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 Baking Sheet
- 1 Wax Paper or Parchment Paper
- 1 Wooden Spoon or Spatula for stirring
- 1 Teaspoon for dropping 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
Achieving the correct consistency is key for no-bake cookies. Ensure the sugar mixture reaches a full boil and boils for a precise 1 minute; under-boiling can result in a soft, unset cookie, while over-boiling can make them crumbly and dry. For optimal flavor and texture, use old-fashioned rolled oats, not instant. If the mixture is too thick to drop, gently warm it over very low heat for a few seconds to loosen. For an extra layer of flavor, consider adding a pinch of cinnamon or a small amount of espresso powder to the cocoa mixture.