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Cherry No-Bake Cookies

Ingredients

  • 2 cups sugar
  • 1/2 cup butter, cubed
  • 6 tablespoons 2% milk
  • 3 tablespoons baking cocoa
  • 1 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups quick-cooking oats
  • 1 jar (10 ounces) maraschino cherries, well drained and finely chopped

Directions

  • 1. In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
  • 2. Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

Nutrition Facts

1 cookie: 81 calories, 4g fat (1g saturated fat), 4mg cholesterol, 29mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.

Reviews

Average Rating: 4.222222
  • Carol
    Dec 16, 2019
    I add a half cup coconut shredded. And used chunky peanut butter. But you can leave out peanut butter.
  • Rhiannon
    Aug 11, 2019
    The ingredients and the recipe do not match...this is supposed to be a cherry no bake cookie, but the instructions say to mix peanut butter in? Can someone help as I'd really like to make the cherry cookies! Both versions sound great by the way.
  • Donna
    Aug 11, 2019
    Maraschino cherries are full of high fructose corn syrup! I used healthy fresh blueberries instead
  • Krista
    Jun 24, 2019
    Would it be possible to make with something else besides peanut butter?
  • Nolcha
    Feb 5, 2019
    Awesome!
  • Heather
    Jan 17, 2019
    These are delicious! The only other no bake cookies I've tried have always had chocolate and peanut butter, but nothing else to make them stand out. But these definitely stand out. :) They actually taste a lot like the cherry flavor Mountain candy bars!
  • menkens
    Dec 23, 2018
    UPDATE: I have made these several times with "sugar"
  • LirCat
    Jun 12, 2018

    I made some substitutions: I used Sunbutter, and omitted the almond extract to make the cookies nut-allergy safe. They are slightly gooey-er, probably the consistency of the Sunbutter, but they are very tasty! When I'm not "baking" for kids that aren't mine, I'm going to try it the original way and I'm really excited to try them that way, too!

  • Lindyb1
    Dec 31, 1969

    Could you use Nutella instead of peanut butter?

  • njgigi
    Sep 8, 2017

    Would this work with Splenda instead of sugar??

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