Video
No Bake Penguin Cookies
Easy no bake penguin cookies made with Town House crackers, peanut butter and chocolate. A fun 6-ingredient Christmas treat kids can help make!
Equipment
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
Ingredients
- 24 Town House Crackers
- ¼ cup creamy peanut butter about 1 tsp. per cookie
- 1 (16 oz. pkg.) chocolate candy melts
- 12 white chocolate candy melt wafers
- 36 orange candy-coated chocolate or peanut butter candies (M&M's or Reese's Pieces) 2 for feet and 1/2 candy for beak
- 24 candy eyes 2 per cookie
Instructions
- Prep. Line a baking sheet with parchment or waxed paper. Place the white wafers, orange candies and candy eyes in small bowls. Cut 6 orange candies in half for the beaks. The chocolate sets within minutes, so have everything ready.
- Make sandwiches. Spread 1 tsp. peanut butter on 12 crackers and top each with a second cracker. If they slide, chill for 10 minutes.
- Melt chocolate. Microwave the candy melts (and coconut oil, if using) in a deep bowl in 30-second bursts, stirring between each, until smooth.
- Dip. Dip one sandwich at a time, turning with a fork to coat. Lift out, tap off the excess and set on the parchment.
- Decorate. While the chocolate is wet, press a white wafer on the bottom half for the tummy, two eyes at the top, two orange candies at the bottom for feet and a candy half for the beak. Work in batches of 4 to 5.
- Set. Let the cookies set at room temperature for 20 minutes, or chill for 10 minutes, until firm.
Notes
- Chocolate chips: use 2 1/2 cups chocolate chips plus 2 tsp. coconut oil in place of candy melts. Chill to set.
- Nut-free: use sunflower seed butter, or skip the filling and dip single crackers.
- No candy eyes: pipe dots of melted white candy with a chocolate pupil.
- Make ahead: make up to 1 week ahead.
- Storage: store leftover cookies in an airtight container at room temperature for 5 to 7 days. Freeze for up to 3 months and thaw in the closed container.
Nutrition
Serving: 1gCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 1mgSodium: 79mgPotassium: 41mgFiber: 0.5gSugar: 5gVitamin A: 7IUVitamin C: 0.02mgCalcium: 17mgIron: 0.4mg
Tried this recipe?Let us know how it was!