Peanut Butter Chocolate No-Bake Cookies
The key to making these cookies successfully is to read the whole recipe, then have all the ingredients measured & ready before you start, as well as your waxed paper torn or your baking dish buttered. Once it starts, it goes quickly! But so will the cookies, so save some back before the family finds them. =^..^=
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- 1 1/2 c
- white sugar
- 1/2 c
- 1 stick
- butter or margarine
- 1/2 c
- unsweetened cocoa powder
- 1/2 c
- peanut butter (smooth or chunky)
- 1 tsp
- vanilla extract
- 3 c
- dry oatmeal
1Measure out all of the ingredients. Put the sugar & milk in a dutch oven. Have all other ingredients laid out in order of use.
If you're making traditional no-bake cookies, tear off enough waxed paper for about 36 cookies.
If you want "break apart" cookies, butter the bottom of a 13 x 9 baking dish with the end of the stick of butter you have lined up. (This works well when you're out of waxed paper, too.) You just break the cooked & cooled cookies into pieces.
3Leaving the pot on the heat, add the stick of butter and the peanut butter. Stir to melt & combine.
9For a "peanut butter free" version of this recipe, just increase the sugar to 2 cups. The rest of the ingredients stay the same. Prepare the waxed paper or butter the pan, as written above. Have all of the ingredients measured & waiting, too, since it all goes fast. The directions are different: In a dutch oven or large saucepan, stir together the sugar, milk, margarine, and cocoa. Turn heat on HIGH. Stir until boiling. Quickly turn the heat to MEDIUM and stir & boil for 4 minutes only. Remove from heat. Add vanilla & stir. Add oatmeal & mix well. Drop spoonfuls onto the waxed paper or pour into the buttered pan. Cool.