Description
These No Bake Chocolate Peanut Butter Cookies are a quick and easy treat combining the rich flavors of cocoa and creamy peanut butter with wholesome oats. Perfect for when you want a delicious cookie without using the oven, these cookies set quickly and satisfy chocolate and peanut butter cravings with minimal effort.
Ingredients
Dry Ingredients
- 3 cups quick cook oats
- ¼ teaspoon salt
- ¼ cup cocoa powder
Wet Ingredients
- ½ cup unsalted butter
- 1 ⅔ cups sugar
- ½ cup milk
- 1 cup peanut butter
- 2 teaspoons vanilla extract
Instructions
- Prepare Ingredients: Measure out all your dry ingredients including quick cook oats, salt, and cocoa powder, and set aside.
- Melt Butter and Combine Sugar, Milk, and Cocoa: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in sugar, milk, and cocoa powder. Bring the mixture to a rolling boil and allow it to boil for exactly 1 minute, stirring constantly to prevent burning. This step is crucial to properly set the cookies.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat and immediately stir in the peanut butter and vanilla extract until smooth and completely combined.
- Mix in Oats and Salt: Quickly fold in the quick cook oats and salt until the mixture is evenly coated and well combined. This ensures every bite has the perfect balance of flavors and texture.
- Form Cookies: Drop spoonfuls of the mixture onto wax paper or a baking sheet lined with parchment paper. You can shape them slightly with the back of the spoon to form rounded cookie shapes.
- Let Set: Allow the cookies to cool and set at room temperature, about 30 minutes. Once firm, they are ready to enjoy. For quicker setting, you can place them in the refrigerator for 15-20 minutes.
Notes
- Do not overboil the sugar mixture; boiling for one full minute is key for setting without making the cookies hard.
- Use quick cook oats for better binding and proper texture. Rolled oats can be used but may affect consistency.
- If you prefer a crunchier texture, substitute some oats with chopped nuts.
- Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
- For a vegan variation, substitute butter with a plant-based alternative, use a non-dairy milk, and ensure peanut butter contains no added dairy ingredients.
