No-Bake Chocolate-Peanut Butter Cookies – a delicious recipe with peanut butter, peanut butter, chocolate sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, grind 3 cups of the corn cereal to a powder.
2
Add the peanut butter cups and peanut butter and process until the mixture is glossy and comes together, about 2 minutes.
3
Add the remaining 1 cup of corn cereal and process until very finely chopped and the mixture just holds together; you should still see small flecks of cereal.
4
Roll the mixture into a 9-inch log and wrap in plastic.
5
Roll the log back and forth until smooth.
6
Unwrap the log and spread the chocolate sprinkles on the plastic wrap.
7
Roll the log in the sprinkles, pressing to help them adhere.
8
Wrap and refrigerate for 15 minutes.
9
Cut the log into 18 pieces and roll the edges in any leftover sprinkles.
10
Serve.
971
kcal
Calories
67
g
Fat
72
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 cups sweetened puffed-corn cereal like Corn Pops (4 ounces), 4 large peanut butter cups (3 ounces), 1/2 cup creamy peanut butter, About 3/4 cup chocolate sprinkles.
Yes, No-Bake Chocolate-Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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