I dedicate this recipe to “Her Highness and All-Wise Ruler of the Universe.” That’s not her real title, but she seems to think it is. Because she inspired this recipe, I’ll go with it. Just this once.
It all began on a group chat between Princess Leviathan, Music-Rocking Nomad, and “Her Highness and All-Wise Ruler of the Universe.” (Yes, they are really called that; I have very awesome friends.) Princess Leviathan was telling us a hair-raising tale that had little to with cookies by the end of it, but she did accidentally use the phrase “cook cookies.”
Now “Her Highness and All-Wise Ruler of the Universe” is a rather factual person. She very politely responds: WHO COOKS COOKIES????
My sister, responded Princess Leviathan. Why?
Cook? COOK? typed “Her Highness and All-Wise Ruler of the Universe.” No, no, no. Cookies are baked.
Then I stepped in. You can cook cookies! Have you ever tried no-bake cookies? Basically, you melt chocolate, mix in oats or nuts or whatever, drop the mixture onto a baking sheet, cool until they harden, and voila! Cookies you make on the stove!
“Her Highness and All-Wise Ruler of the Universe” was intrigued by the idea, and when it came to prepping the next Creative Palate recipe, so was I.
There are many ways to bake—ahem, cook—these cookies. Wait, is that how cookies got their name? Were cookies originally cooked? Pardon me while I refer to Dr. Google.
The answer is no, cookies were always baked. In fact, cookies were oven tests for cakes, until people realized they were delicious on their own. Thus, cookies came into existence.
The name has nothing do with being cooked; it is actually derived from the Dutch word koekje, meaning “small or little cake.”
These treats evolved through history, and my favorite highlights include:
- The invention of biscotti in the 15th century, supposedly enjoyed by Christopher Columbus, the sort-of-not-discoverer-of-America himself.
- Brownies came around in 1897 with the first recipe found in a Sears catalog. Well done, Sears. And RIP.
- The first chocolate chip cookie was invented by accident in 1937 by Ruth Graves Wakefield, the hostess of the Toll House Restaurant. She used chopped bittersweet chocolate in a cookie recipe when she ran out of baking chocolate, expecting the chunks to melt into the dough. The guests loved the novel treat, and so do we all!
Then came the recipe we’ve all been waiting for: peanut butter cookies. If you read this blog for half a minute, you know that I love peanut butter. I have Mary Ellis Ames, Director of the Pillsbury Cooking Service, to thank for this priceless contribution to society. She popularized peanut butter cookies with the traditional fork design.
Ms. Ames, I tip my hat off to you.
Where was I before the Google spiral of cookie history? Oh yes, the newest discovery in the cookie family: the no-bake variety!
Some of these recipes are complicated and full of different hard-to-get ingredients. I wanted this batch to be as simple and decadent as possible. So I went with peanut butter. Who’s shocked? Yeah, nobody.
The awesome thing about these cookies is that they taste like Reese cups without the dairy and processed sugars and additives. The oats deliver a perfect crunch while the chocolate melts on your tongue. They take only a few minutes to whip up and the results are infallible every time, making this recipe great for young bakers.
After all, you can’t go wrong chocolate and peanut butter! Even “Her Highness and All-Wise Ruler of the Universe” will agree.
If you love this combo as much as I do, check out these other recipes:
No-Bake Chocolate Peanut Butter Cookies
- 1/2 cup dark chocolate chips
- 1/2 cup natural peanut butter
- 1 cup quick oats
- Salt for sprinkling
- Melt the chocolate chips in a double boiler or microwave.
- Add the peanut butter and mix until smooth.
- Add the oats and stir until they are covered in the chocolate mixture.
- Drop about a tablespoon of the cookie batter onto a lined baking sheet. Flatten the cookies with a fork or back of a spoon. Sprinkle salt over the cookies if desired.
- Refrigerate for 60 minutes or freeze for 30 until the cookies are cool, hardened, and crunchy.
- Store in the fridge, or freezer if you prefer a crispier texture.