I saw this recipe pop up on Pinterest and had been considering it for awhile. I had originally planned to make them as marathon day snacks, but my sink clogged #boocrappyapartment. I'm glad I didn't give up on the peanut butter ball dream... chocolate and peanut butter are obviously incredible, but the oats in these cookies give them remarkable texture and a little less guilty.
Just a few simple ingredients and no need to get out the kitchen scale. I did do a bit more measuring than usual though. Bakers be proud.
This is a similar method to a Rice Krispy treat. Easy enough for kiddos and room for endless variations.
Ahh.... this shit just got real. Once everything is combined, you'll need to move quickly to scoop the cookies before they dry out.
I wished I had a small ice cream scoop. I used a tablespoon with a flexible end and my fingers instead.
No Bake Chocolate Peanut Butter Cookies
3 tablespoons unsalted butter
1/2 cup sugar
1/4 cup fat free milk
1 tablespoon cocoa powder
1/2 cup peanut butter
1 cup semisweet chocolate chips
2 cups rolled oats
Cover one cookie sheet in parchment paper.
Melt butter over low heat in a heavy bottomed pan. Add sugar, milk and cocoa powder and stir until combined. Add in peanut butter and chocolate chips, stir until melted. Remove from heat and add oats, stirring quickly to combine.
Using a small ice cream scoop or spoon, scoop out individual cookies onto parchment. Move quickly to complete this before mixture dries out. Refrigerate cookies for 30 minutes before serving.