Its that time of year again…the holidays. And no matter your religious persuasion, this time of the year has the ability to nutella_peanut_butter_no_bake_cookie_recipe_delectabellestrike terror in the hearts of fledgling cooks everywhere. Spatula grasped in a sweaty grip, they take to the kitchen to attempt to decide how they will accomplish the time-honored task of creating cookies that will please guests and revelers alike.

Well, for those that are challenged in the baking department, much like myself, I have dug up a few easy-peasy recipes to whip up this holiday season, so don’t let that invite to the cookie exchange instill anxiety-charged madness just yet.

Behold the presto, instant cookie! These two recipes require very minimal ingredients, so they are friendly to the wallet, and they take minimal time to prepare so they are a cinch to make as a last minute gift. Enjoy and, if all else fails, remember to pair with eggnog laced with Grandpa’s old cough medicine and let the good times roll!

 

No-Bake Nutella & Peanut Butter Cookies

Yield: Approximately 2 dozen cookies (recipe can be doubled for a crowd)

No-Bake Nutella & Peanut Butter Cookies

Ingredients

  • 3 tablespoons butter
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup peanut or hazelnut butter
  • 3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
  • 2 tablespoons hazelnut liqueur, like Frangelico (optional)
  • 2 cups rolled oats

Instructions

  1. In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk, and cocoa powder and mix until combined. Stir in the peanut butter, Nutella, and Frangelico until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce heat to lowest setting.
  2. Working quickly, use a spring-form ice cream scoop to shape balls of dough and place them on a parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.
http://www.delectabelle.com/2011/11/two-easy-holiday-recipes-chocolate-covered-oreo-balls-and-no-bake-nutella-peanut-butter-cookies/

Chocolate Covered Oreo Balls

Total Time: 2 hours

Yield: 25-30

Serving Size: 1 Oreo Ball

Calories per serving: 128 calories (64 from fat)

Fat per serving: 7.2g (3.0g Saturated)

Chocolate Covered Oreo Balls

Ingredients

  • 1 package regular size Oreo cookies, crushed
  • 1 (8 ounce) package cream cheese, softened
  • 1 package white almond bark
  • 1 package chocolate almond bark

Instructions

  1. Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls.Chill for an hour.
  2. Melt approximately 3/4 package of white almond bark.Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
  3. Allow to harden on wax paper.Takes about 15 min.
  4. While waiting, melt about 1/4 package of chocolate almond bark.When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
  5. You can just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark, just like a professional piping bag.
http://www.delectabelle.com/2011/11/two-easy-holiday-recipes-chocolate-covered-oreo-balls-and-no-bake-nutella-peanut-butter-cookies/

No Bake Nutella Peanut Butter Cookie Recipe & Photos courtesy of The Kitchn.

Oreo Cookie Balls Recipe & Photos courtesy of Food.com.

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