Peanut Butter-Chocolate No-Bake Cookies
These simple drop cookies give your oven a break: they start on the stovetop – where all the ingredients are mixed – and then finish and set in the fridge, and all of the ingredients are pantry staples
Prep time:
Yield: about 60 cookies
Serving size: 60
Calories per serving: 55
Ingredients:
Yield: about 60 cookies
Serving size: 60
Calories per serving: 55
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
pinch Large kosher salt
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
