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Ingredients
| salted butter: 1/2 cup (softened) |
| unsweetened cocoa powder (sifted): 1/4 cup |
| salt: 1 dash |
| evaporated milk: 1/2 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 3/4 cup |
| miniature marshmallows: 1/2 cup |
| pure vanilla extract: 1 tsp |
| smooth peanut butter: 1 cup |
| quick oats: 3 cups |
| seeded raisins (not packed): 3/4 cup (chopped) |
| honey roasted peanuts: 1/2 cup (chopped) |
| powdered sugar |
No-Bake Treasure Cookies: Easy to Make, Easy to Disappear
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
2 min -
Servings
42 serving(s)
Tags
- Cream together the butter, cocoa, salt, milk, sugars; add the marshmallows and blend.
- Transfer marshmallow mixture to a large saucepan; bring to a rolling boil, very slowly, stirring occasionally. Allow to boil for 1 - 1 1/2 minutes, stirring constantly. (DO NOT OVER BOIL OR THE COOKIES WILL BE DRY AND CRUMBLY.) Remove from heat.
- Add ONE-AT-A-TIME the vanilla, peanut butter, oatmeal, raisins, and peanuts to the marshmallow mixture; give a good stir after each ingredient is added.
- Line a cookie sheet with waxed paper. Once the cookie mixture is cool enough to handle, roll into balls about 1-inch in diameter. Dip cookie balls into the powdered sugar and set on the waxed paper until firm (about 45 minutes to an hour).
- Store in an air-tight container - IF THEY LAST THAT LONG!