Description
Delicious and easy Chocolate Peanut Butter No-Bake Cookies that come together in just 10 minutes. These rich, chewy treats combine quick-cooking oats, cocoa powder, peanut butter, and brown sugar for a decadent snack or dessert without the need for an oven. Perfect for when you want a sweet fix without the hassle of baking.
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: Begin by lining two baking sheets with parchment paper to ensure your cookies will not stick when setting.
- Combine Oats and Salt: In a large mixing bowl, combine the quick-cooking oats and kosher salt. Set this bowl aside as you prepare the chocolate mixture.
- Melt and Mix: In a medium saucepan over medium-high heat, melt the unsalted butter. Once melted, add the brown sugar, cocoa powder, and whole milk. Whisk continuously until the sugar dissolves and the mixture reaches a slight boil, then immediately remove the pan from heat to prevent burning.
- Add Peanut Butter and Vanilla: Stir in the creamy peanut butter and vanilla extract into the hot chocolate mixture until the mixture is smooth and evenly combined.
- Combine with Oats: Pour the peanut butter chocolate mixture over the oats and salt in the large bowl. Using a wooden spoon, mix thoroughly until all oats are well coated with the chocolate mixture.
- Shape Cookies: Using a 2-3 tablespoon cookie scoop, drop mounds of the cookie mixture onto the prepared baking sheets. Space them about 1-2 inches apart to allow room as they flatten and set.
- Cool and Set: Allow the cookies to cool completely on the counter. During this time, they will flatten slightly and firm up to create the classic texture of no-bake cookies.
- Store: Once cooled, transfer the cookies to an airtight container and store them in the refrigerator until ready to enjoy. This will help them keep their shape and freshness longer.
Notes
- Use quick-cooking oats for best texture and binding; rolled oats can be used but will create a chewier cookie.
- Be sure to remove the saucepan from heat immediately after boiling to avoid burnt or grainy sugar.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
- For a vegan option, substitute butter with coconut oil and use a plant-based milk.
- If you prefer chunky peanut butter, feel free to substitute to add texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
