Description
These no-bake cookies are perfect for Easter or any holiday. Made with a fudgy peanut butter base, oats, and cocoa, each cookie is topped with colorful candy eggs for a festive, kid-approved treat. Quick, easy, and delicious.
Ingredients
½ cup (113g) unsalted butter
1¾ cups (347g) granulated sugar
¼ cup (21g) unsweetened cocoa powder
⅓ cup (79ml) milk
1 tsp vanilla extract
½ cup (135g) creamy peanut butter
2½ cups (223g) quick oats
½ cup (28g) shredded coconut
Egg-shaped candies, as needed (e.g., jelly beans, chocolate eggs)
Instructions
Line two baking sheets with parchment paper or silicone mats.
In a large pot, combine butter, sugar, cocoa powder, and milk.
Cook over medium heat, stirring frequently, until the mixture reaches a rolling boil.
Remove from heat and stir in vanilla extract and peanut butter until well combined.
Fold in quick oats and shredded coconut until fully coated.
Using a cookie scoop, form small balls and place on the prepared baking sheets.
Press a thumbprint into the center of each ball to create a nest.
Insert egg-shaped candies into the thumbprints.
Let the cookies cool and set at room temperature for about 30 minutes.
Notes
For nut-free option: substitute peanut butter with sunflower seed butter.
Use almond or oat milk as a dairy-free alternative.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 5
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 13g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg