Prep
0-15 mins
Cook
1 HR 10 MIN
Ingredients
1/2 cup
plus 2 tbsp Kraft Smooth Natural Peanut Butter, divided
1/2 cup
Philadelphia Brick Cream Cheese, cubed
1/3 cup
honey or agave syrup
2 oz
(60 g) Bakers Bittersweet Chocolate, chopped
1/4 cup
coconut oil
1 cup
large flake oats
1/4 cup
shredded sweetened coconut
1/4 tsp
sea salt
Instructions
Step 1
In saucepan, combine ½ cup of the peanut butter with the cream cheese, honey, chocolate and coconut oil; stir over low heat with spatula until smooth and melted. Stir in oats, coconut and sea salt; stir until well combined.
Step 2
Using cookie scoop, measure out cookie dough into generous 1 tbsp mounds on parchment-lined rimmed baking sheet, 1-1/2 inches apart. Flatten slightly with back of fork, if desired.
Step 3
In microwave-safe bowl, microwave remaining 2 tbsp peanut butter on HIGH for 20 seconds until runny. Drizzle with fork over cookies. Refrigerate until cookies are firm about 1 hour. (Make-ahead: Transfer to airtight container and store in refrigerator for up to 5 days.)
Variation: No-Bake Chocolate Hazelnut Cookies: Replace the peanut butter with Kraft Hazelnut Spread with Cocoa and reduce the honey to ¼ cup. Follow recipe as directed.