Description
Delicious and easy no-bake cookies made with a rich chocolate, peanut butter, and oat mixture. These cookies come together quickly on the stovetop and set at room temperature, making them a perfect no-fuss treat for any occasion.
Ingredients
Scale
Ingredients
- 1/2 cup (113g) salted butter
- 1 3/4 cups (350g) granulated sugar
- 1/3 cup (32g) unsweetened cocoa powder
- 1/2 cup (120ml) milk
- 1 tsp vanilla extract
- 2/3 cup (160g) creamy peanut butter
- 3 cups (275g) quick oats (do not use old fashioned oats)
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or place approximately 29 cupcake liners on them to hold the cookies as they set.
- Combine ingredients: In a 2.5 to 3 quart medium saucepan, combine the butter, sugar, cocoa powder, and milk.
- Heat mixture: Place the saucepan over medium heat and cook, stirring frequently, until the mixture reaches a full rolling boil.
- Boil mixture: Allow the mixture to boil for 60 seconds without stirring to ensure the sugars are properly dissolved and texture is set.
- Add remaining ingredients: Remove the saucepan from heat immediately, then stir in the vanilla extract, creamy peanut butter, and quick oats until well combined.
- Form cookies: Using a medium cookie scoop (approximately 2 tablespoons) or two spoons, drop the mixture onto the lined baking sheets or into cupcake liners, shaping individual cookies.
- Set cookies: Let the cookies rest at room temperature for about 20 to 30 minutes until they are fully set. To speed up the process, you may refrigerate them.
- Store cookies: Once set, store the cookies in an airtight container at room temperature to maintain freshness.
Notes
- Use quick oats for the best texture; old-fashioned oats may not bind well and will alter the final texture.
- Boiling the mixture for exactly 60 seconds is crucial for proper setting and consistency.
- Refrigerating the cookies can speed up the setting time if needed.
- To keep cookies fresh, store them in an airtight container at room temperature; they can last up to a week.
- For peanut butter alternatives, creamy almond or cashew butter can be used but may slightly change the flavor.
