Classic Chocolate 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.

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.

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!

There are 115 calories in 1 No Bake Cookies.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

There's such a thing as too underbaked

Slightly underbaked cookies yield chewier results, but you definitely don't want to end up with raw cookie dough either. To prevent this from happening, Southern Living recommends letting your cookies cool right on the baking pan instead of on a separate cooling rack.

My cookies was underdone / under baked after a bake for about 7-8 minutes. To save these cookies, I let them completely cool, and then bake them again in 160 degrees C for about 5 minutes, and then leave it in the oven after I turn it off. The remaining trapped heat in the oven will continue to cook the cookies.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Yes, no-bake cookies freeze well. Flash freeze them for a few hours or up to overnight, then transfer them to a freezer-safe container and freeze for up to six months. Thaw in the refrigerator overnight.

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.

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.

There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart.

No Bake Cookie Co. Original Chocolate No-bake Cookies (0.5 cookie) contains 39g total carbs, 37g net carbs, 10g fat, 4g protein, and 256 calories.

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.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

“If you store cookies in the fridge, they will dry out,” Amanda says. The dry, cold air sucks the moisture right out of them. Instead, keep your cookies at room temperature, or freeze them for later. Store Sourdough Chocolate Chip Cookies the right way to keep their just-baked softness.