A Childhood Classic – Chocolate Peanut Butter No-Bake Cookies

Today’s recipe is not a ground breaking one. In fact, a quick google search reveals pages and pages of websites with versions of the Chocolate Peanut Better No-Bake Cookies. Many sites, including the one on the FoodNetwork.com, stick with the classic recipe that I was making on my own by the time I was 12 or so. Some sites, however, have inventive substitutions and additions that take the cookie to the next level, like this substitution of coconut oil for butter. I’m sharing it today because I received a special request from a friend on Facebook when I mentioned I was going to make them.

My version of the chocolate peanut butter no-bake cookie does not differ much from the original recipe. I like to use Hershey’s special dark cocoa powder, and I add a cup of chia seeds for a bit of a health boost. The biggest difference with my recipe and the original recipe is the insistence on using old-fashioned rolled-oats, which I like because of the chewier texture they provide. To ensure that the cookies aren’t too dry, I also add 2 tablespoons of sugar to the mix and I let the mixture sit for a few minutes to let the milk absorb.

So if you are just up for re-living a little bit of your own childhood or looking for a simple and fun recipe to share with your budding cooks, enjoy!

Chocolate Peanut Butter No-Bake Cookies

1 stick butter
2 cups sugar
4 tablespoons extra dark cocoa
1/2 cup + 2 tblsp milk
1 cup peanut butter
1 tablespoon vanilla
3 cups  rolled oats
¼ cup chia seeds
Waxed paper

1)     Melt butter in a large sauce pan over medium-low heat. Add the dark cocoa and milk and stir until combined. Stir in sugar, increase heat to medium, and bring to a low simmer. Simmer for 1 minute.

2)     Remove from heat and stir in peanut butter and vanilla until the peanut butter is fully melted. Stir in oatmeal  and chia seeds. Let rest for about 5 minutes, giving the oatmeal a chance to soften and mixture to cool enough to handle.

3)     Drop the cookie mixture by rounded tablespoon on to cookie sheets lined with wax paper. Let cool until hardened and store in an air tight container.