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No-Bake Butterfinger Oatmeal Cookies

These easy-to-make No-Bake Butterfinger Oatmeal Cookies combine the sweetness of Butterfingers with the wholesome goodness of oats for a delightful treat without turning on the oven.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup salted butter, cut into pieces Use fresh, high-quality butter.
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup milk Can be swapped for a plant-based alternative for vegan version.
  • 2/3 cup peanut butter Creamy peanut butter is recommended.
  • 3 cups quick-cooking oats Regular oats can be used, but will alter texture.
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped Butterfingers Plus more for sprinkling on top.

Method
 

Cooking
  1. In a large saucepan, combine the butter, cocoa powder, sugar, and milk. Heat over medium heat, stirring frequently.
  2. Once the mixture begins to bubble, boil for 90 seconds, then remove from heat.
  3. Stir in the peanut butter, oats, and vanilla until well combined.
  4. Gently fold in the chopped Butterfinger pieces.
  5. Scoop out dollops of the mixture onto a parchment-lined baking sheet using a 1/4 cup measuring cup.
  6. Sprinkle crushed Butterfingers on top for garnish.

Notes

Store cookies in an airtight container at room temperature for up to one week. For a chilled treat, refrigerate them.