Chocolate and Peanut Butter No Bake Cookie Recipe (2024)

FAQs

What causes no-bake cookies not to harden? ›

Tip #3 The No-Fail Timing Method

Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny. Some folks say bring the mixture to a rolling boil and then count to 60, while others swear by counting to 90.

No-Bake Cookie Ingredients

Milk: Milk gives the cookies more moisture and richness. Cocoa powder: Unsweetened powder is essential for the deep chocolate flavor. Peanut butter: This recipe calls for crunchy peanut butter, but you can use smooth peanut butter if you prefer. Oats: Make sure to use quick-cooking oats.

IF THEY ARE TOO DRY

But if they seem at all dry and/or crumbly, this can most definitely be attributed to a too-long, too-hot cook. Be sure to aim for the lower end of the soft-ball stage of candymaking, which would be around 235 degrees F (or even a degree or so lower, to account for carry-over cooking).

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.

Chips Ahoy! is an American chocolate chip cookie brand, baked and sold by Nabisco that premiered in 1963. Nabisco referred Chips Ahoy! to the old naval warning of spotting other ships “Ships Ahoy!”, marketing these cookies baked with so many chocolate chips that you never take a bite without any!

Chips Ahoy! is an American chocolate chip cookie brand, baked and marketed by Nabisco, a subsidiary of Mondelez International, that debuted in 1963.

In the refrigerator, the cookie dough will stay fresh for about 6 month. In the freezer, you can keep it for up to 1 year!

How Do You Fix Gooey No-Bake Cookies? Freeze them. Once you have added the peanut butter and oats, the only option to fix gooey no-bake cookies is to freeze them so they will hold together enough that you can eat them. It might not be perfect, but it's not the end of the world and they will still be delicious!

Why Are My Peanut Butter Cookies Gritty? A likely suspect is old or hard brown sugar. If there are clumps of sugar in the dough, it won't dissolve completely during mixing or baking– which results in a gritty texture.

Should you refrigerate peanut butter cookie dough before baking? ›

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

This may not sound like a lot, but it is enough that it can affect the quality of your cookies – adding too much peanut butter can make them dry, hard, and crumbly.

Most no-bake cookies have some sticky ingredient to hold it together. If you used something sticky like butter, peanut butter, melted marshmallows or melted chocolate I would pop them in the fridge, so they firm up. If that doesn't help, I would completely dip them in melted chocolate and let them harden in the fridge.

Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.

Cookies will flatten if there is a bit of much fat in the dough, usually butter or shortening. Try adding more flour or oats or something else that will add to the firmness of your dough.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.