Chocolate Peanut Butter No Bake Cookies
These chocolate unbaked oatmeal cookies have that classic peanut butter and chocolate flavor and rich fudgy texture. Easy to stir up a batch for the holidays, or as a quick and simple dessert any day of the week!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: No Cook
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter
- 1 ¾ cup granulated sugar (I recommend coconut sugar)
- ⅓ cup cocoa powder (I recommend raw cacao powder)
- ½ cup milk (dairy or non-dairy is fine)
- ¼ tsp salt
- 1 tsp vanilla
- ⅔ cup peanut butter
- 3 cups instant quick oats
Instructions
- Line a large baking sheet with a silpat mat.
- In a medium saucepan over medium heat, combine butter, sugar, cocoa powder, milk, and salt. Stir often to melt and combine the ingredients.
- When the butter has melted, bring the mixture JUST to a boil and let the mixture boil undisturbed for one full minute. Use a kitchen timer!
- When the timer beeps, remove the pan from the heat and add the vanilla, peanut butter, and oats. Stir well until everything is combined.
- Use a cookie scoop to scoop either 1 or 2 scoops per cookie directly onto the cookie sheet, leaving 2-3” between each cookie. The cookies will spread slightly upon scooping, but they will stop spreading as they cool to room temperature.
- When the cookies have cooled completely, store them in a sealed container at room temperature for 2-3 days, or in the refrigerator for up to one week.
Notes
- At room temperature, no bake cookies will last 1-3 days. You can store them in the refrigerator for up to one week.
- For longer storage, freeze in a single layer on a baking sheet for one hour and remove the cookies to a freezer-safe container. Store in the freezer for up to 6 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 85
