No-Bake Cookies · Chocolate Peanut Butter Oat
Chocolate Peanut Butter No-Bake Cookies
Fudgy chocolate, peanut butter and oats cooked together on the stovetop and dropped onto parchment to set. No oven, ready in about 40 minutes, and nostalgic in every bite.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 48 min
- Serves
- 24 · about 24 cookies
- Level
- Easy
Ingredients
- ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- 1 pinch kosher salt
- 3 cups quick-cooking oats, use certified gluten-free oats if needed
Steps
- Line two sheet pans or a large stretch of counter with parchment. Measure out the peanut butter, vanilla and oats so they're ready to go; this moves fast.
- In a medium saucepan over medium heat, stir the butter, sugar, milk and cocoa until the butter melts and everything is combined.
- Bring it to a full rolling boil, one that keeps bubbling even while you stir. Then start the timer and boil for exactly 1 minute without stirring much.
- Take the pan off the heat. Stir in the peanut butter, vanilla and salt until smooth, then stir in the oats until coated.
- Working quickly, drop heaping tablespoons onto the parchment. Careful: the mixture is very hot.
- Let the cookies cool and set at room temperature until firm.
Tip: If the cookies stay sticky, the mixture didn't boil long enough. If they're dry and crumbly, it boiled too long. Humid days can make them softer.
Tip: Hot sugar mixtures burn badly. Keep small kids at a safe distance during the boil.
Storage: Airtight at room temperature up to 5 days, or refrigerated up to 1 week.
Estimated nutrition per serving: 170 calories · protein 3 g · carbohydrates 26 g · fiber 2 g · sugars 18 g · fat 8 g (saturated 3 g) · sodium 30 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.