No-Bake Peanut Butter Chocolate Nests
Rich chocolate, nutty peanut butter, and chewy oats make these cookies so flavourful and satisfying. The best part is that they are no-bake and come together in just minutes!
Servings: 9 cookies
Ingredients
- 3 Tablespoons unsalted butter
- 2 Tablespoons whole milk
- ¼ cup granulated sugar
- 1½ Tablespoons Dutch-process cocoa powder (If you only have regular cocoa, use 2 Tbsp)
- ¼ teaspoons salt
- ¼ cup smooth peanut butter (not natural)
- ⅓ cup (2 oz) chopped semi-sweet or dark chocolate (chips are fine too)
- ½ teaspoon real vanilla extract
- 1 cup quick-cooking oats
- 27 Cadbury mini eggs (plus extra for snacking - who can resist?!)
Instructions
- In a small saucepan, melt the butter over medium-low heat. Add the milk, sugar, cocoa powder, and salt. Whisk together until smooth and allow mixture to come to a simmer, continuing to whisk frequently. Once the mixture begins to bubble in the middle, set a timer for 1 minute and allow to cook undisturbed. Immediately remove the pan from the heat.
- Add the peanut butter, chocolate, vanilla, and oats to the pan and stir until the chocolate is melted and everything is evenly mixed.
- Prepare a cookie sheet, lining it with parchment paper or a silicone mat. Using a cookie scoop (I used my 1½ Tablespoon scoop), scoop the mixture and place mounds onto the prepared pan. Once all the cookies have been placed on the pan (I got 9), gently press 3 Cadbiury mini eggs into the centre of the mounds. Allow to set at room temperature for 1 hour. If you'd like them to set quicker, put your pan into the fridge or freezer. These cookies freeze well and are delicious eaten at room temperature, from the fridge, or the freezer!
Notes
- If it's not Easter or you don't want to add the mini eggs, the original recipe calls for flaky sea salt on top. They are delicious all year round.
- The original recipe is a doubled version of this. I scaled it back so I don't eat them all myself during the pandemic. Don't need as many to share these days!