Ever have a chocolate and peanut butter craving? These easy no-bake cookies are quickly put together to satisfy your sweet tooth and could be a fun recipe for kids. Remember, there is absolutely nothing wrong with enjoying a sweet treat now and again! Eating healthy is all about moderation, not about restriction. Making your own cookies at home versus buying pre-packaged cookies also reduces the amount of processing, additives and ingredients.
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter
1/2 cup milk (any fat content works)
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
Mix together the peanut butter, oats and vanilla in a mixing bowl. Don’t worry about getting it evenly mixed; it will all come together in the pot.
Heat the butter and milk in a heavy saucepan over medium-high heat, until the butter is melted. Whisk in the sugar, salt and cocoa until smooth. Bring to a boil, and cook for 1 1/2 minutes, until you see large bubbles, stirring often to prevent scorching. With a silicone spatula or wooden spoon, stir in the peanut butter–oat mixture, and continue cooking for 1 minute longer, until the mixture is still fluid but starting to hold a shape, stirring constantly.
Turn off the heat, but leave the pot on or near the burner to keep the mixture warm as you scoop (it shouldn’t still be bubbling, just keeping warm). Drop the cooked mixture by tablespoonfuls onto wax paper, parchment paper or aluminum foil. Allow to cool and become firm. Store in a tightly sealed container for up to 1 week.
Serving size: 2 cookies
Calories: 223; Total Fat: 10.5g; Saturated Fat: 5g; Cholesterol: 15mg; Total Carb: 30g; Fiber: 1g; Sugar: 26g; Protein: 3g
Printable recipe available at: https://food52.com/recipes/83413-boiled-peanut-butter-cookies-from-scott-peacock