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Ingredients

  • Sugar: 2 cups – for sweetness.
  • Milk: 1/2 cup – acts as the liquid base for the cookies.
  • Unsalted butter: 1/2 cup (1 stick) – adds richness.
  • Unsweetened cocoa powder: 1/4 cup – gives a chocolatey flavor.
  • Peanut butter: 3/4 cup – creamy or crunchy, based on preference.
  • Vanilla extract: 1 teaspoon – enhances flavor.
  • Quick-cooking oats: 3 cups – provides structure and chewiness.
  • Salt: A pinch – balances the sweetness.

Instructions

  1. Prepare for the Cookies:
    • Line two baking sheets with parchment paper or wax paper. Set aside.
  2. Combine Ingredients:
    • In a medium saucepan over medium heat, combine the sugar, milk, butter, and cocoa powder. Stir continuously until the butter is melted and the mixture is well combined.
  3. Boil the Mixture:
    • Bring the mixture to a boil. Once boiling, allow it to boil for 1 minute without stirring. This process helps the cookies set properly.
  4. Add the Peanut Butter and Vanilla:
    • Remove the saucepan from the heat. Stir in the peanut butter and vanilla extract until the mixture is smooth and the peanut butter is completely melted into it.
  5. Incorporate the Oats:
    • Fold in the quick-cooking oats and a pinch of salt, ensuring they are fully coated with the peanut butter mixture.
  6. Shape the Cookies:
    • Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheets. Flatten slightly with the back of the spoon if desired.
  7. Cool and Set:
    • Allow the cookies to cool at room temperature until set, about 30 minutes to 1 hour. For faster setting, you can refrigerate the cookies for 20-30 minutes.
  8. Serve and Enjoy:
    • Once set, the Peanut Butter No Bake Cookies are ready to be served. Store any leftovers in an airtight container at room temperature for up to a week, or refrigerate for a firmer texture.
  • Author: Maria