We've fallen in love with this gratifying chocolatey, peanut buttery, sweet treat that is ready in a quick15 minutes! And only one pot gets dirty too. What's not to love about that? We've modified the original recipe from Bon Appetit Magazine and it is pretty delicious if we do say so ourselves...
Ingredients
1/2 cup unsalted butter or coconut oil
1/2 cup whole milk or non-dairy milk
3 tablespoons unsweetened cocoa powder
1/2 cup brown sugar
1/2 cup Bee Kind Wildflower Honey
1 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/3 cup bittersweet or semisweet chocolate chips
3 cups quick-cooking oats (not old-fashioned oats)
Bittersweet or semisweet chocolate chips for garnish (optional)
Instructions
Line a baking sheet with parchment paper and set aside. Add 1/2 cup butter or coconut oil to a medium sized saucepan over medium heat. When it has melted, add 1/2 cup milk, 3 tablespoons unsweetened cocoa powder, and 1/2 cup sugar. Increase heat, stir, bring to a rolling boil, then boil continuously for 1 minute, stirring the entire time.
Remove from the heat and add 1 cup creamy peanut butter, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Add 2 oz. of bittersweet or semisweet chocolate chips. Stir well, then add 1/2 cup Bee Kind Wildflower Honey and 3 cups quick-cooking oats. Stir to thoroughly combine.
Using a tablespoon or a cookie scoop, add dollops of the batter onto the prepared baking sheets. Press 2–3 bittersweet or semisweet chocolate chips (if using) into the tops of each cookie. Transfer to the fridge and cool for at least half an hour before eating, or stick them in the freezer for 15 minutes. Or just eat the mixture out of the pot because you can't wait for them to cool! There's no judgement here.
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