Description

Looking for a quick, easy, and incredibly delicious treat? These No-Bake Chocolate Peanut Butter Cookies are the perfect solution! With just a few ingredients and no oven required, these cookies combine the rich flavors of chocolate and peanut butter with the chewy texture of oats. Ready in minutes and packed with flavor, these cookies are a great option for busy days, quick snacks, or satisfying your sweet tooth without much effort.

Ingredients

Scale

2 cups white sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick-cooking oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

Instructions

Step 1: Prepare the Cookie Sheet

Line the Sheet:
Line a cookie sheet with wax paper or aluminum foil. This will prevent the cookies from sticking as they cool and set.

Step 2: Make the Chocolate Mixture

Combine Ingredients:
In a medium saucepan, combine 2 cups of white sugar, 1/2 cup butter, 1/2 cup milk, and 1/3 cup unsweetened cocoa powder.
Cook the Mixture:
Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent burning, until it comes to a rolling boil.

Step 3: Cool the Mixture

Remove from Heat:
Once the mixture has reached a rolling boil, remove the saucepan from the heat and allow it to cool for about 1 minute. This slight cooling helps the mixture thicken a bit and prepares it for the next step.

Step 4: Add Peanut Butter and Oats

Stir in Peanut Butter:
Add 2/3 cup peanut butter to the chocolate mixture and stir until it is completely melted and blended in.
Mix in Oats:
Next, stir in 3 cups of quick-cooking oats, ensuring that all of the oats are well coated. If you’re using chopped peanuts for added texture and crunch, stir in 1/2 cup of them now.
Add Vanilla Extract:
Lastly, mix in 2 teaspoons of vanilla extract for an extra layer of flavor.

Step 5: Form the Cookies

Drop Cookies onto Sheet:
Working quickly, drop the mixture by heaping teaspoons onto the prepared cookie sheet. You can shape them into mounds or press them down slightly to form more cookie-like shapes. Be mindful that the mixture starts to set quickly as it cools.
Cool Completely:
Allow the cookies to cool completely at room temperature. Once they have set, they will be firm and ready to eat.

Step 6: Serve and Store

Serve the Cookies:
Once cooled, these no-bake cookies are ready to enjoy! Their chewy texture, combined with the richness of peanut butter and chocolate, makes them irresistible.
Storage:
Store any leftover cookies in an airtight container in a cool, dry place. They will stay fresh for up to 1 week, but they rarely last that long!

Notes

Cooking Notes:

Boiling the Mixture: It’s crucial to bring the mixture to a full, rolling boil for at least 1 minute. If you under-boil it, the cookies may not set properly; if over-boiled, the cookies may turn out too dry.
Peanut Butter: Both creamy and crunchy peanut butter work well in this recipe. Choose based on your texture preference.
Oats: Quick-cooking oats are preferred for this recipe as they bind well with the other ingredients, but old-fashioned oats can also be used for a slightly chewier texture.

Serving Suggestions:

Chocolate Drizzle: For a fancier presentation, drizzle some melted chocolate over the top of the cookies after they’ve set.
Add-ins: You can get creative with mix-ins. Try adding shredded coconut, chocolate chips, or even dried cranberries for a twist on the classic recipe.

Tips:

Cooling Tip: If you’re in a hurry, you can place the cookie sheet in the fridge for about 15 minutes to speed up the cooling and setting process.
Prevent Stickiness: If you find the mixture sticking to the spoon when dropping the cookies, lightly grease the spoon with non-stick spray or butter.
Avoid Overcooking: Be careful not to overcook the chocolate mixture, as this can lead to dry, crumbly cookies. Watch closely once it reaches a rolling boil.

Prep Time: 10 minutes
Cook Time: 5 minutes

Nutrition

Calories: 220
Sodium: 100mg
Protein: 4g