No Bake Cookies

This nostalgic childhood favorite features the classic combination of peanut butter and chocolate, in a chewy, fudgy cookie. Super easy to make, ready in minutes, and there’s no need to fire up the oven. These winning gems are a must for your cookie recipe repertoire!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Keyword chocolate peanut butter cookies, no bake cookies, oat cookies

Prep Time 10

Cook Time 5

Resting Time 30

Servings cookies

Calories 174kcal

Author Robin Miller

Ingredients

2 cups granulated sugar
1/2 cup 1 stick butter
1/2 cup milk preferably whole milk
1/4 cup plus 1 teaspoon unsweetened cocoa powder
1/2 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
3 cups quick cooking oats not old-fashioned rolled oats

Instructions

Line two large baking sheets with parchment paper or silicone mats.
In a medium saucepan, combine the granulated sugar, butter, milk, and cocoa powder.
Set the pan over medium-high heat and bring to a rolling boil, stirring frequently. Once the mixture reaches a rolling boil, stop stirring and cook for exactly 60 seconds.
Remove the pan from the heat and immediately stir in the peanut butter and vanilla. Stir until the peanut butter is incorporated. Fold in the oats.
Using a medium cookie scoop (2 tablespoons), drop the mixture onto the prepared pans. If desired, use a smaller spoon to create more cookies. Press the cookies down gently (with your fingers or the back of the cookie scoop), until about 1/2-inch thick.
Let stand at room temperature for 30 minutes, until set. If desired, refrigerate to speed up the process.
Store the cookies in airtight container at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or freeze them for up to 3 months.

Nutrition