easter no bake cookies
These delightful Easter no-bake cookies are a fun and festive treat perfect for celebrating the holiday. Made with colorful ingredients and minimal effort, they're a great addition to your dessert table.
Equipment
- 1 mixing bowl
- 1 spoon or spatula
- 1 baking sheet
- 1 parchment paper
Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar sifted
- 2 cups rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips semi-sweet
- ½ cup mini marshmallows
- ½ cup candy-coated chocolate eggs for decoration (e.g., Cadbury)
Instructions
- In a large mixing bowl, combine the creamy peanut butter and powdered sugar. Mix well until smooth and fully combined.
- Stir in the rolled oats and shredded coconut until evenly distributed.
- Gently fold in the chocolate chips and mini marshmallows, ensuring they are well incorporated into the mixture.
- Line a baking sheet with parchment paper.
- Using a spoon, scoop out a generous tablespoon of the mixture and form it into a ball. Place it on the lined baking sheet. Repeat this process with the remaining mixture, spacing the cookies about an inch apart.
- After all cookies are shaped, gently press a few candy-coated chocolate eggs into the top of each cookie for decoration.
- Place the baking sheet in the refrigerator for about 30 minutes, allowing the cookies to firm up before serving.
Notes
For a nut-free option, substitute the peanut butter with sunflower seed butter or a similar alternative. These cookies can be stored in an airtight container in the refrigerator for up to a week. Feel free to add other mix-ins such as dried fruit, nuts, or different types of chocolate.