No-Bake Peanut Butter Cup Cookies
No-Bake Peanut Butter Cup Cookies takes around 1 hour from beginning to end. For 19 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 102 calories, 3g of protein, and 6g of fat each. This recipe from How Sweet Eats requires corn cereal, creamy peanut butter, dutch process cocoa powder, and peanut butter cups. This recipe is liked by 266 foodies and cooks. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. If you like this recipe, you might also like recipes such as No Bake Peanut Butter Cup Cheesecakes, No Bake Peanut Butter Cup Pie, and Peanut Butter Cup Bars {No Bake}.
Servings: 15
Ingredients:
4 to 5 cups puffed corn cereal (I used peanut butter panda puffs)
1/2 cup creamy peanut butter (I would NOT use a natural version with oil separation)
2 tablespoons dutch process cocoa powder
4 large peanut butter cups (I used Justins, but Reese's are fine)
Equipment:
food processor
plastic wrap
baking paper
Cooking instruction summary:
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.
Step by step:
1. Place 3 cups of the cereal into your food processor and pulse until powdery crumbs remain.
2. Add the peanut butter cups, peanut butter and cocoa powder and blend until combined and glossy and comes together.
3. 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.
4. 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.
5. 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.
Nutrition Information:
covered percent of daily need
