients by hand until crumbs are moistened. Spoon into rounded tablespoon sized balls and roll each ball in coconut. Flatten a little bit and bake at 350 for 11 minutes.

Butterfinger Cookies

Chocolatey, butterscotchy and crispy butterfingery.

From Occasionally Crafty

1/3 Cup butter
3/4 Cup granulated sugar
1 egg
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 Butterfinger candy bars, chopped
1/3 c. butterscotch chips
1/3 c. chocolate chips
Beat butter and sugar together until smooth and well-combined. Add in egg and mix well.
In a separate bowl, stir together flour, soda, and salt. Add to butter mixture and mix until well combined.
Chop Butterfingers with a large knife. You'll want chunks and shards, so don't be too exact in how you do this. Add to dough along with chips. Bake 350 for 8 minutes.

Toasted Coconut Symphony Cookies

Crispy toasted coconut and symphony chocolate!

The Sisters Cafe

1/2 pkg sweetened flaked coconut

1 extra large Symphony bar (regular chocolate, not with toffee and almonds)  I have also made this with semi sweet chocolate chips, both are yummy!

Spread coconut on a plate and microwave on high, stirring every 30 or so seconds Watch carefully to avoid burning it. After a few minutes the coconut will start to toast and turn brown.  (I toasted mine in the oven, or you can also do it in a skillet on the stove, I try to stay away from microwaving things)  Continue until all the coconut is golden brown. At this point the coconut will still be slightly soft; let sit for a minute to dry out completely and it will become brittle.

Break apart the Symphony bar and place in a glass bowl. Microwave on low power, stopping frequently to stir, until completely melted.

Pour melted chocolate on the toasted coconut and carefully stir to coat evenly. Using a spoon, drop balls of chocolate covered coconut on a piece of wax paper or parchment paper placed over a cookie sheet. Let dry. I froze mine and pulled them out when we wanted them.

Cookie Dough Truffles

mmm...easy and so good. From www.jamiecooksitup.blogspot.com

1/2 C butter, softened
3/4 C brown sugar, packed
2 1/4 C flour
1 -14 oz. can sweetened condensed milk
1 t vanilla
1/2 C mini chocolate chips
2 -12 oz bags semi sweet chocolate chips
1/4 C milk chocolate chips
1 T shortening, divided


1. Cream your butter and brown sugar together until light and fluffy.
2. Add the flour, sweetened condensed milk and vanilla and mix well.
3. Stir in the mini chocolate chips.
4. Shape into 1 inch balls and place on a sprayed cookie sheet. Cover with saran wrap and freeze for 1-2 hours. You want them to be firm here folks. It makes the dipping a lot easier.
5. In a liquid measuring cup melt your semi sweet chocolate in the microwave. Only heat it for 30 seconds at a time, stirring after each heating interval.
Add about 2 t of shortening to the chocolate and stir to incorporate.
6. Dip each frozen cookie dough ball into the chocolate and then place on wax paper.
7. Melt the milk chocolate in the microwave and add 1 t shortening. Stir it well and then drizzle it over the tops of the truffles. (We had these this weekend when Aunt Tiff was in town and she thought that white chocolate would be good drizzled on the top, too. I agree.)
7. Put the truffles back in the fridge to set for about 15 minutes.

Chocolate Cookies and Cream Cookies

Absolutely delicious!  Slightly crispy on the outside and soft and chocolatey chewy on the inside.
From Picky Palate

2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips, I used semi-sweet ghiradelli
1 cup cocoa powder
15 whole Oreo Cookies, finely ground

Beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.  Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, oreo crumbs and chocolate chips, slowly mixing until just combined. Scoop dough onto baking sheet. Bake on 350 for 8 minutes, until cooked through.

Ginger Snaps

These are a delicious fall recipe with cinnamon and spice mixed into the dough and rolled in sugar.  They cook up perfectly with a barely crunchy exterior and a soft, chewy interior!

From Little Birdie Secrets

1 c. sugar

3/4 c. butter

1/4 c. molasses

1 egg

2 c. flour

2 1/2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground cadamom (i left this out because I didnt have any and didnt notice a difference)

1/4 tsp. salt

Mix first 4 ingredients until well combined.  Add dry ingredients and mix lightly until combined.  Roll into balls, roll balls into sugar and bake 8 minutes.  Eat! Yum!

Makes 2 pans of 15 cookies, you definitely need a double batch of these babies!

Fluffernutter Cookies

Wow these were sooooo easy and they tasted great!  If you like peanut butter than you will like these.  These are really soft and fall apart when you eat them. 

From Picky Palate

1 Cup creamy peanut butter
1 large egg
1 cup marshmallow cream
chocolate chips (optional)

Mix the peanut butter and egg until well combined. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. I also added chocolate chips to half the dough, we liked them both ways.  Scoop dough onto a baking sheet (Make sure to grease the pan or these stick really badly) . Bake on 350 for 12-15 minutes or until baked through.
makes 18 cookies

Apple Crisp Cookies

This is a Better Homes and Gardens winning recipe.
Oh my goodness! is all I can say about these cookies.  So I have been in an oatmeal raisin cookie zone.  This recipe is absolutely delicious!  The apple cider drink mix in these really amp up the flavor.  These cookies are not a thick hearty cookie, more like a super flat, chewy fall apart in your mouth cookie.  They are to die for!  Try em, I dare ya! 

1 cup Shortening
½ cup Butter or margarine
1½ cup Brown sugar; packed
1 cup Sugar
1 pack Instant spiced apple flavored drink mix
1 tablespoon Ground cinnamon
1½ teaspoon Baking powder
1½ teaspoon Baking soda
½ teaspoon Salt
3 Eggs
2 teaspoons Vanilla
3 cups All-purpose flour
3 cups Quick-cooking oats or other
1½ cup Raisins
1½ cup Dried apple pieces; chopped

My addition to the recipe
1 c. water
1 tsp. baking soda
Heat these 2 ingredients with the amount of raisins above and let steep and soak up most of the water about 5 min.  This is a trick from my great grandma which plumps up the raisins and makes them super soft and juicy also adding to the moistness of the cookie. 
 
In an extra-large mixing bowl beat together the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, instant drink mix, cinnamon, baking powder, baking soda, and salt. Beat till combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in as much flour as you can with the mixer. Using a spoon, stir in any remaining flour, oats, soaked raisins from earlier , and dried apples.  Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven about 12 minutes ( I did more like 9-10 min.  depending on the size of the ball, they will look really puffy and not look done but will start looking golden brown in places around the edges, resist the urge to keep them in longer, they will immediately fall flat the minute you take them out of the oven.)  Remove from cookie sheet and cool on a wire rack. 

I almost always bake one pan and then scoop out the remaining dough into balls and freeze the rest.

Double Chocolate Brownie Mini Chip Cookies

These are delicious, the sour cream gives the cookie an extra special flavor by accentuating the rich chocolatey brownie.

Picky Palate I love you.

1/2 cup softened butter
1 Cup granulated sugar
1 egg
1 Cup sour cream
3/4 Cup prepared brownie batter of choice
2 Cups Flour
1 Cup cocoa powder, I used Hersheys
1 Tablespoon baking powder
1/2 teaspoon salt
12 oz bag mini chocolate chips
1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugar until light and well combined. Add egg, sour cream and brownie batter until well combined.
2. Place flour, cocoa powder, baking powder, and salt into a large bowl. Slowly add to wet ingredients along with mini chips until just combined. Using a cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cooked through. Let cool on cookie sheet for 5 minutes then transfer to cooling rack.
about 3 dozen cookies

Chocolate Chip Cake Mix Cookies

This is the easiest chocolate chip cookie recipe and they have a really nice rich flavor.

1 (18.25 ounce) package yellow cake mix
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract (optional)
2 cups semisweet chocolate chips  or to liking


Preheat oven to 350 degrees F (175 degrees C).

Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8-10 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.

“Intimint” Chocolate Chip Cookies

From Picky Palate


These were cute and festive for the holidays a a yummy cookie.  However you could just use your favorite chocolate chip cookie recipe and put the mint chips, chocolate chips and white chocolate chips in them.

1 Cup softened butter

1 Cup packed light brown sugar

1/2 Cup granulated sugar

2 large eggs

1 Tablespoon real vanilla extract

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag Nestles Limited EditionDark Chocolate and Mint Morsels

1 1/2 Cups white chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined. In a large bowl, mix the flour, baking soda and salt. Add to wet ingredients along with the chips. Mix until just combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until slightly golden on outside edges. Let cool for 5 minutes on baking sheet then transfer to cooling rack to finish cooling.

3 dozen cookies