Chocolate Peanut Butter No-Bake Oat Cookies
Ingredients:
- ½ cup (115 g) unsalted butter
- 2 cups (400 g) sugar
- ½ cup (120 ml) milk
- ¼ cup (25 g) unsweetened cocoa powder
- ½ cup (130 g) creamy peanut butter
- 1 tsp vanilla extract
- 3 cups (270 g) quick oats (rolled oats work too, for chewier cookies)
- Pinch of salt
Instructions:
- Prepare a tray
- Line a baking sheet with parchment paper or wax paper.
- Cook the chocolate mixture
- In a medium saucepan over medium heat, melt the butter.
- Add sugar, milk, cocoa powder, and salt. Stir until smooth.
- Bring to a boil and let it bubble for 1–2 minutes, stirring occasionally.
- Add peanut butter and vanilla
- Remove from heat.
- Stir in peanut butter and vanilla extract until creamy and well combined.
- Mix in oats
- Add the oats and stir until everything is evenly coated.
- Form cookies
- Drop spoonfuls of the mixture onto the prepared tray.
- Flatten slightly with the back of the spoon if you prefer a cookie shape.
- Cool and set
- Let cookies cool at room temperature for about 30–40 minutes, or refrigerate for quicker setting.
Storage:
- Keep cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
- They can also be frozen for up to 3 months.
✨ Optional Add-ins:
- A handful of shredded coconut for extra texture.
- Mini chocolate chips or chopped nuts.
- A sprinkle of sea salt on top for a sweet-salty finish.
