Summer heat brings one thing to mind when I’m in the kitchen, and that is not having to use my oven.
That’s why I love this super-easy cookie recipe that uses just the stovetop for a few minutes. These cookies are so easy to whip up, and since there is no baking, these treats invite your kids into the kitchen to help.
Rolled oats are combined with creamy peanut butter, cocoa powder and crushed pretzels for these easy, no-oven-required cookies. They’re great for snacking, kids’ lunchboxes or as a quick sweet fix while entertaining.
No-bake chocolate peanut butter pretzel cookies recipe
Inspired by Two Peas & Their Pod
These sweet and salty no-bake chocolate-peanut butter cookies are one of my very favorite treats. They are easy to make and too easy to eat.
Prep time: 10 minutes | Cook time: 5 minutes | Inactive time: 30 minutes | Total time: 45 minutes
- 4 ounces softened unsalted butter
- 1/2 cup vanilla almond milk or regular milk
- 1/4 cup unsweetened cocoa powder
- 1-1/4 cups organic brown sugar
- 1/2 cup all-natural, creamy peanut butter
- 1 teaspoon pure vanilla extract
- 2-1/2 cups old-fashioned oats
- 1 cup crushed pretzel pieces
- In a small pot over medium heat, melt the butter.
- Add in the almond milk, cocoa powder and brown sugar, and bring to a boil.
- Boil the mixture for 1 to 2 minutes while stirring frequently.
- Remove the pot from the heat, and stir in the peanut butter and vanilla extract until the mixture is nice and smooth with no lumps.
- Fold in the rolled oats and crushed pretzels, and mix well.
- Drop spoonfuls of the mixture onto a cookie sheet. Allow the cookies to cool for about 30 minutes (they will firm up once cooled), and store them in a zip-top bag for several days.