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!
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
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!
I'm Shelly - the actual mama behind the 'Meat & Three Meals'. My mission is to bring families back to the dinner table with easy recipes that fit the classic "Meat & Three" southern style. Discover recipes for meat dishes, all the fixin's (aka side dishes), bread, desserts, and more!