Description
These Chocolate Peanut Butter No-Bake Cookies are a quick and easy treat combining the rich flavors of cocoa and peanut butter with wholesome oats. Perfect for those who want a delicious cookie without turning on the oven, these no-bake cookies set quickly and deliver satisfying sweetness and texture in every bite.
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 Baking Sheets: Line two baking sheets with parchment paper to prevent cookies from sticking and for easy cleanup.
- Combine Oats and Salt: In a large bowl, mix together the quick-cooking oats and kosher salt. Set aside while preparing the rest of the ingredients.
- Melt Butter and Mix Ingredients: In a medium saucepan over medium-high heat, melt the unsalted butter. Add brown sugar, cocoa powder, and whole milk. Whisk continuously until the sugar dissolves and the mixture comes to a slight boil. Immediately remove from heat to prevent over-boiling.
- Add Peanut Butter and Vanilla: Stir the creamy peanut butter and vanilla extract into the hot chocolate mixture until smooth and well combined.
- Combine with Oats: Pour the peanut butter mixture over the oats and salt. Stir thoroughly with a wooden spoon until all the oats are well coated and the ingredients are evenly mixed.
- Shape Cookies: Using a 2-3 tablespoon cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheets. Make sure to leave 1-2 inches between cookies to allow for slight spreading.
- Cool and Set: Allow the cookies to cool completely at room temperature. They will firm up and flatten slightly as they set.
- Store: Once fully cooled, transfer the cookies to an airtight container and store in the refrigerator until ready to serve. This helps maintain freshness and firmness.
Notes
- Use quick-cooking oats for the best texture; old-fashioned oats can be used but may alter the chewiness.
- Ensure the mixture does not boil vigorously to avoid burning the sugar.
- Store cookies in an airtight container in the fridge for up to one week.
- Peanut butter can be substituted with almond butter or sunflower seed butter for variations.
- For a firmer cookie, chill the cookies longer before serving.
