Chocolate - Peanut Butter No Bake Cookies

Chocolate - Peanut Butter No Bake Cookies

hlbennett

"My sister and I used to make this with our grandmother when we were younger. They are so simple yet so tasty! You can take them anywhere and count on them disappearing quickly!"
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Ingredients

45 m servings 143 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Combine sugar, milk, margarine, and cocoa powder in a saucepan; bring to a boil, stirring often, for 1 minute. Remove from heat and stir in oats, peanut butter, and vanilla extract. Drop about 1 tablespoon of mixture per cookie onto the prepared baking sheet. Let stand until cookies are cooled and firm, about 30 minutes.

Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

This recipe had delicious flavor! I found them to be slightly runny depite adding more oats to the recipe. A few small tweaks - I added a teaspoon of espresso powder and a quick shake of ground ...

Most helpful critical review

It was runny, way too sugary..

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This recipe had delicious flavor! I found them to be slightly runny depite adding more oats to the recipe. A few small tweaks - I added a teaspoon of espresso powder and a quick shake of ground ...

If you use regular, rather than quick-cooking oats, you will not get the proper consistency for the cookies to be dry and not runny.

I agree with Guru -- all of these require QUICK oats ... the regular ones have to be cooked too long to absorb properly - with QUICK oats success every time

It was great a little to sweet but very good!!

Loved these! Used the quick cooking oats and let the mixture stay at a ROLLING boil for a full min and they set up just great! Wonderful flavor! *UPDATE* Made this yesterday (above) using Justi...

I only used this recipe as a base and altered many things, mainly for personal preference. First, I melted unsalted butter and Jiff brand Salted Caramel Hazelnut butter (this is not as thick as...

5+ Stars for these delicious, fudgy treats!! I have been making this exact recipe for many years. When I was little my gram used to make these for us all the time. We love them and they are...

They taste great but a little too gooey so they're messy.

It was runny, way too sugary..

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