Description
Quick and easy no-bake cookies made with chocolate, peanut butter, and oats for a rich, chewy treat that comes together in minutes without using the oven.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (125 g) creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups (270 g) quick oats
- 1/4 teaspoon salt
Instructions
- Add the butter, sugar, milk, and cocoa powder to a saucepan over medium heat. Stir until the butter melts and the mixture is smooth.
- Bring the mixture to a rolling boil and cook for 1 minute, stirring constantly so the cookies set properly.
- Remove the saucepan from the heat and immediately stir in the peanut butter, vanilla extract, and salt until fully combined.
- Add the quick oats and mix until all the oats are evenly coated with the chocolate mixture.
- Drop spoonfuls of the mixture onto parchment paper or a lined baking sheet.
- Let the cookies sit at room temperature for 20 to 30 minutes, or until firm and set.
Notes
- Boil the mixture for at least 1 full minute to help the cookies set correctly.
- Quick oats give the best texture, but old-fashioned oats can be used for a chewier cookie.
- Almond butter or sunflower seed butter can be used instead of peanut butter.
- For extra texture, mix in shredded coconut or chopped nuts.
- Add a pinch of espresso powder to deepen the chocolate flavor.
- Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
- Freeze for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 39mg
- Fat: 7.5g
- Saturated Fat: 3.2g
- Unsaturated Fat: 4.3g
- Trans Fat: 0.1g
- Carbohydrates: 26g
- Fiber: 1.7g
- Protein: 2.8g
- Cholesterol: 11mg
