Raise your hand if you’re a fan of the classic no-bake cookie? I don’t know about you, but both my hands are raised. I love no-bake cookies. I’ve been making these since I was a kid. They’ve always been one of my favorites . . .I’m sure it has nothing to do with the fact that (1) it’s chocolate and peanut butter together, and (2) Duh, it’s a cookie.
Well, they are completely fabulous as is, but I took them up a notch by adding some chopped up Butterfinger to them. Because there is no such thing as too much chocolate and peanut butter. I love the little bit of crunch the Butterfinger adds throughout some of the cookie, it’s perfect.
One of my favorite things about these cookies is the whole “no-bake” thing. . .no oven required is always a plus when those cookie cravings hit and it’s 97+ degrees outside (which it happened to be the day I made these). I also love how fast you can throw them together. The hardest part is waiting for them to set up, which I usually never do because I can’t wait that long, aaaaand I always seem to find myself licking the pan clean.
If you’re craving something sweet, chocolaty & peanut buttery, then these cookies are for you.
- 1 stick butter
- 2 Tbsp. cocoa
- 2 Cups sugar
- ½ cup milk
- ⅔ cup peanut butter
- 3 cups oatmeal
- 1 tsp. vanilla
- 1 cup, coarsely chopped Butterfingers
- Extra Butterfinger for sprinkling on top
- In a medium saucepan, melt butter. Add cocoa, sugar and milk and whisk together to combine. Bring to a boil and boil for one minute, stirring constantly. Remove from heat.
- Add peanut butter and vanilla stir until smooth.
- Add oatmeal and stir until well combined. Allow mixture to sit for 10 minutes to cool, stirring occasionally.
- Gently stir in chopped Butterfinger and drop by spoonfuls onto waxed paper-lined cookie sheets. Garnish with more chopped Butterfinger.
- Let cool until set. Store in an airtight container.