Chocolate Peanut Butter No-Bake Cookies
Introduction
These no-bake cookies are a delicious blend of chocolate and peanut butter, with a chewy texture from rolled oats. They’re incredibly easy to make, don’t require an oven, and are perfect for satisfying sweet cravings quickly. Whether you’re making them for a party, to share with loved ones, or just as a quick treat, this recipe is sure to be a favorite.
Ingredients
For the base:
2 cups granulated sugar: Sweetens the cookies and provides the structure when boiled.
½ cup unsalted butter: Adds richness and ensures a smooth, creamy consistency.
½ cup milk: Acts as the liquid base. Whole milk works best, but you can substitute it with plant-based milk for a dairy-free version.
¼ cup unsweetened cocoa powder: Provides the chocolatey flavor. Use high-quality cocoa for a richer taste.
For the mix-ins:
3 cups rolled oats: Use old-fashioned rolled oats for the best texture and chewiness. Avoid quick oats, which can make the cookies too dense or mushy.
1 cup creamy peanut butter: Adds flavor and helps bind the cookies together. Use natural peanut butter for a healthier option, but avoid the runny kind.
1 tablespoon pure vanilla extract: Enhances the overall flavor and adds depth.
⅛ teaspoon kosher salt: Balances the sweetness and enhances the flavors.
Instructions
Step 1: Prepare Your Baking Sheets
Line two large baking sheets with parchment paper or silicone baking mats. This step prevents sticking and makes cleanup a breeze.
Step 2: Cook the Chocolate Mixture
In a medium saucepan, combine sugar, butter, milk, and cocoa powder.
Place the saucepan over medium heat, stirring occasionally to prevent the sugar from burning or sticking to the bottom of the pan.
Once the mixture reaches a boil (you’ll see bubbles consistently forming around the edges of the pan), set a timer and boil for exactly 1 minute.
Note: Timing is crucial here. Over-boiling can make the cookies crumbly, while under-boiling can leave them sticky and too soft.
Step 3: Add the Mix-Ins
Remove the saucepan from the heat.
Immediately stir in the rolled oats, peanut butter, vanilla extract, and kosher salt.
Mix thoroughly until the oats are completely coated in the chocolate mixture and the peanut butter is fully melted and incorporated.
Step 4: Portion the Cookies
Using a cookie scoop (preferably #60 for uniform size) or two teaspoons, drop heaping spoonfuls of the cookie mixture onto the prepared baking sheets.
Work quickly, as the mixture will begin to thicken as it cools. Don’t worry about shaping the cookies perfectly—they should look rustic and homemade!
Step 5: Cool and Set
Let the cookies cool and set at room temperature for about 30 minutes.
As they cool, they will firm up into a chewy, slightly fudgy texture.
Additional Tips for Success
Consistency Matters:
If your cookies turn out too crumbly, it’s likely that the mixture boiled for too long.
If they don’t set properly and remain sticky, the mixture wasn’t boiled long enough.
Use Quality Ingredients:
Choose high-quality cocoa powder and peanut butter for the best flavor.
If using natural peanut butter, stir it well before measuring to avoid overly oily or dry results.
Experiment with Add-Ins:
Stir in mini chocolate chips, shredded coconut, or chopped nuts for added texture.
Swap out some oats for puffed rice cereal for a lighter, crunchier cookie.
Dietary Modifications:
For a vegan option, use plant-based milk and a vegan butter substitute.
Use almond or sunflower seed butter for a peanut-free alternative.
Variations
Dark Chocolate Lovers: Replace the cocoa powder with Dutch-processed cocoa and reduce the sugar slightly for a more intense chocolate flavor.
Nutty Crunch: Add ½ cup of chopped nuts like pecans, walnuts, or almonds for added crunch.
Holiday-Themed: Top the cookies with festive sprinkles or drizzle melted white chocolate over them for a decorative touch.
Storage Instructions
Room Temperature:
Store the cookies in an airtight container at room temperature for up to 5 days.
Refrigeration:
If you prefer firmer cookies, refrigerate them in an airtight container for up to 2 weeks.
Freezing:
These cookies freeze beautifully. Place them in a single layer in a freezer-safe container, separating layers with parchment paper, and freeze for up to 3 months.
Thaw at room temperature before serving.
Enjoy these rich, chocolatey, peanut buttery no-bake cookies as a quick dessert or snack! Their ease of preparation and delightful taste make them a timeless treat for all ages.
