Description
Chewy, fudgy no-bake cookies that combine rich chocolate, creamy peanut butter, and hearty oats, ready in under 20 minutes without baking.
Ingredients
- 3 cups quick-cooking oats
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1⅔ cups sugar
- ½ cup milk
- ¼ cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, stir together oats and salt; set aside.
- In a saucepan over medium-high heat, whisk butter, sugar, milk, and cocoa powder until combined.
- Bring mixture to a rolling boil and boil exactly one minute.
- Remove from heat and quickly whisk in peanut butter and vanilla until smooth.
- Pour mixture into oats and stir until evenly coated.
- Line a baking sheet with wax or parchment paper. Drop spoonfuls onto the sheet.
- Allow cookies to cool completely at room temperature until set, about 1 hour.
Notes
- Add chopped nuts, marshmallows, or mini chocolate chips for extra texture.
- For a nut-free version, substitute peanut butter with sunflower seed or almond butter.
- To reduce sweetness, reduce sugar by ¼ cup, but monitor as too little sugar affects cookie texture.
- Cookies store well at room temperature for up to 4 days, refrigerated for up to a week, or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 8mg
