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Peanut Butter No-Bake Cookies Recipe

Peanut Butter No-Bake Cookies Recipe

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Peanut Butter No-Bake Cookies
Creamy peanut butter works best in this recipe. If you prefer, the melted chocolate can be drizzled onto the cookies instead of piped.
Martha Stewart Living, September 1999
Makes 40
/2 cups old-fashioned oatmeal
Cup creamy peanut butter
/2 cups nonfat dry milk
Tablespoons unsalted butter
Tablespoons honey
/2 cup (about 2 ounces) semisweet chocolate morsels
Heat oven to 350 degrees. Spread oatmeal in an ungreased baking pan, and toast until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.
In a medium bowl, combine peanut butter and nonfat dry milk. Stir in toasted oatmeal, and set aside.
In a small saucepan over medium heat, melt butter. Stir in honey. Pour the butter mixture over the peanut-butter mixture, and stir until well combined. Allow to cool slightly.
Shape into about forty logs, each about 2 1/2 inches long. Place the logs onto a wire rack or a parchment-lined baking sheet, and set aside.
Place chocolate morsels in a small heat-proof bowl or the top of a double boiler, and set the bowl over a pan of gently simmering water. Stir occasionally until chocolate is melted, about 2 minutes. Remove from heat, and transfer melted chocolate to a pastry bag fitted with a #3 plain round tip. Pipe chocolate onto the cookie logs. Serve immediately, or store in an airtight container, refrigerated, up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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