Description
Rich, fudgy no-bake cookies made with cocoa, creamy peanut butter, and quick oats. They come together quickly on the stovetop for an easy chocolate-peanut butter treat.
Ingredients
1½ cups granulated sugar (300g)
½ cup milk (120ml)
½ cup unsalted butter (113g)
¼ cup unsweetened cocoa powder (25g)
2½ cups quick oats (250g)
¾ cup creamy no-stir peanut butter (200g)
2 teaspoons vanilla extract
Instructions
- Line two baking sheets with parchment paper or wax paper and set aside.
- Whisk the granulated sugar, milk, unsalted butter, and cocoa powder together in a medium saucepan.
- Place the saucepan over medium heat and cook, stirring occasionally, until the mixture reaches a full, bubbling boil.
- Once fully boiling, stop stirring and boil for exactly 60 seconds. Immediately remove the saucepan from the heat.
- Add the quick oats, creamy peanut butter, and vanilla extract. Stir with a silicone spatula until the peanut butter is melted and the oats are evenly coated.
- Working quickly, use a cookie scoop or spoon to drop heaping 2-tablespoon portions onto the prepared baking sheets.
- Leave the cookies at room temperature for 20 to 30 minutes, or until completely set and firm enough to lift from the parchment paper.
Notes
Quick oats provide the classic soft, chewy texture; old-fashioned rolled oats can be used for a coarser, chewier result.
For reliable setting, wait until the mixture reaches a full boil before timing exactly 60 seconds. Under-boiling can produce soft cookies, while over-boiling can make them dry or crumbly.
No-stir creamy peanut butter is recommended because natural peanut butter may separate and affect how well the cookies set.
Crunchy peanut butter can be substituted for creamy peanut butter for extra texture.
Optional additions include chocolate chips, shredded coconut, chopped peanuts, pecans, walnuts, or a light sprinkle of flaky sea salt.
Store completely set cookies in an airtight container in a cool, dry place, separating layers with parchment or wax paper.
For longer storage, refrigerate in an airtight container or freeze in a freezer-safe container with parchment between layers. Thaw frozen cookies before serving.
Reheating is not recommended because heat can soften the cookies and cause them to lose their set texture.
- Prep Time: 6 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 166 kcal
- Sugar: 13 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
