Description
These classic No Bake Cookies are quick and easy to make, combining rich cocoa, creamy peanut butter, and hearty oats into chewy, chocolatey treats. Perfect for a simple dessert or snack without turning on the oven.
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 arrange approximately 29 cupcake liners to prevent sticking.
- Combine base ingredients: In a medium 2.5 to 3 quart saucepan, add butter, sugar, cocoa powder, and milk.
- Heat mixture: Place the saucepan over medium heat and stir frequently until the mixture reaches a full boil.
- Boil mixture: Let the mixture boil for 60 seconds without stirring to ensure proper thickening.
- Add remaining ingredients: Remove the saucepan from heat immediately and stir in vanilla extract, creamy peanut butter, and quick oats thoroughly.
- Form cookies: Using a medium 2 tablespoon cookie scoop or two spoons, drop spoonfuls of the mixture onto the prepared baking sheets or into cupcake liners.
- Set cookies: Allow the cookies to set at room temperature for 20 to 30 minutes. To speed up the setting process, refrigerate the cookies.
- Store appropriately: Once set, store the cookies in an airtight container at room temperature to maintain freshness.
Notes
- Use quick oats for best texture; old fashioned oats will result in a chewier cookie.
- Do not skip the 60-second boil, as it is critical for the correct cookie texture.
- Refrigeration speeds up the setting but is optional.
- Cookies can be stored at room temperature for up to a week in an airtight container.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
