Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Watch how to make this recipe.
No-Bake Chocolate and Peanut Butter Cookies
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- Total: 25 min
- Prep: 25 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 167
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 5 mg
- Sodium
- 5 mg
- Total: 25 min
- Prep: 25 min
- Yield: 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 167
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 5 mg
- Sodium
- 5 mg
Ingredients
Directions
- 1. COVER 2 trays or baking pans with waxed paper.
- 2. PLACE 1 cup chocolate chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press 23 cup peanut butter chips into cookies. Let stand until firm.
- 3. PLACE remaining 1 cup peanut butter chips and 1 tablespoon shortening in large microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Stir in remaining 1 14 cups chow mein noodles and 14 cup oats. Drop by heaping teaspoonfuls 2 inches apart onto prepared tray. Flatten slightly. Press remaining 12 cup chocolate chips into cookies. Garnish with apricots, if desired. Let stand until firm.
- TIP: Chips and shortening can also be melted in a small saucepan over very low heat. Stir until smooth.
