No-Bake Chocolate Peanut Butter Cookies Made With Cream

1. 1

   In large saucepan, melt butter over medium-high heat. Stir in brown sugar, cream, and cocoa; boil 1 minute.

2. 2

   Remove saucepan from heat, add peanut butter and vanilla, and stir until smooth. Stir in oats and peanuts.

3. 3

   Drop heaping tablespoonfuls of the batter onto wax paper-lined baking sheets, spacing 1 inch apart, and let cool until set, about 20 minutes.

4. 4

   Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.