Recipe courtesy of Katie Lee Biegel
No-Bake Chocolate-Peanut Butter Cookies
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- Level: Easy
- Total: 1 hr 30 min (included chilling time)
- Active: 30 min
- Yield: 30 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 336
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 114 mg
- Level: Easy
- Total: 1 hr 30 min (included chilling time)
- Active: 30 min
- Yield: 30 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 336
- Total Fat
- 20 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 114 mg
Ingredients
Directions
- Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles.
- Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
