It has been an eternity since I have made the next cookie. No-bake cookies take me back to 4-H Sugar Cookery Contests. I participated in every cookery contest that came my way all through junior high. The Sugar Cookery Contest was by far one of my favorites. You could produce one item for every category if you wanted, and every year I tried to enter them all. One of the last contests which I considered worthy of my presence, I chose to make no-bake cookies as my entry for that category. I never looked back either, until today.

This version of the recipe uses creamy peanut butter and chocolate chips. When incorporating the chocolate chips, I like to stir the mixture vigorously beforehand in order to cool it a bit. Once the mixture is cooled slightly, I fold in the chocolate chips and begin scooping out cookies immediately. The chocolate chips may make the final product a little more crumbly, but I like the levels of chocolate flavor. While speaking of the chocolate flavor, it’s important to note that I added one fourth teaspoon of espresso powder. This, of course, intensifies the flavor of all the chocolate and gives the cookie a little richer flavor.

Another trick I used for a more flavorful cookie is the toasting of the oats. Ha. “The Toasting of the Oats,” it sounds so regal and official. I promise it isn’t that serious folks. This will give the cookie more crunch and flavor. This step is also optional. But then are they truly, no-bakes? Does this toasting make this cookie a “par-bake”?
No matter what you decide to call them, this recipe is super easy to create. Just be mindful of not over-boiling the sugar.

When you can make everyone in your family something sweet without heating up the oven and the house, it really is a great day! I hope you and yours like my Chocolaty Peanut Butter No-bake Cookies.

Chocolaty Peanut Butter No-Bakes

1 3/4 Cups Granulated Sugar
1/2 Cup Milk
1/2 Cup Butter
4 TBS Unsweetened Cocoa Powder
1/2 Cup Creamy Peanut Butter
3 Cups Oats, toasted 12 minutes @ 350F
1 TSP Vanilla Paste
1/4 Tsp Espresso Powder
1/2 Cup Milk Chocolate Chips, optional

Procedure:

In a medium saucepan combine butter, espresso powder, milk, cocoa, and sugar. Heat on medium-high until the mixture comes to a rolling boil. Allow to boil for 1 to 2 minutes.

Remove from heat and stir in the vanilla and peanut butter.

Using a small cookie scoop, portion of cookies onto wax paper and allow to set completely.