Description
Delicious and easy Chocolate Peanut Butter No-Bake Cookies that combine quick-cooking oats, creamy peanut butter, and rich cocoa for a sweet treat without the need for an oven. Ready in just 10 minutes, these cookies are perfect for a quick snack or dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups (270g) quick-cooking oats
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup (1 stick / 113g) unsalted butter
- 2 cups (400g) packed brown sugar
- ¼ cup cocoa powder
- ½ cup (122.5g) whole milk
- 1 cup (258g) creamy peanut butter
- 1 tablespoon vanilla extract
Instructions
- Prepare: Line two baking sheets with parchment paper to prevent sticking and facilitate cooling of the no-bake cookies.
- Combine Oats and Salt: In a large bowl, mix the quick-cooking oats with kosher salt; set this aside to be combined with the chocolate-peanut butter mixture later.
- Melt and Mix: In a medium saucepan over medium-high heat, melt the unsalted butter. Then add the brown sugar, cocoa powder, and whole milk. Whisk continuously until the sugar is fully dissolved and the mixture reaches a slight boil, being careful to remove from heat immediately to avoid over-boiling.
- Add Peanut Butter and Vanilla: Stir in the creamy peanut butter and vanilla extract into the hot mixture until it is smooth and creamy, ensuring the peanut butter melts and blends well.
- Combine with Oats: Pour the chocolate-peanut butter mixture over the oat and salt mixture. Use a wooden spoon to stir thoroughly until all oats are evenly coated with the chocolate mixture.
- Shape Cookies: Using a 2 to 3 tablespoon cookie scoop, drop mounds of the mixture onto the prepared baking sheets. Space the mounds 1 to 2 inches apart to allow for slight spreading.
- Cool and Set: Allow the cookies to cool completely on the counter at room temperature. They will flatten slightly as they cool and firm up.
- Store: Once fully cooled and set, store the no-bake cookies in an airtight container in the refrigerator to maintain freshness until serving.
Notes
- Use quick-cooking oats for the best texture; old-fashioned oats may alter the softness.
- Do not over-boil the chocolate mixture to prevent graininess in the cookies.
- For a crunchy variation, substitute creamy peanut butter with chunky peanut butter.
- Cookies can be stored refrigerated for up to one week.
- To soften cookies before serving, let them sit at room temperature for 10 minutes.
