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 Baking Sheet
- 1 Parchment Paper or Wax Paper
- 1 Medium Saucepan Heavy-bottomed for even heat
- 1 Heat-Resistant Spatula or Wooden Spoon For stirring and combining
- 1 Teaspoon For accurate portioning
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
The 1-minute boil time is critical for the cookies' final texture. Boiling too short will result in soft, sticky cookies that don't set, while over-boiling can make them dry and crumbly. Ensure you use old-fashioned rolled oats, not quick-cooking or instant, as they provide the necessary chew and structure. Allow the cookies to cool sufficiently at room temperature before refrigeration to prevent condensation and ensure proper setting. For enhanced flavor, a small pinch of flaky sea salt sprinkled over the cookies just after dropping them can beautifully contrast and elevate the sweetness and the chocolate-peanut butter notes. If substituting peanut butter, ensure the alternative nut/seed butter is smooth to maintain the desired texture.