No bake cookies are one of my favorite easy treats. I’m a huge fan of chocolate and peanut butter, and no bake cookies are a great choice when you want to eat some cookies but don’t want to heat up the whole house.
These Kitchen Sink No Bake Cookies are a version of the classic no bake cookies that came about after my husband and I were talking about Goo Goo Cluster Ice Cream. It’s his favorite, but we can’t find it at any of the stores where we live now.
I thought it might be nice to make something with those flavors (chocolate, caramel, marshmallow, and peanuts), but I also wanted to make cookies. So, I combined the flavors of Goo Goo Cluster Ice Cream and chocolate peanut butter no bake cookies and threw in some pretzel pieces to add a little salt and crunch. And they are awesome! I love the extra oomph that the additions give these cookies!
In case you’re wondering, the cookies in the pictures hadn’t set up yet. It’s been so dark and rainy here that I wanted to take some pictures before I lost what little light there was. The cookies will set up like the originals, though.
Kitchen Sink No Bake Cookies
- 1 ¾ c . granulated sugar
- 1/4 c . unsweetened cocoa powder
- 1/2 c . butter
- 1/2 c . milk
- 1 c . peanut butter
- 1 T . vanilla extract
- 2 ½ c . rolled oats
- 1 c . pretzel pieces*
- 1/2 c . chopped peanuts
- 1/2 c . caramels , in quarters
- 1 c . mini marshmallows
- In a large saucepan or pot, stir together the sugar, cocoa powder, butter, and milk.
- Bring to a boil over medium-low heat.
- Once the mixture is at a boil, let it cook for 1 minute.
- Remove from heat, and stir in peanut butter, vanilla, oats, pretzels, chopped peanuts, and caramels.
- Stir in marshmallows until incorporated. If you want the more obvious marshmallow swirl, like in the picture, you want them to just barely be mixed in.
- Drop by tablespoonful on waxed paper, and let it sit until cool and set.
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