No Bake Chocolate Peanut Butter Cookies, champaign corks and gold ribbon on a white surface
5 from 3 votes
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No Bake Chocolate Peanut Butter Cookies

Makes 12 mini cookies
Author Wendy Sondov

Ingredients

  • 4 ounces about ¾ cup chocolate (I use Bada Bing Bada Boom candy and molding chocolate from Chocoley.com)
  • 1 ½ tablespoons creamy peanut butter
  • ½ cup corn puffs cereal peanut butter or chocolate flavor (I use Envirokidz gluten free cereal with fairly traded ingredients)
  • ½ cup mini marshmallows Dandies brand are gluten free and vegetarian
  • 2 tablespoons sprinkles optional
  • 12 mini cupcake liners

Directions

  1. Place mini cupcake liners in a mini cupcake pan.
  2. In the microwave in a large microwave safe bowl, melt the chocolate and peanut butter at 50% power for 1 minute. Stir. If not completely melted and smooth, return to the microwave at 50% power for 15 second intervals until smooth.
  3. Stir the cereal and marshmallows into the chocolate mixture until well coated.
  4. Spoon the mixture into the cupcake liners. Decorate with sprinkles.
  5. Place in the refrigerator for about 5 minutes until set.
  6. Store in an airtight container at room temperature for up to 2 weeks.

Packing Tips

Pack snugly in an airtight plastic storage container with layers separated by wax paper. Place crinkled wax paper between top layer and lid to ensure no movement during shipping.