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No-Bake Peanut Butter Cup Cookies

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Ingredients

  • 4 to 5 cups puffed corn cereal, I used peanut butter panda puffs
  • 4 large peanut butter cups, I used Justins, but Reese’s are fine
  • 1/2 cup creamy peanut butter, I would NOT use a natural version with oil separation
  • 2 tablespoons dutch process cocoa powder
  • chocolate sprinkles for rolling

Instructions 

  • Place 3 cups of the cereal into your food processor and pulse until powdery crumbs remain. Add the peanut butter cups, peanut butter and cocoa powder and blend until combined and glossy and comes together. Add in the last cup of cereal and pulse just until the cereal pieces break up.
  • Use your hands to scoop out the dough and roll it into a log that’s about 8 to 10 inches long. I wrapped mine in plastic wrap and rolled it until very smooth. If it gets too sticky, stick it in the fridge or freezer for 15 minutes. Place the chocolate sprinkles on a piece of parchment paper and roll the dough through the sprinkles to evenly coat. Wrap up the log and place it back in the fridge or freezer (just depending on how cold you want it!) for about 30 minutes. Remove and slice into rounds before serving.
  • I do store these in the fridge or freezer if there are extras. They taste wonderful cold. I also find that if they sit out, they can get slightly mushy and just don’t have the texture that I love.

Notes

[barely adapted from food + wine]
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