No-Bake Peanut Butter Cookies.
If the yellowed index card doesn’t give it away, the “White Karo Corn Syrup” ingredient must.
It’s another gem from the depths of Mother Lovett’s never ending recipe collection.
And you can imagine my excitement when I found this, for they are made with an ingredient I absolutely adore: graham cracker crumbs.
True story: sometimes I melt butter in the microwave, add graham cracker crumbs, add marshmallows, then add chocolate chips and microwave again for a “s’mores bowl.” I’m sort of embarrassed to admit that. But not really. And then I somehow convince myself that it is a healthy snack. I can work wonders.
I have never seen a non-cheesecake cookie, let alone a no-bake cookie, that is made with graham cracker crumbs. And there are a plethora of no-bake cookies making their rounds. My heart was singing as I rolled the dough into balls.
As we all know, there is only one way to make peanut butter better…
The best part of the graham cracker crumbs is that they cause these cookies to be a bit salty. If you know me, you know that chocolate + peanut butter + salt is my kryptonite.
And if you don’t know me, well… just look in the dictionary under the word “bacon” and there will probably be a picture of my face.
So since we have some salty, peanut buttery goodness going on here, you can only imagine how fabulous a drizzle of chocolate is on top.
The cookies are not super sweet, so the chocolate is perfect. Not too rich… they are just right.
I find that the cookies are best when cold, just coming out of hibernation in the fridge with a thick, cool layer of fudge drizzle on top. I adapted that original recipe a bit due to what I had on hand and through some trial and error. I’m not ashamed to say that I ate the rejects too.
I’ll take ten please.
makes about 20 cookies
1 1/4 cups graham cracker crumbs
1/2 cup + 1 tablespoon cup creamy peanut butter
1/3 cup brown rice syrup (you can sub corn or maple syrup)
1 teaspoon vanilla extract
1/4 cup sugar
1/2 teaspoon cinnamon
pinch of ginger
Combine all ingredients in a bowl and mix together. Dough will be very crumbly, but continue to mix. Form 1 inch balls with hands – if dough is too crumbly to stick together, add a bit more peanut butter or syrup until it comes together a bit more. Just continue to work with it. Flatten balls and press with a fork to create indentations.
Melt chocolate in a double boiler and drizzle over cookies. Refrigerate for at least 30 minutes before serving.
Santa better leave diamonds under the tree.
176 Comments on “No-Bake Peanut Butter Cookies.”
Made these at a cookie swap party last week – they were a huge hit! Making them again for Christmas! Thank you :)
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I just made these cookies because I love no-bake recipes. I had 2 problems:
1. I had to add way more PB/maple syrup than the recipe asked for because my dough was too crumbly to form balls and the balls immediately fell apart when I tried to flatten with my fork.
2. Because of problem #1, I ended up eating 1/3 of my dough while “taste-testing” to make sure my PB/syrup ratio were good.
I now have 9 cookies sitting in my fridge. But if I couldn’t get the dough right, my back up plan was to just eat the crumbly dough with the fork.
The dough was AWESOME! I can’t wait to try the cookies. :P
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Useful blog on peanut butter cookies. I love lot baking cookies. Nice informative blog.
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Hi Jessica.
After reading NUMEROUS blog entries of yours, I was enticed to make something from your recipes. I eventually chose to make these no-bake cookies as I was getting too tired to go turn the oven on, or put alot of effort into making anything..and WOW! I’m so glad I had the energy to make these. They tasted SO good! I actually made just half the amount, just to satisfy my craving, and I barely measured correctly anyway. Also, I’m from the UK and we don’t get Graham crackers here, so I used digestives, which, I’m told, is the best equivalent… also, I used crunchy peanut butter, which gave the cookies a nice added bite…. so it seems this is going to be my new, late night, quick-fix recipe! What have you done?!?!
(I’ve also got my sister booked to make cookies for me ((again from one of your recipes)) tomorrow morning before she goes to work! HAHA!)
I just want you to know that you have a humor that cannot be denied. Just reading through your delicious sounding recipes & pictorials to go along with the commentary literally makes me laugh out loud is great. Thanks for not being uptight & having an awesome sense of humor to go along with food.. my number one hobby. Thanks for sharing. :-)
Thanks Brook!
love you jessica <3
1/2 + 1 tablespoon cup creamy peanut butter
Please explain to me what this measurement means?
Are you saying 1/2 cup plus 1 tablespoon peanut butter or
1/2 tablespoon plus 1 tablespoon of peanut butter?
Thanks!
Oops yep, it’s a 1/2 cup! Sorry for the typo.
There is still a confusing typo in this recipe
Thank you – – they sound good and I can’t wait to make them!
awsome cookies and i im only 12 so i will have my mom make a lot love yooh Deena
hehe or you could make em yourself!
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I just made these & my husband tasted the batter & really liked them! Thanks for a great recipe. Has anyone tried substituting Agave Nectar for the brown rice syrup? I used maple syrup & it worked well too.
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ohmygoshohmygoshohmygosh, i just made these fabulous cookies, with tahini instead of pb (eventhough i adore pb, but i couldn’t share if i used it) and maple syrup and maple sugar… wow… i am surprised i have stopped stuffing them in my face long enough to type this… thankyouthankyouthankyou…
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I read the recipe slowly many times, and I’m positive that chocolate is not listed in the ingredients. How much? What kind?
I just tried these no-bake cookies with slight alterations and OMG so good!!
1) Cut the recipe in half. (I live alone plus was not sure if I would like them or not so I opted to cut the recipe).
2) The only syrup I had in my cabinet was the imitation maple syrup (works on a very tight budget). I almost used honey instead (may try that next time).
3) I had honey peanut butter instead of regular.
4. I had no chocolate syrup — but I have two kind of syrup in the cabinet: caramel and butterscotch. I used the butterscotch syrup on top of the cookies.
Wonderful recipe!! I will make these again!
These cookies were delicious! I had to crush the graham crackers myself for quite a while, but it was worth it! It tastes amazing, and I’ll probably be making these again soon!
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