Description
These Chocolate Peanut Butter No-Bake Cookies are a quick and delicious treat that combines the rich flavors of cocoa and peanut butter with the wholesome texture of oats. Perfect for when you want a sweet snack without turning on the oven, this recipe comes together in just 10 minutes and yields 25 satisfying cookies that set in the refrigerator.
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: Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Combine Oats and Salt: In a large bowl, mix together the quick-cooking oats and kosher salt. Set this bowl aside as it will be combined with the wet mixture shortly.
- Melt Butter and Mix Ingredients: In a medium saucepan over medium-high heat, melt the unsalted butter. Once melted, add the packed brown sugar, cocoa powder, and whole milk. Whisk continuously until the sugar dissolves and the mixture comes just to a slight boil. Remove from heat immediately to avoid over-boiling or burning.
- Add Peanut Butter and Vanilla: Stir in the creamy peanut butter and vanilla extract thoroughly until the mixture is smooth and creamy, ensuring the flavors meld perfectly.
- Combine with Oats: Pour the peanut butter mixture over the bowl of oats and salt. Use a wooden spoon to stir everything together until all the oats are evenly coated with the chocolate peanut butter mixture.
- Shape Cookies: Using a 2-3 tablespoon cookie scoop, drop mounds of the mixture onto the prepared baking sheets. Make sure to space the cookies 1-2 inches apart as they will flatten slightly while cooling.
- Cool and Set: Allow the cookies to cool completely on the counter. As they cool, they will firm up and flatten a bit to perfect no-bake cookie texture.
- Store: Once fully cooled and set, store the cookies in an airtight container in the refrigerator to maintain freshness until ready to serve.
Notes
- Use quick-cooking oats for the best texture; old-fashioned oats can be substituted but will make a chewier cookie.
- Ensure the mixture doesn’t boil vigorously to prevent burning and a gritty texture.
- These cookies can be stored at room temperature for a day but refrigerating prolongs freshness and firmness.
- Peanut butter can be substituted with almond or sunflower seed butter for a nut-free or alternative nut flavor.
- If you prefer a sweeter or richer cookie, adjust the brown sugar and cocoa powder quantities slightly to taste.
