Peanut Butter Stuffed No Bake Cookies Recipes

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.

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.

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• 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.

Steps:

• To make the PB centers, add your oats to the food processor and mix until small pieces remain. Then add 2 dates and process again until only small bits remain. Remove from processor and set aside. 2.Next add almonds and peanuts to the food processor and mix until they turn to meal - a few small chunks are OK. 3.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. 4.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. 5.In the meantime, prepare your "no bake cookie" shell by pulsing 18 dates in a food processor until only small pieces remain; about 15 generous pulses. 6.Add oats, chocolate chips and peanut butter and mix until well combined. You want there to be consistently small pieces but not overly processed. 7.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. 8.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 long