When you want to make a special holiday cookie that fits the bill no matter what you celebrate, these Missouri Cookies are a mouthwatering treat everyone can get excited about.
We’re getting ready for Hanukkah at our house! Kenya, Chloe and Gemma get such joy from lighting the candles for eight straight nights, reciting the blessings as a family, making potato latkes, getting to open a little gift each night, and of course, making these Missouri Cookies! These delicious morsels are super easy to make, only a few ingredients and don’t even have to be baked!
I learned this recipe from a friend of mine who is an incredible chef and happens to be a walking encyclopedia on everything having to do with Jewish cuisine — perfect for me since I’m always trying to learn more about that part of our family’s heritage. Her Aunt used to make these Missouri Cookies ever year for Christmas Eve and now she makes them at her home for Hanukkah as a sweet way to unite two cultures.
I also make them every year now and everyone absolutely loves them. They’re one of my family’s traditions now too. Missouri Cookies are really easy to make, perfect for the kids to help you with, and a stove top recipe — no oven required. And did I mention that they are INSANELY delicious? The perfect combination of chocolate (made from scratch!), peanut butter and oats wrapped into one tasty, chewy cookie.
If you’re looking for more Hanukkah treats to make the holiday coming up, try out these Chocolate Dipped Matzah with Sprinkles, Rugelach or this Holiday Challah French Toast. As always, let me know if you make any of these recipes by tagging me on social media!
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup milk
- 1/8 teaspoon kosher salt
- 3/4 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick oats (aka 1 minute oats)
- In a saucepan over medium heat, melt the butter then whisk in the sugar, cocoa, milk and salt. Turn the heat to high and boil mixture for 1 minute or until thickened. Remove from the heat.
- Stir the peanut butter and vanilla into the chocolate. Add the oats and stir until well combined.
- Using a small ice cream scoop or a 1 tablespoon measure, form dough into cookies (they can be flattened into cookies or into balls) and place on parchment paper to cool.
- Allow to cool 30 – 45 minutes. Or stick in the freezer to speed up cooling time.
Let them sit out! You can refrigerate or freeze them, too!
Do we cool them in the fridge or just let them sit out?
They are indeed insanely delicious. But they still don’t work for me because mine just don’t dry enough. We have to eat them with a spoon.
It was my third attempt at an American recipe with cups and sticks of butter and it was the third one that did not bring the desired result. I guess I give up.
At least until Farhad Manjoo from the NY times manages to convince all food bloggers to use both systems for their recipes:
I still love your blog for the inspiration but it does make me sad that I just don’t manage to do all your wonderful things because the conversion is just too hard. WAIT: I did do wonderful Chocolate Graham Crackers once and we all loved them! 🙂
It is suppose to be dark and looks to greasy like king of
I froze a bunch and they are delicious straight from the freezer! A little more hard than I’d prefer, so I let them sit for a few minutes (they defrost quickly).
Delicious, but a bit too tacky and greasy. Has anyone tried freezing them? I wonder if they might be good straight from the freezer. What do you think would happen if I baked them?
They are pretty soft. Make sure to let them cool for 30-45 minutes like the recipe says so they can harden a bit!
Mine turned out kinda sticky and “floppy” albeit absolutely delicious! Did I do anything wrong or is this how they should be?
What is the best way to store these?
You can use old fashioned oats, but they might come out a but chewy because the oats won’t “cook” like the 1 minute version does!
Could these be made with old fashioned oats? (That’s what I always have in the pantry.)
Thanks for the recipe!
What about giving an equal amount of Carob powder a try? It tastes similar to cocoa (but it is NOT “just like cocoa!”)
Is it the sugar in chocolate that you’re trying to avoid? If so, cocoa powder doesn’t have sugar in it. Cocoa powder is made from the cocoa bean, so there aren’t any additives like there are in chocolate morsels or baking chocolate bars! The cocoa powder is really necessary for these cookies. It just gives it that extra level of indulgence! You could leave it out and stir in a little flour instead to keep the consistency right, and then you’d basically have an oatmeal peanut butter cookie!
Any ideas for substitution instead of cocoa? We don’t do chocolate yet 🙂
Yes you can! Almond butter can always be substituted for peanut butter!
Do you think I could use Almond Butter instead of peanut butter?
This is great! Here in Missouri (the St. Louis side), no one I’ve talked to has ever heard of these called ‘Missouri cookies’ – we just call them no-bakes! But hey, we’ll take the credit! They are super easy to make and super yummy! Try adding cinnamon, too.
My son just started nursery school so thanks for the tip on a teacher’s present!