Posting date for the No-Bake Peanut Butter Cookie is December 2nd!
The No-Bake Peanut Butter Cookie
Baked Explorations – p. 185
1/2 cup whole milk
2 cups sugar
1/4 cup dark unsweetened cocoa powder
1/2 cup (1 stick) butter, cut into 1/2-inch cubes, softened
1 cup chunky peanut butter
3 cups rolled oats
1 tsp pure vanilla extract
Line two baking sheets with parchment paper.
In a heavy saucepan over medium heat, stir together the milk, sugar, cocoa powder, and butter until the butter is melted and the sugar is dissolved. Bring the mixture to a boil, stop stirring, and boil for a full 90 seconds. Remove the pan from the heat and add the peanut butter, oats and vanilla. Stir until the mixture is combined.
Use a small ice scream scoop with a release mechanism, or, alternatively, a tablespoon to drop the no-bake cookies onto the baking sheet (leave some room around them; they will spread). Let the cookies cool, then refrigerate them for at least 1 hour. They can be eaten directly from the refrigerator or at room temperature.
Store the cookies between layers of parchment paper in a tightly sealed container for up to 3 days.
Yield: About 36 cookies.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
I’ve heard of these but have never made them…should be interesting!
I had my doubts. I’m a convert.
I *LOVE* these! Yum. Yum. Yum.
I’m also skeptical…I’m thinking of taking the opportunity to make up the Nutell Scones that the group baked before I joined.
I think they taste like Reese’s peanut butter cups. Dangerous. Susan – I cut the recipe in half.
Ewww, Nutella, gross! Hahaha! (Nutella is the equivalent of eating mud to me.) MAKE THESE instead!
Seriously, Mark? And here I thought you had such good taste! LOL!