Chocolate and Peanut Butter No Bake Cookie Recipe (2024)

FAQs

What makes no bake cookies not set up? ›

Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny. Some folks say bring the mixture to a rolling boil and then count to 60, while others swear by counting to 90.

The cookies are made with peanut butter, cocoa powder, vanilla, and oats, this no bake dessert recipe is full of all your favorite cookie flavors. You can't go wrong with peanut butter and chocolate! Seriously, the BEST combo!

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

You can whip up cookies in a jiff using a non-stick griddle. Heat your griddle to between medium-low and medium heat; if it's too hot, the outside of the cookie will burn before the inside has a chance to cook. Portion out a tablespoon of cookie dough for each cookie you're making.

In the refrigerator, the cookie dough will stay fresh for about 6 month. In the freezer, you can keep it for up to 1 year!

Peanut butter

Peanut butter cookie / Main ingredient

Chips Ahoy! is an American chocolate chip cookie brand, baked and marketed by Nabisco, a subsidiary of Mondelez International, that debuted in 1963.

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

Salt (optional) – to enhance the flavor! If your peanuts are already salted, you can leave this out. Maple Syrup (optional) – if you want to sweeten things up, add a tablespoon of maple syrup, honey or agave. Cinnamon (optional) – for some added spice.

Is it better to use butter or shortening in peanut butter cookies? ›

Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't. But you can easily make up for butter's crisping tendencies by using crucial ingredient No. 3… Brown sugar instead of white sugar.

You can use the air fryer for any cookie recipe you want to bake! Just be sure to adjust the temperature—since the air fryer gets a lot hotter a lot quicker, you won't want to go past 325 degrees, otherwise your cookies will burn.

Using parchment paper for baking cookies will enable them to bake more evenly, and the non-stick quality will also help prevent them from cracking or breaking when lifting them off the sheet.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

If you think your cookie dough is off, you may not have enough liquid in the recipe. Consider adding a touch more liquid such as melted butter, egg yolks, or a teaspoon of water. Add a teeny bit and see if that helps. Add more as needed until the dough holds together and is scoop-able.

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Why are my no bake cookies grainy? One common reason is overcooking or undercooking the mixture when boiling the ingredients. Make sure to boil the mixture for precisely one minute. Overboiling can lead to a grainy texture, as can using granulated sugar that hasn't completely dissolved.