Enjoy a twist on no-bake cookies with these delicious Dark Chocolate Peanut Butter Cookies. Ready in 40 minutes and great with a glass of milk!
The Perfect Combination – Dark Chocolate Peanut Butter Cookies
Chocolate makes everything better, right? My husband agrees — but even more so when it’s combined with peanut butter! These are easy to whip up a batch for when you have a craving and by using dark chocolate, you can feel a little better about your indulgence.
You can use regular cocoa powder for this recipe; however, I encourage you to give the Hershey’s 100% Cacao Special Dark Blend a try for a batch or two. It is gluten-free and kosher, too. The blend is mildly sweet and perfectly balanced. Even if you’re not a big fan of dark chocolate, it’s absolutely delicious when paired with peanut butter. These have been really great cookies to help my sweet cravings without going overboard on the extra sugar.
This fantastic, versatile pantry staple is one of the best-kept secrets of master bakers everywhere!
Ingredients:
½ cup sugar-free peanut butter
6 tablespoons unsalted butter, room temperature
1/3 cup real maple syrup
1 teaspoon real vanilla extract
2 tablespoons dark unsweetened cocoa powder
1/8 teaspoon salt
1½ cups quick cook oats
Instructions:
Line a large baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.
Add peanut butter, butter, maple syrup, and vanilla extract to a microwave-safe bowl. Cover and place in microwave for 1 minute at 50% power. Remove from microwave and stir vigorously until smooth.
Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.
Add oats, one-half cup at a time, and stir until oats are completely coated.
Add rounded tablespoons of peanut butter oatmeal mixture to prepared baking sheet. Place in freeze for a minimum of 30 minutes to set.
Remove from freezer and serve immediately. Store remaining cookies in the refrigerator until ready to serve or the cookies will lose their shape. Enjoy!
Ingredients
Instructions
Line a large baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.
Add peanut butter, butter, maple syrup, and vanilla extract to a microwave-safe bowl. Cover and place in microwave for 1 minute at 50% power. Remove from microwave and stir vigorously until smooth.
Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.
Add oats, one-half cup at a time, and stir until oats are completely coated.
Add rounded tablespoons of peanut butter oatmeal mixture to prepared baking sheet. Place in freeze for a minimum of 30 minutes to set.
Remove from freezer and serve immediately. Store remaining cookies in the refrigerator until ready to serve or the cookies will lose their shape. Enjoy!
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 29mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g
This data was provided and calculated by Nutritionix on 11/8/2020
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