When I was growing up these were always simply “No bake cookies.” As far as my siblings and I were concerned there was no other no bake cookie on Earth and we always loved when mom would pull out the giant sauce pan to make a double or triple batch of these.
There is never any going wrong with chocolate and peanut butter, a true classic flavor combination. And the oats make you feel just a smidge better about having one of these as a snack (or maybe 2….3 couldn’t hurt, right?).
Timing is so important when making these. If you under cook the mixture, your cookies will flatten into a puddle. if you overcook it, they will be dull and dry and you may not be able to get them all scooped from the pan. Once the oats are mixed in you need to move quickly to scoop all the cookies out and maintain consistent results from the first cookie to the last. When done right the cookies will set perfectly into a delicious mound of peanut butter, chocolate and oat goodness with a slight sheen on the surface and they will peel easily off the paper.
Don’t be afraid to experiment a bit with flavors on these – you can easily leave out the cocoa powder for a pure peanut butter indulgence. If you can’t do peanut butter, other nut or seed butters work perfectly too!
Chocolate Peanut Butter No-Bake Cookies
- 2 cups sugar
- ½ cup milk
- ½ cup butter unsalted
- ¼ tsp salt
- 3 tbsp cocoa powder
- 1½ tsp vanilla
- 4 tbsp creamy peanut butter
- 3 cups oats quick
- Lay a large sheet of parchment or wax paper on the counter. Place sugar, milk, butter, salt and cocoa powder in a heavy bottomed sauce pan.
- Bring mixture to a roiling boil over medium high heat.
- Continue to boil for 2 minutes, stirring occasionally.
- Remove from heat, add vanilla and peanut butter, stir to combine.
- Stir in oats until well coated.
- Using a 1 1/2 tbsp scoop, quickly scoop the mixture onto parchment or wax paper and leave to set.
- Once set, the cookies will peel easily from the paper. Store in an airtight container.