These cookies are a delicious amalgamation of the Peanut Butter Oatmeal Chocolate Chip Cookies recipe from Brown Eyed Baker and an inspiration from Darla’s no-bake “Cockroach Cookies” over at Bakingdom.
Why are they called “Apocalypse Cookies”, you ask? Because if peanut butter, oats, Reese’s Pieces®, pretzels, marshmallows, and cocoa powder all mashed into one cookie don’t spell the End of Days for my figure, I don’t know what does. If you need another reason, I also figure that if there was an apocalypse, you’d be smashing everything but the kitchen sink into anything you cooked, right? (And yes, cookies will totally still be a priority.)
Also, they went in the Zombie Apocalypse care package I’m sending my husband, so there’s that. :)
The End of Days for any diet, these chocolatey cookies combine candy, pretzels, marshmallows, and peanut butter for apocalyptic deliciousness!
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 1/2 cup peanut butter (I used creamy)
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup baking cocoa
- 1/2 tsp vanilla extract
- 1 egg
- 2-3 tbsp milk
- 1/2 cup instant oats
- 1/2 cup Reese's Pieces®
- 1/2 cup pretzel bits
- Handful of mini marshmallows
- Preheat oven to 350° F and set aside two baking sheets (I lined mine with parchment paper).
- Whisk together flour, baking soda, and salt. Set aside.
- On medium speed, cream together the butter, peanut butter, both sugars, the cocoa, and the vanilla extract (should take about 3 minutes).
- Add the egg and beat to combine.
- On low speed, gradually add the flour mixture.
- Stir in the milk. Add just enough so it isn't quite so dry, but isn't terribly gooey, either. (I kind of winged it here and went for something that felt "cookie dough-y".)
- Stir in the oats, then the Reese's Pieces® and pretzel bits, and finally the marshmallows.
- Take about three tablespoons or a scant 1/4 cup of the mixture at a time and drop it onto the cookie sheets, putting each blob about 2 inches apart. For especially fun cookie tops, try Brown Eyed Baker's method: shape your sphere, then pull it apart at the middle, turn each piece 90°, and mash them back together again, leaving the tops jagged.
- Bake for 15-20 minutes, or until the edges are just set and the centers are puffy. They will continue to bake as they cool on the cookie sheets, so let them cool completely before moving them.
If you want to make these dairy free, substitute margarine for the butter, soy or almond milk for the milk, and leave out the Reese’s®. You could swap them for dairy free peanut butter chips for a similar flavor.