Best Peanut Butter Chocolate Banana No Bake Cookies Recipes

NO BAKE BREAKFAST COOKIES

Steps:

• Puree the banana in a food processor - you don't want chunks left.
• In a medium saucepan over low heat, combine the pureed banana with the chocolate chips, peanut butter, chia seeds, cocoa powder, milk and salt. Heat very gently until the mix is melting. If you still have some banana chunks in there, mash them into the hot chocolate mixture until smooth.
• Let the mixture cook for about 2-3 minutes. It will thicken and separate from the bowl (see the pictures in the post)
• Remove the pot from the heat and add in the vanilla.
• Stir in your quick oats until they are well-coated (it's easiest to do with a fork)
• Take 2 rounded tablespoonfuls or 1 ice cream scoop full of batter into your hands and shape into cookies.
• Transfer onto a baking sheet lined with waxed paper cool. Chill the cookies in the fridge for about 3 hours or store in the freezer for a more solid cookie.

PEANUT BUTTER CHOCOLATE BANANA NO-BAKE COOKIES

Steps:

• If using a plantain, cut off the ends and stick the plantain(with peel) into the microwave for 2 minutes. Then remove. If using a banana, proceed from here.
• Place the peeled, cooked plantain/peeled banana in a medium mixing bowl. Add peanut butter, vanilla, and milk. Mash well and ensure all ingredients are evenly mixed.
• Add cereal and mix well. Cereal will look slightly damp and none of it should still be dry. It should be like one glob sticking together. ***If you don't have chocolate rice krispy cereal you can use normal and just add 1/2 cup each cocoa powder and sugar.
• Drizzle honey over the mixture and mix well to incorporate it evenly.
• Using an ice cream scoop or a cookie dough scoop, scoop the mixture out onto a cookie sheet or plate. Enjoy!!!

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

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.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
• Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

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.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
• Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

NO-BAKE CHOCOLATE PEANUT BUTTER BANANA COOKIES

Steps:

• In a large sauce pan over medium heat, stir corn syrup and sugar to combine. Heat just to boiling, then remove from heat.
• Add peanut butter, vanilla, and chocolate chips and stir until melted.
• Add crumbled banana and oats. Stir to combine.
• Scoop 2 tablespoon portions (medium scoop) of dough onto wax paper lines counter or baking tray.
• Use finger tips to gently press dough into ½" thick discs.
• To add drizzle: Place melting chocolate discs and peanut butter in a bowl. Microwave on 50% power for about 1-2 minutes until chocolate is melted. Mix to combine.
• Drizzle the melted chocolate-peanut butter over the cookies and add sprinkles immediately.
• Allow to firm for 1 hour.
• Store cookies in layers separated by wax paper, at room temperature in an airtight container for up to 2 weeks.

MARTINA MCBRIDE'S NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES

Steps:

• Line 2 baking sheets with waxed or parchment paper.
• Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
• Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
• Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.