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no bake cookies

Chocolate Peanut Butter No-Bake Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies
  • Category: Cookies
  • Method: No-Bake
  • Cuisine: American

Description

Give the oven a break! Whip up a batch of these 7 ingredient no bake cookies. Have your ingredients ready and review the recipe notes before beginning.


Ingredients

  • 1/4 cup (4 Tbsp; 60g) unsalted butter*
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (120ml) milk*
  • 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
  • 2/3 cup (170g) creamy peanut butter*
  • 1 Tablespoon (15ml) pure vanilla extract (yes, a full Tablespoon!)
  • 3 cups (240g) old-fashioned whole or quick oats*
  • 1/8 teaspoon salt

Instructions

  1. Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quart) over medium heat. Whisk until the butter melts, then bring to a simmer. Allow to simmer for 1 minute without whisking. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.
  2. Allow mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
  3. During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
  4. Using a 1-Tablespoon cookie scoop (or simply a spoon!), drop a Tablespoon of dough onto the lined baking sheets. If desired, slightly flatten down with the back of a spoon. Repeat with the rest of the dough.
  5. Refrigerate the cookies for 30-60 minutes so they set. Remove from the refrigerator and enjoy!
  6. Cover and store leftover cookies in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Once completely set, the no-bake cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Butter: Coconut oil works instead of butter because like butter, it solidifies when cold.
  3. Peanut Butter: (updated note) This recipe works best if using a non-natural style peanut butter like Jif or Skippy. However, you can substitute your favorite natural peanut butter if desired. Give it a good stir before using and in step 3, let the oat mixture sit for about 10 minutes to thicken properly. Nut-free? Substitute sunflower seed butter or Biscoff spread.
  4. Milk: Use your favorite milk, dairy or nondairy.
  5. Oats: I used to use quick oats in this easy cookie recipe, but lately I swear by using whole rolled oats. Surprisingly, these cookies work with either type of oat! Do not use steel cut oats.

Keywords: chocolate peanut butter no-bake cookies, no-bake cookies