Description
These no-bake cookies are a quick and easy treat combining rich cocoa, creamy peanut butter, and hearty oats for a delicious, fudgy snack that requires no oven time. Perfect for busy days when you want a homemade cookie without the hassle of baking.
Ingredients
Scale
Cookie Mixture
- 1/2 cup (1 stick) unsalted butter
- 2 cups granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
Dry Ingredient
- 3 cups rolled or quick oats
Instructions
- Prepare the mixture: In a saucepan over medium heat, combine the butter, granulated sugar, whole milk, and unsweetened cocoa powder. Stir frequently until the butter is melted and all ingredients are fully combined into a smooth chocolate mixture.
- Boil: Bring the mixture to a rolling boil and let it cook for exactly 60 seconds, stirring occasionally to prevent burning and ensure even cooking. This step helps dissolve the sugar and thicken the mixture.
- Remove from heat: Take the saucepan off the heat immediately after boiling and stir in the creamy peanut butter and vanilla extract until the mixture is smooth and well incorporated.
- Add oats: Stir in the rolled or quick oats thoroughly until they are fully coated with the chocolate-peanut butter mixture, ensuring even distribution for good texture in the cookies.
- Form cookies: Using a spoon, drop spoonfuls of the cookie mixture onto parchment paper in individual portions. Allow them to cool completely at room temperature. As they set, the cookies will firm up and become ready for eating.
Notes
- Use parchment paper or wax paper to prevent sticking when forming the cookies.
- Quick oats create a softer texture, while rolled oats add more chewiness and body to the cookies.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Store cookies in an airtight container at room temperature for up to one week.
- You can refrigerate cookies to speed up setting time, but they will firm up well on the counter as well.
