Description
These Chocolate Peanut Butter No-Bake Cookies are a quick and easy treat combining rich cocoa, creamy peanut butter, and hearty oats. Perfect for when you want a chocolatey snack without turning on the oven, these cookies set in the fridge and come together in under an hour. Ideal for peanut butter lovers and a fun no-bake dessert option for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) milk
- 2/3 cup (170g) creamy peanut butter
- 1 Tablespoon (15ml) pure vanilla extract
Dry Ingredients
- 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
- 3 cups (255g) old-fashioned whole rolled oats or quick oats
- 1/8 teaspoon salt
Instructions
- Heat the Base Mixture: Combine the butter, sugar, milk, and cocoa powder in a medium 3-quart saucepan over medium heat. Whisk constantly until the butter melts completely. Continue whisking occasionally and bring the mixture to a boil.
- Boil and Mix Ingredients: Once boiling, stop whisking and let the mixture boil for exactly 1 minute. Remove from heat immediately and stir in the peanut butter and vanilla extract until completely smooth and fully incorporated.
- Add Oats and Salt: Stir in the oats and salt thoroughly to combine all ingredients evenly.
- Let the Mixture Rest: Allow the mixture to sit for 5 minutes so the oats can absorb moisture and thicken the batter for shaping.
- Prepare Baking Sheets: While waiting, line two baking sheets with parchment paper or silicone baking mats. Make sure you have enough refrigerator space to chill the cookies later.
- Form Cookies: Using a 1-Tablespoon cookie scoop or spoon, drop heaping tablespoons of the dough onto the lined sheets. Optionally, flatten cookies slightly with the back of a spoon for a more even shape.
- Refrigerate to Set: Place the baking sheets in the refrigerator and chill the cookies for 30-60 minutes until firm and set.
- Store Properly: After the cookies have set, remove from refrigerator and enjoy. Cover and store any leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Use natural or dutch-process cocoa powder based on your flavor preference; Dutch-process provides a smoother, less acidic taste.
- Old-fashioned rolled oats provide a chewier texture, while quick oats produce a softer cookie.
- Make sure to boil the mixture for the entire 1 minute; this step is crucial to achieve the right consistency for setting.
- For a nut-free alternative, substitute peanut butter with sunflower seed butter.
- If you prefer sweeter cookies, you can increase the sugar by up to 1/4 cup, but adjust refrigeration time accordingly.
