Description
These no bake peanut butter chocolate cookies are rich, chewy, and fudgy treats made with simple pantry staples. They come together quickly without turning on the oven and set perfectly at room temperature for an easy, satisfying dessert.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 3 cups quick oats
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the butter, sugar, milk, and cocoa powder to a medium saucepan over medium heat.
- Stir constantly until the butter melts and the mixture reaches a rolling boil.
- Allow it to boil for 1 minute, stirring occasionally to prevent burning.
- Remove the saucepan from heat and immediately stir in the peanut butter, vanilla extract, and salt until smooth.
- Fold in the quick oats and mix until fully coated.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Let the cookies sit at room temperature for 20 to 30 minutes, or until set and firm.
Notes
- Make sure the mixture reaches a full rolling boil and boils for 1 minute to ensure the cookies set properly.
- Crunchy peanut butter can be used for added texture.
- Add 1/2 cup shredded coconut, chocolate chips, or chopped nuts for variation.
- For a dairy-free version, use plant-based butter and almond milk.
- Store in an airtight container at room temperature for up to 5 days or refrigerate in warm climates.
- Cookies can be frozen for up to 2 months in a freezer-safe container.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
