Chocolate Peanut Butter No-Bake Cookies
Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter*
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) milk*
- 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
- 2/3 cup (170g) creamy peanut butter*
- 1 Tablespoon (15ml) pure vanilla extract (yes, a full Tablespoon!)
- 3 cups (255g) old-fashioned whole rolled oats or quick oats*
- 1/8 teaspoon salt
Instructions
- 1
Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quart) over medium heat. Whisk constantly until the butter melts. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 1 minute. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.
1 min - 2
Allow mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
5 min - 3
During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
5 min - 4
Using a 1-Tablespoon cookie scoop (or simply a spoon), drop a Tablespoon of dough onto the lined baking sheets. If desired, slightly flatten down with the back of a spoon. Repeat with the rest of the dough.
- 5
Refrigerate the cookies for 30-60 minutes so they set. Remove from the refrigerator and enjoy!
60 min - 6
Cover and store leftover cookies in the refrigerator for up to 1 week.
