Description
Delicious and easy-to-make Chocolate No Bake Cookies that combine rich cocoa, creamy peanut butter, and quick oats for a chewy, chocolaty treat. Perfect for when you want a sweet snack without turning on the oven.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (113 grams, 1 stick)
- ½ cup milk (114 grams, at least 2%)
- ½ cup creamy peanut butter (135 grams)
- 2 teaspoons pure vanilla extract (8 grams)
Dry Ingredients
- 2 cups granulated sugar (400 grams)
- ¼ cup unsweetened cocoa powder (21 grams)
- â…› teaspoon kosher salt
- â…› teaspoon ground cinnamon (optional)
- 3 cups quick oats (267 grams)
Instructions
- Prepare baking sheets: Line 2 large baking sheets with parchment paper and set aside to cool the cookies after shaping.
- Boil the base: In a large saucepan, combine the butter, sugar, milk, cocoa powder, and kosher salt. Bring the mixture to a rolling boil over medium heat, then boil for exactly 1 minute. Remove from heat promptly after boiling.
- Add flavorings: Stir in the creamy peanut butter, pure vanilla extract, and ground cinnamon if using, blending thoroughly until smooth and well combined.
- Incorporate oats: Add the quick oats to the saucepan and mix well so all oats are coated evenly with the chocolate mixture.
- Form cookies: Quickly drop tablespoon-sized portions of the mixture onto the prepared baking sheets. Optionally, flatten the mounds slightly with the back of a spoon to shape cookies evenly. Allow them to set and cool completely at room temperature.
- Store properly: Once fully set, store the cookies in an airtight container to keep them fresh.
Notes
- For firmer cookies, refrigerate after setting.
- Use quick oats for best texture; old-fashioned oats may alter the consistency.
- If you prefer a nut-free version, substitute peanut butter with seed butter or omit entirely.
- Make sure to boil the sugar mixture for the full minute to achieve the correct consistency for the cookies to set.
