1 cup chocolate chips (semi-sweet or dark both work great)
1/2 cup peanut butter (creamy is best, but crunchy adds texture)
1/4 cup honey or maple syrup (for natural sweetness)
1 cup rolled oats (old-fashioned, not quick oats)
1/2 cup crushed graham crackers
1/4 cup mini marshmallows (optional, but highly recommended for a s’mores-like vibe)
Kitchen Tools You’ll Need
Microwave-safe mixing bowl
Spoon or spatula for stirring
Measuring cups
Parchment paper
Baking tray or plate to chill cookies on
Easy Ingredient Additions and Substitutions
Want to switch things up? I promised you versatile, and here’s proof!
Swap peanut butter with almond or cashew butter for a different nutty flavor.
Add shredded coconut for a tropical twist.
Toss in some chopped nuts for extra crunch.
Drizzle with white chocolate after setting, for a pretty finish.
Use vegan marshmallows if you’re keeping it dairy-free.
How to Make Lazy Cake Cookies (Step-by-Step)
Melt the base: In a microwave-safe bowl, combine the chocolate chips, peanut butter, and honey (or maple syrup). Microwave in 20-second intervals, stirring after each, until the mixture is smooth and glossy.
Mix it up: Stir in the oats and crushed graham crackers until everything is evenly coated in chocolatey goodness.
Fold in the fun: If using mini marshmallows, gently fold them in now so they don’t melt completely.
Shape the cookies: Scoop out spoonfuls onto a parchment-lined tray. Use the back of the spoon to press and flatten them into cookie shapes.
Chill out: Place the tray in the fridge for at least 30 minutes to set. Then, devour. (You could share… but I won’t tell if you don’t!)
What to Serve with Lazy Cake Cookies
These are lovely on their own, but you can also:
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