Description
Rich and fudgy no-bake cookies that combine chocolate, creamy peanut butter, and oats for an easy, crowd-pleasing treat with minimal cleanup.
Ingredients
- 1/4 cup (4 Tbsp; 56 g) unsalted butter
- 1½ cups (300 g) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (21 g) unsweetened cocoa powder
- 2/3 cup (170 g) creamy peanut butter
- 1 Tbsp (15 ml) pure vanilla extract
- 3 cups (255 g) old‑fashioned or quick oats
- 1/8 tsp salt
Instructions
- In a medium saucepan, whisk together butter, sugar, milk, and cocoa over medium heat until the butter is melted.
- Bring mixture to a boil, stirring; once boiling, stop stirring and let it boil for 1 minute.
- Remove from heat; stir in peanut butter, vanilla, and salt until smooth.
- Stir in oats until well combined.
- Let mixture sit for 4–5 minutes to thicken slightly (about 10 minutes if using natural peanut butter).
- Line baking sheets with parchment. Drop heaping tablespoonfuls (about 1 Tbsp each) onto sheets, flattening slightly if desired.
- Refrigerate 30–60 minutes until firm.
Notes
- Use natural peanut butter for a slightly softer cookie; allow extra setting time.
- Do not overboil—this can make the cookies dry and crumbly.
- Store in the fridge for up to 1 week or freeze for up to 3 months.
- Optional: add flaky sea salt or mix-ins like coconut, nuts, or raisins for extra flair.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
