Chocolatey Peanut Buttery No-Bake Cookies
This super easy recipe for no-bake cookies is made on the stovetop in about 15 minutes. No chilling required. They are chocolatey and peanut buttery and get their texture from the quick-cooking oats and butter. Yields 36 cookies.
Servings: 36
Calories: 128kcal
Ingredients
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder not Dutch-processed
- ½ teaspoon salt
- ½ cup milk
- ½ cup unsalted butter cut into cubes
- ¾ cup creamy peanut butter not natural
- 1 teaspoon vanilla extract
- 3 cups quick oats do not use old fashioned oats
Instructions
- Line two baking sheets with parchment paper and set aside.
- To a medium saucepan, add brown sugar, granulated sugar, cocoa powder, and salt. Whisk together.1 cup packed dark brown sugar, 1 cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ teaspoon salt
- To the dry ingredients, add the milk and butter. Turn the heat to low and bring to boil, stirring constantly, until the butter is completely melted.½ cup milk, ½ cup unsalted butter
- Once the butter is fully melted, increase the heat to medium and bring to a boil, continuing to stir. Boil the mixture for exactly one minute while stirring continuously. After one minute, remove the mixture from the heat and keep stirring.
- Working quickly, add in the peanut butter and vanilla and stir until the peanut butter is melted.¾ cup creamy peanut butter, 1 teaspoon vanilla extract
- Add in the oats and stir with a rubber spatula until evenly incorporated.3 cups quick oats
- Using a 1-tablespoon cookie scoop (#60), scoop portions onto the prepared baking sheets. The cookies may spread a little - that’s okay. As they cool, they will harden. Allow the cookies to cool at room temperature until firm, about 30 minutes, before serving. Tip: For a firmer texture, refrigerate cookies for 30 minutes before serving
Notes
- Store cookies at room temperature in an airtight container for up to 3 days.
- Store in the refrigerator for up to 1 week.
- To freeze, place cookies on a parchment paper lined baking sheet and freeze for at least one hour. Transfer frozen cookies to a freezer-safe bag and store in the freezer for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 59mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 84IU | Calcium: 17mg | Iron: 1mg
