No-Bake Peanut Butter Crunch Cookies
As kids are preparing to go back to school, parents are looking for quick and easy treats to pack in lunch boxes. This cookie fits the bill! It takes less than 20 minutes to put together this crunchy peanut butter treat. No-Bake Peanut Butter Crunch Cookies are crunchy, salty, sweet and full of nutty flavor. And there is absolutely no baking involved. Simply yummy!
We love peanut butter, do you? It is packed with protein and helps you fight those hunger pains in between meals. Peanut butter is one of the four ingredients in these amazing no-bake cookies. No-Bake Peanut Butter Crunch Cookies include white chocolate chips, crunchy peanut butter, granola, and mini-marshmallows…that’s it! Scoop them onto a tray, allow them to set up. Then, just stand back and watch as your family devours them in no time. They are the perfect addition to lunchboxes or an after school snack!
No-Bake Peanut Butter Crunch Cookies
Ingredients:
- 11 ounces white chocolate baking chips
- 1/2 cup extra crunchy peanut butter (Use a brand of regular peanut butter, like Jif or Skippy, as some of the natural peanut butters will not work well due to the higher oil content. And your cookies will not set up properly.)
- 2 cups Kashi Go Granola (I used Kashi peanut butter crunch granola, but any variety of granola without fruit or Rice Krispies can be used.)
- 1 heaping cup mini marshmallows
How to make no-bake cookies?
- Cover a large baking sheet with parchment paper and set aside. Melt the white chocolate chips in a double-boiler over medium heat, stirring constantly until smooth. Look for tips on how to melt chocolate below.
- Add the crunchy peanut butter and stir until combined. Remove from the heat and allow the mixture to cool for two minutes.
- Place the granola and the mini marshmallows in a large mixing bowl. Pour the peanut butter mixture over the cereal.
- Stir gently until all is combined and the cereal is completely coated. Using a large scoop, place rounded scoops of cookie mixture onto a parchment-lined baking sheet. Allow the cookies to set up at room temperature or place them in the refrigerator to harden more quickly.
The recipe makes 18-20 cookies. They are an amazing afterschool snack, sweet treat for a friend, or mid-morning pick-me-up! They are great for a grab-n-go energy booster with 4 grams of protein and only 187 calories per cookie. You’ll definitely want to share these, if you don’t eat them all before getting out of the house.
Store the remaining cookies in an airtight container for up to one week or place them in the refrigerator for up to two weeks. These cookies also freeze well. I put 4-6 cookies in each Ziploc bag and put them in the freezer, so that I can take out a few and put them in a lunchbox or eat them for an after school snack.
Tips on how to melt chocolate:
- If you don’t have a double-boiler, you can place the white chocolate chips in a microwave-safe bowl and microwave them for 30 seconds. Remove the bowl from the microwave and stir. Microwave for another 15 seconds, then stir. Repeat this process until the chips are melted and smooth.
- Be careful, white chocolate can burn easily and once it is overcooked, it will seize up and you won’t be able to use it.
No Bake Peanut Butter Crunch Cookies
Ingredients
- 11 ounces white chocolate chips
- 1/2 cup crunchy peanut butter, Use a brand of regular peanut butter, like Jif or Skippy, as some of the natural peanut butters will not work well due to the higher oil content. And your cookies will not set up properly.
- 2 cups granola, I used Kashi peanut butter crunch granola, but any variety of granola without fruit or Rice Krispies can be used.
- 1 cup mini marshmallows, heaping
Instructions
- Cover a large baking sheet with parchment paper and set aside. Melt the white chocolate chips in a double-boiler over medium heat, stirring constantly until smooth. Look for tips on how to melt chocolate below.
- Add the crunchy peanut butter and stir until combined. Remove from the heat and allow the mixture to cool for two minutes.
- Place the granola and the mini marshmallows in a large mixing bowl. Pour the peanut butter mixture over the cereal.
- Stir gently until all is combined and the cereal is completely coated. Using a large scoop, place rounded scoops of cookie mixture onto a parchment-lined baking sheet. Allow the cookies to set up at room temperature or place them in the refrigerator to harden more quickly.
Notes
- If you don’t have a double-boiler, you can place the white chocolate chips in a microwave-safe bowl and microwave them for 30 seconds. Remove the bowl from the microwave and stir. Microwave for another 15 seconds, then stir. Repeat this process until the chips are melted and smooth.
- Be careful, white chocolate can burn easily and once it is overcooked, it will seize up and you won’t be able to use it.