Peanut Butter-Chocolate No-Bake Cookies
These simple drop cookies give your oven a break: they start on the stovetop – where all the ingredients are mixed – and then finish and set in the fridge. They are also perfect for making with kids: all of the ingredients are pantry staples, clean-up is easy and there are no raw eggs. If your household has allergy concerns, then swap the peanut butter out with your favorite smooth nut or seed butter like almond, cashew or sunflower butter. Refrigerate the cookies in an airtight container and have chilled treats for after school or as special snacks. This recipe also makes a generous amount of cookies (5 dozen!) so keep it in mind the next time you need a giftable sweet.
Equipment
- 1 Medium Saucepan
- 1 Sturdy spoon or spatula Heat-resistant for mixing
- 1 Large Baking Sheet
- 1 Wax Paper or Parchment Paper For lining the baking sheet
- 1 Teaspoon or Small Cookie Scoop For portioning cookies
Ingredients
Main
- 2 cups sugar
- 1/2 cup milk
- 1 stick 8 tablespoons unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Notes
To achieve the perfect texture, ensure the sugar, milk, butter, and cocoa mixture reaches a full rolling boil and is timed precisely for 1 minute; over-boiling can result in dry, crumbly cookies, while under-boiling may lead to a soft, unset consistency. Once removed from heat and oats, peanut butter, vanilla, and salt are added, work quickly as the mixture will begin to set. For enhanced flavor, consider adding a small pinch of espresso powder with the cocoa to deepen the chocolate notes. A sprinkle of flaky sea salt on top of each dropped cookie before it sets will provide a delightful contrast and elevate the overall profile. For uniform presentation, use a small cookie scoop.